Cowberry Donuts Recipe
Fragrant, sweet, soft and beautiful donuts with natural dye. I baked donuts in a slow cooker. Cooking is very simple and, most importantly, fast. Cranberry juice can be replaced with another rich fruit juice.
Servings
24
Cook Time
30minutes
Servings
24
Cook Time
30minutes
Ingredients
Dough:
For glaze:
For filing:
Instructions
  1. Mix flour with starch and baking powder, sift.
  2. Soft butter is ground with sugar. Add sour cream, chicken egg, vanilla and lemon zest, whisk with a whisk.
  3. Mix the egg mixture with the flour.
  4. 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.
  5. Transfer the dough to a baking dish with a round nozzle.
  6. Open the lid of the slow cooker and install the panel for donuts.
  7. 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.
  8. Open the lid of the slow cooker and evenly distribute the dough on the bottom panel of the device. Close the lid.
  9. Donuts are baked for 2-3 minutes. Very fast!
  10. Baked donuts with a silicone spatula are transferred to a cutting wooden board.
  11. 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.
  12. Dip the donuts in the icing and place them on the grill.
  13. Sprinkle the donuts with coconut chips. I got 24 donuts with fruit and vanilla flavor.
  14. Have a nice tea party!
  15. Enjoy.
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