Updated: Jun 7
TOTAL TIME: 45 minutes
YIELDS: 8 Donuts
98 gms All purpose flour
1/2 teaspoon Baking powder
1/2 teaspoon Pure vanilla extract
1/4 teaspoon Salt
1/2 teaspoon Lemon zest
30 gms Fresh blueberries
57 gms Unsalted butter, Room temperature
75 gms Granulated white sugar
1 Large egg
60 ml Full fat mil
1/4 cup Coconut powder
1/2 cup Icing sugar
3-4 tablespoons Milk (+/-)
Preheat the oven to 350 degrees Fahrenheit. Grease your donut pan with a non-stick cooking spray or brush the pan with a thin layer of unsalted butter, dust few tablespoons of flour on top of it. Tap and remove the excess.
In a bowl, sift the flour, baking powder, salt.
Add the lemon zest in sugar, stir well.
In a separate bowl, with a hand mixer beat the butter and sugar for a minute or until it’s fluffy and pale in colour. Add in the pure vanilla extract and egg, beat for a minute or until incorporated.
With the mixer on low, add the flour mixture in 2 additions and milk in two additions alternately, starting and ending with the flour. Mix only until combined. Do not over mix the batter.
Place the batter in a piping bag. Pipe the batter into the wells of the pan. Reserve the remaining batter for the second batch.
Bake the donuts for 10-12 minutes or until the toothpick inserted comes out clean.
Remove them from the pan and place it on a cooling rack.
Wipe the pan with a paper towel and coat a cooking spray. Repeat the process with the remaining batter.
Once the donuts are cooled completely. Glaze your donuts.
For COCONUT GLAZE, whisk together all the ingredients in a bowl until smooth. Add milk in portions until you get your desired consistency.
If the glaze is too thick, add more milk and if it’s too thin, add more icing sugar.
Dip the top of each donut into the glaze. Swirl and allow the excess glaze to drop back in the bowl. Place the donuts on a pan with a cooling rack on it. Repeat the process with the remaining donuts.
Let the donuts sit for about 15 minutes until the glaze has started to firm up, then serve.