Last week was carnival week in Slovenia, where I am originally from. Carnival aka Kurentovanje, is one of the biggest festivals happening across various cities in the country, with the biggest one taking place in Ptuj on Shrove Sunday. The festival celebrates the arrival of spring and glorifies fertility. Its main figure, Kurent, was seen as the god of pleasure and hedonism in early Slavic customs. Today, groups of kurents wear traditional sheepskin garments and wooden clubs with hedgehog skins called ježevke, which noise is believed to chase away winter. Thus kurents announce seasons change, marking the beginning of spring.
So what does this weird carnival have to do with donuts you’re probably thinking by now. Well, the best thing about this celebration is that donuts are eaten on a daily basis during the entire week! They’re sort of the ultimate carnival food if you like. And don’t ask me why as I honestly don’t know the answer to that. Nonetheless, it’s a tradition that I utmost enjoy so hope you can excuse my ignorance here 😉 The most traditional version are round fried donuts with peach jam filling and icing sugar on top.
As much as I love the original recipe, it’s not exactly the healthiest thing in the world. Which is why I opted for a healthier version here, yet still trying to hit the ‘donut crave’ spot 🙂 You will need a donut baking pan for these as they are baked in the oven as opposed to fried. Feel free to experiment with your toppings by the way! I topped mine with matcha latte chocolate with quinoa from W+H, peanut butter and raspberry jam and paleo caramel sauce and chocolate ganache. Homemade nutella works amazing too! All the donut gainzzzzz 🙂
Recipe (yields 12 donuts)
- 225g almond flour
- 4 eggs, yolks and whites separated
- 1 tbsp apple cider vinegar
- 4 tbsp maple syrup
- 2 tbsp coconut butter, melted
- vanilla bean
- 1 tsp baking soda
- pinch of salt
Paleo caramel sauce:
- 1 can coconut milk
- 2 tbsp almond butter
- 1/2 cup almond flour
- 5 tbsp coconut sugar
- 50g dark chocolate
- 2 tbsp maple syrup
- 1 tbsp coconut butter
- Roasted chopped hazelnuts
- Matcha green tea dairy free chocolate
- 2 tbsp coconut butter
PB and jam topping:
- crunchy peanut butter
- raspberry jam
For the donuts, whip the egg whites with a pinch of salt. In a separate bowl, mix the yolks with maple syrup, vinegar and coconut butter/oil. Mix almond flour, vanilla seeds and baking soda in a separate bowl. Then mix all ingredients together with both the egg white and yolk mixtures. Pour the batter in a greased donut tin and bake on 180ºC for 15 minutes. Let the donuts cool down while you move on to the caramel sauce.
For the sauce, heat coconut milk with almond butter, almond flour and coconut sugar in a small saucepan. Bring to a boil and then cook on low heat for about 30 minutes, stirring occasionally. For the chocolate sauce, melt all the ingredients in a small saucepan and cook for about 3-5 minutes on very low heat.
Take the donuts out of the tin and dip them in the caramel sauce. Let them sit for about 5 minutes and dip again. You might have to repeat this a couple of times in order to get a thick layer of sauce over the donuts.
Once that is done, with a small spoon or spatula, drip the chocolate sauce in thin lines over the donuts and sprinkle roasted hazelnuts on top.
For the matcha glaze, melt the matcha chocolate with coconut butter in a small saucepan. Repeat the same process as for the caramel sauce.
For the peanut butter and jam, spread first a thick layer of peanut butter on top, followed by a thick layer of raspberry jam.
Donut H-E-A-V-E-N 😛 !!!!!! YAS YAS YAS 🙂