Ingredients
- 2 cups flour
- 1.5 cups sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 large egg
- 1 1/4 cup coconut milk
- 2 tbsp marigold butter replacement
- 2 tsp vanilla
- 1 tsp active yeast
You’ll also need:
- 2 large mixing bowls
- Measuring cups
- Measuring spoons
- Silicone doughnut baking tray
- Kitchen brush
- Rubber spatula
- Baking mittens
Method:
Let’s start with the active yeast first. Warm 1/4 cup of coconut milk with 1 tsp sugar mixed in. Stir in the tsp of active dry yeast and allow to sit. Set the oven temperature at 350 Fahrenheit.
Meanwhile we begin with the dry ingredients, to a large mixing bowl measure the flour, sugar, baking powder, cinnamon and salt. Whisk well so that all ingredients are thoroughly mixed together. Using the measurements on the stick of marigold butter replacement, add 2 tbsp to a sauce pot and melt.
Time to mix the wet ingredients, using a separate mixing bowl combine, remaining coconut milk, puffed activated yeast, melted marigold, vanilla and egg.
Whisk vigorously until you achieve a very silky consistency. Pour the wet ingredients into the dry while using a rubber spatula to begin to combine the two.
Stirring in the shape of a figure 8, ensuring a runny smooth – no lumps- texture. The batter should be able to pour in a steady stream. Don’t be afraid to mix – this helps form the chewy doughnut texture.
Here you can divide the batter and add sprinkles for funfetti styled doughnuts. Using cga coconut oil, brush the silicone doughnut molds with a light coating.
The silicone molds are great as non stick, this is to ensure as well as give a nice golden crust on the surface of those doughnuts. Gently spoon the batter into the shape of the mold and place on a baking tray and pop into the oven for 10-14 minutes.
Allow to cool for 10 minutes before removing from the doughnut molds.
Dipped frosting
- Chocolate ganache
- 1 cup semisweet dairy free chocolate chips 1 tsp marigold butter replacement
- 2 tbsp coconut milk
- 3 tbsp icing sugar
To a small sauce pot add all ingredients and place on low heat. Stir occasionally until all chocolate chips are fully melted. Take off the heat and using a whisk whip until cooled and thickened. Delicately dip each doughnut into the frosting in a clockwise motion of the wrist.
Lemon icing
- 1/2 cup icing sugar
- 2 tbsp coconut milk
- 1 tbsp cga lemon infused coconut oil
To a small bowl add all ingredients and mix until well combined. The consistency should be silky, smooth and pour off a spoon when lifted.
Delicately dip each doughnut into the frosting in a clockwise motion of the wrist.
To decorate
Sprinkles
Toasted chopped nuts of choice
Drizzle opposite icing over top Tuck 3 Jordan almonds into the center to form a little Easter nest treat.
Serve right away or store in an airtight container in the fridge for up to 4 days.