Whether you plan to celebrate Valentine's Day with someone, by yourself, or you intend to completely ignore the fact, these doughnuts are our dish of the day for Feb 14!
We wanted a sweet, sticky treat and so we asked our good friend and foodie stylist maestro, Peachy Palate, to come up with something that would surely make us feel good. These vanilla baked doughnuts with raspberry lemon collagen glaze certainly tick all our boxes! So, if Cupid is your cup of tea, or you just couldn't care less, one bite into these tasty morsels and it'll be instant love.
Here's more from Peachy:
Baked donuts with a collagen infused glaze! The donuts themselves are kind of cake like in consistency, but a little sticky around the edges, in the best way possible. They do have a denser feel, but are somehow at the same time light. You’ll just have to give them a go to see what I mean!
Preparation Time - 10 minutes
Cooking Time - 12 minutes
Servings - 6 large or 12 mini
Ingredients
For the Donuts:
- 1 large egg
- 125g plain flour or gluten free blend
- 1 tsp baking powder
- 80g soft brown sugar
- 60ml (2 tbsp) light tasting olive oil
- 1 tsp vanilla extract
- 13g Edible Health Marine or Bovine Collagen
For the Glaze:
- 3 - 5 tbsp milk
- 200g icing sugar
- ¼ - ½ tsp beet powder (optional, for a brighter pink colour)
- 5 tbsp milk, divided
Directions
- Whisk together all donut ingredients in a large bowl until smooth.
- Preheat your oven to 180C (350F) and leave the donut mixture to rest for 10 minutes.
- Grease a donut pan with spray oil; I use Wilton donut pans, and they stand the test of time!
- Spoon or pour batter from a jug into the prepared donut pan.
- Bake donuts for 12 minutes. Allow to cool in the tray for 10 minutes.
If you're after more of Peachy's collagen recipes, you can find them here:
- Chocolate filled sandwich cookies
- Pumpkin pie with collagen
- Collagen and Greek yoghurt oat pancakes
- Butternut squash and blackbean tacos