Recipe from Kitchen Sanctuary
Spooktacular! We couldn’t let Halloween pass by without making something festive. Maybe it’s because Halloween is looking a little different this year and the usual left over chocolate bars and candy won’t be making their yearly appearance. This is an easy, baked donut recipe topped with chocolate. What makes it special is the decoration. Have fun with this as it’s super easy and quite mediative. Feel free to dress up while baking. These are best the same day so instead of pumpkin carving put your baking skills to the test. Happy Halloween!
You will need a donut pan, available here
Makes 12 donuts
Ingredients: 1 1/2 cup plain (all purpose) flour 1/2 cup + 2 tbsp sugar
1 tsp baking powder ½ tsp baking soda ¼ tsp salt 1 large egg 1/2 cup Greek yogurt 4 tbsp coconut oil, melted 1/2 cup milk
4 oz semi sweet bakers chocolate, finely chopped
2 oz white chocolate Liquorice assorted candy, cut in half for eye balls (optional)
Directions: Preheat oven to 325°. Lightly oil donut ring pan with vegetable oil or spray.
In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt until combined. Add in the egg, yogurt, coconut oil and milk. Mix, using a spatula until everything is just combined.
Spoon the donut batter into a piping bag (no tip required) or a sandwich bag with the corner cut off. You want the hole to be approx. ¾”. This makes it easier to fill the donut pan. Pipe the batter into each tin.
Place the donuts in the oven and bake for 12-14 minutes, until an inserted skewer comes out clean.
Leave to cool for 10 minutes in the pan, before removing and cooling for another 5 minutes on a cooling rack.
Chop up the dark and white chocolate into small chunks and place into separate bowls. Place bowls over two saucepans of simmering water. Melt until completely smooth. Make sure no water splashes into chocolate or it will separate.
Spoon the white chocolate into a piping bag with a fine tip (or use a sandwich bag and cut a super tiny bit off the corner).
Dip one of the donuts, face down into the dark chocolate. Let the excess drip off, then turn over a place on the cooling rack. Take your piping bag and draw a spiral onto the donut using the white chocolate. Use a toothpick to drag lines from the centre of the donut to the outside. Do this all the way around, until you have a spider web effect.
Repeat with the rest of the donuts. Top with liquorice to form eyes if desired. Serve immediately (they will look shiny until the chocolate sets), or cover and store at room temperature for up to a day.