With production of Prosecco sales increasing by 44.8% between 2014 and last year, it’s very clear that there is a huge love for the bubbly beverage. With the UK and the US being the main culprits guzzling three-quarters of the 410.9 million bottles of Prosecco it was clear we could find a new way to consume the drink.
BEHOLD – Coconut and Raspberry Baked Doughnuts with a Prosecco glaze made by GBBO’s Benjamina Ebeuhi.
The new recipe has been created to celebrate the new Flora Freedom Flavours range, using one of the three new varieties; Coconut and Almond.
These delicious doughnuts hold the taste of the new spread, giving them a lovely coconut and almond flavour which compliments the Prosecco glaze perfectly.
The doughnuts are baked rather than fried meaning they are that little bit better for you – but none the less a perfect boozy treat.
Give them a go yourself by taking a look at the recipe we’ve popped below for you. Did you manage to make them at home? Don’t forget that you can tweet us your images to @lifestylelinked or tag us on Instagram using the same handle. We’d love to see how they turn out. Definitely a great idea for some summer baking!
Coconut and Raspberry Prosecco Glaze Doughnuts (makes 12)
120g Flora Dairy Free Coconut Spread, melted , plus extra to grease
200g Plain Flour
120g Caster Sugar
1 ½ tsp Baking Powder
½ tsp Bicarbonate of Soda
65g Desiccated Coconut
2 Medium Eggs
½ tsp Vanilla Extract
3 tablespoons Freeze Dried Raspberries
150g Icing Sugar
Pink Food Colouring
1 tablespoon Freeze Dried Raspberries
2 tablespoons Toasted Coconut Flakes
Edible Flowers (optional)
1. Grease the doughnut pan well with some Flora Dairy Free Coconut and Almond spread and preheat oven to Gas Mark 4/180C/160C Fan/350F.
2. In a large bowl, sift together the dry ingredients and set aside.
3. In a separate bowl or jug, whisk together the buttermilk and eggs. Stir in the vanilla and melted spread.
4. Add the wet ingredients to the dry and stir very gently until just incorporated. Be careful not to overmix! Add in the freeze dried raspberries and stir gently until combined.
5. Pour the mix into a large disposable piping bag and snip off the end (A food bag also works fine) Pipe the mix into the doughnut pan and fill about halfway up.
6. Bake for 10-12 minutes until fully cooked and they spring back when you touch them
7. Allow to cool for a few minutes before transferring to a wire rack.
8. Repeat with another batch until all your batter is used up.
9. To make the glaze, whisk together the icing sugar, prosecco and food colouring. It should be thick enough to coat the back of a spoon. If it’s too thin, stir in more icing sugar.
10. Dip one side of each doughnut into the glaze and decorate with freeze dried raspberries, coconut flakes and edible flowers.