Robin's Egg Speckled Doughnuts (DAIRY-FREE)

I’ve always been fascinated by the beautiful blue speckled Robin’s eggs. Such a lovely reminder that Spring has arrived. What better way to celebrate than with these Dairy-Free baked Robin’s Egg Speckled Doughnuts. Filled with vanilla and caramel flavors with an impressive yet simple colored glaze and chocolate specks. These doughnuts are baked, not fried, for a healthier and easier option without all the hot grease mess. Makes six, so double recipe if needed.

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Prep Time 10

Cook Time 10

Total Time 30

Course Breakfast

Cuisine American

Calories 269.66 kcal

Ingredients

1 cup all-purpose flour
1/3 cup powdered sugar
1 tsp baking powder
1/2 tsp salt
1 large egg
1/3 cup unsweetened vanilla almond milk
2 tbsp plant butter melted
1 tbsp vegetable oil
1 tsp vanilla extract
1/8 tsp Nature’s Flavors Dulce de Leche Flavor Concentrate
1 cup powdered sugar
1/2 tsp vanilla extract
1/8 tsp Nature’s Flavors Dulce de Leche Flavor Concentrate
pinch of salt
1 tbsp unsweetened vanilla almond milk may need to add an extra 1/2 tsp at a time for desired consistency.
Food color desired. I used one small drop of blue and a toothpick dab of green. Or order a Robin Egg color HERE.
8 dark chocolate chips I used bittersweet
1/8 tsp coconut oil
pastry brush or new or clean paint brush only used for food

Disclaimer:

Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

Instructions

Preheat oven to 350℉ / 176℃ and spray a doughnut pan with non-stick cooking spray.
In a medium bowl, whisk together the flour, sugar, baking powder and salt. Set aside.
In a large bowl, whisk together the egg, milk, melted butter, oil, vanilla and flavor concentrate.
Add dry mixture to bowl with wet mixture and stir just until no dry ingredients are seen. Do not overmix.
You can carefully spoon the mixture in the doughnut cavities, filling 3/4 full or use a plastic baggie with the corner snipped to easily squeeze batter into the molds.
Place in center of oven and bake for 8-11 minutes, or until golden brown and when top touched, it bounces back.
Remove from oven and let cool for about 3 minutes, then turn out onto a cooling rack to let cool completely while making the glaze.
Add all glaze ingredients, EXCEPT for the food color, to a small bowl and stir vigorously with a fork or spoon until smooth.
Next, add the desired food coloring. If you don’t have a Robin’s Egg color, use a very small drop of blue with a toothpick dab of green. start with a very small amount of color (you can always add more if needed.)
Place a sheet of waxed paper under your cooling rack and spoon glaze on top of doughnuts, letting it drip down the sides and middle.
Let glaze set for at least five minutes before making the chocolate specks:
In a microwave safe bowl, add chocolate chips and coconut oil and heat on high for 35 seconds. Remove, stir and heat for another 15 seconds. Remove and stir vigorously until smooth.
Be sure to protect your work surface by laying out more waxed paper or paper towels around the doughnuts.
Dip tip of brush into chocolate and use your finger to flick chocolate off the bristles onto the doughnuts. Yes, it will get a little messy, but worth it when you see what a beautiful touch this step adds.
Optional: For an even more festive touch, add Robin Egg Candy to the middle of each doughnut. (It’s Easter…let go and live a little!)

Nutrition

Calories: 269.66kcalCarbohydrates: 43.78gProtein: 4.35gFat: 8.51gSaturated Fat: 3.77gCholesterol: 68.47mgSodium: 357.98mgFiber: 0.66gSugar: 26.8g

Keyword doughnuts, donuts, speckled egg, easter breakfast ideas, easter, robin's egg, robin egg donuts, recipe, easy recipe, baked not fried, baked doughnuts

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