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Celebrate International Donut Day

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National Donut Day has a long history, dating back to the first World War when a pair of resourceful women working on the frontlines with the Salvation Army decided to boost the spirits of troops with some homemade cooking. Supplies were limited, but they had what they needed to hand make rings of dough and fry them up over the fire. Just the aroma of donuts cooking was enough to brighten the mood for homesick soldiers. The women became known as the ‘Donut Lassies’ and The Salvos celebrated the first National Donut Day in Chicago in 1938 in their honour. Now it’s celebrated the first Friday in June every year.* (Source: www.salvationarmyusa.org)

Try this recipe for Passionfruit and Raspberry Donuts

Makes about 10 donuts

DF GF GRF KT LCHF RSF SF

140g Almond Flour

50g Erythritol

⅛ tsp Salt

2 Eggs

50g Coconut Milk

1 tsp Vanilla Extract

40g Light Olive Oil

½ tsp Baking Soda

½ tsp Apple Cider Vinegar

  1. Preheat oven to 180°C.
  2. Prepare 2 donut pans by spraying thoroughly with a nonstick spray.
  3. Sift the dry ingredients, combine, and set aside.
  4. In another bowl, whisk the eggs, coconut milk, vanilla extract, and Olive oil.
  5. Add the baking soda, and vinegar. Continue to whisk until combined.
  6. Add the wet ingredients to the dry ingredients. Whisk until combined.
  7. Pour the batter into a resealable plastic bag, or piping bag, and snip the end off.
  8. Fill each donut cavity about with batter, about ¾ of the way.
  9. Bake for 14 minutes or until golden brown.
  10. Let it cool in the pan for 2 minutes. Using a plastic knife, loosen the sides of each donut.
  11. Gently remove from the pan and place on a wire rack to cool completely.

Passionfruit Custard

GF GRF KT LCHF RSF SF

10g Butter

115g Coconut Milk

120g Coconut Cream

50g Passionfruit Purée

⅛ tsp Black Strap Molasses

¼ tsp Vanilla Bean Paste

1 drop Lemon Food Grade Essential Oil or ½ tsp Lemon Juice

2 drops Plain Stevia

35g Erythritol

1 tsp Sugar Free Mango and Passionfruit Jelly Powder

½ tsp Xanthan Gum

⅛ tsp Salt

3 Egg Yolks

  1. Place the butter into a bowl and place a sieve on top. Set aside.
  2. In a medium-sized pot, place the coconut milk, coconut cream, purée, molasses, vanilla paste, lemon oil/juice and Stevia. Bring to a light simmer.
  3. In a separate bowl, whisk the Erythritol, jelly powder, xanthan gum, and salt. Add the yolks, whisk until smooth.
  4. Temper the egg mixture by adding a ¼ of the coconut milk mixture, whisking continuously.
  5. The remaining coconut milk mixture is added to the egg mixture while constantly whisking. Once combined, pour all the mixture back into the pot.
  6. Simmer for 2-4 minutes over low to medium heat, or until thickened, whisking gently. Pour the custard through the sieve and whisk into the butter.
  7. Apply plastic wrap directly on the custard. Leave at room temperature to cool down. Refrigerate overnight to set.

Filling:

115g Butter, softened

1 Batch of the Passionfruit Custard

  1. Place softened butter into a stand mixer bowl. With a paddle attachment, cream until light and fluffy (about 5 minutes), on medium speed.
  2. Slowly add the thickened custard, one tablespoon at a time. Beat until combined and no lumps are visible.
  3. Cut the donuts in half.
  4. Place the filling into a piping bag with the desired tip. Pipe the filling onto one half and place the other half gently on the piped filling.

Ganache:

GF GRF KT LCHF LS

65g 85% or 90% Dark Chocolate, chopped

165g Coconut Cream or Heavy Cream

1 tsp Butter

1¼ tsp Erythritol

⅛ tsp Salt

3-5 drops Raspberry Stevia, optional

Freeze-Dried Raspberries, crushed (decoration)

  1. Place the chocolate in a bowl.
  2. Place the remaining ingredients, except for the raspberries, into a small pot and bring to a light simmer over low heat. Pour over the chocolate.
  3. Cover the bowl with a small plate or a tea towel and let it stand for 2 minutes.
  4. Gently stir the chocolate and the coconut cream mixture until silky smooth. If a few lumps of chocolate remain, place the bowl on a double boiler and gently stir until the chocolate has melted.
  5. If the ganache is too stiff, add more coconut cream to get the desired consistency.
  6. Dip the side of the donut that was in the baking pan into the ganache.
  7. Scatter the freeze-dried raspberries over the ganache. Refrigerate the donuts to set the filling and ganache.
  8. Store in the refrigerator. Take it out half an hour before serving.
  9. Leftover ganache can be frozen for up to 3 months. When ready to use, bring it to room temperature and place it in a double boiler. Heat the ganache gently.

The recipe has been provided by Eulene Mileham from her book Cottage BakingAllergy friendly home baking to let those taste buds humm!

The recipe book includes Gluten free, Dairy free, Sugar free, Vegan, and Keto friendly recipes, for example, cupcakes, slices, cheesecakes, donuts, Christmas cake, and much more. Easy to follow with step-by-step instructions and how-to-photos for that extra little help that we need from time to time. The book is spiral bound, so no more frustrations of a book closing while trying to follow instructions.

Get in touch with admin@coeliac.org.nz if you are interested to purchase this book RRP $39.99 + $10 shipping. Eulene will donate $5 to Coeliac NZ for every book purchase.

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