Easter Doughnuts are a great addition to your classic holiday sweet treats. These would work well anytime of day, particularly for Easter Brunch. The light, pastel colours in the frosting make these super Springy and the subtle flavours in the glaze are a reminder of the light aromas of flowers starting to blossom as Spring approaches.
If you like raw baking, you might also enjoy this Lemon Blackberry Almond Cake too.
The doughnuts are relatively plain (yet scrumptious), which is intentional — those frostings pop with flavour and colour! I definitely recommend flavouring each frosting with something delightful. You’ll see what I used in the recipe outline below and I encourage you to play, improvise and have fun.
Easter Doughnuts
Ingredients
Vanilla Doughnuts
- 50 g cashews
- 125 g water
- 25 g cold pressed oil
- 50 g xylitol powdered
- 25 g psyllium husk
- 50 g ground almond
- 40 g oat flour
- 20 g coconut flour
Cream Cheese Frosting
Stage 1
- 125 g cashews, soaked
- 1 tsp probiotic powder
- 50 g water, or just enough to blend
Cream Cheese Icing
- 1 recipe cashew cream cheese above
- 75 g xylitol, powdered
- 15 g lemon juice
- 75 g coconut oil, melted
- 4 drops vanilla medicine flower or ½ tsp vanilla extract
Colours
- Red/Pink - beetroot powder or pitaya powder
- Blue - E3Live Blue Majik
- Yellow - turmeric powder
Optional - I also flavoured each colour with...
- Red/Pink 4 drops strawberry and white chocolate medicine flower extract and 1 tsp sieved strawberry powder
- Blue 4 drops black currant and plum medicine flower extract
- White 4 drops vanilla medicine flower extract or ¼ tsp vanilla extract
- Yellow 1 tsp freeze dried passion fruit powder and 3 drops lemon verbena essential oil
Instructions
Vanilla Doughnuts
- In a high speed blender combine the first 4 ingredients and blend on high until smooth.
- Add the psyllium and pulse in the blender just to incorporate.
- In a bowl, mix together the last set of ingredients.
- Add the contents of the blender to the mixing bowl with the flours and mix well with your hands to combine.
- Allow the mix to sit 2-5 minutes, during this time it will firm up as the psyllium and coconut flour absorb moisture.
- Once the mixture has come together, leave it about 5 minutes. The psyllium powder will then thicken the mixture and firm it enough to make it easier to press into a donut tin.
- Get your silicone donut mould ready by simply sprinkling some water into one cavity.
- Moisten your hands, roll up a ball of dough and press it into the cavity.
- Remove any excess dough and then invert the mould and press the donut out and place on a mesh dehydrator tray. You can use a small ring cutter to cut a hole in the middle of the doughnut.
- Repeat with the remaining dough and then dehydrate the donuts on 115f for 6-8 hours or until they are dry on the outside, but stills lightly doughy and moist inside.
- Allow to cool before frosting the doughnuts.
Cashew Cream Cheese
- Blend the cashews with the probiotic powder and just enough water to create a thick mixture.
- Transfer to a mixing bowl, press cling film or greaseproof paper right down on top of the mixture so as to not form a crust on top and pop in a warm space for 12 - 24 hours.
- The mixture should be aerated and slightly sour smelling when you check on it.
Cream Cheese Icing
- Combine all ingredients in a high speed blend until smooth.
- If the mixture looks seized, allow it to run in the food processor for a few minutes or until it’s smooth and silky looking. Alternatively, melt it down over a double boiler.
- Split the mix between 4 bowls ( or however many colours you desire ) and add the powder to each bowl. Start with a little and increase as needed to reach the desired shade.
- See below for frosting method.
Frosting Method
- Dip each doughnut into the bowl of prepared frosting being sure to hit each colour.
- Don’t move the doughnut around in the frosting.
- Lift it out, turn it right side up and tap it gently to smooth the frosting out.
- Continue until all around coated, adding more colour to the bowl as needed.
- Place in the fridge to set about 30 minutes.
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