Little Corn Donuts with Cherries and Vanilla Coconut Milk

Servings: 6
Prep time: 20
Cooking time: 15
  • 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
  1. Mix the flour with corn flour in a bowl, add the sugar, the sifted cream of tartar and lemon zest.
  2. 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.
  3. 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.
  4. Bake the cakes at 180 ° C for 15 minutes. Let the donuts cool completely before taking them ot of the molds.
  5. Simmer in a saucepan the coconut milk with the sugar and the open vanilla bean for about 3 minutes.
  6. Inverse donuts or cupcakes in plates and serve with aromatic milk in trasparent glasses.