Baked Chocolate Beetroot Donuts
Baked Chocolate Beetroot Donuts are soft, rich, and subtly earthy donuts made with pureed beetroot, cocoa, and a simple beet glaze.
Servings:
12
Calories:
256
kcal
Cost:
$7
Equipment
-
Donut pan
-
Bowl
Ingredients
- ½ cup pureed beets 150g
- ⅔ cup granulated sugar 125g
- 1 cup milk 250ml
- 1 egg
- ½ cup butter 50g melted and cooled
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour plain flour (250g)
- ⅓ cup unsweetened cocoa powder 35g
- 2 teaspoons baking powder
- pinch salt
For the glaze
- 1 ⅛ cups powdered icing sugar 150g
- 2 tablespoons milk
- 1 tablespoon juice from the beets or a few drops red food colouring
- 1 teaspoon vanilla extract
Instructions
-
Preheat the oven to 170°C/325°F. Lightly grease a doughnut pan with oil.
-
Puree the beets with a hand held immersion blender until smooth.
-
In a large bowl, beat the beetroot puree, sugar, milk, egg, cooled melted butter and vanilla together.
-
Sift in the flour, baking powder and salt and gently combine.
-
Fill the doughnut molds with the batter until nearly full and bake for 15 minutes or until springy and an inserted skewer comes out clean.
-
Allow to cool in the tray for 5 minutes, then carefully remove from the pan to cool completely on a wire rack.
For the beet glaze
-
Add the powdered icing sugar (sift if it’s clumpy) milk, beet juice or food colouring and vanilla and whisk until smooth. It should be a thick drizzling consistency. If necessary, add a teaspoon more of icing sugar to thicken, or a teaspoon of milk to thin. Drizzle over the completely cooled doughnuts.
Nutrition
Calories:
256
kcal
|
Carbohydrates:
42
g
|
Protein:
4
g
|
Fat:
9
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
0.5
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.3
g
|
Cholesterol:
35
mg
|
Sodium:
81
mg
|
Potassium:
189
mg
|
Fiber:
2
g
|
Sugar:
24
g
|
Vitamin A:
301
IU
|
Vitamin C:
0.3
mg
|
Calcium:
69
mg
|
Iron:
1
mg