Ingredients
- Avocado Cake Doughnuts
- 2 qt. Vegetable oil
- 8 c. Flour, all-purpose
- 2 c. Sugar, granulated
- 4 t. Kosher salt
- 1/4 c. Baking powder
- 1 t. Cinnamon, ground
- 1/2 t. Nutmeg, ground
- 1/2 c. Unsalted butter, melted
- 2 c. Whole milk
- 2 c. Avocados From Mexico, purée, fresh
- 4 ea. Egg, whole, beaten
- Avocado S'more Doughnuts
- 1 c. Chocolate-hazelnut spread, prepared, warm
- 8-12 ea. Avocado Cake Doughnut
- 1 c. Marshmallow fluff cream, prepared
- 1/4 c. Graham cracker, crumbled
- 8 ea. Strawberries, fresh, halved
- 8 ea. Blackberries, fresh, whole
- 4 ea. Mint sprig, fresh
Instructions
- Avocado Cake Doughnuts
- Heat oil in large heavy-bottom pot to 375°F.
- In large bowl, sift together flour, sugar, salt, baking powder, cinnamon and nutmeg.
- Mix in butter until crumbly.
- Stir in milk, avocado purée and egg until smooth.
- Knead lightly, then turn out onto a lightly floured surface.
- Roll or pat to 1/4in. thickness.
- Cut with a doughnut cutter or use two round biscuit cutters of different sizes.
- Carefully drop doughnuts into hot oil, a few at a time. Do not overcrowd pan or oil may overflow.
- Fry, turning once, for 3 minutes or until golden. Drain on paper towels and use as needed.
- Avocado S'more Doughnuts
- To dress doughnuts, use a squeeze bottle to drizzle chocolate-hazelnut spread over entire plate.
- Sprinkle graham cracker crumbs over entire dish.
- Dip one side of each warm Avocado Cake Doughnut in marshmallow fluff.
- Using a kitchen torch, brûlée marshmallow fluff and place dressed doughnuts onto serving dish.
- Place mint sprig, strawberries and blackberries next to doughnuts; serve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
