Raspberry Coconut with Couverture White Chocolate
1 egg at room temperature
1 egg yolk at room temperature
1 tsp vanilla bean
80g butter, unsalted at room temperature
110g panela sugar
3/4 cup coconut milk
½ tbsp. coconut oil
3 cups gluten free flour blend
1 heaped teaspoon baking powder
125g couverture white chocolate
1 tbsp coconut oil
1/4 tsp vanilla bean (optional)
Preheat the oven to 180C.
Add the egg, egg yolk and vanilla bean to a small bowl and whisk lightly to combine. Set aside.
Cream the butter and sugar together in a stand-mixer for 3 minutes or until pale and fluffy. Add the egg mixture slowly and beat until combined. Add the milk, beating after each addition.
Sift the flour and baking powder over the bowl and mix very lightly to combine. You must be careful not to overwork the dough or it will become tough and dense.
You want the mixture to look like the consistency of a thick cake batter. Gluten free flour blends can vary so if it seems a little dry, just add a little more milk.
Pipe the mixture into a thoroughly greased donut mould and place on a baking tray, this is important if using a silicon based mould.
Bake the donuts for 10-12 minutes or until puffed and lightly golden.
Allow to cool for 1-2 minutes in the tray then place a baking rack over the top of the donut mould and flip over to turn out the donuts to cool completely.
Melt the white chocolate & coconut oil Sit over a pan of barely simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally.
Once melted, stir in vanilla bean paste.
Dip the donuts face down in the chocolate and sprinkle with freeze dried fruit (like we have done).
To glaze the donuts