All I am going to say is chocolate and plantain crisps … YOU NEED TO TRY!
(Cooking time: 2 hours)
- 600g of plain flour
- 2 teaspoons of active yeast
- 1 teaspoon of salt
- 200 ml of skimmed milk
- 120g of melted butter (low fat)
- 4 eggs
- 80g of coconut sugar
- 1 teaspoon of vanilla extract
- Strawberry extract
- Red food colouring
- Icing sugar powder
- Cocoa powder
- Vanilla extract
- Homemade crumble (check the sticky caramel crunch apple crumble pancakes)
- Plaintain crisps
You must prepare the dough a night before:
- In a large bowl mix the yeast and flour together, then add the salt.
- In another bowl whisk the wet ingredients, the milk, eggs, melted butter, sugar and vanilla extract.
- Using a spatula slowly mix the wet ingredients to the dry mix until everything is smooth and a thick wet dough is formed.
- Cover the bowl in cling film and a thick tea towel and let it sit in room temperature for 3 hours.
- Once the 3 hours is up, place the bowl in the fridge to firm overnight.
- The next day, prepare the icing sugar. For the strawberry shortcake doughnuts, mix icing sugar, milk, red food colouring and strawberry extract till you get a thick texture.
- For the chocolate and plantain doughnuts, mix icing sugar, milk, and a teaspoon of cocoa powder.
- Put the icing to one side and flour the surface to roll out the dough that was prepared in the fridge. To know if the dough is good it must be able to come out of the bowl easily, leaving the bowl clean.
- Preheat the oven on 200 degrees Celcius
- The dough should be slightly sticky, therefore flour the rolling pin and the doughnut cutters.
- Cover a baking tray with two layers of parchment paper.
- Once the doughnuts are shaped proof under a clean tea towel for 5 minutes.
- Then bake in the oven for 15 – 20 minutes.
- The dough should be cooked after 20 minutes. It should be a light golden brown colour.
- For the strawberry shortcake doughnuts, dunk the hot doughnut rings into the strawberry icing and cover with the already made crumble pieces.
- Do the same for the chocolate doughnuts and cover with crushed plantain pieces.
And it’s done!
You could fry these but to be on the healthier side, baking doesn’t change the yummy goodness of this doughnut. It was soft and buttery and the toppings complimented the scrumptious icing sugar.
If you do try these out please feel free to tag me on Instagram @nutrishanice for a shoutout!
Thank you so much for reading see you next week,
Shanice Harris x