Baked Chocolate Orange Doughnuts

30 Mar 2020

You guys all know how much I love baking, but it's been a long time since I've actually done any. I even have a whole baking category on this blog that's packed full of all my recipes, but it's sat stagnant for a little bit - until today! With all this extra time on my hands, I've decided that there was no time like the present to get myself back into the swing of creating cakey magic and finally pick up a whisk again. So for today's post, I'm sharing my baked chocolate orange doughnut recipe!

Over the past couple of months, I've been completely obsessed with doughnuts and whenever we've travelled somewhere, I've had a quick Google to see if there's a doughnut shop in the area. Right now though, whilst we're all living the lockdown, I've not been able to go places, let alone explore for doughnut shops, so I was pretty keen to start making donuts from home. How hard could it be?

At the time of writing this, it was only my birthday a few days ago, and I had asked for a doughnut tin from Matthew, so that I could start making doughnuts as soon as humanly possible. I was more than grateful to unwrap my lovely new Large 6-Hole Doughnut Tin from Wilton and I was so darn excited that I insisted we make them on my birthday. After all, we couldn't really leave the house and it was snowing, so it was the perfect day for baking! We took a quick trip to the supermarket to grab some bits and bobs, then drove home as quickly as possible to do some experimenting.
This was my very first time making doughnuts, so I wasn't entirely sure what the 'best practice' when it comes to baking them at home. Everyone knows about the fried Dinky Donuts, but surely the recipe is different if you're baking instead of frying? I had a massive scour of the web to see what I could find and there were so many variations, but it seemed like the one consistent was to use plain flour. Well, you see, the thing is with being in lockdown, everyone seems to be buying plain flour in bulk. I haven't a clue why, but I just can't get it anywhere, so I had to basically make up my own recipe using self-raising flour. And do you know what? It turned out insanely good.

For my doughnuts, I really wanted to go with chocolate orange as the stand out flavour. I don't know anyone who doesn't love a good Terry's Choc Orange or even an Aero Orange - plus, it's a flavour that picky Matthew likes too. We went for chocolate doughnuts with a little bit orange juice included in the batter, a chocolate orange glaze and pieces of Terry's Chocolate Orange to decorate the top. Basically, it's one massive chocolate orange fest and I wouldn't have them any other way!

To make 14 doughnuts, you will need:
Wilton Large 6-Hole Donut Tin
240g self-raising flour
Half teaspoon salt
56g unsalted butter, melted
2 eggs
200ml semi-skimmed or full milk
Juice of one orange
4 tablespoons milk
One Terry's Chocolate Orange, grated and chopped

  1. Preheat the oven to 190c/170c fan and spray the tin with non-stick cooking spray. Set to one side.
  2. In a large bowl, whisk together the flour, Chocolate Milkshake Icing Sugar and salt, then set aside.
  3. In a medium bowl, whisk together the melted butter, eggs, 200m milk and orange juice until combined. If you find that your butter starts to solidify, beat it as best as you can to minimise the lumps.
  4. Add the wet ingredients to the dry ingredients, and beat them together until no flour pockets remain and the mixture is well combined. Take care not to over-mix though!
  5. Spoon the batter into each cavity and fill them just slightly below the top. Don't worry, I promise there'll be no overspilling or explosions. Place the tin into the oven and bake for 8-10 minutes.
  6. Remove from the oven and allow to cool slightly in the tin before transferring the doughnuts to a wire rack to cool completely. Whilst they're cooling, you can spray your tin and bake your next batch of doughnuts!
  7. For the glaze, mix the Jaffa Twist Icing Sugar and the 4 tablespoons of milk in a medium bowl until the combine to form a glossy glaze.
  8. Before the doughnuts are completely cooled, dip them into the glaze. When removing them, allow them the excess to drip off before swirling the doughnut right way up and placing it back on the cooling rack.
  9. Immediately top each doughnut with the grated and chopped Terry's Chocolate Orange and allow them to set for around 30 minutes before serving up.

Optional: if you have any leftover glaze, you can drizzle it over the top of your doughnuts for some extra texture and flavour.

For a first time try at making doughnuts, I was pretty darn chuffed with these. They were so luxuriously chocolate orangey and looked like the kind of treats you would buy on a market stall. They were cakey in texture and seriously moreish - I ate about three after they were completely set. Oops! But trust me, you'll be exactly the same. They're hard to resist and so unbelievably easy to make!

I'll no doubt have more doughnut recipes to share with you over the next few weeks because, let's face it, how else am I going to fill my time now I have a doughnut tin? Geddit? Fill my time? Donuts? I'm feeling white chocolate and raspberry, or something themed around a biscuit, maybe a custard cream. All I know is that I want to create some spectacular R Place style doughnuts, and be fat and happy.

Have you been doing any baking in the lockdown? Let me know?

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