Donuts For Life

Thursday is Tataday – lockdown or not – I am responsible for looking after my gorgeous niece after school on Thursdays. I have only missed one because our illustrious leader decided not to give anyone any warning for lockdown 3!

When Teighan a.k.a HalfBakedHarvest posted her hot chocolate donuts, my mini donut pan looked at me and said “you know we have to” of course I agreed – who would disagree with a talking mini donut pan right?

My niece is five meaning that her attention span is short at best so when I saw how quickly the recipe can be made I was sold. There was a minor panic when I realised that neither my sister or I had coconut oil but a quick search reassured me that light olive oil would work just as well – as for the pumpkin puree? none of that either unfortunately the canned version isn’t really a thing in the UK but her suggestion of Greek yoghurt – well I had plan fat free skyr – turns out that is just as good!

The donuts themselves are the closest baked donuts to the real fried thing I have ever had. The previous recipe I used had ground almonds in it and whilst that is nice the texture was not that of a donut so rather put a damper on the experience. As my niece also pointed out I didnt have a “Boo” to help me, she is correct I didn’t – the love and care she put in to the recipe, despite some horrendous mess with flour and cocoa powder, created the best donut batter I have ever seen, due also being short of baking powder we used self raising flour and dumped the last teaspoon or so of baking powder in anyway. I was a bit nervous ill admit as I don’t seem to have much luck with self raising. My fears were unfounded as you can see.

Of course my niece being the committed baker she is had to sit “bake off” style in front of the oven to watch them rise:

Now the hot chocolate sauce in the recipe had to be modified as well due to not having time to get to the shops and retrieve coconut milk so we did a traditional hot chocolate glaze using cocoa powder and icing sugar topped up with hot water. A perfect accompaniment to these delicious donuts. My sister and I debated making them again and drenching them in honey syrup like some of the Arab pastries and maybe some pistachios on top.

The mini donut pan itself was given to my by my mother so I don’t have the details for my particular model but there is a similar one available via Amazon Smile – please use Smile to donate to your favourite charity they have loads to choose from.

So on to the recipe, this is my version of the recipe but if you would like the original Half Baked Harvest version please visit Teighan’s website here

Serving Size:
Makes 24 Mini or 12 Large Donuts
Time:
Prep: 10 Minutes
Cook: 12 Minutes
Difficulty:
Easy

Ingredients

  • Donuts
  • 1/4 cup Light Olive Oil
  • 1/2 cup Honey
  • 1/2 cup Semi Skimmed Milk
  • 1/3 cup Plain Greek yogurt
  • 2 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 2 Cups Self-Raising Flour
  • 1 teaspoon baking powder
  • 1 pinch salt
  • HOT CHOCOLATE GLAZE
  • 2 Tbsp Cocoa powder
  • 3 Tbsp Icing Sugar
  • 50ml boiling water.
  • Extra toppings such as sprinkles and sweets if desired.
  • Equipment
  • 1 Mini Donut pan/Mini muffin pan or Larger 6 muffin pan.

Directions

  1. Preheat Oven to 350° F or 175° C.
  2. Grease pan with a tiny brush of oil.
  3. Add all your wet ingredients to a large measuring jug – makes it easier to pour into the pan rather than worrying about piping it. Whisk ingredients so smooth.
  4. Combine your dry ingredient in a separate bowl and fold into the wet carefully. Combine until no lumps but don’t over work it.
  5. Pour batter in to pan.
  6. Place in oven and bake for 12 to 15 minutes – if you have a good oven make sure to check on them from 10 minutes as they might be done early.
  7. Allow to cool for 15 minutes before turning out carefully.
  8. Allow pan to cool and clean before making second batch.
  9. Whilst the donuts are cooling combine the cocoa and sugar in a bowl.
  10. Add boiling water to make a thick but runny sauce.
  11. Dip your donuts in the sauce and add toppings if desired.
  12. Put in the fridge to set for half an hour if you can wait.

This recipe makes 2 batches of 12 mini donuts so whilst one is cooking put the rest of the batter in the fridge until you are ready.

I really hope you enjoy making these donuts as much as we did – have you got a fail-safe donut recipe? Let me know in the comments below or join the conversation at facebook.com/onlynomeswriting or twitter.com/nomwritingfood

If you would like to grab a copy of my book and support my writing it is available in both print and kindle version check out the links below. Donate to your favourite charity when you buy my book using Amazon Smile!

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: