chocolate – glazed
This is a recipe for mini glazed chocolate doughnuts topped with white and milk chocolate curls.
It’s the weekend and I want to bake but I am low on supplies. It’s way too wet and cold outside to go food shopping so I had a look through my baking stash to see if I could find something which required little effort and ingredients. Amazingly I did 😀
I am currently subscribed to Bake Box/Bake club live. This is a pretty cool subscription service which sends you a new box every 2 months. Each box is themed and comes with decorating bakeware and 6 recipe cards (I’ll do a separate post on this so look out for it) For now back to my doughnuts. My most recent box came with a doughnuts tray so I made chocolate doughnuts which I am going to share with you today.
If you don’t have a doughnuts pan then go out and buy one now! Seriously this recipe is so simple, quick and super tasty. I managed to make 20 doughnuts (This recipe yields 24 but I lost a few…moment of silence for the fallen doughnuts) and they went quicker than you can say ‘’JMA RULES’’ And I got excellent feedback from my taste testers 😀 I quote ‘’Honestly…They were so much better than I expected, I think they might top the cupcakes’’ 😀 Sidestepping the ‘’better than expected’’ *Rolls eyes* come on guys surely you trust my baking abilities by now? But yeah do you see what I mean?! These doughnuts will get you places trust me. Okay enough babbling from me now, let’s BAAKKEE *Sue from GBBO*
For the Doughnuts you will need:
- 65g plain flour (Sifted)
- 2 tbsp cocoa powder
- ½tsp baking powder
- 50g golden caster sugar (Sifted)
- 4 tbsp milk
- 1 egg
- 25g (1oz) unsalted butter, melted and cooled
- Pinch of salt
For the Glaze/Decoration you will need:
- 125g Icing sugar (Sifted)
- 2 tbs water
- ¼ tsp Vanilla Extract
- Milk and white chocolate curls
- 2 Large Bowls
- Spatula/Wooden spoon
- Electric Whisk (Or you can go old school and use your arm muscles)
- Measuring Scale (Very important!)
- Measuring spoons
- Piping Bag
- 12 hole mini doughnuts pan
PRE BAKE PREP
Before you get started with your mix it’s always a good idea to prepare your equipment. For this recipe I used my silicone mini doughnut mould so I didn’t have to do much but if you are using a normal doughnut pan then I would suggest greasing with butter and dusting with flour to ensure your doughnuts don’t stick to the pan.
Preheat your oven to gas mark 4 (or 180C or 350f) and if you are using the silicon mould then place the mould on a baking sheet.
- First up the dry ingredients – Sieve the flour, cocoa powder and baking powder into a mixing bowl. Lightly mix so that they are all combined and set aside.
- Next up the wet ingredients – Melt the butter in the microwave in short bursts (Be careful if you leave it in too long it tends to explode)
- Add the milk, egg and salt into the melted butter and beat together using the whisk attachment (Or whisk up by hand)
- Beat this mixture until you have smooth mix and no lumps of butter
- Now pour this buttery-milky mix into the dry ingredients and whisk until you have a smooth batter without any lumps of flour
- Now you have two options here –
- You can either use two teaspoons to divide the mixture between the 12 cups in the doughnut tray
- Fill a piping bag with the batter, snip the end and pipe the batter into the 12 cups.
Personally I opted for the piping bag method as it’s so much neater and you have more control over how much batter you place. Make sure you fill the 12 cups enough but not so full that the batter starts to leak over the mould (Hope that makes sense) I filled the first batch lightly and found the doughnuts came out thin which made them harder to take out the pan. The second batch I filled to the top and these baked fuller and were much easier to handle.
- Bake these in the oven for 10 minutes until the doughnuts are risen and firm to the touch
- I found that my oven took longer than 10 minutes to bake these so I suggest setting your time for 10 min and doing the poke test. If you’re poking device comes back clean then they are done however if you find gooey batter then place back in the oven till they pass the test.
- Tip – If your doughnut holes close up then use a handle of a wooden spoon to open up the centre
This recipe makes 24 mini doughnut so if like me you have a 12 hole tin then then just bake the first batch, leave to cool then pipe and bake the next batch. While the doughnuts are cooling you can make a start on your glaze.
- Combine the icing sugar, vanilla and water in a bowl
- Whisk until smooth (Basically whisk until your arms ache)
That’s it 🙂 So easy!
- Line your doughnuts on a cooling rack and place this over a board or sheet of baking paper to catch any drips. (Trust me it will get messy so make sure you do this)
- Now carefully dunk the tops of the doughnuts in the glaze (Dunkin Doughnuts xD) until they are evenly coated and place to the side of the rack
- Before the icing sets, sprinkle over your decoration of choice. I used white and milk chocolate curls but you could use rainbow sprinkles. Totally up to you 🙂
- Leave these to set before you serve
Now watch how quick these go, they are that good! That was simple right? You can make loads and decorate each batch differently or keep them plain or just glazed.
Hope you make these, if you do please tag #JMABakes so we can see your awesome creations. If you have any questions about any of the above then please leave a comment below.
Happy Baking 😀