To go with my Turkish Delight mini nests I also made some mini Pina Colada inspired doughnut nests, a pineapple doughnut with a pineapple glaze sprinkled in desiccated coconut. I plan to package them up in my decorated egg boxes.
Gluten free Pina Colada doughnuts (makes 24 mini doughnuts)
Ingredients
- 110g (1 cup) gluten free flour
- 1 tsp xantham gum
- 115g (1/2 cup) caster sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 3 tablespoons vegetable oil
- 2 tablespoons buttermilk
- Non-stick cooking spray
- 4 slices of pineapple finely chopped
What you will need
Cooking instructions
- Preheat oven to 160 deg C, fan assisted (370 deg F)
- Lightly spray doughnut pan with non-stick cooking spray
- In a bowl beat the eggs, buttermilk, vanilla essence and oil together until you get a foamy mixture
- In a separate bowl, add the sieved dry ingredients to the sugar and mix
- Gradually pour foamy mixture into dry ingredients and stir until mixture is combined
- Stir in chopped pineapple, till well combined
- Pour mixture into greased doughnut pan until each cavity is 3/4 full (I prefer to use a piping bag to fill each cup more evenly and cleanly)
- Bake in preheated oven for 10-15 mins or until doughnut springs back when lightly pressed
- Turn out onto baking rack and leave to cool
Pineapple Glaze
Ingredients
- 60g (1/2 cup) icing sugar (confectioners sugar)
- 1 tablespoon of pineapple juice
Cooking instructions
- In a bowl add the sieved icing sugar to the pineapple juice
- Whisk all of the ingredients together until you have a smooth paste
- Pour into a small, shallow bowl
Decorating the mini doughnuts
What you will need
- 24 mini doughnuts
- Pineapple glaze
- Desiccated coconut
- Mini jelly bean eggs
- Edible neon yellow glitter
Decorating instructions
- Dip doughnut into pineapple glaze, shake off any excess
- Sprinkle coconut onto icing
- Place three eggs in centre
- Sprinkle with glitter
- Leave to set
Have a sweet day!
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