Creme Egg Baked Donuts

Moist chocolate baked donuts, glazed with chocolate ganache, drizzle with white chocolate and decorated with a Creme Egg half. Ideal for Easter!

Course Dessert

Cuisine British

Keyword Donut, easter

Prep Time 25

Cook Time 12

Decorating time 25

Total Time 1 2

Servings

Calories 373kcal

Author thebakingexplorer

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 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, milk 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
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, split it in half and to one half add orange food colouring until a orange shade that matches the inside of a Creme Egg is achieved. Pipe or drizzle both the white and orange chocolate over the donuts, then stick on a Creme Egg half while the glaze is still wet. Leave to set, or dig straight in!
Store leftovers in an airtight container and eat within 3-4 days

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.