Sunday morning breakfast doesn’t always have to be sensible: these baked chocolate doughnuts are a much better way of starting off the day.
I have been hankering after a doughnut pan for a very long time, but given our already very overcrowded kitchen, had been putting off actually buying one. Thankfully, Santa delivered one this Christmas and I managed to find a home for it in the strange, thin gap between the top of the washing machine and the countertop. So now I can have doughnuts for breakfast. I’d call that a win all round.
These are so, so easy to put together: stir wet ingredients into dry, fill up a piping bag and pipe straight into the tin. Since they are so small they don’t take long to bake or cool and I reckon you can go from staring hungrily at the fridge to eating one of these baked chocolate doughnuts in under an hour. Useful tip: if you find buttermilk hard to come by, it works just fine to sour milk with lemon juice (same idea as with soda bread) for a little more of an acidic tang.
Not bad for a lazy weekend morning, eh?
- 1 cup plain flour
- 1/4 cup cocoa powder
- 1/2 teaspoon bicarb of soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/2 soft light brown sugar
- 1 large egg
- 3 tablespoons cooking oil