Servings:
6
Prep time:
20
Cooking time:
15
INGREDIENTS
- For milk
- - 250 g of coconut milk
- - 25 g of brown sugar
- - ¼ vanilla bean
- For the donuts
- - 30 cherries
- - 150 g of wheat flour type 0
- - 25 g of corn flour
- - 80 g of brown sugar
- - 110 g of orange juice
- - 90 g of rice bran oil
- - 1 teaspoon of grated lemon rind
- - 6 g of cream of tartar
INSTRUCTIONS
- Mix the flour with corn flour in a bowl, add the sugar, the sifted cream of tartar and lemon zest.
- Stir in part, the oil with the juice, then mix them with the flour working the mixture for a few minutes. Eventually transferred the mixture into a pastry bag if you have one.
- Halve the cherries and lay them with the part of the cut up on the bottom of a large mold for donuts, then arrange the compound (alternatively, use one muffin mold filling to half height). If you use metal molds, oil them before filling.
- Bake the cakes at 180 ° C for 15 minutes. Let the donuts cool completely before taking them ot of the molds.
- Simmer in a saucepan the coconut milk with the sugar and the open vanilla bean for about 3 minutes.
- Inverse donuts or cupcakes in plates and serve with aromatic milk in trasparent glasses.
