These lovely, light (and fun to make) baked doughnuts are best eaten within a few hours of baking. Jump online to find doughnut tins if not easy to source at your local kitchen store. You’ll find freeze-dried fruit powder at all good gourmet food stores.
INGREDIENTS
1 free-range egg
1 free-range egg yolk
½ cup brown rice flour
1 cup almond meal
¼ cup coconut sugar
1 teaspoon baking powder
¼ cup milk
¼ cup melted coconut oil
½ teaspoon cinnamon
1 teaspoon vanilla essence
Frosting
1 cup icing sugar
½ teaspoon vanilla essence
1 teaspoon freeze-dried strawberry powder
1 couple drops beetroot juice (optional)
water as needed
freeze-dried raspberries, to decorate
METHOD
Preheat oven to 180°C.
Combine all the doughnut ingredients in a food processor or large bowl. Mix until smooth.
Grease a doughnut tin with 6 holes. Spoon or pipe the batter in and use the back of a spoon or clean fingers to flatten. Bake for 12–13 minutes until golden. The doughnuts should spring back lightly when touched. Do not overcook. Allow to cool for 30 minutes before removing from the tin and icing.
Mix together the icing sugar, vanilla, strawberry powder and enough water to make the frosting thick and smooth. You can intensify the pink colour by adding a couple of drops of raw beetroot juice. Obtain this by grating a small amount of raw beetroot and squeezing tightly to extract juice. A little beet juice goes a long way in the frosting.
Dip the smooth side of the doughnuts into the frosting. Sprinkle with freeze-dried raspberries. Ideally, enjoy within a few hours of making to ensure the texture is light. They will, however, last for 2–3 days in an airtight container. Makes 6 doughnuts
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.