It’s Friday and therefore time for some frivolity.
Let’s sit down with a plate of these light and fluffy little doughnuts, a glass of wine and talk about things that are utterly frivolous and maybe a little pointless, but that need discussed and dissected nonetheless.
Like, for example, that fact that recently, firstly out of necessity and later for purely my own enjoyment and satisfaction, I have taken to visiting certain make-up counters in search of a new foundation only to puzzle and bamboozle the lovely ladies manning them. You see, I had no reason, until recently, to believe that my skin was in any way a peculiar colour. Yes, I am pale. Yes, I have freckles. Yes, I have a cool pink tone to my skin. Yes, I burn and turn an even deeper shade of pink in minutes when exposed to the sun. Yes, my cheeks will flush at the slightest sign of embarrassment. Yes, my skin is most definitely Celtic.
I know what end of the make-up spectrum I linger at and I will be honest and say that not many make-up brands cater for us pale, pink and pasty ladies (what, I ask you, is with the sudden influx of yellow based foundations?!) but the ladies behind the counters seem to be determined to tell me that no, that foundation I have just smeared across my wrist is not the right colour for me, I should try another one, one that is at least two shades darker than I think, no, I know, I need.
But I have started letting them ‘colour-match’ me, simply so I can smile at the expression of confusion that sets upon their faces and the mutterings of “it’s not often I’m wrong” under their breaths. Because whatever shade they think I am by looking at me will miraculously turn yellow when applied to my skin.
“No” they say, “that doesn’t match. I was sure it would. I’m not sure this paler one will be any better, but we’ll try it anyway”. Pause while they put a streak of it across my jaw. “Oh, that matches??” Cue puzzled look.
What’s that, make-up lady? The colour I picked up in the first place is the right one? Who’da thunked it. But thank you anyway for making me smile. Can I have a sample?
But here, make yourself feel better by having a little doughnut.
A little doughnut that is covered in a pink glaze, because sometimes you have to keep the inner glitter and unicorn loving 5-year-old happy. I am not ashamed to admit it. And then dunk them in coconut. And I am equally not ashamed to admit that I almost added edible glitter to the coconut. Or sprinkles. Or both.
And then I’ll sit in the corner and eat them all by myself.
Frivolous Mini Feather Boa Doughnuts
Ingredients:
- 37ml coconut oil, melted and cooled a little, plus a little extra for greasing the tin
- 80g coconut sugar
- 50g rice flour
- 20g sorghum flour
- 35g potato flour
- 15g arrowroot
- 3/4 tsp baking powder
- 1 tsp pysillum husk powder
- 1/8 tsp salt
- pinch of baking soda
- 2 tbsp ground almonds
- 3 tbsp unsweetened apple sauce
- 1 tsp vanilla extract
- 62ml hot water
- 120g powdered sugar
- 2 tbsp water
- red food colouring
- 20g desiccated coconut
Method:
- Pre-heat the oven to 170 Celsius / 150 fan / 325 Fahrenheit. Grease a mini doughnut pan.
- In a medium bowl mix together the coconut sugar, flours, arrowroot, baking powder, pysillum husk powder, baking soda and ground almonds.
- In a separate bowl or jug mix together the coconut oil, apple sauce, vanilla and hot water.
- Add the wet ingredients to the dry and mix until combined.
- Fill each mini doughnut mould approximately 3/4 full and bake for 10 minutes, until golden brown and a cocktail stick inserted into the doughnut comes out clean.
- Leave to cool in the tin for 15 minutes before transferring to a wire rack to cool completely.
- Once the doughnuts are cold, make the glaze by mixing together the powdered sugar and water. Add a few drops of red food colouring and mix until you have your desired shade of pink.
- Place the coconut on a plate.
- Dunk the top of each doughnut carefully in the pink glaze. Try not to overload it as it will drip down the sides. Press into the coconut and place back on the wire rack to set. It may help to place the wire rack on a large baking sheet, in order to catch any drips.
Notes:
My mini doughnut tin only has 12 holes so I had to bake the doughnuts in two batches. The batter will thicken up considerably while it sits, but it will still bake up the same.
The doughnuts are best eaten on the same day they are made (what a shame!) I did keep some in an air-tight container but the glaze went soft and the texture of the doughnuts changed, becoming a little mealy. If left out they may become too dry, given that they are only little. Best not to let them spoil and munch away!
© The Pink Rose Bakery 2015
The Pink Rose Bakery 
Oooo, pretty! Love the name too 🙂 xxx
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I haven’t had a decent doughnut in over 20 years, and I have never, ever, made any. This looks like fun, and I must try them soon. But first, I need a doughnut pan! 😉
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So pretty!
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I absolutely love the food photography in this! I just want to reach out and steal all the doughnuts for myself…
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Thank you 🙂
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They look so cute and absolutely delicious!
Am I going to try this out? Damn right I am!
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Am I going to miss the yeasted texture, the smell of hot fat and sugar, the greasy sugar lips? Probably, but I reckon these little lovelies will help me forget…. Except I’m not a big fan of coconut ‘fuzz’, so I might try a twizzle of pashmak on top to retain that pink and fluffy feel.
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I had to look up pashmak. Cotton Candy? How do you make this at home, Kate?
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Pashmak is an extra fine floss of spun sugar, it looks like fluffy silk cottonwool (if that’s not a contradiction in terms), with a pearly sheen. I have no idea how it’s made, but you can buy packages of it here in upmarket foodie shops. It makes a very pretty topping for desserts and cakes.
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We call it Cotton Candy here. The sugar is heated and then spun in a drum. The catch it on paper cones and the serve it that way. Kate, there is a really fun video of a guy that makes quite an art of making the stuff. I will look for it and share it here if that’s OK with you. 😀
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We have the same stuff and call it Fairy Floss, but pashmak is different, it’s denser and silkier and comes in short lengths. Do share the video here, making fairy floss is a fun process and one quite familiar to me, living in a sugar producing area – it’s always a highlight of the Mackay Show.
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If you really want to try at home, take a look at this:
http://snowyjoey.com.au/how-to-make-fairy-floss-without-a-fairy-floss-machine
Too much like hard work for me!
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I agree! To much like work!!! LOL!
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Knew there was a reason I should have taken a trip to the seaside . . . a bag of candy floss so I could put some on top!
I admit that baked is not as satisfying as fried, but right now it’s all I have . . . !
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I know, I know. The sugar/fat/yeast combination is addictive – once bitten, never forgotten – but for the gluten free among us it has to remain a wistful memory!
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Frivolous indeed, but gorgeous because of it!
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I like to think so . . .
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