The mandarin love affair continues! Since the trees in my yard are still absolutely bursting with this gorgeous citrus fruit, we’re keeping the series going strong with a sweet treat. Today, we're tackling something fun, fluffy, and perfectly zesty: Mandarin Donuts! But here’s the best part: we are skipping the messy deep fryer and baking these instead. This means you get all the delicious, comforting flavour of a donut in a much lighter package. Get ready for the easiest, healthiest, and most delicious mandarin-infused bite!
Vegan, nut free | 9 donuts | DESSERT
Ingredients:
Wet:
- 180ml mandarin juice (approximately 500g of mandarins)
- 120g sugar
- 65ml vegetable oil
- 1 tablespoon vanilla extract
- 1 tablespoon apple cider vinegar
Dry:
- 250g self raising flour
- Pinch of salt
Glaze:
- 100g powdered sugar
- 20ml mandarin juice
Steps:
1.Juice the mandarins and sieve the juice into a large bowl.
2.Then add all the remaining wet ingredients and whisk to combine.
3.Sieve in the flour into the wet mixture, add a pinch of salt and mix with a silicon spatula.
4.Add the mixture into a piping bag and fill your donut mould.
5.Bake in a preheated oven at 180°C for 15-17 minutes.
6.Prepare the icing by mixing the juice with the powdered sugar.
7.Once the donuts are baked, let them cool down for few minutes, then remove them from the mould, and dip one by one into the glaze.
8.Once the glaze has set, double dip them and finish them with some mandarin zest.
Enjoy!
Notes:
*If you don't have don't have a donut mould, use a muffin tin.
*I used a silicon donut mould, 75h 28mm | 2.95h 1.10'', if you have a different size just adjust the cooking time.
*Store on the counter for a couple of days, store in the fridge for up to 5 days.