Ingredients

The following ingredients have 12 Servings
  • 200 g plain flour
  • 120 g golden caster (or granulated) sugar
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • ¼ teaspoon salt
  • 1 large egg
  • 140 g Greek yogurt
  • 4 tbsp coconut oil (melted)
  • 105 ml milk
  • 150 ml double cream
  • 175 g milk chocolate (or semi sweet chocolate), chopped into chunks
  • Mini marshmallows
  • Rainbow sprinkles

Instruction

  • Preheat oven to 170c/325f Lightly oil two, 6-piece doughnut ring tins 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 doughnut batter into a piping bag (no tip required) or a sandwich bag with the corner cup off. You want the hole to be approx. ¾”. This makes it easier to fill the doughnut tins. Pipe the batter into each tin.
  • Place in the oven and bake for 12-14 minutes, until an inserted skewer comes out clean.
  • Whilst the doughnuts are cooking, make the glaze. Heat the cream in a saucepan until almost boiling (but don’t actually boil). Add the chocolate and place a lid on the pan. Leave for 10 minutes, then remove the lid and stir the now-melted chocolate into the cream.
  • Take the doughnuts out of the oven, leave to cool for 10 minutes in the tray, before removing and cooling for another 5 minutes on a cooling rack.
  • Give the glaze a mix, then tip the smooth side of the doughnuts into the glaze. Turn over and place back on the rack. Repeat with the rest of the doughnuts.
  • Arrange mini marshmallows on top of the doughnuts, then use a cook’s blowtorch to lightly brown the marshmallows. Sprinkle the doughnuts with rainbow sprinkles and serve!