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RECIPE FOR BAKED MINI CHOCOLATE DONUTS
Adapted and modified: Norpro Recipe
Make: 24 mini donuts
1¼ cups plain flour/ all purpose flour (note 1)
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs (about 65g each) **
½ cup castor or granulated sugar (note 2)
¼- ½ teaspoon vanilla extract
½ cup milk mixture (3 tablespoons Greek-style yogurt plus milk) (note 3) **
3 tablespoons salad oil (note 4)
**- at room temperature
- Pre-heat oven to 160°C. Greased the donut pans with cooking spraying or brush with oil.
- Combine milk and yogurt in a small bowl. Add oil and mix well. Set aside.
- Combine flour, baking powder and cocoa powder in a medium bowl. Sieve and set aside.
- In a large bowl, beat eggs lightly. Add sugar and continue to beat until foamy. Add vanilla and salt. Mix well. Scraping the sides at least once.
- Combine egg mixture and milk mixture with flour mixture alternately. Mix until the batter is smooth.
- Pour the batter into a piping bag (note 5). Fill each donut count or cavity until 80% full.
- Bake for 6-8 minutes or until when a toothpick inserted into the donut come out clean. Allow the donuts to cool in the pan for 5 minutes and then invert them onto a cooling rack.
- Repeat the same step for the second donut pan.
- I used unbleached plain flour. Do not pack the flour, just fill it loosely.
- I used organic raw cane sugar.
- Greek-style yogurt is creamier than plain yogurt. But it’s still fine using plain yogurt.
- I used extra virgin coconut oil.
- You can DIY piping bag with a clean square or rectangular plastic bag. Transfer the mixture into the bag, tighten the opening with a rubber band and cut out a small corner for the batter to be squeezed out.
- Use dry measuring cup to measure flour, cocoa powder and sugar.
- The baking time and oven temperatures vary depending on the types of oven, so use your own judgment to experiment.
- I have skipped the glazing part but you may do so to suit your own liking.
- Any leftovers can be stored in the fridge and they can last for a couple of days. Just lightly warmed them up in a toasted oven before serving.
- The texture will be slightly dense if you bake the donuts with normal size donut pan.