Donuts are a spring treat and a part of all happy celebrations: for May Day, birthdays and summer parties. The popularity of donuts is based on the endless possibilities for variation – every time a donut is different, fun-looking and tasty for everyone!
“The donuts are baked on Heirol’s high quality donut baking sheet, which means no deep-frying, the baking can be compared to muffins in terms of ease.”
Kinuskikissa.fi
Recipe
Makes 24 donuts
Dough
3 1/2 dl wheat flour
1/2 dl cocoa powder
2 teaspoons baking powder
100 g butter
1 1/4 dl sugar
2 eggs
1 3/4 dl cream or milk
Icing
300 g of white chocolate
200 g of milk chocolate
Decoration
Sprinkles
25 g of white chocolate
Instructions
Combine the wheat flour, cocoa powder and baking powder. Whisk together the butter and sugar until fluffy. Stir the flour mixture, eggs and cream alternately into the dough. Place the dough in a piping bag and cut a hole in the top. Grease the holes in the donut pan with butter. Pour the dough into the baking tray donut holes so that they fill up till halfway.
Bake at 200°C for about 12 minutes. Take the donuts out of the pan onto a cooling rack and bake the second round with the same instructions. Remember to grease the pan between baking. Allow the doughnuts to cool before decorating.
Weigh out the chocolate needed for frosting. Melt the white chocolate in the microwave on low heat or in a hot water bath. (If you want milk chocolate underneath and white chocolate on top, reverse the grams – less chocolate is needed for the top layer.) Frost the side of the doughnut that is baked against the pan. Dip the donut in the white chocolate sauce so that the glaze covers all but the bottom of the doughnut. Shake the donut until the glaze is even. Place the donuts on a cooling rack. Place in the fridge or on a cool balcony for 15-30 minutes until the chocolate has set. Repeat the icing process in the same way – this time with milk chocolate. Don’t dip as deeply, so that the bottom layer of chocolate remains slightly visible. Sprinkle sprinkles on top immediately. Melt the chocolate reserved for decoration, put it in a piping bag and cut a small hole in the top. Pipe the chocolate streaks on top of the doughnuts.
Tips:
A smaller amount of chocolate is needed for the top layer. If you want to make half of the doughnuts with the chocolate layers the other way round, reserve the same amount of chocolate for each (250 g/chocolate for the basic portion). Once melted, the chocolate can be re-melted for the top layer.
The doughnuts can also be FROZEN before frosting.
