Chocolate chip and vanilla doughnuts, topped with a dark chocolate ganache and chocolate sprinkles.
One of my Christmas presents I have been itching to use is my baked doughnut kit, which came with some nice silicone moulds for making doughnuts in the oven rather than frying them!
Although I love making doughnuts the traditional way with bread dough, it does take quite a lot of time, and it’s harder to add fruit prices etc. so I really wanted to give the baked variety a go!
I decided to start with a basic recipe as I have never baked them before, so I used this Lakeland recipe, and added milk chocolate chips and a chocolate icing.
The doughnuts were super easy to make as the batter was a lot like a muffin mix and baking them was really really easy. They we’re really fun to ice and decorate too, so I can’t wait to try some more flavours!
Variations: You could use white chocolate ganache instead of dark for a sweeter finish. You could also add some orange juice and zest to the doughnuts to make chocolate orange flavour.
Ingredients: Makes 8-10 large doughnuts
- 225g self raising flour
- 1tsp salt
- 125g caster sugar
- 100g milk chocolate chips
- 175g milk
- 2 eggs
- 1tsp vanilla extract
- 1tbsp olive oil
- 250g dark chocolate
- 75ml double cream
Preheat the oven to 180C and grease a doughnut pan, or silicone moulds.
Combine the flour, sugar, salt and chocolate chips in a large bowl.
In a separate bowl whisk together the milk, eggs, olive oil and vanilla extract.
Pour the egg mixture into the flour mixture and mix to combine to a loose batter.
Spoon into the doughnut cases until 2-3 full.
Bake in the preheated oven for 18-20 minutes until cooked through and golden brown.
Leave to cool on a wire rack.
Melt the cream and chocolate together in the microwave for 30 sends at a time, until smooth and glossy.
Dip each doughnut into the ganache, smooth over and scatter over the chocolate sprinkles or hundreds and thousands.
Serve and enjoy!