Do you ever just get a serious craving for something sweet? I wouldn’t necessarily consider myself a “sweet-tooth” but on a occasion I can’t help myself and I just want….no, need a fix! The other day, for some reason I couldn’t stop thinking about doughnuts and I desperately searched the webosphere for a “baked, not fried” recipe. Food.com came up with a great recipe that didn’t call for yeast, and thus could be made in a lot shorter time. I wouldn’t necessarily categorise these as “traditional” doughtnuts but they’re pretty damn delicious either way. Light and fluffy mini-bites with a moorish chili-chocolate glaze (how good is that combo?!); these morsels are definitely going to be regulars at parties and get-togethers!
Yields 5 doughnuts
- 1/4 cup softened butter
- 1/4 cup caster sugar
- 1/3 beaten egg
- 1/2 cup flour
- 1/4 tsp baking powder
- 1/8 tsp salt
- 1/8 tsp nutmeg
- 1/8 tsp cinnamon
- 1/4 cup milk
- Preheat the oven to 180°C.
- In a standing mixer: mix the butter and sugar until fluffy.
- Add the egg and mix.
- In a separate bowl, mix the dry ingredients, then add to the mixer.
- Add the milk and mix together thoroughly
- Fill greased muffin tin spaces 2/3’s full
- Bake for 15-20 mins.
- Leave to cool on a rack.
Chili-Chocolate Glaze (enough for 5 doughnuts)
- 14g butter
- 49g icing sugar
- 1/2 tsp vanilla extract
- 15ml milk
- Handful of 70% cocoa chocolate chips
- Pinch of cayenne pepper
- In a saucepan, over a low heat, gently melt the butter and chocolate
- Add the icing sugar and vanilla, mix with a whisk
- Slowly mix in the milk until you’ve achieved the desired consistency.
Once the doughnuts have cooled down, glaze them thoroughly with the chocolate and top with a sprinkling of cayenne pepper. Leave again for the glaze to set, then enjoy!