Doughnuts for breakfast? Not such a bad idea when you make them from home and know exactly what you’re putting in them. These quick and easy doughnuts are a simple sweet morning treat that you can feel good about sharing with the kids since they’re baked, not fried.
Makes: 12 doughnuts
Prep Time: 10 minutes
Cooking & Cooling Time: 20 minutes
For the batter
- 95g / 3/4 cup unbleached all-purpose flour
- 5g / 1 tablespoon cocoa
- 3g / 1 tsp. baking powder
- 1 g / 1/4 tsp. baking soda
- 1g / 1/4 tsp. salt
- 1 egg
- 66g / 1/3 cup sugar
- 30g / 2 tablespoons Crystal Margarine, melted
- 125ml / 1/2 cup buttermilk
- 1 orange zested
For the frosting
- 35g / 2 1/2 tablespoons Crystal Margarine
- 30ml / 2 tablespoons of milk
- 10g / 2 tablespoons of cocoa powder
- 150g / 1 1/4 cup icing sugar
- Preheat the oven to 350°F (180°C).
- Generously grease a 12 count doughnut pan with Crystal Margarine.
- In a bowl, combine the flour, cocoa, baking powder, and baking soda. Set aside.
- In another bowl, whisk together the egg, orange zest, sugar, and buttermilk until the mixture is frothy. Add the melted Crystal Margarine and combine.
- Add the dry ingredients and mix until the dough is smooth. Let the dough rest for 10 minutes.
- Use a pastry bag fitted with a plain tip to portion the dough into doughnut pan.
- Bake for 10 minutes or until a toothpick inserted in the centre of the dough comes out clean.
- Un-mould by inverting doughnuts onto a cooling rack, and allow to cool completely.
- While the doughnuts are cooling, prepare the frosting. In a microwave safe bowl, combine the milk and Crystal Margarine, and melt in the microwave.
- In a separate bowl, sift together the icing sugar and the cocoa.
- Pour the warm milk and margarine mixture over the icing sugar mixture and whisk together until smooth.
- Once the doughnuts are cooled, dip the top half of the doughnut into the frosting, give it a quarter turn and lift it straight up out of the doughnut. Twist as you’re lifting to keep the frosting even.
- If you want to decorate with sprinkles, sprinkle them on while they frosting is warm and wet.
- Once decorated, let the doughnut sit for 10 minutes to allow the frosting to set.
- Keep these little doughnuts in an airtight container for up to 3 days.
- If you have any extra frosting, keep it in an airtight container in the fridge for up to 2 weeks. Just slowly rewarm it to use again.
- By allowing the batter to rest for 10 minutes, the dry ingredients are given a chance to hydrate. This means that the dough will rise more evenly giving you a nicely rounded doughnut, instead of a baked doughnut with a flat top.