Turmeric and Ginger Baked Doughnuts With Toasted Turmeric Marshmallow

These baked doughnuts are topped with a delicious toasted turmeric meringue frosting where the turmeric's pungent, bitter taste cuts through the meringue's sweetness
Turmeric and Ginger Baked Doughnuts With Toasted Turmeric Marshmallow
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Turmeric and Ginger Baked Doughnuts With Toasted Turmeric Marshmallow
February 06, 2020
Level Easy
Preparation Time 10-15 minutes
Cooking Time 15 minutes
Serves 4-6
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


For the doughnuts

62.5ml plain yoghurt
62.5ml vegetable oil
120g spinneysFOOD Extra Fine Caster Sugar
180g spinneysFOOD Self-Raising Flour
1 thumb-sized piece of ginger, finely grated
1 tsp Finely Ground Turmeric Powder
1 large egg
A few drops of vanilla extract

For the marshmallow topping

2 large egg whites
120g spinneysFOOD Extra Fine Caster Sugar
1 tsp spinneysFOOD Fine Turmeric


  • 1

    Preheat the oven to 180°C, gas mark 4

  • 2

    Grease a 12-hole doughnut pan

  • 3

    To make the doughnuts, place all the ingredients into a bowl and beat well for about 3 minutes. Pour the mixture into a piping bag and pipe into the greased doughnut tray

  • 4

    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

  • 5

    Make the marshmallow topping by whisking the egg whites and sugar in a glass bowl over a pot of gently simmering water until hot to the touch. Place the eggs in the bowl of a stand mixer and whip until stiff peaks form. Add the turmeric

  • 6

    Spread the marshmallow onto the cooled doughnuts


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