So here’s the thing … as you can clearly see, I’m having some issues with my food photography. More than usual 😉
My food photography studio has temporarily been
converted into hijacked by two very cute but very evil kittens, hell-bent on running amok, and making shooting doughnuts or anything at all, a futile and post destroying exercise. Styling? What styling? Focus? Who needs focus? But hey, the upside is KITTENS. I should be moving them out of the temporary nursery in a few weeks and into their own space. I certainly hope so as I now need to find another spot for my photography sessions.
The other upside is that I have mango proughnuts. Yes. Mango. Protein. Doughnuts. That I am sharing with you now. Let’s face it, the photos may be rubbish but these doughnuts are the living end. Great macros too. Also, did I mention MANGO?
Of course, you’d expect me to glaze these doughnuts with a chocolate glaze, maybe a dash of chilli … but I did not do that. You can and wow, it would be awesome. But I am planning to share these (What? Share? Why?) with my mum so why not add more mango in a fruity glaze? Okay, so I did top half of them with some Valrhona dark crunchy pearls because I have that sort of thing just lying about in readiness for my Valentine’s chocolate production.
But for now, mango protein doughnuts with 11 grams of muscle-building protein in every one for a token 153 kcal each.
You are welcome.
Double Mango Proughnuts
Use the best sweetest mangoes for this recipe. Frozen mango purée is also a good option if mangoes are out of season.
The glaze is option. I mean, they’re also amazing split in half and served with a filling of mango gelato or sorbet in summer. They would also be delicious with chocolate or coconut gelato too! If you prefer, glaze them with chocolate. It’s really up to you. I love the double mango hit. Triple mango hit if filled with mango gelato!
You can also use a whole egg in place of the egg white if you prefer. I make these with Natvia stevia blend sweeteners (the baking and icing mixes) to lower the carb content (and total sugars) but substitute sugar if you prefer. They are great either way.
Store these in a single layer. The glaze does not set hard but retains a lovely fresh creamy softness. They’re just swoon worthy.
75 grams plain flour
30 grams unflavoured casein powder*
20 grams unflavoured whey protein isolate (WPI) powder*
65 grams stevia blend sweetener (I use Natvia Baking) OR sugar
seeds scraped from 1 vanilla bean
5 grams baking powder
1/4 teaspoon bicarbonate of soda
55 grams egg whites (or 1 large egg)
60 grams thick non-fat Greek yoghurt
80 grams fresh mango purée
25 grams macadamia nut oil
56 grams mango purée
8 grams unsalted butter, melted and cooled
84 grams stevia blend icing mix (I use Natvia Icing Mix) OR pure icing sugar
crunchy chocolate pearls
shaved dark or white chocolate
toasted shredded coconut
toasted chopped macadamia nuts
Preheat oven to 170C/340F.
Prepare your doughnut pan by greasing it, if required, and set aside.
Sift together the flour, protein powders, stevia blend (or sugar), baking powder, and bicarbonate of soda, in to a mixing bowl.
In a separate bowl, whisk together the egg white, yoghurt, mango, and oil until combined.
Pour the wet mix into the dry mix and stir with a spatula until the batter is smooth. Just mix until well combined.
Place the batter into a large piping bag and pipe the batter into the doughnut pan cavities.
Alternatively spoon the batter into the pans.
Tap the pan on the bench a few times to settle the batter so it is even. This will help to ensure the doughnuts rise evenly without lopsided lumps.
Bake for about 10 minutes until risen and golden and cooked through.
As with any protein baking recipe, take care not to overbake these doughnuts. They should be cooked through but not dry.
Remove and cool on a wire rack before glazing.
Combine the mango purée and melted butter in a bowl. Sift in the stevia icing mix (or icing sugar) and whisk until smooth and no lumps remain.
Dip each proughnut into the glaze and leave to set. If you like your glaze to be generous, double dip each one.
Store in an airtight container, glazed, for up to 24 hours at room temperature. For longer storage, place in the refrigerator. Unglazed proughnuts will keep, airtight, for 3-4 days at room temperature.
Allow refrigerated proughnuts to come back to room temperature before consuming for the best flavour.
*Substitute vanilla protein powders for the unflavoured powders.
Sure, this close up is a little bit fuzzy, out of focus? You try getting the focus right while shooing away two boisterous and very curious kittens! :O
I have provided you with the macronutrient breakdown for the proughnuts and the glaze separately.
There is sufficient glaze here for six proughnuts but it all depends on how much you like to add. I have a tendency to double dip my glaze because why not?