Ingredients
- Plain yoghurt 60g
- Vegetable oil 60ml
- SpinneysFOOD extra fine caster sugar 240g
- SpinneysFOOD self-raising flour 180g
- SpinneysFOOD organic ginger 10g
- SpinneysFOOD fine turmeric 2 tsp
- SpinneysFOOD organic free range eggs 3
- Vanilla extract 1/2 tsp
Nutrition (Per serving)
- Calories 309
- Fat 3g
- Saturates 1g
- Protein 6g
- Carbs 65g
- Sugars 40g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Turmeric and ginger baked doughnuts with toasted turmeric marshmallow
Indian 15 Mins Prep · 15 Mins Cook
- Preheat the oven to 180°C, gas mark 4.
- Grease a 12-hole doughnut pan.
- To make the doughnuts, place the yoghurt, oil, 120g of sugar, flour, finely grated ginger, 1 tsp of turmeric, 1 egg and vanilla extract in a bowl and beat well for about 3 minutes. Pour the mixture into a piping bag and pipe into the greased doughnut tray.
- Bake in the oven for 15 minutes or until an inserted skewer comes out clean. Allow to cool slightly before turning out onto a wire rack.
- Separate the whites of the 2 remaining eggs from the yolks.
- Make the marshmallow topping by whisking the egg whites and remaining sugar in a glass bowl over a pot of gently simmering water until hot to the touch. Place the egg white mixture in the bowl of a stand mixer and whip until stiff peaks form. Add the remaining turmeric powder.
- Spread the marshmallow onto the cooled doughnuts.