I’ve been threatening to make a batch of doughnuts for several weeks now, and with National Doughnut Day fast approaching, time was getting short. Never having attempted to make fresh doughnuts, I ordered my doughnut pan and doughnut cutter online to motivate me into making them. It took a further two weeks (and a crazily early morning start) to think, I have an extra hour before work – so I will try them now.
I cannot tell you how simple they are to make; there really is no excuse not to have a go. The total time it took me was half an hour, and I had 8 freshly baked doughnuts ready to eat. For the sake of transparency, I will admit to eating one as a taste test of course; but finding myself really impressed with the flavours of the doughnut, I know it’s one I will be trying again with different glazings and toppings.
My original plan was to do a peach and raspberry chocolate ganache using our flavour infused bars, which I set out to do; only realising my error once finished, that I hadn’t used the correct quantities to take account of the extra cocoa butter in the white chocolate (Duh!) So, I then needed to knock up an extra batch of dark chocolate glaze, (not that I am sorry about it), which means I need to have another go with one of our white chocolates in this range.
Doughnut walls are all the rage for weddings and events, and as my niece is getting married this year, I will be practicing making batches of these doughnuts, storing them to test how long they can be kept for (which I think is a couple of days), and also freezing un-glazed ones to see how they compare when defrosted with the fresh ones. If they are good enough, it means I can aim to create a doughnut wall for the big day itself. Check out these pins if you have never seen a donut wall, they are really pretty.
Anyway, enough of my ramblings; there are different recipes out there to try, but this one I had all the ingredients in the cupboard for – so gave it a go.
It’s quick and easy to do with your children, and they’ll enjoy decorating them; no doubt with lots of finger dipping!
Chocolate Doughnut Recipe
MAKES 6-8 // TIME: 30 MINUTES // Easy
For the Doughnuts:
- 125g self raising flour
- 1 teaspoon baking powder
- 1/4 teaspoon bicarbonate of soda
- 1/4 teaspoon ground nutmeg
- 1 large egg
- 65g light brown sugar
- 60ml milk (cups are a brilliant way to measure liquid, so this would be a ¼ cup)
- 60g Greek yogurt
- 30g unsalted butter, melted
- 1 and 1/2 teaspoons vanilla extract
For the Chocolate Glaze:
- 90g (1 bar) Choc affair Dark Chocolate (broken into small pieces) – you could even try our flavour infused chocolate!
- 30g unsalted butter
- 2 teaspoons golden syrup
- 2 teaspoons water
- Preheat the oven to 180 (fan oven 160). Grease your doughnut pan with margarine, or a non-stick spray like flora, and leave to one side.
- Mix the dry ingredients (flour, baking powder, bicarb of soda, and nutmeg) together in a bowl, and leave to one side.
- Whisk the egg, brown sugar, milk, and yogurt together until smooth. Add the melted butter and vanilla, whisking until fully combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter will be thick.
- Spoon the batter into the donut tin, filling two thirds up the sides of each cavity.
- Bake for 9–10 minutes or until the edges are slightly browned. Remove from the pan and allow the donuts to cool before glazing.
- For the chocolate glaze, pop all of the glaze ingredients (chocolate, butter, golden syrup, and water) into a bowl and melt in 10 second blasts in the microwave, stirring after each time, until completely melted and smooth.
- Dip the tops of the doughnuts into the chocolate glaze, and then decorate if you want to. If you have any leftover glazing, don’t throw it away, as you can keep it in the fridge, and either use it when you make more doughnuts (which you will), or as a topping on ice cream! Delicious.