Every now and then, when school holidays are in session and my daughter is experiencing a rare lull between movies, playdates, sleepovers and outings, we like to cook. No surprises that most of my recipes feature chocolate. This makes 24 small donuts and aren’t too sinful.
- 1 cup of plain flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup of caster sugar (fine white sugar)
- 2 beaten eggs
- 2 tablespoons olive oil
- 1 teaspoon vanilla essence
- 1 cup of dark chocolate, roughly chopped
- A bowl full of Sprinkles
- Preheat your oven to 180C.
- Sift the flour, baking powder and salt into a large bowl and stir in the sugar.
In a separate bow, whisk together the eggs, milk, olive oil and vanilla. Add this to the dry ingredients and stir until smooth.
- Fill two twelve-hole mini-donut pans (or one, in two batches) with the mixture and bake for around 8 minutes or until cooked (test by inserting a skewer into the centre of one – it’s cooked if it comes out clean). Allow to cool, then turn out on to a rack or board to cool properly.
- Then, over a simmering pan of water, place a smaller saucepan with the chopped chocolate. Stir continuously until it is completely melted.
- Remove from the water and either dip or spread your donuts with the chocolate and coat with the sprinkles. Place in the refrigerator for a few minutes and then enjoy. These little babies are best enjoyed within a day or two of making. Big and little kids love them.