So we moved house! Yay! We’re still surrounded by boxes but as soon as the place looks a bit more presentable I’ll take some photos of my new kitchen. Before we moved I made these baked donuts which are perfect for Valentine’s Day. Baked donuts aren’t really donuts except for the fact they are ring shaped, they are more like little cakes. They are really easy to make, and I’ve flavoured them a few times in the past with cocoa powder, pumpkin puree and lemon zest but I’ve never tried putting fruit or choc chips in them, I thought white chocolate and cranberry was a great flavour mix for Valentine’s and I really had some fun decorating them!
I started by putting 225g plain flour, 2 tsp baking powder, 1 tsp salt and 175g caster sugar in a bowl and mixing it together.
In a separate bowl I mixed together 175ml milk, 2 eggs, 1 tbsp olive oil and 1 tsp vanilla extract.
I poured the wet mixture into the dry mixture and whisked until combined and smooth. In a third bowl I weighed out 50g dried cranberries and 50g white chocolate chips, I put 1 tsp plain flour into the bowl and tossed it around to coat the fruit and chocolate.
I added it to the batter and folded it in.
I greased my Wilton donut pan with butter, then filled each hole with about 3 tbsp of batter so it was almost full, but not quite.
I baked them on 180C/160C Fan/325F/Gas Mark 3 for 10-12 minutes. I pressed the donuts
quickly with my finger and if they sprang back I knew they were done. I gently prised the donuts out of the pan using a spoon and let them cool. The white chocolate chips did stick a bit.
To decorate them I made up some white icing and some pink icing. I used 450g icing sugar in total mixed with enough water to make a smooth paste, and some pink food colouring for the pink icing. I had fun decorating them with different combinations of sprinkles!
They were really tasty and packed with sweet white chocolate flavour and tart cranberries. Plus they looked so fun. These would be a great bake to make with the kids and a sweet treat for your loved one.
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White Chocolate and Cranberry Baked Donuts
For the donuts
- Butter for greasing
- 225 g Plain flour
- 2 tsp Baking Powder
- 1 tsp Salt
- 175 g Caster sugar
- 175 ml Milk Cow's or plant milk will both work
- 2 Eggs large
- 2 tbsp Olive oil
- 1 tsp Vanilla extract
- 50 g Dried cranberries
- 50 g White Chocolate Chips
For the icing
- 450 g Icing sugar
- Pink food colouring
- Sprinkles of your choice
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease two donut tins with the butter
Place the plain flour, baking powder, salt and caster sugar in a bowl and stir together
In a separate bowl mix together the milk, eggs, olive oil and vanilla extract
Pour the wet mixture into the dry mixture and whisk until combined and smooth
Add the cranberries and white chocolate chips and fold in
Grease the donut pan with butter
Fill each hole with about 3 tbsp of batter and bake for 10-12 minutes. Gently prise the donuts out of the pan using a spoon and let them cool on a rack
Make the icing by mixing the icing sugar with enough water to make a thick paste. Split the icing in half and dye one half pink with the food colouring
Spread the icing on top of the donuts with a palette knife, then decorate as you like with your chosen sprinkles
Recipe adapted from Lakeland.