Description
These chocolatey mini doughnuts are finished with a tangy orange glaze that makes them a supper addictive treat to go with an afternoon cup of tea.
Ingredients
Scale
- 65g (4 tbsp) Plain (All Purpose) Flour
- 20g (5 tsp) Cacao Powder
- 50g (10 tsp) Golden Caster Sugar
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 60ml (4 tbsp)Whole Milk
- 1 Large Egg
- 1 tsp Vegetable Oil
- 1/2 tsp Vanilla Extract
- 6 tbsp Icing Sugar
- 2 tsp Fresh Orange Juice
- Small Handful Cacao Nibs
Instructions
- Pre-heat the oven to 160 degrees (325 F).
- Combine all of the dry ingredients except for the icing sugar in a bowl, and in a separate jug combine all of the wet ingredients except for the orange juice.
- Stir the wet mixture into the dry mixture until you have a smooth batter.
- Wipe a little extra oil into the holes of your doughnut pan, and spoon or pipe in the mixture until each hole is 3/4 full. Bake in the oven for 8 minutes until the doughnuts are risen and firm.
- Prize the doughnuts out of the pan and leave them to cool on a wire rack as soon as they’re cool enough to touch.
- Meanwhile, make the glaze by combining the orange juice and icing sugar until smooth in a small dish.
- Once the doughnuts are smooth, dip the shiny side into the glaze, then sprinkle the cacao nibs onto the wet glaze.
- Leave the icing to set for about 20 minutes before enjoying (if you can wait that long!)