| For the Donuts: |
| • |
1/4 cup The Perfect Purée Black Currant Puree, thawed |
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1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans |
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2 1/2 cups unbleached all-purpose flour |
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1 1/2 tsp. baking powder |
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1/4 tsp. baking soda |
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3/4 tsp. kosher salt |
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1/2 cup granulated sugar |
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1/4 cup light brown sugar |
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2 eggs, room temperature |
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1 tsp. pure vanilla extract |
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3/4 cup whole milk, room temperature |
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| Method for the Donuts: |
| 1. |
Preheat oven to 425°F. Lightly brush two standard donut pans with butter. 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 1/2-inch hole in one corner of bag. Divide mixture evenly between prepared donut pans. Bang pans several times on counter to release air bubbles. |
| 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. |
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| For the Cassis Icing: |
| • |
90 g. The Perfect Purée Black Currant Puree, thawed |
| • |
500 g. powdered sugar shifted |
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1 tsp. vanilla extract |
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| Method for the Cassis Icing: |
| 1. |
Whisk powdered sugar, vanilla and Black Currant 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 over the cooled donuts. |
| 2. |
Best enjoyed the day of making or keep in an airtight container for one day at room temperature. |
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| Decorating Ideas: |
| 3. |
Edible flowers, berries, edible gold leaf, chocolate pearls, meringue and macaron. |
