11 December 2016

Double Chocolate, Mint Chip Baked Donuts

I shared these over on my Instagram and they got such a huge reaction that I said I would show you how to do it also... You know, because you guys have nothing else to be doing, two weeks to Christmas!!

Anyway I am in full swing with making and baking gifts for family and friends and while these dounts were supposed to be shared with friends, they never actually made it there.. ooops.. insert embarrassed emoji here.. but were enjoyed by friends who happened to call.

Don't you love that feeling when you have baked and the house is really tidy and super Christmassy. And you get to thinking, now... NOW is the time for impromptu callers who will think I have it all sorted and my life together! But they never do call that day, do they?

They call the day after, with day after donuts and the house not as neat as before. But I am not fussing.. I had donuts and they were happy. And friends called over and that made me even happier than having the house neat and dounts baked put together!!

Chocolate Donuts- 
helps if you have a donut pan…

225g caster sugar
2 eggs
275g self raising flour
1 teaspoon baking powder
100g coco powder
50ml hot coffee (I used decaf for the kids)
100g melted chocolate (at least 50%)
125ml buttermilk
125ml vegetable oil
1 teaspoon vanilla paste

Preheat your oven to 180C/350F or Gas Mark 4 and spray two 6 hole donut pans with bake release, leave to one side.

Beat the eggs with the sugar until fully incorporated and looking light and fluffy.
Add the vanilla.
Sift your flour, coco powder and baking powder together and leave to one side.
Melt the chocolate in with the hot coffee. Stir until smooth.
Add one third of your dry ingredients to the eggs and sugar and combine slowly.
Add the milk.
Add one third of your dry mix again, mixing until just incorporated.
Add the oil.
Add the coffee and chocolate and mix again, slowly until just combined.
Fold in the remaining one third of the dry ingredients by hand using a rubber spatula. This way you ensure it stays light and fluffy and you don't over mix the batter.

Scoop the mix into a zip lock or frosting bag, snip off the end and squeeze the batter into the rings of the donut pan. Fill to about two thirds full.

Bake for 10-12 minutes or until a skewer inserted inside comes out clean. Leave to cool in the pans on a wire rack for about 10 minutes. Remove  from pans and allow to cool fully before dipping.

Chocolate Dipping Sauce

100ml (thick) double cream
150g dark chocolate (at least 60%)

Break the chocolate up and put it in a heatproof bowl. 
Heat the cream in a pot on the hob, but do not let it boil… rather come to just before the boil. A slight simmer, with small bubbles breaking on the top.  
Pour the cream over the chocolate and cover the bowl with a plate to retain the heat. 
Allow the warm cream to melt the chocolate for about 5 minutes and then stir it all together. 
Allow it to cool down, slightly and when your donuts have sufficiently cooled… dip the neat rounded side in to fully coat that side of the donut. 

You will need to lick your fingers. 

Sprinkle the tops with Andes Mints baking chips or your choice of chip or sprinkle and ENJOY. 

Tell me what you are making for family and friends... I love to hear how others incorporate homemade into their Christmas traditions! I am sharing more ideas etc over on Instagram... why not join in the fun and follow!?

Until next time folks... Have a great week! X

1 comment:

  1. One day I really will get around to using my doughnut pan! These sound great... Think I could manage to make them , but a tidy house as well? Not sure about that!


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