PS If this 2 ingredients donut recipe is not enough to feed your starving guests – check out one of my easy brownies here.

2 Ingredients Donut Recipe

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2 ingredients recipe Donut - No yeast 5 min! Learn how to make this EASY DONUTS recipe! Sweet and delicious coated donuts.

Ingredients

Batter

• 270 grams Self-raising flour
• 390 grams Condensed Milk

Coating

• 135 grams Icing Sugar

Instructions

1. Mix self-raising flour with condensed milk until soft dough formed
2. Move the dough into the piping bag
3. Fill 4-5cm of the pan with vegetable oil
4. Preheat the vegetable oil in the pan till ~160 °C/ 320 °F
5. Start depositing the donut dough from the piping bag and cut 1-1.5 cm long dough pieces with scissors directly into the pan.
6. Fry donuts for 3-4 min.

Notes

Avoid frying donuts at low temperatures (e.g. 120 °C/ 250 °F) to reduce oil uptake.

As an option, you can make cocoa or cinnamon coating by simply mixing 2 parts of icing sugar with 1 part of the preferred ingredient.

To make perfectly shaped donuts you can manually scan and round the dough pieces into balls.

Calories

81

3.4%

Fat

2

3.1%

Saturated

1

5%

Carbs

14

4.7%

Protein

1

Sugar

9

Sodium

12

0.5%

Cholesterol

3

1%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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To give a zest to the blueberry muffin I’ve added lime juice to the recipe what brings a nicely balanced refreshing flavor and aftertaste. 

Without further due, let’s start with the recipe and immediately after continue enjoying the outside sunshine.

PS But if you want more luxury and new experience – go and try my favorite pistachio brownies 🙂

Blueberry Lime Muffin Recipe

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Wondering how to make muffins like a pro?? Searching for a full-proofed recipe that will ALWAYS work?? Well, don't miss out on these super quick and easy Blueberry & Lime muffins! Delicious combination of sweet blueberry with zingy lime, generously drizzled with white chocolate - those are to die for!!

Ingredients

Batter

• 275 grams Plain Flour
• 275 grams Caster Sugar
• 15 grams Baking Powder
• 5 grams Salt
• 150 grams Vegetable Oil
• 75 grams Milk
• 5 Eggs
• 80 grams Blueberry
• 1 Lime

Decoration

• 10 grams White Chocolate
• Zest of 1 Lime

Instructions

1. Premix dry ingredients (flour, salt, sugar, baking powder)
2. Add all liquids e.g. eggs, oil and milk
3. Mix batter until well combined
4. Split batter between 2 bowls
5. Add blueberries and colourants to the first bowl.
6. Mix gently until colour is homogenous
7. To the second bowl - add vanilla extract and juice of 1 lime
8. Fill the muffin cases with combination of both batters. I’ll leave you to choose the way to combine those
9. Using a wooden stick - mix batters in the cases
10. Sprinkle with sweet butter crumble
11. Bake at 180 °C / 356 °F for 23-25 min (w/o fan)
12. Once cooled - drizzle with coloured white chocolate
13. Sprinkle with zest of 1 lime

Calories

334

13%

Fat

15

23%

Saturated

2

10%

Carbs

43

14%

Protein

6

Fiber

1

4%

Sugar

25

Sodium

337

14%

Cholesterol

78

26%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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a touch of Carrot Cake history…

To begin with – this week we celebrated our 6th anniversary of living in Ireland. And yet, I vividly remember all the excitement of exploring local cuisine, along with all local bakeries. My honest first impression was not great. I was very surprised that variety was just not there, and the bakery category was established predominantly by soda bread, scones, and, of course, carrot cake. It was all quite new and unfamiliar to my taste. While bread and scones found some similarities in my mind – carrot cake remained the one I just could not figure out. However, driven by my curiosity I found it very educative reading the history of carrot cake and an overview of cake evolution here. After that, I realized, that centuries ago people were replacing sugar with carrots, as it was (and still is) a cheap sweetness alternative.

Market offers

Looking at retail and boulangerie shelves these days, you will always find carrot cake proudly sitting there, richly covered with icing. I imagine it is after sugar became more affordable, bakers started to use frosting to add up to sweetness. Above all, I am not a fan of that thick layer of icing sugar (>60% of frosting) you find on top of cakes. But what frustrated me the most was the taste – it was either too sweet, too carroty, or had no taste at all. Some almost tasted earthy, moist, and oily. At some point I even gave up and decided that it was not my cup of tea, so to speak.

My journey with Carrot Cake

One day my wife told me – if you don’t like any of the sold options just bake one yourself. Therefore challenge has been accepted. I’ve asked my local friend (Fairytail Cake By Alice) to share the best recipe for carrot cake she had. I have to admit – it was a good one. My taste pallet is still quite Eastern European, so I decided to tweak the recipe a bit. In conclusion, I replaced the oil with butter, at the same time have added a bit more spices and orange peels. But the real caveat was the introduction of mango… And yes, you heard that right – grated mango was my choice alongside carrots. It is, indeed,  a simple twist but brings a lot to the recipe at the end. By adding mango you get that extra sweetness as well as a hint of freshness and a slight tropical note. It also keeps texture moist and juicy and ….. YOU DO NOT NEED FROSTING unless you really like it :). So, are you ready to bring your carrot cake to a different level?

PS  In addition, if you are up to new things today – check my Carrot Cake Cookies recipe as well.

Carrot Cake Recipe

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Reimagining Carrot cake, by adding an unusual twist - sweet mango and candied orange. The classic recipe became even more YUMMM!

Ingredients

• 200 grams Brown Sugar
• 2 Eggs (medium)
• 200 grams Butter (unsalted)
• 225 grams Plain Wheat Flour
• 3 grams Baking Soda
• 3 grams Baking Powder
• 2 grams Ground Cinnamon
• 3 grams Ground Ginger
• 2 grams Salt
• 45 grams Italian Mixed Peel
• 100 grams Grated Carrot
• 100 grams Grated Mango
• 30 grams Walnuts
• 20 grams Pecans

Instructions

1. Mix flour with salt, baking powder, baking soda, ground ginger, and cinnamon. This step allows getting easier distribution of flour in the final batter.
2. In a separate bowl, start whisking eggs with sugar, until light foam. Best to use eggs at room temperature, so you are avoiding quick thickening of butter during the next stage.
3. Melt your butter in the microwave, using heat resistant bowl. To make this easier - chop your butter into small pieces. I normally do it in 3 stages, each about 30s (800 w), and mix with a spatula in between.
4. Now it is time to add butter into the bowl with eggs and sugar. Mix it well with a spatula until smooth, and then add your dry ingredients from step 1.  Keep mixing until you get a smooth batter.
5. The last step is to throw add-ins. Firstly, chop nuts. After that - grate mango and carrots. Best to use green mango so it easily could be grated. PS And don't forget to peel the skin off :).
6. Mix gently until fully incorporated and transfer the final batter into the tin.
7. Now, your cake is ready for bake. Place it in the preheated oven with no fan for 50-60 min at 160 °C/320 °F. Please, note, that you may need to change your baking time if your tin higher/lower. For this recipe, I used a 28 cm cake glass tin (11 inches).  Use a wooden stick to check readiness -  it should come out dry.

Notes

Let it cool down for 40min and serve with your beverage of choice.

 

Calories

370

15%

Fat

21

32%

Saturated

11

55%

Carbs

42

14%

Protein

5

Fiber

1

4%

Sugar

24

Sodium

222

9.3%

Cholesterol

80

26%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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