It’s nearly Valentine’s Day folks, so take my advice, and say it with doughnuts – specifically, these sexy little baked doughnuts, combining a dark chocolate and coffee sponge with melted milk chocolate and crumbled Toblerone. I promise it’ll be love at first bite.
I know not everyone’s keen on Valentine’s Day – some people love it, some people hate it, and some people just can’t be bothered. Personally, I think it’s a nice reminder to show the people we love how important they are to us, but I can’t really be doing with the commercialised side of it, so instead of spending money, I like to spend time instead. And trust me, if you spend a little time creating these gorgeous doughnuts, they’ll sweep the object of your affections off their feet.
If you’ve never had a baked doughnut before, the batter is a lot like a muffin, so they turn out beautifully light and airy. For this recipe, I’ve put together the classic dream team of chocolate and coffee. Just like the best couples, they make each other better – coffee makes chocolate richer and more luxurious, while chocolate mellows coffee out. And to decorate, I’ve crumbled Toblerone over the top – the perfect combination of milk chocolate, almond and nougat, with its exuberant sweetness nicely balanced by the coffee.
|One (or two) of these beauties is perfect with a cup of tea|
Chocolate, Almond & Coffee DoughnutsPrint Recipe
- 260g plain flour
- 4 tbsp cocoa powder
- 2 tsp baking powder
- ½ tsp baking soda
- 2 tbsp good-quality ground coffee
- 150g sugar
- 60g butter
- 120ml milk
- 120g crème fraiche
- 2 eggs
- To decorate:
- 200g milk chocolate
- A small Toblerone bar
- Sugar hearts (optional)
First up, a quick note on equipment – you’ll need a doughnut tin for this one, and a piping bag. Preheat the oven to 170°C (160°C fan) and start by weighing out and mixing together all the dry ingredients in a large bowl.
Chop up the butter (make sure it’s nice and cold, don’t let it soften first) and then rub into the dry ingredients with your fingers until the whole thing looks a bit like breadcrumbs.
Next, beat together the milk and crème fraiche, and then beat in the eggs, too. Pour into the bowl with the dry ingredients and stir just enough to bring it all together and get rid of any big lumps, but ignore little ones – you mustn’t overmix it or the doughnuts will turn out very chewy.
Grease your doughnut tin with a little more butter, then pipe the doughnut mixture in – this might seem like an unnecessary complication, but it means the holes are very evenly filled so that your doughnuts will rise in perfect shape. Bake in the preheated oven for 11 minutes.
Once the doughnuts are baked, they should be well-risen and slightly springy to the touch. Allow to cool in the tin for a few minutes, then gently ease them out (you may find it helps to run a knife around the edge of each hole, to loosen the doughnut) and cool on a wire rack.
Finally, to decorate, simply melt the milk chocolate (I do it in the microwave, but you must be careful not to burn it – 30 second bursts and stir each time) and then dip the doughnut in gently, allowing any excess to drip off before you turn it over. Finish with a crumbling of Toblerone and a few sugar hearts.
|Happy Valentine’s Day sweeties!|