Islander Iced Donuts

Start your voyage with this special treat featuring exclusive TruMoo® Moana Strawberry Banana Lowfat Milk.

MAKES: 12 donuts

Islander Iced Donuts

STRAWBERRY BANANA DONUTS INGREDIENTS

For donuts:
1 ½ cups flour
½ cup superfine baking sugar
1 ½ teaspoons baking powder
¼ teaspoon kosher salt
1 overripe banana
½ cup TruMoo® Moana Strawberry Banana Lowfat Milk
1 beaten egg
1 ½ tablespoons melted butter

To decorate:
1 16-oz container white ready-to-serve frosting
¼ cup TruMoo® Moana Strawberry Banana Lowfat Milk
Pink or red food coloring

STRAWBERRY BANANA DONUTS INSTRUCTIONS

Preheat oven to 350°F. In a large bowl, sift together flour, sugar, baking powder, and salt.

In a medium bowl, mash banana well with a fork and then stir in milk, egg, and melted butter. Pour wet ingredients into dry and stir just until all ingredients are combined, being careful not to over mix.

Transfer donut batter into a piping bag fitted with a large round tip. Pipe batter into donut pan, filling each cavity ⅔ full. Bake for 12-14 minutes or until a toothpick inserted comes out with few crumbs attached. Allow donuts to cool in the pan for 5 minutes before moving them to a cooling rack.

While donuts are cooling, prepare decorations. Using a mini food processor, pulverize the dehydrated strawberries into a fine powder.

Add strawberry banana milk to frosting and stir together. If it’s too thick, beat in more milk one teaspoon at a time. Divide icing in half between two bowls and add food coloring to both in different amounts, creating two distinct tones of pink. Then in a third, wider bowl, add a couple of scoops of each of the icings and make a few swirling motions with a spoon to slightly blend the icing together to make a pretty swirl.

Dip one fully cooled donut at a time into the swirled icing, letting the excess run off before setting down on parchment paper or a cooling rack. Repeat with remaining donuts, starting over with the icing if it becomes too blended.

Contains: Milk

CHOCOLATE DONUTS INGREDIENTS

1 ¼ cup flour
¼ cup cocoa powder
½ cup superfine baking sugar
1 ½ teaspoons baking powder
¼ teaspoon kosher salt
¼ teaspoon ground nutmeg
½ cup TruMoo® Chocolate Milk
1 beaten egg
1 ½ tablespoons melted butter
1 mashed banana

To decorate:
2 cups sifted powdered sugar
1 ½ tablespoons meringue powder
¼ cup TruMoo® Chocolate Milk
Blue food coloring

CHOCOLATE DONUTS INSTRUCTIONS

In a large bowl, sift together flour, cocoa powder, sugar, baking powder, salt, and nutmeg. In a separate bowl, whisk together chocolate milk, egg, and melted butter. Pour the wet ingredients into the dry and stir just until all ingredients are combined. Be careful not to overmix.

Transfer donut batter into a piping bag fitted with a large round tip. Pipe batter into donut pan, filling each cavity ⅔ full. Bake for 12-14 minutes or until a toothpick inserted comes out with few crumbs attached. Allow donuts to cool in the pan for 5 minutes before moving them to a cooling rack.

While donuts are cooling, prepare icing. Using a hand mixer or a stand mixer fitted with a whisk attachment, beat powdered sugar, meringue powder, and chocolate milk together on high speed for 1–2 minutes. When lifting the the whisk up off the icing, the icing should drizzle down and smooth out within 5–10 seconds. If it’s too thick, beat in more milk one teaspoon at a time. Divide icing in half between two bowls and add food coloring to both in different amounts, creating two distinct tones of blue. Then in a third, wider bowl, add a couple of scoops of each of the icings and make a few swirling motions with a spoon to slightly blend the icing together to make a pretty swirl.

Dip one fully cooled donut at a time into the swirled icing, letting the excess run off before setting down on parchment paper or a cooling rack. Repeat with remaining donuts, starting over with the icing if it becomes too blended.

Contains: Milk

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