- Oven: Preheat oven to 180 C and prepare doughnut or muffin pans by spraying with non-stick spray. Doughnut maker: Preheat doughnut-maker for 5 minutes prior to baking doughnuts.
- In a large bowl, add the Cake Flour, White Sugar, Baking Powder, Salt, Ground Cinnamon, Ground Ginger, Ground Nutmeg and Allspice. Mix the dry ingredients together using a whisk.
- Add Milk, Melted Butter, Vanilla Essence and the Large Egg to the dry ingredients and whisk together until well combined. Add the Raisins to the batter if you prefer. The batter should be thick and smooth.
- Add batter to doughnut pans or doughnut maker and bake for either 15 minutes in the oven or 3 minutes in the doughnut maker. Doughnut should be golden brown.
- Allow to cool before decorating.
- For Cross decoration: Mix together ½ Cup of Icing Sugar with 2 Tsp Hot Water, Whisk together until smooth, add to a piping bag and add cross decoration to doughnuts once cooled.
CHOCOLATE BAKED DOUGHNUTS
This week’s midweek doughnuts are a bit late. I used my doughnut maker to make these and you can also use a doughnut baking tray. I’m not sure how long I will be obsessed with my mini-doughnut maker – but for now it’s the biggest hype. I know not everyone has the doughnut tray or doughnut maker, so I’ll share a fried doughnut recipe soon.
INGREDIENTS:
1 Cup Cake Flour
1/4 Cup Cocoa Powder
1/3 Cup White Sugar
1 Tbsp Baking Powder
1/2 Tsp Salt
2/3 Cup Milk
1/4 Cup Melted Butter
1/2 Tsp Vanilla Essence
1 Large Egg
METHOD :
