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Gluten free baked mini pina colada doughnuts

To go with my Turkish Delight mini nests I also made some mini Pina Colada inspired doughnut nests, a pineapple doughnut with a pineapple glaze sprinkled in desiccated coconut. I plan to package them up in my decorated egg boxes.

Mini Pina Colada inspired doughnut nests, a pineapple doughnut with a pineapple glaze sprinkled in desiccated coconut.

Gluten Free

24 Servings

Method

Pineapple doughnuts

  1. Preheat oven to 160 deg C, fan assisted (370 deg F)

  2. Lightly spray doughnut pan with non-stick cooking spray

  3. In a bowl, beat the eggs, buttermilk, vanilla essence, and oil together until you get a foamy mixture

  4. Gradually pour foamy mixture into dry ingredients and stir until mixture is combined

  5. Stir chopped pineapple into mixture

  6. Pour mixture into greased doughnut pan until each cavity is 3/4 full

  7. Bake in preheated oven for 10-15 minutes or until doughnut springs back when lightly pressed

  8. Turn out onto baking rack and leave to cool

Pineapple glaze

  1. In a bowl add the sieved icing sugar to the pineapple juice

  2. Whisk all of the ingredients together until you have a smooth paste

  3. Pour into a small, shallow bowl

To decorate

  1. Dip doughnut into pineapple glaze, shake off any excess

  2. Sprinkle coconut onto icing.

  3. Place three jelly bean eggs in centre

  4. Sprinkle with glitter

  5. Leave to set

Ingredients

Pineapple doughnuts

  • 110g gluten free plain flour

  • 1 tsp xantham gum

  • 115g caster sugar

  • 0.25 tsp salt

  • 1 tsp vanilla (extract)

  • 2 large eggs

  • 3 tbsp vegetable oil

  • 2 tbsp buttermilk

  • Non-stick cooking spray

  • 4 slice pineapple (finely sliced)

  • 1 tsp gluten free baking powder

Pineapple glaze

To Decorate

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