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Lychee Donuts with Raspberry & Rose12 donuts Tanya Emerick @scarlet_nantes, Owner of Scarlet Nantes Macaron and Pastry Chef at Bastyr University |
| Ingredients for the Baked Donuts: | |
| • | ¼ cup The Perfect Purée Lychee Puree, thawed |
| • | ½ cup (1 stick) unsalted butter, room temperature, plus more for donut pans |
| • | 2 ½ cups unbleached all-purpose flour |
| • | 1 ½ tsp. baking powder |
| • | ¼ tsp. baking soda |
| • | ¾ tsp. kosher salt |
| • | ½ cup granulated sugar |
| • | ¼ cup light brown sugar |
| • | 2 eggs, room temperature |
| • | 1 tsp. pure vanilla extract |
| • | ¾ cup whole milk, room temperature |
| Method: | |
| 1. | Preheat oven to 425°F. Lightly brush two standard six cavity donut pans with butter. (Donut pans can be found on Amazon) In a medium bowl whisk flour, baking powder, baking soda, and salt. Set aside. |
| 2. | In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat butter and sugars on high speed until light and fluffy, about 3 minutes. Reduce mixer speed to medium. Add eggs and vanilla, beating until combined, scraping down the sides of the bowl as needed. Reduce speed to low. Add flour mixture in two batches, alternating with milk, and beat just until combined. |
| 3. | Transfer batter to a piping bag or a resealable plastic bag and snip a ½-inch hole in one corner of bag. Divide mixture evenly between prepared donut pans. |
| 4. | Bake until tops of donuts spring back when lightly pressed, 12 to 14 minutes. Let cool 10 minutes, then transfer to a wire rack to cool. Keep Donuts on wire rack to ice. |
| Ingredients for the Raspberry Rose Icing: | |
| • | 90 g. The Perfect Purée Raspberry Puree, thawed |
| • | 500 g. powdered sugar shifted |
| • | 1 tsp. vanilla extract plus |
| • | optional: 1 -2 drops of rose essence to taste |
| Method: | |
| 1. | Whisk powdered sugar, vanilla, and Raspberry Puree. If the icing is too thick, add more purée. If it’s loose, add more powdered sugar. The icing should be thick enough to spoon or spread over the cooled donuts. If you prefer a thinner icing with less color add a few drops of water instead of puree. I’ve swapped out Lychee Puree for the Raspberry for color variation. |
| 2. | Best enjoyed the day of making or keep in an airtight container for one day at room temperature. |
| 3. | Decorating Ideas: Edible flowers, berries, edible gold leaf, meringue, and macaron. For the Rose Essence, I enjoy the rand Viola which can be purchased from Amazon: a little goes a long way so taste before adding more. Edible flowers can be purchased online from Gourmet Sweet Botanicals. My macaron recipe can be found here. The macarons pictured are filled with rose butter cream & raspberry jelly. |