Baked Passion Fruit (and Coconut!) Glazed Donuts

IT'S DONUT TIME AGAIN!

This is an excellent recipe for if you happen to have some passion fruit curd lying around. I realise that isn’t a cupboard stable for everyone (though it is delicious and ridiculously easy to make, so I don’t see why not). If you don’t, the pulp and seeds from a passionfruit will do perfectly well, but the flavour will be slightly more tart.

Personally, I love passion fruit and coconut together. Ever since I brunched on some amazing ricotta pancakes delicately dotted with passion fruit curd and coconut cream, I have loved this combo. It was life-changing.

Have you all bought the donut pan yet? I have used mine more this year than a muffin pan.

Let’s all hop on the baked donut train again! Choo choo!

Makes 12-16 donuts

Ingredients

• 250g plain flour
• 2 tsp baking powder
• 1 tsp bicarbonate of soda
• Pinch salt
• 50g melted butter
• 2 eggs
• 150g granulated sugar
• 250ml buttermilk (or regular milk with 2 tbsp lemon juice)
• 2 tbsp passion fruit curd

Ingredients for the glaze

• 30g butter, melted
• 1 tbsp passionfruit curd
• Squeeze of lemon juice
• 200g icing sugar
• 15ml milk
• Seeds from ½ passionfruit (optional)
• A few tbsp. dessicated coconut (optional but SO GOOD)

                                                             

Method

Preheat the oven to 175 degrees.

Mix together the flour, baking powder, baking soda and salt and set aside.

In a larger bowl, whisk together the melted butter, eggs, sugar and buttermilk until combined.

Make a well in the dry ingredients and pour in the wet. Mix until just combined.

Stir in the passion fruit curd.

Grease your donut pan and fill each hole to just over half full. If you have piping bags, piping the mixture into the holes is A LOT neater.

Bake for 11 minutes.

Allow to cool for a few minutes before loosening from the tin – this step makes it a lot easier to remove them.

I use a plastic butterknife, and run it around the outside of the donuts to loosen the edges. This makes them come out a lot easier.

Set on a wire rack to cool.

Note the greaseproof underneath the tray to catch the glaze drips

Whip up the glaze – mix together the butter, lemon juice, curd and and icing sugar.

Stir through the seeds if using.

Add the milk until you get the desired consistency, and set aside until the donuts have cooled.

Dip the donuts in the glaze and set back on the rack (some greaseproof paper under the donuts aids in clean up!).

Sprinkle over desiccated coconut over some or all of the donuts and allow to dry, then chow down!