Description
Deliciously moist doughnuts made with pureed beets, offering a unique flavor and vibrant color, perfect for any occasion!
Ingredients
Scale
- ½ cup pureed beets
- ⅔ cup granulated sugar
- 1 cup milk
- 1 egg
- ½ cup butter (melted and cooled)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- pinch salt
- 1 ⅛ cups powdered icing sugar
- 2 tablespoons milk
- 1 tablespoon juice from the beets (or a few drops red food coloring)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 170°C/325°F. Lightly grease a doughnut pan with oil.
- Puree the beets with a hand held immersion blender until smooth.
- In a large bowl, beat the beetroot puree, sugar, milk, egg, cooled melted butter and vanilla together.
- Sift in the flour, baking powder and salt and gently combine.
- Fill the doughnut molds with the batter until nearly full and bake for 15 minutes or until springy and an inserted skewer comes out clean.
- Allow to cool in the tray for 5 minutes, then carefully remove from the pan to cool completely on a wire rack.
- Add the powdered icing sugar (sift if it’s clumpy), milk, beet juice or food coloring and vanilla and whisk until smooth. It should be a thick drizzling consistency. If necessary, add a teaspoon more of icing sugar to thicken, or a teaspoon of milk to thin. Drizzle over the completely cooled doughnuts.
Notes
- This recipe creates moist and vibrant doughnuts that can be enjoyed warm or at room temperature.
- The beet juice adds a beautiful color and a hint of sweetness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 doughnut
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg