Baked Doughnuts
Chocolate Doughnuts Homemade gifts Recipes by Bloggers

Chocolate Lime Baked Doughnuts

If you haven’t tried making baked doughnuts yet, you’re seriously missing out.

All you need is a doughnut tin, which isn’t very expensive and then you can create your own, slightly healthier doughnuts at home.

What are Baked Doughnuts?

A doughnut or donut is a type of fried dough confection or dessert food. The doughnut is popular in many countries and is prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty vendors.

However, a baked doughnut is the healthy version of the fried one.

In addition, these chocolate ones are incredibly light and fluffy, flavoured with Sugar and Crumbs Chocolate Lime Natural Flavoured Cocoa Powder.  Top with glossy melted chocolate, lime zest and desiccated coconut. You can, of course, go the old-school route and top them with multi-coloured sprinkles but I think the green and white is rather elegant.

This recipe is one that you will return to time and time again. Furthermore, the doughnuts doesn’t go dry around the edges.

If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

As a general rule, we recommend eating your doughnuts on the day of baking or within 24 hours for the best flavour, but they will last up to 5 days.

Check more recipes out here.

Ingredients

260g Plain Flour
4 Tablespoons Sugar and Crumbs Natural Flavoured Cocoa Powder of your choice
2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
150g Granulated Sugar
60g Butter
120ml Milk
120g Creme Fraiche
2 Eggs
To decorate:
150g Dark Chocolate
1 Lime, to zest
2 Tablespoons Desicated coconut

Instructions

1. Preheat the oven to 160° C, 325 F, Gas mark 3.

2. Weigh out and mix together the plain flour, Sugar and Crumbs Chocolate Lime Natural Flavoured Cocoa Powder, baking powder, baking soda and granulated sugar.

3. Then add the butter and rub it into the dry ingredients with your fingers until you have a mixture resembling coarse breadcrumbs.

4. Beat together the milk, crème fraiche and eggs until smooth. Stir into the flour mixture until just combined – don’t overmix it or the doughnuts will turn out a bit tough.

5. Grease the doughnut tin with a little more butter. Transfer the doughnut mixture to a piping bag, and then pipe into the tin. You want to fill the depressions almost to the top.

6. Bake in the preheated oven for 10 minutes until the doughnuts are well-risen and springy.

7. Allow to cool in the tin for a few minutes before transferring to a wire rack. The doughnuts should come out of the tin easily once you loosen them a little with a knife.

8. While the doughnuts are cooling, break up the chocolate and melt in the microwave. Use bursts of no more than thirty seconds stirring between each one.

9. Dip the doughnuts into the melted chocolate one by one and then sprinkle with lime zest and desiccated coconut. They’ll be at their best if served straightaway.

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