Mini Pina Colada doughnut nests

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

• Mini doughnut pan

Cooking instructions

1. Preheat oven to 160 deg C, fan assisted (370 deg F)
2. Lightly spray doughnut pan with non-stick cooking spray
3. In a bowl beat the eggs, buttermilk, vanilla essence and oil together until you get a foamy mixture
4. In a separate bowl, add the sieved dry ingredients to the sugar and mix
5. Gradually pour foamy mixture into dry ingredients and stir until mixture is combined
6. Stir in chopped pineapple, till well combined
7. 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)
8. Bake in preheated oven for 10-15 mins or until doughnut springs back when lightly pressed
9. 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

1. In a bowl add the sieved icing sugar to the pineapple juice
2. Whisk all of the ingredients together until you have a smooth paste
3. 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

1. Dip doughnut into pineapple glaze, shake off any excess
2. Sprinkle coconut onto icing
3. Place three eggs in centre
4. Sprinkle with glitter
5. Leave to set

Have a sweet day!

Turkish Delight mini doughnut nests

I have made these turkish delight inspired pink rose flavoured doughnuts many times as my Dad loves turkish delight! So for Easter I decided to make them into nests by dipping them in crumbled flakes and adding jelly eggs. I used a mini doughnut pan and a tiny doughnut pan, so I have some mini ones for my Easter table and some tiny ones that I will package up in my decorated egg boxes.







Gluten free turkish delight 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
• 1/2 teaspoon rose essence
• 2 large eggs
• 3 tablespoons vegetable oil
• 2 tablespoons buttermilk
• Non-stick cooking spray
• Pink food colouring

What you will need

• Mini doughnut pan

Cooking instructions

1. Preheat oven to 160 deg C, fan assisted (370 deg F)
2. Lightly spray doughnut pan with non-stick cooking spray
3. In a bowl beat the eggs, buttermilk, vanilla essence and oil together until you get a foamy mixture
4. In a separate bowl, add the sieved dry ingredients to the sugar and mix
5. Gradually pour foamy mixture into dry ingredients and stir until mixture is combined
6. Stir rose essence and pink food colouring in to mixture, till you have an even colour
7. 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)
8. Bake in preheated oven for 10-15 mins or until doughnut springs back when lightly pressed
9. Turn out onto baking rack and leave to cool

Dark chocolate icing
Ingredients

• 150g dark chocolate, roughly chopped

Cooking instructions

1. In a microwavable bowl, melt dark chocolate in microwave on a low heat, stirring every minute so chocolate does not burn

Decorating the mini doughnuts
What you will need

• 24 mini doughnuts
• Melted dark chocolate
• 2 Flakes crumbled
• Mini jelly bean eggs
• Edible neon pink glitter

Decorating instructions

1. Dip doughnut into chocolate, shake off any excess
2. Dip into crumbled flakes
3. Place three eggs in centre
4. Sprinkle with glitter
5. Leave to set

Have a sweet day!

Gluten Free lemon doughnuts

Since making the mini nectarine doughnuts a few weeks back, I decided to make a whole bunch of doughnuts, so first up are the tangy lemon ones...

Gluten free lemon donuts (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(gluten free)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract with seeds
• Grated rind of one unwaxed lemon
• 2 large eggs
• 3 tablespoons vegetable oil
• 2 tablespoons buttermilk
• Non-stick cake release spray

What you will need

• Mini doughnut pan

Cooking instructions

1. Preheat oven to 160 deg C, fan assisted (370 deg F)
2. Lightly spray doughnut pan with non-stick cooking spray
3. In a bowl beat the eggs, buttermilk, vanilla essence and oil together until you get a foamy mixture
4. In a separate bowl, add the sieved dry ingredients to the sugar and mix
5. Gradually pour foamy mixture into dry ingredients and stir until mixture is combined
6. Stir lemon zest in to mixture
7. 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)
8. Bake in preheated oven for 10-15 mins or until doughnut springs back when lightly pressed
9. Turn out onto baking rack and leave to cool

White chocolate icing
Ingredients

• 150g Fine cooks white chocolate, roughly chopped

Cooking instructions

1. In a microwavable bowl, melt white chocolate in microwave on a low heat, stirring every minute so chocolate does not burn

Decorating the mini doughnuts
What you will need

• 24 mini doughnuts
• Melted white chocolate
• Citrus flavoured strands

Decorating instructions

1. Dip doughnut into chocolate, shake off any excess
2. Scatter sprinkles on to chocolate iced doughnuts
3. Leave to set

Have a sweet day!

Gluten free nectarine doughnuts with a fresh raspberry glaze

I have not made mini doughnuts in a while so I decided to make nectarine baked doughnuts with a fresh raspberry glaze and white chocolate sprinkles. I love the mix of the two fruits! However, the nectarine in the doughnuts makes the tops of the doughnuts slightly uneven, but they were so yummy, I dont care!

Gluten free nectarine donuts (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
• 1 fresh netarine, pureed
• 2 large eggs
• 3 tablespoons vegetable oil
• 2 tablespoons buttermilk
• Non-stick cooking spray

What you will need

• Mini doughnut pan

Cooking instructions

1. Preheat oven to 160 deg C, fan assisted (370 deg F)
2. Lightly spray doughnut pan with non-stick cooking spray
3. In a bowl beat the eggs, buttermilk, vanilla essence and oil together until you get a foamy mixture
4. In a separate bowl, add the sieved dry ingredients to the sugar and mix
5. Gradually pour foamy mixture into dry ingredients and stir until mixture is combined
6. Stir pureed nectarine in to mixture
7. 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)
8. Bake in preheated oven for 10-15 mins or until doughnut springs back when lightly pressed
9. Turn out onto baking rack and leave to cool

Raspberry Glaze
Ingredients

• 60g (1/2 cup) icing sugar (confectioners sugar)
• 1 tablespoon blended raspberries, sieved

Cooking instructions

1. In a bowl add the sieved icing sugar to the blended raspberries
2. Whisk all of the ingredients together until you have a smooth paste
3. Pour into a small, shallow bowl

Decorating the mini doughnuts
What you will need

• 24 mini doughnuts
• Raspberry glaze
• White chocolate sprinkles

Decorating instructions

1. Dip doughnut into raspberry glaze, shake off any excess
2. Sprinkle white chocolate sprinkles onto icing
3. Leave to set

Pink spot ribbon from Jane Means

Have a sweet day!