| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Serves | 6 |
| Cuisine | Indian |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 309 |
| Fat | 3g |
| Saturates | 1g |
| Protein | 6g |
| Carbs | 65g |
| Sugars | 40g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
Grease a 12-hole doughnut pan.
To make the doughnuts, place the yoghurt, oil, 120g of sugar, flour, finely grated ginger, 1 tsp of turmeric, 1 egg and vanilla extract in a bowl and beat well for about 3 minutes. Pour the mixture into a piping bag and pipe into the greased doughnut tray.
Bake in the oven for 15 minutes or until an inserted skewer comes out clean. Allow to cool slightly before turning out onto a wire rack.
Separate the whites of the 2 remaining eggs from the yolks.
Make the marshmallow topping by whisking the egg whites and remaining sugar in a glass bowl over a pot of gently simmering water until hot to the touch. Place the egg white mixture in the bowl of a stand mixer and whip until stiff peaks form. Add the remaining turmeric powder.
Spread the marshmallow onto the cooled doughnuts.
