- Nut free
- Peanut free
- Sesame free
- Shellfish free
- Seafood free
- Vegetarian
Make the most of your barbecue with this decadent doughnut recipe that’s perfect for entertaining.
- Serves6
- Cook time10 minutes
- Prep time10 minutes, + 30 mins chilling time
Ingredients
- 250g raspberries
- 4 tbs icing sugar
- 300ml thickened cream
- 6 Coles Bakery Cinnamon Donuts, split horizontally
- Strawberries, halved, to serve
- Raspberries, extra, to serve
- Blueberries, extra, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Add raspberries or blueberries, half the icing sugar and 2 tbs water to a small saucepan over low heat. Cook, stirring, for 5 mins or until berries break down and the mixture is smooth. Place a fine sieve over a small bowl and strain the berry mixture, discarding solids. Place in the fridge for 30 mins to chill.
Step 2
Use an electric mixer to whisk the cream and remaining icing sugar in a bowl until firm peaks form. Fold in half the berry sauce to marble.
Step 3
Heat a barbecue grill or chargrill on medium. Cook the doughnut halves for 1-2 mins each side or until lightly charred.
Step 4
Divide doughnut bases among serving plates. Top with cream mixture, remaining berry sauce and the doughnut tops. Serve with strawberry and the extra raspberries and blueberries.
BBQ doughnuts
- Serves6
- Cook time10 minutes
- Prep time10 minutes, + 30 mins chilling time
Ingredients
- 250g raspberries
- 4 tbs icing sugar
- 300ml thickened cream
- 6 Coles Bakery Cinnamon Donuts, split horizontally
- Strawberries, halved, to serve
- Raspberries, extra, to serve
- Blueberries, extra, to serve
Description
Make the most of your barbecue with this decadent doughnut recipe that’s perfect for entertaining.
Method
Step 1
Add raspberries or blueberries, half the icing sugar and 2 tbs water to a small saucepan over low heat. Cook, stirring, for 5 mins or until berries break down and the mixture is smooth. Place a fine sieve over a small bowl and strain the berry mixture, discarding solids. Place in the fridge for 30 mins to chill.
Step 2
Use an electric mixer to whisk the cream and remaining icing sugar in a bowl until firm peaks form. Fold in half the berry sauce to marble.
Step 3
Heat a barbecue grill or chargrill on medium. Cook the doughnut halves for 1-2 mins each side or until lightly charred.
Step 4
Divide doughnut bases among serving plates. Top with cream mixture, remaining berry sauce and the doughnut tops. Serve with strawberry and the extra raspberries and blueberries.