First time ever making Baked Doughnuts with Chocolate Glaze and using a silicon tray. The recipe says an electric mixer is not required but when you’ve just bought a stand mixer you look for excuses to use it 😊 So so good and soft.
- 100 g butter melted
- 45 ml vegetable oil
- 125 g castor sugar
- 2 eggs at room temperature
- 100 ml buttermilk (I used 100 ml cream and 1 tbsp vinegar)
- 60 ml milk
- 1 tsp vanilla essence (I used extract)
- 210 g all purpose flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- ¼ tsp ground nutmeg
- Pinch of salt
- 2 tbs Castor sugar
- 2 Tsp Ground cinnamon
- 2 tbsp Melted butter
- ½ cup chocolate chips or ½ slab dark chocolate
- 2 tbsp butter
- 2 tbs corn syrup
- 1 – 2 tsp hot water if needed
Preheat oven to 180°C / 350°F.
Spray doughnut pan with non-stick cooking spray.
In a large jug whisk together butter, oil, castor sugar, eggs, buttermilk, milk, and vanilla.
In a mixing bowl sift together flour, baking powder, soda, nutmeg, and salt.
Stir to combine.
Pour the wet ingredients into dry ingredients and with a whisk/mix until the batter is smooth and lump-free.
No electric mixer needed. I used my stand mixer because it’s new and I like playing with it, which could also be why they were so pillowy.
Spoon batter into doughnut pan and tap lightly to spread evenly.
Do not overfill the pan as they rise quite high.
Bake for + 15 minutes until cooked through.
Leave to rest for 2 minutes before turning out.
First, dip the doughnut into butter then roll it in the sugar mix.
Melt the chocolate, butter, and corn syrup on 50% power in the microwave, stirring frequently until smooth and melted.
Add hot water if the mixture is too thick.
Dip doughnut into the chocolate glaze and let drain on wire rack.
To glaze I melted a slab of Aero bubble, 4 Ferrero Rocher chocolates (which were in the drawer next to my bed), and a little cream in the microwave.
Prepared, tried, and tested by Melanie Kramer via The Recipe Hunter: Tried and Tested Recipes From Home Chefs
Amount Per Serving Calories 463Total Fat 27gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 12gCholesterol 90mgSodium 256mgCarbohydrates 53gFiber 2gSugar 31gProtein 6g
Please note, I am not a nutritionist. All nutrition information on this blog, EsmeSalon, has been calculated by using an online calculator and is intended for information and guidance purposes only. If the nutrition information is important to you, please be advised that you should consider calculating it yourself, using your preferred tool.
It is true that the humble doughnut does have a convoluted past that involves Dutch immigrants, Russian exiles, French bakers, Irving Berlin, Clark Gable and a certain number of Native Americans. And, yes, in its democratic ethos, its optimism, and its assorted origins, it does seem rather quintessentially American.
Read the full post as it’s very interesting.
We do have lots of Doughnut / Donut recipes for you to check out.