An Easter inspired doughnut recipe, a deliciously fluffy carrot doughnut covered in dark chocolate and white chocolate coloured yellow by using some turmeric. Dipping these doughnuts in milk in absolutely divine.
Carrot & Dark Chocolate Doughnuts
- 150g plain white flour
- 1 tsp baking powder
- 130g unrefined brown sugar
- 2 eggs
- 75ml olive oil
- 100g carrot puree
- 100g dark chocolate
- 60g white chocolate
- 1/2 tsp turmeric
Preheat the oven to 170C degrees.
Boil 100g of carrots until they are soft in the middle, place them in the bowl of you Ninja Kitchen with the metal blade and pulse until it purees.
In a large mixing bowl, add the plain flour, baking powder, and sugar and stir to combine.
Divide the egg whites and yolk (place the yolks on top of the dry ingredients); whisk the eggs whites until fluffy.
Pour the olive oil, over the egg yolks and dry ingredients and stir to combine the dry and wet ingredients together.
Pour in the whisked egg whites and combine the ingredients together using gentle folding movements.
Pour the doughnut dough into a piping bag and pipe into a doughnut tin, place in the oven and bake for 12 minutes.
Remove the doughnuts from the oven, allow them to cool for approximately 15 minutes then remove from the baking tin and place them to dry on a wire rack.
Melt the dark chocolate and white chocolate separately over hot water, sprinkle the turmeric over the white chocolate and mix until it turns a yellow colour (you can add more turmeric if you wish a darker colour).
Coat the doughnuts with dark chocolate and drizzle with the yellow dark chocolate, place them in the fridge for approximately 10 minutes to allow the chocolate to set.