[schema type=”recipe” name=”Easy Mini Baked Chocolate Glazed Doughnuts” author=”Rachel Howard” pubdate=”2013-06-15″ image=”http://www.sundaybaking.co.uk/wp-content/uploads/2013/06/doughnut-line-700.jpg” description=”Baked mini doughnuts with a chocolate glaze” prepmins=”10″ cookmins=”20″ yield=”24″ ]
A few weeks ago, a lovely lady from Dr Oetker contacted me and asked me if I would like to feature a post using their products. I already use a few of their decorations so thought it would be lovely to try some more so naturally I said yes.
I have been away for a week with work and on returning yesterday, I had a lovely package sat waiting for me. There was a selection of chocolate, sprinkles, writing icing and baking powders so I got thinking about what I could make.
And with it being Fathers Day tomorrow I decided on some mini baked doughnuts with a chocolate glaze, covered in various toppings….A perfect gift! And seeing as I’m still pretty exhausted from organising an event for 500 this was perfect as the recipe is very quick and easy.
Dr Oetker products I used were:
Cake Release Spray
Fine Cooks Chocolate – Dark
Fine Cooks Chocolate – White
Soft Gold Pearls
Citrus Flavour Strands
Chocolate Flavour Strands
Shimmer Hundreds and Thousands
This recipe was adapted from Leelabean Cakes.
[callout title=Ingredients for the Doughnut]
- 113g unsalted butter
- 1/4 tsp salt
- 250ml water
- 1 tsp vanilla extract
- 130g plain flour
- 100g granulated sugar
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 2 large eggs
- Set your oven to 170°C
- Spray a doughnut pan lightly with cake release spray and set aside.
- In a small saucepan, heat the water, salt, butter, and vanilla until boiling.
- While this is coming to a boil, whisk the flour, sugar, cinnamon, and nutmeg together.
- Once boiling, take the saucepan off the heat and add the flour and sugar mix into the pan.
- Using a wooden spoon, mix vigorously until it comes together and no lumps remain. The mixture will be very thick.
- Add the eggs one at a time, mixing well after each addition.
- The mixture will begin to loosen just a bit and when you can spoon up a bit and have it drop back into the pan rather than staying put on the spoon, you know you have achieved the right consistency. It should flow very slowly. (Depending on the atmospheric state of your kitchen, you may need to add or subtract an egg to find that desired consistency)
- Spoon all the dough into a ziploc or piping bag. Snip off the bottom (the hole on the bottom of the bag should be about 1/3″ – 1/2″ in diameter).
- Pipe the dough into the doughnut pan.
- Using some water and your finger, you can smooth the tops of the doughnuts if there are any points sticking up or unevenness.
- Bake for around 20 minutes or until the tops get lightly browned.
- Take them out of the oven and let them rest for about 10 minutes.
The cake release spray is amazing for these – they slide out of the pan with absolutely no mess!
While the doughnuts are baking, make your chocolate glaze.
[callout title=Ingredients for the Chocolate Glaze:]
- 30g butter
- 37ml milk
- 100g granulated sugar
- 40g dark chocolate
- 25g mini marshmallows
- Melt the butter, milk and sugar together in a saucepan over a low heat
- Add the chocolate and marshmallows and whisk vigorously until smooth
- Let the chocolate glaze cool for about 15 minutes to allow it to thicken slightly.
- Dunk the top half of your doughnuts into the glaze and then into sprinkles or pipe melted white chocolate over the top
And that’s all there is to it! So go out today, buy a doughnut pan and make some fresh doughnuts for your dad tomorrow! I can guarantee they won’t last long!
You could also make regular sized doughnuts using this recipe – they may just need to cook for a little while longer.