Saturday, August 13, 2022

Pink Frosted Chocolate Doughnuts

When you have your 2 four-year-old nieces over and a free afternoon, it's time to make the doughnuts! These are eggless chocolate cake doughnuts moistened with yogurt and given a classic flavour with a bit of Selefina Spices nutmeg. 


First off, I'll admit I'm working a bit backwards with these "baking with my niece" posts - for the last month of Summer break, I've made one day a week baking day with her both to keep her busy and to teach her a few life skills (and to give my mom a bit of reprieve!). If you follow me on IG (and if not, you should!), you'll have seen some of our past projects, and I will be sure to share those too! But upon her request, the doughnuts are going first.

These are a pretty straightforward baked cake doughnut, with a touch of yogurt to keep it moist and just a hint of nutmeg for that doughnut flavour - that addition amazed the littles, and they had a blast looking at the whole nutmeg Selefina Spices had sent me. Being so simple, the recipe allows lots of opportunity for learning - aside from melting the butter and measuring the yogurt and milk, everything else was measured and mixed by my team of two sous chefs. The girls were also the lead decorators, picking the colour of the icing and deciding on the sprinkle selection, dipping the doughnuts and finally, showing them off to the other adults. I dare say they were on par with some of my old grade 7 and 8 kids!

Pink Frosted Chocolate Doughnuts

Serves 4
3 tbsp milk
1/4 cup Greek yogurt
1 tbsp unsalted butter, melted
1/2 tsp vanilla
pinch nutmeg
pinch salt
1/4 cup sugar
1/2 cup flour
2 tbsp Dutch process cocoa powder, sifted
1/4 tsp baking powder
1/4 tsp baking soda
Frosting Dip
Food colouring, as desired (I used gel)
Sprinkles, as desired
  1. Heat your oven to 350F and grease a doughnut pan.
  2. In a bowl, mix together the milk, yogurt, butter, vanilla, nutmeg, salt and sugar
  3. Slowly stir in the flour, cocoa, baking powder and baking soda until combined.
  4. Scrape dough into a piping bag or a zip-top bag with a hole cut in the corner and pipe thick rounds of batter into the doughnut pan (I got 4 fairly large ones, you might get 5 that are not as thick).
  5. Bake for 11 minutes. Turn out of the pan immediately onto a wire rack and cool for 5 minutes. 
  6. Meanwhile, place the frosting into a microwave-safe, fairly wide-mouth bowl and heat until just liquid.
  7. Stir in the food colouring until well combined.
  8. Dip the doughnuts into the frosting mixture and replace on the wire rack, top immediately with sprinkles if desired. 
  9. Let frosting set for 5-10 minutes, then enjoy!
  10. Unfrosted doughnuts may be frozen up to 1 month, consume frosted ones within a few days.

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