Chocolate Orange Baked Donuts

Chocolate orange baked donuts with chocolate orange ganache

Course Dessert

Cuisine British

Keyword Donut

Prep Time 25

Cook Time 12

Decorating time 25

Total Time 1 2

Servings

Calories 263kcal

Author thebakingexplorer

Ingredients

For the donuts

200 g Self raising flour
25 g Cocoa powder
175 g Caster sugar
30 ml Vegetable oil
175 ml Milk cow's or plant milk will both work
2 Eggs large
1 tsp Orange extract or the zest of 1 orange
Butter or baking spread for greasing

For the ganache

125 g Dark chocolate chopped up
100 ml Double cream
15 g Butter
½ tsp Orange extract

For decoration

50 g White chocolate melted
Orange food colouring
12 Terry's Chocolate Orange segments

Metric - US Customary

Instructions

Pre-heat your oven to 160C Fan/350F/Gas Mark 4 and grease two 6-hole donut tins (or one 12-hole tin) with the butter/baking spread
Put the self raising flour, caster sugar and cocoa powder into a mixing bowl and stir together
In a large jug, or another mixing bowl, whisk together the milk, vegetable oil, orange extract and eggs
Pour the milk mixture into the flour mixture, and whisk gently to combine into a batter
Divide the batter between the tins. You can put the batter into a piping bag or a jug to make it a bit neater to dispense into the tins, but you can do it with a spoon too
Bake them for 12 minutes, then remove them from the tin (I use a spoon to prise them out) and leave to cool on a rack
Make the ganache by putting the double cream, dark chocolate and butter into a microwave safe bowl. Blast it on high for 20 seconds, then stir. Blast in 10 second goes, stirring between each one, until it is smooth and glossy. You can also use a bain marie. Then add the orange extract and stir in
Set the donuts onto a rack or directly onto some baking paper. Dip the more rounded side of them into the ganache, then place back onto the paper/rack
Melt the white chocolate, then add the orange food colouring until a bright orange shade is achieved. Pipe or drizzle it over the donuts, then stick on a Terry's Chocolate Orange segment while the glaze is still wet. You can add sprinkles too if you like. Leave to set, or dig straight in!
Store leftover in an airtight container and eat within 3-4 days

Video

Notes

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.
If you can't get hold of orange extract (it is sold in most supermarkets and online) you can use the zest of one orange in the donuts instead.
For the best results use a professional grade food colouring to colour the white chocolate. These types of food colouring provide excellent colour results, they are also easily available for purchase online. My favourite brands are Pro Gel and Sugarflair. Other good quality brands are Colour Mill and Americolor.
If you don't want to make the ganache, you can simply dip the donuts in melted dark or milk chocolate instead.
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 pan (or two 6 hole donut pans) 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.

Nutrition