Ingredients
Dough:
- 100 gram Flour wheat / Flour
- 60 gram Corn starch
- 5 gram Baking powder
- 1 piece Chicken egg
- 60 gram Sugar
- 3 tablespoons Juice cowberry
- 100 gram Sour cream
- 1 teaspoon Lemon zest to taste
- 50 gram Butter
- 1 pack Vanilin
- 1 pinch Salt
For glaze:
- 50 gram Sugar powder
- 1 tablespoon Juice cowberry
- 1 piece Egg white
- 1 pinch Lemon acid to taste
For filing:
- 50 gram Coconut shavings
Instructions
- Mix flour with starch and baking powder, sift.
- Soft butter is ground with sugar. Add sour cream, chicken egg, vanilla and lemon zest, whisk with a whisk.
- Mix the egg mixture with the 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 baking dish with a round nozzle.
- Open the lid of the slow cooker and install the panel for donuts.
- Close the cover of the device and connect it to a power source. The red indicator lights up. When the device heats up, the green indicator lights up.
- Open the lid of the slow cooker and evenly distribute the dough on the bottom panel of the device. Close the lid.
- Donuts are baked for 2-3 minutes. Very fast!
- Baked donuts with a silicone spatula are transferred to a cutting wooden board.
- Prepare the glaze. Whisk the protein (1 tbsp. l.) with a small pinch of salt. Add powdered sugar (50 g) and a little cranberry juice, ~ 1 tbsp. l. You can add a pinch of citric acid.
- Dip the donuts in the icing and place them on the grill.
- Sprinkle the donuts with coconut chips. I got 24 donuts with fruit and vanilla flavor.
- Have a nice tea party!
- Enjoy.