התמונה להמחשה בלבדSesame-freeVegetarianSoy-freeFish-freeContains dairy
Baked Mini Chocolate Doughnuts
Cocoa and brown sugar give the sponge depth, while butter, oil and double cream keep the small doughnuts tender. The cocoa icing is applied only after cooling so it sets on the surface instead of soaking into the crumb.
- Prep
- 15 min
- Servings
- 12
- Difficulty
- Medium
Instructions
Servings:12
- 1Heat the oven to 175°C, grease a mini doughnut tin or mini muffin tin and set it aside.
- 2Whisk the flour blend, gelatine, cocoa, baking powder, bicarbonate of soda, cream of tartar, salt, nutmeg and brown sugar in a large bowl.
- 3Add the cooled butter, oil, eggs, vanilla and double cream in stages, mixing after each addition to form a uniform, thick batter.
Nutrition
- Calories
- 764
- Protein
- 6.4g
- Carbs
- 86.3g
- Sugar
- 70.1g
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Chef tips
Pipe the thick batter rather than spooning it so the moulds fill evenly. Grate the measured nutmeg directly into the dry ingredients and avoid over-mixing once the wet ingredients have been added.
Culinary reasoning
Cocoa and brown sugar give the sponge depth, while butter, oil and double cream keep the small doughnuts tender. The cocoa icing is applied only after cooling so it sets on the surface instead of soaking into the crumb.