It's not Easter without a proper chocolate coma, right?
So that's why we called on our Queen of Confectionary, Kirstin from The Teachers Pantry, to bake up some special Easter treats! And boy did she come through!
Here is her Top Secret Easter Donut Recipe!
- 1 cup plain flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon bicarb soda
- ½ teaspoon salt
- 2 tablespoon butter
- ¼ cup milk
- ¼ cup yogurt
- 1 teaspoon vanilla
- 1 large egg
*** To make cinnamon donuts, substitute the cocoa powder for 1 teaspoon of cinnamon or nutmeg.
- Grease donut tin with spray oil or butter and pre-heat your oven at 160 degrees Celsius
- Sift flour, cocoa powder, baking powder and bicarb soda in bowl and add your sugar and salt.
- Pop in the butter and with your fingers, rub butter into the dry ingredients until it becomes coarse crumbs.
- In a different bowl, place milk, yogurt, vanilla and egg and whisk until just combined.
- Add the wet mixture to the dry ingredients then fold until just combined. Be super careful not to overmix here, or your donuts may become rubbery.
- Fill each donut tray ½ - ¾ full. (You can do this with a small spoon or a piping bag – be careful not to overfill or your donuts will lose their holes!)
- Bake for approximately 10 minutes, or until a skewer comes out clean when poked (the
donuts should spring back when touched).
- Let to cool on a wire rack before decorating!
- 1 cup dark chocolate (coarsely chopped)
- ¼ cup pure cream
- Coarsely chop chocolate and place in a heat-proof bowl.
- Boil cream in a small saucepan.
- Pour boiling cream over chocolate.
- Allow chocolate and cream to stand for a minute so that chocolate softens.
- Using a whisk, mix chocolate until smooth.
- Dip the top half of each donut into the ganache and place on the wire rack (see pic above)
- Decorate to your hearts content with Easter chocolates and sprinkles while still hot!
- Let them cool before eating
*Note: your donuts will keep longer in warm weather in an airtight container in the fridge.*