With the nation received its baking fix once again with the return of the Great British Bake Off, here's a recipe from Star Baker and GBBO quarter finalist Benjamina Ebeuhi.
Benjamina’s coconut and raspberry doughnuts with a prosecco glaze made with the new Flora Freedom Dairy Free spread are the perfect recipe for bakers of any level.
Benjamina said: “Great flavour doesn’t need great effort. These spreads are a simple and convenient way to add flavour and depth to any meal of the day.
"They’re also a perfect alternative to dairy in cooking, having a creamy soft consistency and the right qualities for easy mixing, creaming and spreading.”
Coconut and Raspberry Baked Doughnuts with a Prosecco Glaze makes 12
- 120g Flora Dairy Free Coconut Spread, melted , plus extra to grease
- 200g Plain Flour
- 120g Caster Sugar
- 1 ½ tsp Baking Powder
- ½ tsp Bicarbonate of Soda
- 65g Desiccated Coconut
- 240ml Buttermilk
- 2 Medium Eggs
- ½ tsp Vanilla Extract
- 3 tablespoons Freeze Dried Raspberries
Prosecco Glaze
- 150g Icing Sugar
- 70ml Prosecco
- Pink Food Colouring
- 1 tablespoon Freeze Dried Raspberries
- 2 tablespoons Toasted Coconut Flakes
- Edible Flowers (optional)
Grease the doughnut pan well with some Flora Dairy Free Coconut and Almond spread and preheat oven to Gas Mark 4/180C/350F.
• In a large bowl, sift together the dry ingredients and set aside.
• In a separate bowl or jug, whisk together the buttermilk and eggs. Stir in the vanilla and melted spread.
• Add the wet ingredients to the dry and stir very gently until just incorporated. Be careful not to overmix! Add in the freeze dried raspberries and stir gently until combined.
• Pour the mix into a large disposable piping bag and snip off the end (A food bag also works fine) Pipe the mix into the doughnut pan and fill about halfway up.
• Bake for 10-12 minutes until fully cooked and they spring back when you touch them • Allow to cool for a few minutes before transferring to a wire rack.
• Repeat with another batch until all your batter is used up.
• To make the glaze, whisk together the icing sugar, prosecco and food colouring. It should be thick enough to coat the back of a spoon. If it’s too thin, stir in more icing sugar.
• Dip one side of each doughnut into the glaze and decorate with freeze dried raspberries, coconut flakes and edible flower
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