Instead of rolling out cookie dough this Valentines, how about decorating doughnuts for a change of pace?
These baked chocolatey treats are easy to make and getting every one round the table to help finish the artsy part might just get every one off their phones.
You will need:
1/3 cup Dutch-process cocoa
7/8 cup flour
10 Tbsp. brown sugar
1/2 tsp. baking powder
1/2 Tbsp. instant coffee
1/2 tsp. baking soda
scant 1/2 tsp. salt
1 large eggs
1/3 cup + 1 Tbsp. cup Greek yoghurt
1 tsp. vanilla extract
1 tsp. vinegar
1/4 cup butter melted ( is using oil instead add another Tbsp.)
Preheat the oven to 350°F. Grease or spray a standard doughnut pan. This recipe makes six doughnuts. The recipe was doubled and after the first filling, the batter was put in the fridge until needed for the second batch. If you have access to two pans then by all means bake all the doughnuts together.
In a small cup combine the tablespoon instant coffee with a tablespoon of hot water. Measure the Greek yoghurt into a measuring cup and stir in the dissolved coffee. My choice of Greek yoghurt was because I had just finished a fresh batch. If you have regular yoghurt at home or sour cream those are both possible substitutions and if all else fails, start with 1/4 cup milk or buttermilk and add an extra tablespoon or two if needed. Add the remaining liquid ingredients, egg, vanilla, and oil. Stir.
In a sifter add the measured dry ingredients. Sift into a mixing bowl. Add the brown sugar. If the sugar in the picture looks a little funny, it is because I was finishing some brown sugar put through a grinder for another project.
Combine the two containers and stir only enough to moisten the mixture.
Transfer the batter to a sandwich or freezer bag and after making sure the seal is properly closed cut a corner off the bag and pipe the batter in the doughnut pans.
Do not fill over 2/3 or the doughnuts will have “muffin tops”, not that anyone cared once the decorating was finished but if you are wanting proper looking doughnuts be aware of how much batter is getting into the pans.
Bake the doughnuts for 12 to 15 minutes. A toothpick inserted into the center of a doughnut should come out clean.
Take the doughnuts from the oven, gently loosen any edges that seem stuck and turning the pan upside down over a cooling rack, carefully let the doughnuts drop.
These are better examples of how to fill.
You can see below the difference in the finished shape of the doughnuts that had been overfilled and the ones that were right on.
Once both batches of doughnuts have been baked and cooled, the fun can start.
Be careful who has access to the food colour as boys tend to automatically go for the gold.
To complete the designs below, start with a white glaze of 2 cups icing sugar with just enough water to make a smooth paste. In a separate bowl add one drop of red food colouring and about 1/3 of the glaze and stir well. A 3.5 oz. bar of dark chocolate was melted and mixed in with about a quarter of the glaze, 1 teaspoon of butter and 1 Tbsp. milk. Toasted coconut, heart shaped and rainbow sprinkles were also available.
Fresh homemade chocolate baked doughnuts for Valentines. Yummy family fun.
Happy Valentines Day from My Kitchen Wand