Fragrant, sweet, soft and beautiful doughnuts with natural dye. I made doughnuts at a multi-Baker. Cooking is very simple and most importantly fast. Cowberry juice can be replaced with another rich fruit juice.
Mix the flour with starch and baking powder, sift.
Soft butter is rubbed with sugar. Add sour cream, chicken egg, vanilla and lemon zest, whisk with a whisk.
Mix the egg mixture with flour.
Add 3 tablespoons of cranberry juice and whisk with a whisk. The dough has the consistency of pancakes, thick. I have frozen cranberries. I defrosted it, washed it, and put it on a paper towel to dry. And then the juice survived.
Transfer the dough to a cornet with a round nozzle.
Open the lid of the multi-Baker and install the panel for donuts.
Close the cover of the device and connect it to the power supply. The red indicator lights up. When the device is hot, the green indicator lights up.
Open the lid of the multi-Baker and evenly spread the dough on the lower panel of the device. Close the lid.
Donuts are baked for 2-3 minutes. Very fast!
Baked doughnuts with a silicone spatula are transferred to a cutting wooden Board.
Prepare the icing. Whisk the protein (1 tbsp) with a small pinch of salt. Add powdered sugar (50 g) and a little cranberry juice, ~1 tbsp. You can add a pinch of citric acid.
Dip the doughnuts in the icing and put them on the grill.
Sprinkle the donuts with coconut shavings. I got 24 doughnuts with a fruity and vanilla flavor.