Recipe :: Laura Bakhtiarian
As seen in Adelady magazine, issue 5.
An Aussie favourite in donut form — what could be better than this!
Photo :: Naomi Giatas
Time :: 30 mins
Serves :: 16
240g plain flour, sifted
2 tsp baking powder
2 tbsp vanilla paste
2 tbsp olive oil
140g soft brown sugar
120ml milk of your choice
480g soft icing mixture
220g cocoa powder
15g butter, softened
150ml boiling water
3–4 cups desiccated coconut
• Preheat oven to 200°C fan-forced.
• In a medium mixing bowl, combine egg, sugar and oil until smooth. Add milk and vanilla paste, and mix together. Add plain flour and baking powder, and mix until well combined.
• Spray the donut pan with coconut oil (or oil of choice).
• Spoon or pipe mixture into the prepared donut pans, filling about ¾ full.
• Place donuts into the oven for 8 minutes, or until golden brown and cooked through.
• To make the icing, combine all icing ingredients in a bowl and mix until smooth (to the consistency of syrup — add soft icing mixture or water as needed).
• Place desiccated coconut in a shallow bowl or pan with a large surface area.
• Place a donut in the icing and roll to coat using 2 forks. Transfer it into the coconut, and quickly roll to coat. Transfer to a tray lined with non-stick baking paper, then repeat with remaining donuts.
We used: Westinghouse 60cm Dark Stainless Steel Oven with Air Fry
To this day, Westinghouse ovens are still built in Australia — specifically, right here in South Australia. Featuring technology like Air Fry, steam assisted cooking and pyrolytic cleaning options, Westinghouse’s new Dark Aspire range is the perfect partner for creating modern Australian delicacies like these lamington donuts. For the full range of Westinghouse ovens, check out spartanelectrical.com.au.