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Baked Lemon Doughnuts with White Chocolate Blue Butterfly Pea Flower Glaze

Whether it’s the taste, the smell, the nostalgia, or the recognizable shape, donuts are enticing. That’s just a fact of life. Just looking at donuts sends our pleasure sensors into overdrive. The best way to have yummy picture-perfect donuts whenever the craving hits? Bake them at home! They’re lighter and more tender, and there are countless ways to flavor and decorate them! Take a gander at these Baked Lemon Doughnuts with White Chocolate Blue Butterfly Pea Flower Glaze—perfection! They are stunning to look at with their gorgeous blue glaze made from Suncore Foods® Blue Butterfly Pea Supercolor Powder. You can’t just have one of these babies with their robust lemon and white chocolate flavor combination!

Ingredients

Doughnuts:
1 1/2 cup all-purpose flour
1/2 cup almond flour
1 tbsp cornflour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp lemon zest
1/4 cup plain yogurt ( room temperature)
3/4 cup room temperature buttermilk
3/4 cup granulated sugar
3 tbsp vegetable oil/olive oil
1/4 cup melted unsalted butter/ghee ( and cooled)
2 large egg ( room temperature)
1/4 tsp Suncore Foods® Rose Salt

White Chocolate Blue Butterfly Pea Glaze:
2 cups white chocolate chips
2 tsp vegetable/coconut oil
2 tsp Suncore Foods® Blue Butterfly Pea Supercolor Powder

 

Directions

1. Doughnuts — Preheat the oven to 425 f. Grease two doughnut pans liberally with vegetable oil. In a bowl mix together the flour, almond flour, baking powder, cornflour, salt. Keep aside. In another bowl whisk together sugar, melted and cooled butter/ghee, and vegetable oil well till it’s all mixed up. Now add the eggs and give it a good whisk. Add in the lemon zest and yogurt and mix well. Mix in half the dry flour mixture to the wet mixture. Mix it up. Now add all the buttermilk and mix well. Add the remaining flour and mix till just combined. Do not over mix. Pipe the batter and bake for 5-7 mins till done. Do not over bake. Once done let the doughnuts cool completely.

2. White Chocolate Blue Butterfly Pea Glaze — Melt the Chocolate Chios over a double boiler add the oil and Blue Butterfly pea powder and mix well to a smooth consistency. Dip the cooled doughnuts and let dry completely on a wire rack. Enjoy.

 

 


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