Unconventional donuts are one of the simple pleasures of life. I can explore new combinations of flavors with a relatively small commitment, that is, not a three -level cake. I recently had fun Donuts and Tres Leches Maple Bacon donutsHe created a recipe for “dangerous donuts” full of chocolate rye custard and now we have a new recipe for pink raspberry corn donuts. In theory this donut is for Saint ValentineAlthough to tell the truth, the first two trial lots had neither raspberries nor pink glaze, and were adorable in their simplicity. The bottom line is that you can have pink donuts at any time of the year, or tasty beige donuts on Valentine’s Day (omit the raspberries and glaze) or use Blue corn and blueberries.
For my third test lot, I prepared a glaze with water, raspberry juice and icing sugar; And together with the red corn flour, I used the wholemeal flour instead of the flour of all the purposes. That lot (photo below on the left) reminded me of a little too much of bran muffin and the icing was single -dimensional without raspberry flavor. In the final version (photo below right), I added lemon juice To the glaze, restored to the combination of the red corn flour, minced red with the flour in all respects and added frozen raspberries to the batter.
The latter lot was the winner: the donut has a flavor of corn and luminous pop pop pop, the consistency includes a little crackle pericarpo and smooth dessertinessAnd the glaze sweetness adds flavor, not only the decoration. (I thought of adding splashes, but everything on the shelves of the grocery store contained the Red Red Dye #3 Recently prohibited And in reality I don’t like the flavor or consistency of the splashes.)
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Whole wheat flour and corn
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Full corn and flour of all the most raspberry purposes
These baked donuts are a new combination of tasty ingredients, with a red corn flour ground at home to glaze which is pink color with raspberry juice. Try the recipe as it is or make variations with different colored corn and other fruits such as blueberries or strawberries.
Ingredients
Donut
- 80 grams of gross cucinic corn ground in the house or full stone stone corn flour (1/2 cup + 1 tablespoon)
- 90 grams of flour for all purposes (2/3 cup + 1 tablespoon)
- 80 grams of sugar (1/4 cup + 2.5 tablespoons)
- 9 grams of dust (2 teaspoons)
- 3 grams of salt (1/2 teaspoon)
- 150 grams of milk (poor 2/3 cup)
- 40 grams of oil, light olive or avocado (3 tablespoons)
- 1 egg
- 40 grams of frozen or fresh raspberries, divided into smaller pieces (scarce 1/2 cup)
Enamel
- 180 grams of icing sugar (1 1/2 cups)
- 20-28 grams of lemon juice or water (1 1/2 – 2 tablespoons)
- 7-14 grams of raspberry or raspberry juice from 5-10 raspberries pressed through a mesh colander to remove the seeds (1/2-1 spoon)
Instructions
- This recipe requires about 30 minutes from the start to the cooling grid. You want the donuts to be cooled before immersing them in the glaze, so this takes another 20 minutes.
Donut
- Slightly fat a baking sheet and preheat the oven to 375 ° F.
- If you are grinding the corn in the field at home, use a coarse setting on your mill for the first step (just over halfway between the best and the coarser setting) and use the most beautiful setting for the second step .
- Bang the dry British together in a bowl (corn flour, flour of all the purpose, sugar, yeast and salt) then add the milk, oil and egg. Mix until it is just combined.
- Break the raspberries in smaller and folded pieces in the batter.
- Spoon the batter in the pan.
- Cook for 13-15 minutes or until a toothpick was hit in the thickest part of a donut is clean.
- Leave the donuts to cool in the pan for about 10 minutes, then transfer them to a cooling rack.
Glaze
- Mix the water or lemon juice with the icing sugar until you have a thick glaze without lumps.
- To add the pink color, prepare the raspberry juice or use the prefabricated jam. For the first, the 5-10 hot raspberries in the microwave for a few seconds to soften them, then de-sei by pressing the juice through a drainer with a spoon.
- Add a small amount of juice/jam and mix thoroughly. Continue adding until you arrived in the shade of the pink you prefer.
At the top of the donuts
- Once the donuts are fresh, immerse them in the glaze and place them on a cooling grid on a pan to drip and dry.
- Refrigate or freeze the donuts after a day if they are not all eaten – unless you have skipped raspberries in the batter, then they can be kept covered at room temperature for several days.
