Friday, 25 October 2013
Mini Chocolate Orange Doughnuts
Oh dear lord, my friends. I am so tired at the moment. One thing I didn't bank on with Paul starting the night shift was actually not being able to sleep because he's not there with me. Very unexpected.
But more unexpected consequences of these night shifts, due to the tiredness I have become ridiculously clumsy. Like I can barely walk through a door with knocking my funny bone on the door frame kind of clumsy.
Or like this morning. After spending all day baking these little babies for my wee tots Halloween party, I only went and dropped every single one of them on the ground right outside the front door. To say I wasn't impressed is a tad bit of an understatement. Luckily lots of the other mothers had baked up some goodies so I didn't look too bad.
But it was gutting that no one got to try these bad boys because they were delicious.
The yeast dough was soft and fluffy with a real orange zing and the chocolate icing was totally chocolatey. Plus they looked really cute with the Halloween sprinkles. I mean anything looks pretty darn cute covered in seasonal sprinkles.
So baking disaster aside you've got to try these. I mean they're minis, so technically that means you can eat more of them. Any excuse to eat a tonne of baked goods right?
For the Doughnuts:
160ml / 2/3 Cup Whole Milk
57g / 1/4 Cup Butter
2 1/4 Tsp Dried Yeast
50g / 1/4 Cup Caster Sugar
Zest of 1 Large Orange
1 Egg, Medium
1 Tsp Vanilla Extract
380g-450g / 3-3 1/2 Cups Plain Flour
For the Chocolate Glaze:
190g / 1 1/2 Cups Icing Sugar
4 Tbsp Cocoa Powder (Not the drinking chocolate kind)
3 Tbsp Whole Milk
1 Tsp Vanilla Extract
In a small saucepan melt the butter with the milk till only just melted and set aside to cool.
In a small bowl sprinkle the yeast over 1/4 Cup of lukewarm water and let it sit for about 5 minutes.
Add the yeast mixture to the milk and butter, followed by whisking in the egg, sugar and vanilla.
Now fold in the flour in 3 additions, until incorporated.
Now move the dough to a floured surface (do not fear the dough is supposed to be a little wet, but not sticky) and knead it for 3-4 minutes or until it's nice and smooth and elastic. Be wary not too add to much flour so that it ends up looking like bread dough. We're making doughnuts not a bread loaf.
Pop the dough back into the bowl and cover it with some clingfilm. Pop the bowl into a warm place and allow it to sit for an hour or until it has doubled in size.
Punch the dough down and roll it so it's a couple of centimetres thick and now cut out your mini doughnuts using a mini doughnut cutter (or like myself use 2 different size circular cutters).
Pop all of the doughnuts onto some baking trays spread out slightly as they will rise and spread a small amount. cover all the trays with a clean tea towel and allow the doughnuts to rise for 30 minutes.
Preheat your oven to 170c / 330f and bake your doughnuts 1 tray at a time for 8 minutes, the bottoms of your doughnuts should a nice golden brown colour.
Once baked transfer the doughnuts to a wire cooling rack to cool completely.
Once cool you can make the glaze.
In a bowl whisk together the cocoa powder and the icing sugar, whisk in the milk followed by the vanilla extract. If you need a little extra milk to make this glaze more 'dippable' go ahead but add any extra milk very very sparingly. We want the glaze to stay on the doughnuts and not dribble of the sides.
Sprinkle over your choice of decoration and allow the glaze to set a little bit.
Enjoy these doughnuts the day they are made, they're never as good the following day.