Sakura baked donuts

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Let’s have a cherry blossom tea time to call the Spring.

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They are made like these (click here) but flavored by pasted frozen cherry. I’ve let the “bottom” to fill with cream.

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It’s whipped coconut cream, well sweetened. I’ve added petals of pickled cherry blossom that I’ve rinsed (more here).

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I just filled the donuts with cream.

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Serve with green tea, under the cherry bloss… er, the rain. But close your eyes :

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These blossoms (plum ?) are nice too. The white ones will come soon.

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Vanilla baked donuts and hot chocolate

It’s the time of my petit goûter. I want a chocolat chaud and some soft cakes.

Donuts like these, but flavored with kurozato black sugar and lots of vanilla powder.

They are very tender.

Lots of pure cocoa and a little hot water.

Plus a little foamed milk.

Baked matcha donuts with silky mocha


Sweet time. In Winter in Spain, they serve their churros with a thick chocolate. That was the idea. My drink is a mocha, with coffee in it. And I baked matcha green tea donuts. Both are very quick and simple to make, vegan, dairy free and more important : warm and yummy !

Matcha baked donuts :
A cup of flour, baking powder, 2 tbs of sweetened green tea powder, a generous drip of olive oil, water… Baked at 120 degrees C, till they get firm on the top. They stay very soft

You see them naked on the right. On the left, when warm, I painted them with olive oil and shook in a bag with a ts of tea powder.

A real donut texture, rich, moist, soft, sweet. The green teea sweetness is very pleasant and a perfect companion for dark chocolate.

Silky mocha. Coffee, lots of pure cocoa powder, potato starch, a few seconds in the micro-wave… It gets silky. Creamy. Well I nearly had pudding.

Let’s dip in the donuts…

Sata Andagi Fu (Okinawan donuts, baked style) via GiO

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Sata andagi, AKA saata andaagii AKA sa~ta~ andagi~…. as you want, don’t ask me. I don’t do short/long vowels, I don’t do tones, because I’ve never heard such things. It’s simple “sugar donut” in Okinawan….

Read more.

Bakonuts 2, magic mauve

Today let’s make them purple blue mauve…

The mauve (mallow) is this flower used for herb tea. It’s purple, and the water become blue.

infusion de mauve
(photo from this site about herbs, “la garrigue gourmande” with the recipe of “infusion de mauve”)

There is no mauve in my donut, but the effect happens with purple vegetables.

I made 3 styles of bakonuts (baked donuts).
Kurogoma (black sesame), simply decorated with sugar stars, flavor is enhanced by a few drops of bitter almond essence. They are presented here. The recipe is the same for the 3. Click here.

Walnuts. Simply added the nuts to the batter. Flavor is vanilla essence.

Raisin. The color is due to the addition of the purple sweet potato powder you can see below. It seems the differences of PH influence the color (like for this soup vichyssoise grise).

As you can see, it’s grey-blue, but pinker around the raisins.

Purple powder

Sparkles…

Lost in rendition. They look very shiny in real but not on the photo.

Yum yum…