You certainly know the industrial version of these little donuts. You know I like to adapt these recipes at home. This is often easier to do than it looks. And above all, we completely control the ingredients we use.
These little donuts turned out delicious. They are very soft, with a good taste of vanilla and chocolate. The nuggets are the little extra touch that makes them irresistible.
To prepare these cakes, we start with a single dough that we divide in two before flavoring each one either with vanilla or with cocoa.
I use metal donut pans. Above all, they must be greased well. Indeed, the dough being very soft, it could be difficult to unmold them. With silicone molds there should be no problem.
Then all that’s left to do is enjoy. I’m sure young and old alike will enjoy it.
Little homemade chocolate marbled donuts:
10g lemon juice
60g sunflower oil
1 heaped tsp baking powder
15g bitter cocoa
1 tsp vanilla extract
80g chocolate chips
Preheat the oven to 160°C, static heat.
Mix milk and lemon juice.
Let stand while you prepare the other ingredients.
Whisk the egg yolks and 70 g of sugar for 2 minutes.
Add 80 g of fermented milk and the oil. To mix together.
Mix the flour and baking powder and add them to the mixture.
Divide the preparation in two.
In one add the cocoa and the remaining 30 g of fermented milk.
In the other, add vanilla extract and chocolate chips.
Mix each pasta.
Whip the egg whites, then add the remaining 50 g of sugar gradually while whisking continuing to beat.
Add half of the whipped egg whites to each batter. Mix gently.
Grease the donut moulds, then using a spoon, pour a little cocoa preparation on each side. Quickly, put a little preparation between the cocoa sides. You have to go fast enough for the first dough does not spread too much. Then add a little more batter to almost fill the mold.
Do this for each donut. I made about ten.
Cook for 15/20 minutes.
Let cool down before unmolding.
To finish: the little difficulty of this recipe is to distribute the dough in the molds in order to have a neat marble. It is important to do 1 donut at a time and to go fast enough.
You can also use 2 piping bags.
You can also use store-bought fermented milk instead of the milk/lemon juice mixture. The acidity of fermented milk works with the yeast and makes it possible to obtain very moist cakes.
To grease my iron moulds, I use a spray can. This is the most practical and effective.