Pretty in pink baked donuts

Serves: 12
Prep: 10
Cook: 12

Try these yummy baked donuts at your next get foodie get together with the girls.

Ingredients

  • 1/2 cup So Good™ Unsweetened Cashew Milk
  • 1/2 cup brown sugar, lightly packed
  • 1/4 cup olive oil
  • 2 eggs
  • 1 tsp vanilla essence
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground cardamom
  • 1/4 tsp salt
  • 1 1/2 cups plain wholemeal flour
  • 1 1/2 tsp baking powder
For the glaze
  • 1/2 cup brown sugar
  • 1/4 cup So Good™ Unsweetened Cashew Milk
  • 1 tsp margarine or dairy-free spread
  • 1/4 tsp cinnamon
  • 4 drops pink food colouring

Method

  1. Step 1

    Preheat oven to 180°C (350°F). Spray a 12-hole doughnut tin with a bit of cooking oil.

  2. Step 2

    In a mixing bowl combine cashew milk, sugar, oil, egg, vanilla, spices and salt. Whisk until smooth. Add flour and baking powder, then whisk again to just incorporate.

  3. Step 3

    Transfer batter into a large measuring jug with a spout (or a piping bag). Carefully divided into prepared doughnut tin holes.

  4. Step 4

    Bake for 8 minutes until a toothpick comes out clean. Cool in tin for 1 minute, then loosen edges and turn out onto a rack to cool completely.

  5. Step 5

    To make the pink glaze sauce, gently heat sugar and milk in a small pan. Simmer for 3–5 minutes, stirring regularly, until mixture begins to thicken and darken in colour. Remove pan from heat and stir through margarine, cinnamon and food colouring . Drizzle doughnuts with the glaze, or carefully dip tops then transfer to a rack to set.

Tips

  • If you don’t have a doughnut tin, these bake perfectly as muffins too.
  • Spices (cinnamon through cardamom) can be substituted with 2 tsp ground mixed spice blend if preferred.
  • If glaze reduces a bit too much, whisk in a splash of warm water to thin.

Featured recipes

A scroll down memory lane

Weet-Bix with poached nectarines and toasted brazil nuts

Peanut butter and chocolate smoothie