Makes 10 regular size Doughnuts
- 1 1/2 cups self-raising flour
- ½ cup cocoa powder
- ½ cup castor sugar
- ½ tsp baking soda
- a pinch, salt
- ¾ cup buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp vegetable oil
- Baileys Chocolat Luxe Glaze (recipe below)
- Hazelnut praline (recipe below)
- Mini chocolate Eggs (store bought)
Baileys Choc Luxe Glaze
- ½ cup heavy cream
- 120 g dark chocolate roughly chopped
- ½ cup Baileys Chocolat Luxe
- 1/3 cup castor sugar
- 2 tbsp water
- ½ cup hazelnuts (lightly roasted)
- Lightly grease a 6 capacity doughnut pan. Set aside.
- In a large mixing bowl, mix together flour, cocoa powder, sugar, baking soda and salt. In another medium bowl mix together buttermilk, eggs, vanilla extract and vegetable oil. Add the wet ingredients to the dry ingredient mixture and gently mix till smooth.
- Place the batter in a large piping bag fitted with a round tip. Alternatively, you could fill up a zip lock bag whose tip has been cut off with scissors. Pipe out the batter neatly till about 2/3 full of each doughnut hole (as they will rise and become bigger in size).
- Tap the pan a few times against your kitchen counter gently to release any air bubbles. Bake doughnuts in the Baking Oven for about 8-10 minutes or until a skewer inserted in the middle comes out clean. Cool in the pan for 5 minutes, then turn them onto a wire rack to cool to room temperature.
- Once cooled, dip the doughnuts in Baileys glaze. Let the excess drip off, then leave aside on a wire rack to set up. Top with hazelnut praline and chocolate eggs.
To make the Baileys Chocolat Luxe Glaze, place cream in a medium saucepan on the Simmering Plate. Bring to a boil (do not boil) and immediately remove from heat. Add the chocolate and set aside for 10 minutes. Stir with a spoon to mix together until chocolate has melted completely and mixture is well blended. Pour into a bowl.
Add Baileys Chocolat Luxe and mix again. Let the glaze cool slightly so that it starts to thicken.
To make the Hazelnut Praline, line a large baking tray with baking paper. Place sugar and water in a saucepan and stir over the Simmering Plate until sugar dissolves and starts boiling. Using a pastry brush dipped in water, brush sides of pan to remove any sugar crystals. Move to the Boiling Plate and boil for 5-6 minutes until caramel starts to form. Stir in hazelnuts, remove from heat and pour the mixture on to the prepared tray. Take extra care as the mixture is extremely hot. Leave aside until cool and hard.
In a food processor (or using a rolling pin and a zip lock bag), pulse the praline until coarsely chopped. Use to top desserts or add to truffles.
Recipe is by http://www.sugaretal.com/2017/04/13/baileys-glazed-doughnuts-easter/