Turmeric Doughnuts with Beetroot Glaze

Is there anything better that a soft fluffy doughnut with pink icing? Probably not. These little guys are really easy to make and look incredibly good.

Makes 16

what you need

For the doughnuts

7 g dried yeast

1/4 cup of water

3/4 cup warm soy milk

1/4 cup maple syrup

1/2 teaspoon salt

1 teaspoon turmeric powder

1 flax egg

25 g butter (I used Nuttelex)

3 - 4 cups flour

For the glaze

1 cup of icing sugar

2 teaspoons beetroot powder

1-2 tablespoons soy milk 

Pistachios, finely chopped

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what to do

Pour the water into a mixing bowl of a stand mixer and sprinkle the yeast over the top and allow to sit for 5 minutes. Add the milk, maple syrup, salt, turmeric, flax egg and flour. Mix with the flat beater until well combined. Continue to add flour a bit at a time until the dough pulls away from the bowl.

Finish the kneading by hand until you get a nice soft ball of dough that is still slightly sticky so you might not need all the flour. Place the dough in an oiled bowl and cover with a clean tea towel and let it rise in a warm spot until doubled in size. The time it takes will depend on how warm it is.

When the dough has risen, punch it down and turn onto a lightly floured surface. Using a floured rolling pin, roll out the dough until its about 1.5cm thick. Cut out rounds using a cookie cutter of two different sizes. Allow to rise for 30 minutes before frying.

To fry doughnuts, set you your deep fryer according to instructions and fry 3-4 at a time, depending on the size of your fryer. The doughnuts take 1-2 minutes each side. Use a slotted spoon to remove the doughnuts and place them on a wire rack. Once cool to handle, dip them in some cinnamon and sugar or glaze them like I have here.

for the glaze

Combine all ingredients in a bowl and mix until totally smooth. Glaze doughnuts when cool and sprinkle with nuts.

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