Sweet, Snacks

Baked Chocolate & Clementine Donuts

My baked donuts are so tender and light they almost melt in the mouth. The classic combination of chocolate and orange make these feel a little festive too. When clementines are not in season, regular oranges would be just as delicious.

I used only cocoa powder in these which gives them a good chocolate flavour without being too heavy, if you are a chocolate lover, you could dunk them in dark chocolate as an alternative glaze to the classic icing sugar version I used.

SERVES:
12 Donuts

Ingredients

Dry ingredients

1 cup self-raising flour

1/2 cup soft brown sugar

Large pinch sea salt

½ tsp bicarbonate of soda

½ tsp baking powder

3tbs dutch cacoa powder

1 tbs corn flour

1 tsp cinnamon

Wet ingredients

1 cup oat milk, or your preferred dairy-free alternative

¼ cup light oil, such as groundnut

1 tsp vanilla bean paste or extract

1 tbsp apple cider vinegar

zest and juice 2 clementines

Glaze

1 cup icing sugar

2 tbs dutch cocoa powder

juice of 2 clementines

To Serve

clementine zest

cocoa nibs

orange blossom water (optional)


Instructions

  1. Pre heat your oven to 180 °C fan
  2. Grease 12 ring donut pan (silicone preferably) or two 6 ring pans
  3. Combine all the dry ingredients in a large bowl and set aside
  4. Combine all the wet ingredients into a bowl and set aside
  5. Combine the wet into the dry do not overmix.
  6. Divide the mix into the doughnut rings bake in the preheated oven for around 20 minutes. cheque after 15 minutes to see if they are already an A skewer comes out clean.
  7. Allowed to cool in the pan for five to 10 minutes, turn the Donuts out onto a cooling rack.
  8. whilst cooling sieve the icing sugar and cocoa powder into a bowl and add enough juice from the clementines to make it smooth but not too runny.
  9. either spoon on the glaze and allow to run down or dip each donut into the bowl. finish with a few cacao nibs and a little zest.
  10. Delicious served warm or room temp, also can be reheated a little in the oven at a later date. You can also freeze them without sugar glaze once cooled completely.
  11. Store in an airtight container for one to two days.

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