prep
10 minutes
difficulty
Easy
preparation
10
minutes
difficulty
Easy
level
For maximum glaze effectiveness, ALWAYS leave your doughnuts to cool completely first.
Ingredients
Blueberry, Lemon & Thyme
- 310 g (11 oz/2 cups) frozen blueberries (or other frozen berries of your choice)
- zest of 1 lemon and juice of ½ lemon
- 750 g (1 lb 11 oz/6 cups) icing (confectioners’) sugar
- 1 tsp chopped thyme leaves
Strawberry
- 310 g (11 oz/2 cups) frozen strawberries
- 750 g (1 lb 11 oz/6 cups) icing (confectioners’) sugar 1 teaspoon vanilla
- zest of 1 lemon
Chocolate
- 500 g (1 lb 2 oz/4 cups) icing (confectioner’s) sugar
- 90 g (3 oz/¾ cup) cocoa powder, sifted
- pinch of salt
- 1 tsp vanilla
- 170 ml (5½ fl oz/ ⅔ cup) non-dairy milk of your choice
Passionfruit
- 375 ml (12½ fl oz/1½ cups) passionfruit pulp (seeds sieved out, 2 tablespoons reserved for later)
- 750 g (1 lb 11 oz/6 cups) icing (confectioners’) sugar
- zest of 1 lime
This recipe makes enough glaze for 10-12 large doughnuts.
Instructions
1. To make the blueberry, lemon and thyme glaze: Microwave the blueberries on high for 2 minutes, or until defrosted and bubbling. If you don’t have a microwave, just leave the berries in a bowl to defrost completely before making the glaze. Drain off half the liquid and blend or mash until smooth. Add the remaining ingredients and whisk well. Cover the bowl with plastic wrap to prevent a crust from forming and refrigerate for 15 minutes before glazing. Stir well before use.
2. To make the strawberry glaze: Microwave the strawberries on high for 2 minutes, or until defrosted and bubbling. If you don’t have a microwave, just leave the berries in a bowl to defrost completely before making the glaze. Drain off half the liquid and blend or mash until smooth. Add the remaining ingredients and whisk well. Cover the bowl with plastic wrap to prevent a skin from forming and refrigerate for 15 minutes before glazing. Stir well before use.
3. To make the chocolate glaze: Combine all the dry ingredients in a bowl, make a well in the middle and pour in the vanilla and milk. Whisk until smooth. Cover the bowl with plastic wrap to prevent a skin forming if not using immediately. Stir well before use.
4. To make the passionfruit glaze: Put the strained pulp in a bowl and whisk in the remaining ingredients. Fold in the reserved passionfruit seeds.
Recipe and image from ) by Shannon Martinez & Mo Wyse (Hardie Grant Books, hbk, RRP $50), is available in stores nationally.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
For maximum glaze effectiveness, ALWAYS leave your doughnuts to cool completely first.
