These doughnuts are baked, not fried! And, their texture are quite like doughnuts; they are very soft and delicious with all the sugar coating.I'm proud to say that these doughnuts were made with my latest baking tool, my sexy KitchenAid mixer. I always wanted a KA and I'm extremely happy now to own one.
The original recipe from Donna Hay uses soft chocolate filling in these doughnuts. For me, my family and the coming Easter day, I've made these muffins with a little Easter surprise by placing an Easter chocolate egg in each doughnut. Yum!
For the coming 2-3 weeks, my family and I will be having our Easter holidays in Singapore and Hong Kong and hope to return soon after this break. Happy Easter Holidays!
|Surprise! An Easter egg in each doughnut!|
Here's the recipe from Donna Hay magazine, Apr/May 2010 issue
(with my minor modifications in blue)
|The Easter eggs that I used|
160g butter, at room temperature
3/4 cup (165g) caster sugar
1 tsp vanilla extract
3 cups (450g) plain flour, sifted
21/2 tsp baking powder, sifted
3/4 cup (180ml milk)
2 tbsp buttermilk
1 cup (220g) white sugar (I use caster sugar)
1 tbsp ground cinnamon
melted butter, for brushing
(I use 12 mini Easter Caramel Chocolate eggs)
1/3 cup (80ml) single cream
80g dark chocolate, finely chopped
To make the chocolate filling, place cream in a small saucepan over medium heat and bring to boil. Remove from heat and add chocolate and stir until glossy and smooth. Place in the refrigerate until set.
Preheat oven to 180°C. Place butter, sugar and vanilla in the bowl of electric mixer and beat until light and creamy. Gradually add the eggs and beat until well combined. Add the flour, baking powder, milk, butter milk and beat until just combined. Spoon half the mixture into a 12 x 1/2 cup capacity lightly greased muffin tin. Make a small hole in the mixture and divide the chocolate filling between the muffins (or place one chocolate egg for each doughnut). Top with the remaining mixture and bake for 20-22 min or until cooked when tested with skewer. Cool on wire rack. Place the white sugar (or caster sugar) and cinnamon in a bowl and mix to combine. When muffins are cool enough to handle, brush with melted butter and toss gently in the cinnamon sugar to coat.