Hello! Haven’t blogged for a few weeks now because I’ve been suffering from writers block 😦
Along with that, my dear phone stopped working so I lost all the wonderful photos I was going to share with you all. However I did manage to find some on my camera to be able to share a recipe with you today 😀
Does baked chocolate doughnuts sound at all appealing to you 😀 ?
For me when I was in Paris, I kept up to date with the food things of Melbourne via Instagram. One of the things I saw that appealed to me most was this thing called “baked doughnuts”.
Now I might be behind on the times a bit haha, BUT it was such an interesting concept to me and I knew I JUST had to try it when I came home, I had to wait what felt like a long time but was only one month!!! 😛
I myself am not a HUUUGE doughnut lover, because of the deep fried factor and when I sunk my teeth into a doughnut as a child, I always disliked the greasy oily feeling it left around my mouth and I my tongue always got burnt on the jam (but on occasion when I’m at Caribbean gardens market I will go to that jam doughnut man and have one, but haven’t been there in so long 😛 I can’t remember the last time I ate one). But these babies seemed very appealing because it sounded like it was cake in the form of a doughnut 😀
I did not own a doughnut pan, so on return to Melbourne the search began. High and low, all baking stores did not carry this mysterious pan but it was at BIG W was where I found it and it was such a happy moment 😛 took me two weekends to find this pan.
And so the baking began……….
I actually had a lot of trouble with the pan and batter at first, because I was not used to filling 😦
Sorry for the lack of pictures here of my mistakes, they were all stored on my old phone which sadly will not turn on for me to retrieve them.
On the first attempted I used a gluten free recipe and didn’t realise I had to wait till they completely cooled down from the pan to unmould SO it all came out as a gloopy mess (not trying that recipe again).
On the second attempt with a normal cake recipe I over filled my pans SO 😛 you guessed it I got muffin tops!!!!
I was so disappointed by these results that I actually put the pan aside and didn’t attempt again for another two weeks. Just so disappointed!!!!
But on the third attempt and after reading as much information as I could find about these baked doughnuts that were floating around on the world wide web, I succeeded 😀
They were SO BEAUTIFUL!!!! 😀
Okay haha I’ll stop telling you about them and get onto the recipe. I have since made this recipe 3 or 4 times now and it never ceases to impress me inside haha 😛
28g Dark Chocolate
40g Brown Sugar
93g Plain Flour
29g Coco powder
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Salt
28g Dark Chocolate
1 tsp Corn Syrup (if you do not have corn syrup it’s okay omit it, it only makes the glaze shiny when set)
35g Icing Sugar
2 tablespoon Cream
Handful of chopped roasted unsalted pistachios (or any other nuts you prefer)
Weigh out ingredients and sift flour, baking soda, baking powder and coco powder
Preheat oven to 170C fan forced
Melt butter and chocolate over a double boiler (saucepan with 1 inch water and a heatproof bowl), or in a microwave with 30 second blasts on high heat
Pour melted chocolate and butter into a separate bowl and stir in brown sugar, egg, milk and salt.
Fold in sifted dry ingredients until just combined
Transfer you mixture into a piping bag with a size 10 nozzle (about 1 cm diameter) or use a zip lock bag and cut it at the corner, make sure you do not pipe more than half way up the tin as this batter rises A LOT! and you’ll end up with muffin tops with dint’s in the bottom 😛
Bake for 10mins (or until skewer comes out clean). When baking is finished let it cool for 5mins in the pan and remove onto cooling rack.
Then prepare the glaze. Melt butter and chocolate over a double boiler then add in sugar, corn syrup and cream mix until combined.
Chop up pistachio nuts
Dip the doughnuts and decorate as you go as the glaze does harden up a little and it will be hard for the pistachios to adhere to the glaze.
Share and enjoy!
Best eaten on the day, but can last up to two days in an airtight container
Recipe adapted from Broma Bakery