Fresh summer lemon cuts through a fragrant rosemary in these delicious baked doughnuts. —Sus Davy
lemon (zest and juice)
tin coconut milk (chilled overnight)
In This Recipe
Preheat the oven to Gas Mark 3 / 170 o C
Grease 6 non-stick donut trays very lightly with olive oil
In a bowl, mix all the dry ingredients together. Add the wet ingredients and mix into a batter.
Using a spoon or a piping bag, divide the mixture evenly between the donut trays.
Leave to cool for 10 mins, then tip onto a cooling rack and let them cool completely (it’s important to let them cool before you try to add the icing)
Once cool, spread coconut icing over donuts, and sprinkle over extra lemon zest.
Coconut Cream Icing
Open your tin of cooled coconut milk. scoop the thick cream off the top and into a bowl. Whisk until it forms peaks.
(Unfortunately for me, as I was whisking my cream, I ran out of power on the boat, the whisk had drained our batteries!) So mine was a bit runny, but still tasty.