So onto recipe three of my self imposed chocolate-a-thon. I am definitely coming to appreciate the versatility of chocolate in baking and am going to incorporate it a bit more and try to think of ways to use it imaginatively. So onto this week’s chocolaty treat, I originally baked these a while ago but never got around to posting them on the blog and thought they would fit in perfectly with my current chocolate theme. So these oven baked chocolate doughnuts with salted caramel glaze have eventually seen the light of day!
Recently it was national doughnut week, I totally missed out on this because even though I love doughnuts I don’t like to fry my food, hey I eat an abundance of cake I really can’t be eating fried food as well! But luckily Kate over at ‘Hungry Hippo Baking Blog’ had her finger on the pulse and a solution to the frying issue. Very low fat oven baked doughnuts.
This sounded to good to be true, she has 7 different flavours and each one looks fantastic. The reason I went for these ones was because I still had a little of my salted caramel sauce left and needed to use it up. Perfect 🙂
You don’t have to make your own salted caramel sauce, you can use shop bought if you want. You can use my recipe for a full batch or follow Kate’s for a smaller amount just perfect for this recipe. The choice is yours but a full batch of it will allow you to use it for loads of other dessert possibilities. Or just eat it straight from the jar with a soon like me!
As I mentioned these are a healthier alternative to traditional doughnuts, only containing 10 grams (2 tablespoons) of fat, the rest of the liquid ingredients are natural yogurt and milk, both of which you can use a healthier version of. I used a low fat version of both and I didn’t feel there was a difference in taste.
These doughnuts are great for parties and for kids, this recipe is enough to make 6 full size ones or 12-14 mini ones. They are super quick to whip up and really easy to make. It’s just a case of mixing the wet in one bowl and the dry in another and then combining and they don’t take long to bake. Depending on your oven between 12-15 minutes, I never feel my oven is the hottest in the world; I cook with gas so mine took the full 15 minutes but Kate’s took only 14. Like any cake give them a prod after 12 minutes and if they bounce back they are cooked. If not give them another minute or two. Half the time if you are baking mini ones.
For ingredients and directions for the salted caramel sauce please visit here.
*The conversion to cups is a guide, this recipe was made using metric weight*
- 70 grams self-rising flour, (1/2 cup)
- 25 grams good quality cocoa powder, (scant ⅓ cup)
- 60 grams granulated sugar, (scant ⅓ cup)
- ½ teaspoon Baking powder
- 50 grams natural yogurt, (2 and ½ tablespoons)
- 20 millilitres milk, (1 and ½ tablespoons)
- ¼ teaspoons vanilla bean paste - vanilla extract will work here as well
- 10 grams butter - melted & cooled, (2 teaspoons)
- 1 medium Egg
- 1 tablespoon good quality sea salt - for sprinkling
- Pre heat your oven to 170C / 325F / Gas mark 3 and prep your doughnut tin by lightly greasing it.
- Combine the flour, cocoa, sugar and baking powder in a medium sized bowl; give it a good mix so it’s well combined.
- Melt the butter in a small bowl in the microwave; it shouldn’t need more than 15 seconds, once melted put aside to cool slightly.
- In another medium sized bowl mix the yogurt, milk, vanilla paste or extract, melted butter and egg together until well combined.
- Add the wet to the dry and mix until just combined. Don’t over mix otherwise the gluten in the flour will become overworked and this will give you a tougher dough.
- Pipe or spoon the mixture into you pre-prepared pan. I just spooned it in but a piping bag will make it a little easier.
- Pop them in your oven on a middle shelf, for 12-15 minutes, check after 12 minutes to see if they are ready. Give one a gentle poke if it bounces back its ready to come out.
- Leave them in their trays to cool for about 15 minutes.
- Gently remove them from the tin and allow them to fully cool on your cooling rack.
- Once cool cover them with your salted caramel sauce and sprinkle a little extra sea salt on them, then serve.