Coconut and raspberry baked doughnuts with a prosecco glaze

Now that the Great British Bake Off is in full flow again, we wanted to share a recipe from former 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 Ebuehi says: “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.”

Ingredients

For the doughnuts

  • 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

For the prosecco glaze

  • 150g icing sugar
  • 70ml prosecco
  • Pink food colouring
  • 1 tbsp freeze dried raspberries
  • 2 tbsp toasted coconut flakes
  • Edible flowers (optional)

Instructions

1
Grease the doughnut pan well with some Flora Dairy Free Coconut and Almond spread and preheat oven to Gas Mark 4/180C/350F.
2
In a large bowl, sift together the dry ingredients and set aside.
3
In a separate bowl or jug, whisk together the buttermilk and eggs. Stir in the vanilla and melted spread.
4
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.
5
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.
6
Bake for 10-12 minutes until fully cooked and they spring back when you touch them.
7
Allow to cool for a few minutes before transferring to a wire rack.
8
Repeat with another batch until all your batter is used up.
9
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.
10
Dip one side of each doughnut into the glaze and decorate with freeze dried raspberries, coconut flakes and edible flowers.
Last updated 2 months ago

Related recipes


More in Doughnuts


Click here to sign up to our newsletters!

Click here to sign up to our newsletters!