Baked Batternburg Protein Donuts 

I confess that a Batternburg is one of my favourite cakes. I love marzipan (I know this can be controversial, my husband hates it) and I like that there’s not a whole load of buttercream. It’s a simple cake, but it’s tasty and looks so cool. So, when I saw we had Batternburg flavoured Protein to try I was pretty excited.


I wanted to try and mix it up a bit, and not go for the obvious choice, but I knew it had to be a pink and yellow bake. Spying my donut pan across the room…I knew exactly what I had to do….


Again, this is not meant as a healthy bake, but rather a treat with some added protein. This recipe made about 10 donuts, and you can freeze them before you ice them if you don’t want to eat them all at once. 


INGREDIENTS

  • 100g margarine, unsalted butter or other vegetable spread
  • 100g caster sugar
  • 2 medium eggs
  • 80g self raising flour
  • 140g (4 sachets) USN Diet Whey Isolean, Batternburg flavour
  • 80ml milk
  • Pink and yellow food colouring 

For the icing:

  • 100g icing sugar
  • Cold water
  • Sprinkles to decorate

METHOD

Pre-heat the oven to 160 degree C & grease your donut tin with butter and flour. 

To mix the batter we used a stand mixer, you can also do it by hand (just think of the extra workout) or an electric hand mixer. 

Whatever you choose place your margarine or butter and sugar in a bowl and mix until smooth and light. 


Next add in your eggs, one at a time, beating until well combined. 

Then tip in your flour and protein and mix until it has just come together, but you can’t see any pockets of flour. The batter needs to be smooth but not overworked. If you mix it too much at this point the batter can go a bit elastic and the regulating donuts will be a bit bouncy. Next add in the milk in two stages gently mixing it in to loosen up the mixture a little. 

This bit is optional, but is also the fun bit! When your batter is mixed you want to split it into two bowls and add yellow food colouring to one bowl and pink to the other bowl. 


Then using a little spoon or piping bags, you want to add the different coloured batter to the donut pan to make the Batternburg pattern we all know and love. Make sure to fill the pan no more than 2/3 full or they’ll bake over the top of the hole in the middle. 


When you have filled your pan, place it in the oven for 8-10 minutes until baked. They should have risen, come slightly away from the outside of the pan and make beautiful donut shapes. 

Leave them to cool, then make your icing. 

Place the icing sugar in a bowl and add 2 tablespoons of water, mix this then add 1teaspoon at a time until you have a thick icing. You can then either pour this over your donuts on a wire rack, or dip your donuts into the icing, topping with sprinkles to decorate. 

I would love to know if you give this recipe a try, or if you try it with any other protein flavours. Leave me a comment below if you do. 

Disclaimer: the protein was provided to The Raspberry Cakery in Our role as supporter of Swansea’s Next Fitness Model


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s