Baked Chocolate Raspberry Doughnuts

This week, during Great British Bake Off’s Dairy Week, the contestants had to make a cake using cultured dairy (buttermilk, sour cream, yoghurt, etc) for their Signature Bake. While the contestants all made their cakes in Bundt tins, I did not. I made doughnuts.

Baked doughnuts are much more cake-like than the fried varieties, so can be quite an acquired taste. They also take a lot less time than fried doughnuts – no rising time required.

The additional of raspberries to these doughnuts adds a tartness, that breaks through the sweetness of the cake-like texture.

If you haven’t heard of ruby chocolate, then you need to hear about it. Ruby chocolate comes from a different variety of cocoa bean that has a pink hue to it. The chocolate tastes slightly like white chocolate, but with a raspberry hint to it. It was only made available to the public in early 2018, and when I found out about it, I wanted to try some.

Ruby chocolate glaze is the perfect accompaniment to these chocolate raspberry doughnuts due to its complementary flavours. It’s becoming more readily available in shops around the world, but you might have to hunt for it. If you cannot find ruby chocolate, use any chocolate you like.

Ingredients

320 grams plain flour
200 grams caster sugar
50 grams unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
2 eggs
145 ml skimmed milk
115 ml vegetable oil
185 grams sour cream
70 grams frozen raspberries
100 gram ruby chocolate
2 tbsp coconut oil

  1. Preheat the oven to 180°C. Grease an 8-doughnut pan liberally.
  2. Sift the flour and cocoa powder into a large bowl. Add the sugar, baking soda and salt. Mix well.
  3. In a small bowl, whisk the eggs with the skimmed milk, vanilla, vegetable oil and sour cream.
  4. Stir the wet ingredients into the dry until thoroughly combined. Crumble the frozen raspberries into the mixture and stir through.
  5. Using a piping bag, or a spoon, fill the doughnut moulds with the batter (these doughnuts do not rise much).
  6. Bake for 15 – 18 minutes, or until a skewer comes out clean.
  7. Allow to cool in doughnut tray for 5 – 10 minutes, then place on a wire rack to cool completely.
  8. Melt the ruby chocolate and coconut oil together in a saucepan, or in the microwave. Stir until smooth.
  9. Drizzle over the cooled doughnuts as desired.
  10. Enjoy.

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