Wednesday, May 9, 2012

Vanilla Poppy Seed Cake Doughnuts with Lemon Glaze & Iced Rooibos Masala Chai (Grain & Dairy Free)

Mothers Day is almost here and since I AM a mother I decided that it was perfectly fine to do a "me" post about two of my personal favorite treats....CAKE DONUTS & Iced Masala Chai.

I absolutely LOVE a good old-fashioned cake donut. More dense than their airy, yeast-risen siblings, these cake donuts are subtly sweet and soaked in a heavenly glaze, which makes them absolutely fabulous, especially when chilled!

As for the Chai....this isn't your average everyday 'Starbucks' chai. This one is much more reminiscent of the Masala Tea that I used get at the Indian market years ago.

You officially have my permission to "treat yourself" this Mother's day; You know I'll be doing the same!

Vanilla Poppy Seed Donuts
With Lemon Glaze

Donut Ingredients:

2 1/2 cups blanched almond flour (What I recommend)
1/2 teaspoon baking soda
A scant less than 1/2 teaspoon salt
3 teaspoons poppy seeds
6 tablespoons honey
1/4 cup coconut oil, softened or liquid
1 tablespoon vanilla
1 teaspoon Lemon juice
3 whole large room temp eggs (separated)

Glaze Ingredients:
1/3 cup warmed coconut butter, in a pour-able state (I used Artistana)
2 tablespoons light flavored honey or maple syrup
2 tablespoons lemon juice
Water as needed to desired consistency

(Note: It is important that to warm and stir coconut butter when opening a new jar. The coconut oil on the top needs to be mixed into the 'butter' in order to get a nice consistency)

Method:(for  donuts)

1. Preheat your mini donut making machine (This is the best method for making these) OR preheat the oven to 350 degrees if you are using a regular donut pan or making mimi muffins.

2. In a large bowl, whisk together the almond flour, baking soda, salt and poppy seeds. In another bowl, whisk together the honey, oil, vanilla, lemon juice and egg yolks (wait on the egg whites till later).

3. Add the oil/honey mixture to the dry ingredients and whisk until just combined and there are no lumps.

4. Beat the egg whites until nice soft peaks form. Gently fold them into the rest of the batter until no sign of egg white is visible. Try not to over mix the dough.

5. Transfer the dough to a pastry bag fitted with a 1/2 inch round tip or scoop the batter into a sandwich size zip lock bag twisting the other end to close it. Snip the end off of one of the corners with a scissors to make a pastry bag. Start with a small cut, you can always make it bigger if you need too.

6. Bake/cook the donuts with one of the two instructions below....

Instructions for a donut maker: Squeeze the donut batter (about 2 tablespoons  into the mini donut moulds, filling them generously. I find that my machine produces the best donuts when it is filled really full and rounded. But this could vary. However if you don't put enough dough in the tops will be flat. So try one donut first to get a feel for how much batter you need.

Cook according to your machines instructions or until done. Remove from the machine and let cool on a wire rack. Repeat with the rest of the batter. Makes 12-15  mini donuts (depending on how much batter you eat during the prep time.)

Instructions for a regular donut pan/muffin tins: Grease the donut pan or line your mini muffin tin, then fill each mould about 3/4 full. Smooth the tops if needed. Bake for 10-12 minutes or until just firm to the touch. Allow to cool then remove the donuts/muffins from the pan. Cool completely a wire rack. If you plan to glaze right away, place them in the freezer while you make the glaze. This helps the glaze to set nicely. Makes about 6 regular size donuts.

8. For the glaze: In a small bowl, whisk together all the ingredients until smooth. Add more water by the teaspoonful till the glaze is glossy and reaches a good consistency for glazing. When ready, it should look glossy and opaque and be thick enough to coat the pastry, yet thin enough that it pours off the spoon. If is is lumpy or curdled, add water bit by bit, whisking again until it becomes smooth and glossy. Note: It is less likely that you will get a super smooth glaze with homemade coconut butter.

9.Place on a wire rack with a plate underneath to catch the overflow. Slowly pour the glaze 
over each chilled donut and allowing it to drip down the sides for a beautiful presentation.

10. Once glazed, place the doughnuts back in the freezer for a few minutes to let the glaze firm up and set. Donuts can be glazed up to a few hours before serving. Once the glaze is set, they can sit at room temperature or kept in the fridge. They are delicious chilled.

Iced Masala Rooibos Chai
(dairy free)

Ingredients:
Makes 2 servings

1/2 cup water
1 whole cinnamon stick
15-20 whole cardamon pods
7 whole cloves
4-5  whole black peppercorns
1-2 inch chunk of fresh ginger, smashed lightly
1 1/2 cups homemade coconut milk or 1 cup canned coconut milk plus 1/2 cup water
2 1/2 tablespoons honey, or to taste
1 vanilla bean pod scraped or 1 teaspoon vanilla extract
2 teaspoons Rooibos loose tea or two tea bags
pinch of nutmeg

Method:

1. Using a herb/coffee grinder, coarsely grind together cinnamon, cardamon, cloves and pepper corns.

2. Gently smash the ginger with the broad side of a large knife

3. Place the water, spices and ginger in a small pot. Bring to a boil then lower the heat and simmer with a lid on for about 10 minutes. It should reduce some, but be sure that it does boil away completely.

4. Add the coconut milk, honey and the vanilla bean (scraped) to the spice mixture, bring the mixture back to a boil to infuse the milk. Immediately remove from heat, add the tea and allow the chai to steep for 4 min.

5. Strain, add a pinch of nutmeg and enjoy. For iced chai, simply allow the chai to cool down and chill in the fridge. Add ice before serving. If you prefer a milder tea, simply add more milk to your liking.


Photos for Pinterest (click photo to pin)



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