Description
Adapted from Shutterbean Blog
Ingredients
Scale
- 1 cup Plain Flour
- 3/4 tsp Baking Powder
- 1/4 tsp Bicarbonate of Soda
- 1/2 tsp Salt
- 1/3 cup Caster Sugar
- 3 tbsp Cocoa Powder (if you are making chocolate doughnuts)
- 2 tbsp Vegetable Oil
- 1 Large Free Range Egg
- 1/2 cup Milk
- 1 tsp Vanilla Extract
For Decorating
- 3tbsp Strawberry Puree or Chocolate Sauce (or Water with food colours and flavours added)
- 200g Icing Sugar
- a ton of Sprinkles
- Caramelised Nuts (crushed)
Instructions
- Oven to 170C. Grease the rings of the doughnut pan. Set aside.
- In a large bowl add all the dry ingredients, not including the icing sugar and mix well. Add the cocoa powder at this stage if making chocolate doughnuts. Set aside.
- In a jug, add all the wet ingredients except the icing flavourings like the purées. Mix well. Slowly mix into the dry ingredients until there are no lumps.
- Spoon the mixture into a piping bag. Snip the end of the bag and pipe the mixture into the rings, piping in rounds. Fill to 1/2 cm under the edge of the tin. This will give the other side a rounded top too and keep the hole all the way through.
- Bake for 12-14 minutes, until risen and dry on top. The bottom will look more golden than the top. Leave for 5 minutes before transferring to a wire rack. Cool completely.
- Repeat with any leftover mixture.
- Make the icing while they cool. Mix the purée with the icing sugar until you have a thick icing. Use either a splash of more purée or water to loosen the icing if it’s too thick. Repeat with the liquid chocolate. Mine was fairly thick but meant there were a good coating and glue for more sprinkles.
- On the wire rack. spoon over the icing and allow it to find it’s own groove and ooze. Sprinkle over lots and lots of sprinkles or crushed nuts on top of the chocolate doughnuts. Stuff into your face.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Cakes, Chocolate
- Method: Baking
- Cuisine: American