The best way to enjoy doughnuts is straight out of the oven with a hot beverage for a quick breakfast fix or a with warm milk as an afternoon snack for the little ones.
Baked dougnuts are healthier and have a more cake like texture as opposed to a fried doguhnut. On the plus side, the baked version has less saturated fats and yields delciously soft and tender bites. It really is almost impossible to eat just one.
- 1 cup of flour
- 1/4 cup of cocoa powder
- 1 tablespoons of yeast
- Pinch of salt
- 1/2 teaspoon of warm milk
- 1/2 cup granulated sugar
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla
Chocolate Icing (Optional)
- 1 cup granulated sugar
- 3 tablespoons of cocoa powder
- 1/2 teaspoon vanilla
- 3 tablespoons milk
- Preheat the oven
- In a large bowl, sift the flour, cocoa powder, and salt.
- Stir in 1/4 cup of the sugar.
- In another bowl, mix the yeast with quarter cup of the sugar and half teaspoon of the warm milk.
- Make a well in the flour and pour in the yeast mix, the melted butter, vanilla and the egg.
- Mix to make a dough and then knead, cover the bowl and leave to stand for 45 minutes, or until the dough has doubled in size.
- Grease your doughnut pans or 12 piece baking set.
- Spoon the batter into the greased pans, filling them about 3/4 full.
- Bake the doughnuts for 10-12 minutes.
- To check if it is ready, insert a toothpick into the center of one of the doughnut. It should come out clean.
For an additional touch of chocolate
- Combine 1 cup granulated sugar, 3 tablespoons of cocoa powder, 1/2 teaspoon vanilla and 3 tablespoons milk.
- Blend to make it smooth.
- Dip the top of each doughnut in the icing; or spread icing on the doughnuts.
NB: The doughnut should be cool before icing.
Feautured image: Woman’s day