Bird Nest Donuts with Mini Egg Fudge Swirl

Spring is here! Add our new Mini Egg Fudge Swirl ice cream to these cute Bird Nest Donuts for the sweetest Easter treat. Substitute the flour to make it fully gluten-free or use a dairy-free milk to make it vegan!

Ingredients:

½ cup brown sugar

1 ¼ cup all purpose flour

¼ teaspoon cinnamon

½ teaspoon salt

½ teaspoon baking soda

1 teaspoon baking powder

3 tablespoon vegan butter

1 tablespoon vanilla

1 tablespoon ground flax seeds

3 tablespoon water

¾ cup milk

1 cup toasted, flaked coconut

1 cup powdered sugar

1 tablespoon milk

Four All’s Mini Egg Fudge Swirl

How to Make:

1. Heat oven to 350 F and spray a donut pan with oil. 
2. In a large bowl, mix together the flour, brown sugar, cinnamon, salt, baking soda, and baking powder. 
3. In a separate bowl, melt the vegan butter in the microwave in 30 second increments. Add the flax seed, vanilla, water, and milk. 
4. Combine the wet mixture with the dry mixture, then use a spoon or piping bag to fill each donut compartment equally. Bake for 15 minutes. 
5. Once the donuts are cooled, mix together the powdered sugar and milk and dip each donut into the icing. Then top with toasted flaked coconut. Scoop some of Four All’s Mini Egg Fudge Swirl on top of each donut and serve immediately. Enjoy! 

Recipe by Emma McCabe 

Check out Emma's recipe video on our IG & TikTok!