Name: Creme Egg Baked Donuts
Prep time: 25 min
Cook time: 12 min
Total time: 62 min
Ingredients: Butter or baking spread (for greasing the tin(s)); 175 g Caster sugar; 200 g Self raising flour; 25 g Cocoa powder; 175 ml Milk (any kind); 2 Eggs (large); 30 ml Vegetable oil; 125 g Milk chocolate (broken into squares); 100 ml Double cream; 15 g Butter; 80 g White chocolate (broken into squares); Orange food colouring; 6 Creme Eggs (halved)

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Easter baking is one of my absolute favourite things to do, and I loved creating these fun Creme Egg Baked Donuts. They are a moist chocolate cake, baked in a ring shaped mould, dipped in a shiny chocolate ganache, drizzled with white chocolate and topped with a Creme Egg half. They are a gooey chocolate treat and perfect for your spring celebrations!

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Ingredient Tips & Equipment Information

Make sure your ingredients, particularly the eggs, are at room temperature before you start baking.
You can use a different type of oil besides vegetable oil. I'd recommend one that doesn't have a strong flavour, canola and sunflower oil would both work well.
You can use any cocoa powder for this recipe, of course the better quality it is, the better flavour it will have. Also do make sure you are using cocoa powder and not a hot chocolate powder.
The donut batter is very wet, so I recommend using a piping bag or a jug to pour it into the tin.
You will need a 12 hole donut tin (or two 6 hole donut tins) to make this recipe.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Creme Egg Baked Donuts

In a mixing bowl, combine the self raising flour, caster sugar and cocoa powder. In a large jug or another mixing bowl, whisk together the milk, vegetable oil and eggs.

Pour the wet mixture into the dry, and whisk to combine. Put the batter into a jug or piping bag, and then divide the batter between the donut pan(s). Bake for 12 minutes.

Remove them from the tin and leave them to cool on a rack. To decorate, make the ganache by putting the milk chocolate, double cream and butter into a bowl. Microwave for 20 seconds, stir, then microwaves in 10 second blasts, stirring well between each one until the chocolate is fully melted. Dip the rounded side of the donuts into the ganache, then place on a rack or some baking paper. Drizzle on the melted white chocolate and orange coloured melted white chocolate while the ganache is still wet, then add a Creme Egg half. Leave to set.

For the full recipe with measurements, head to the recipe card at the end of this post.

Do you need a donut tin to make this recipe?

The simple answer is yes! I highly recommend investing in a donut tin (or two!), they are not expensive and they’re easy to obtain from Amazon, plus there are so many yummy baked donut recipes on my website that you’ll be able to make with them!

Can you make the donuts with plain/all purpose flour?

Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 2 teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

How long do baked donuts last for and can they be frozen?

Although baked donuts will last for a few days if stored in an airtight container in a cool place, they are best the day they're made. You can freeze the donuts, either decorated or not. Wrap them up well, with a small square of baking paper between each donut so they don't stick together, and freeze for up to 3 months.

How do you cut Creme Eggs in half?

The best way to do this is to use a large sharp knife, find the seal where the two halves of egg have been stuck together (sometimes there is a slight crack that can start off your cut), and saw the knife through the chocolate. Try not to just push down, as this can crack the chocolate. If is very likely that you won't get perfect halves for all of your eggs, but you can still use them, or you can eat them!

Can the donuts be made gluten or dairy free?

Yes, to make these donuts gluten free, replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 2 teaspoons baking powder. You may also like to add ¼ tsp xanthan gum for better texture. The donuts can easily be made dairy free by using a plant based milk. Make sure to also grease the donut tins with a dairy free butter. For the decoration you will need a dairy free alternative to Creme Eggs, such as Mummy Meagz Chuckie Egg. For the ganache, you will need to use a dairy free alternative to double cream, dairy free butter and a dairy free dark chocolate. Please check the labels of everything you use if serving to someone with an allergy or intolerance.

How do you remove the donuts from the tin?

I use a spoon to gently loosen them around the edges and prise them out of the tin. If you are using a non stick tin and you have greased it well with butter, then they should just pop out with ease.

Do you need an electric mixer to make this recipe?

No, I actually never use an electric mixer to make this recipe as it's so quick and easy to do by hand. The dry ingredients and wet ingredients can be quickly combined with a hand whisk, and it is better to do it this way to avoid over mixing.

More tips for making the Creme Egg Baked Donuts:

The donuts are baked upside down so that the top takes the shape of the mould, so when you flip them out of the tin they'll be the right way round!
If you don't want to make a ganache, you can dip the donuts in 250g of melted milk or dark chocolate.

Troubleshooting

My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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