Dairy-Free Valentines Doughnuts

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With Valentine’s Day fast approaching I wanted to make something fun, romantic and most importantly yummy! I’d recently bought some Wilton doughnut tins and couldn’t wait to try them out and lets be honest, who doesn’t love a doughnut!? On the subject of romance, the obvious flavour choice was, of course, rose. The combination of flavour and colour when paired with pistachio is to die for and to balance the subtle floral notes I’ve incorporated fresh lemon which gives these little circles of fun a sherbert twist!

For this recipe photoshoot we were at Sundance, a beautifully rustic cabin in the Cornish countryside. This is the perfect little getaway at this time of year and is available to rent via Unique Home Stays. Upon entering the property there is a cosy glass living area filled with snuggly wool blankets and sheep skin rugs overlooking the rolling hills giving you that sense of fresh outdoor air while staying snug and dry! The main kitchen area has a log burner that fills the room with warmth which is a plus while baking! The decor is made up of luxurious textures with a pewter velvet sofa, teal blue shaker style kitchen and into the bedroom with white wash wooden cladding on the walls and brushed linen sheets.

 
 

INGREDIENTS

180g golden caster sugar

20ml olive oil

180ml non dairy milk- I use rude health almond

2 large eggs

200g gluten free self raising flour

1/2 tsp baking powder 

Pinch Cornish sea salt

Tsp vanilla bean paste

Tsp rose water

Zest of 1 lemon

LEMON ICING

1 Lemon (juiced)

Icing Sugar

This recipe couldn’t be easier, start with a large mixing bowl and whisk together the almond milk, sugar, olive oil and eggs along with the vanilla, rose water and lemon zest. Once combined sift in the flour, baking powder and salt. With a wooden spoon gently mix together without over working... lumps are fine!

The mixture can vary slightly due to the size of the eggs and the water content of your milk substitute but it should be quite a runny, pourable mix. Even though it’s extra washing up, it’s far easier to get the mix into your doughnut tin using a jug with a spout to pour it in neatly, or use a small cup to scoop and pour with minimal drips! The mix doesn’t rise a huge amount so you can almost fill the moulds to the top leaving a millimetre or two.

Bake at 175 degrees for 10-12 minutes keeping a close eye. When they come out I only wait a couple of minutes before removing them from the tin, if they cool too much they get stuck! They have quite a bit of resistance so you can be fairly firm when prising them out. Leave them to cool on a wire rack before dipping in the lemon glaze.

 
 
 
 

Whilst the icing is still tacky to the touch, Sprinkle with chopped pistachios and dried rose petals. Enjoy as they are or even better with my grown up pink lemonade! 

It’s not really a cocktail, more of gin and lemonade but it’s all about the quality ingredients and enhancing them with some home made rose petal ice cubes. I simply take a Jam Jar (of course) put a large measure of beautiful organic Tinkture rose gin over ice and top up with a good quality Sicilian lemonade and garnish with a wedge of lemon to complement your doughnuts. Enjoy with someone you love xxx

Whilst the icing is still tacky to the touch, Sprinkle with chopped pistachios and dried rose petals. Enjoy as they are or even better with my grown up pink lemonade! 

It’s not really a cocktail, more of gin and lemonade but it’s all about the quality ingredients and enhancing them with some home made rose petal ice cubes. I simply take a Jam Jar (of course) put a large measure of beautiful organic Tinkture rose gin over ice and top up with a good quality Sicilian lemonade and garnish with a wedge of lemon to complement your doughnuts.

Enjoy with someone you love for a Valentines Day treat.

Love Jess xxx

Watch the recipe unfold in this beautiful edit by Sam Buckle.

Special Thanks:

Location: Firefly by Unique Home Stays

Outfit: Pink Cord dungarees by Lucy and Yak

Photography: Melonmade

Video: Sam Buckle