Raspberry Lemon Doughnuts with Beetroot
Ingredients
Doughnuts
- 2 cups plain flour
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
- 2 ready cooked beetroots
- 1 cup 5% Greek yoghurt
- 1/3 cup milk
- 3 tbsp olive oil
- 1 large egg, room temperature
- 1/2 cup caster sugar
- 2 tsp vanilla extract
- Zest of 2 unwaxed lemons
- 1/2 cup freeze dried raspberries, crushed
Glaze
- 1 cup icing sugar
- 1 - 2 tbsp fresh lemon juice
Topping
- Extra freeze dried raspberries
- Optional: fresh raspberries
Preparation
Doughnuts
Preheat oven to 180C. Grease doughnut pan
Sieve the flour, baking powder, baking soda and salt into a big bowl
In a small blender blend together the beetroot, milk, olive oil and yoghurt till smooth
In a bowl, whisk the egg, sugar, vanilla and zest till combined. Add the beetroot mix and whisk together. Add crushed dried raspberries and mix
Pour wet ingredients into dry ingredients and mix till just combined. The batter will be thick but don’t overmix
Spoon the batter into the prepared doughnut pan and smooth out the tops. Don’t overfill the moulds because they will rise! Fill till a little below the top
Bake for about 11mins or till a knife comes out clean. Allow to cool for 5mins, then gently transfer to a wire rack to cool completely
Glaze
While they’re cooling, pour half the lemon juice into the icing sugar and mix till smooth. Add as much as you need to get the consistency you want. 1 tbsp of juice for thicker glaze or 2 for thinner glaze
Spoon some glaze onto each doughnut and sprinkle with the extra freeze dried raspberries. If using, add the fresh raspberries
Notes
Beetroot adds a beautiful pink color and lovely texture without significantly altering the taste
Children who dislike beetroot may not notice it in this recipe
Consider adding more beetroot in future attempts
Best eaten within 2 days
