Baked Whole Wheat Chocolate Donuts

 

IMG_20170709_171145_706 IMG_20170709_171135_047

What I was up to for Sunday baking. If I recall correctly, having baked whole wheat chocolate donuts for lunch, could never be a bad idea, could it? Nope. Especially when these donuts are like brownies in donut form. Brownuts…? Maybe.

These even come with two other recipes of how I made the glazes! Chocolate pudding glaze and rum glaze. This must be what turning dreams into reality must be like.

Ingredients:

  • 1/2 cup rolled oats, ground till it’s flour
  • 1/2 cup whole wheat flour
  • 2 tablespoon unsweetened cocoa powder
  • 2 tablespoon dark chocolate chunks / any roughly chopped chocolate
  • 1 tablespoon oil (I used canola)
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla essence
  • 1/4 teaspoon cinnamon powder (optional)
  • A dash of grated nutmeg (optional)
  • 1 tablespoon active dry yeast
  • 1/3 cup lukewarm water
  • For sweetening: 2 tablespoon sugar (OPTIONAL) or any equivalent (stevia/sugarfree)

IMG_20170709_171156_990
Moist like a brownie.

Directions:

  • Add the yeast to the lukewarm water, add the sugar. Stir a few times. Leave it in a warm spot for 10-15 mins to activate it. If it’s bubby and frothy by then, it’s activated and ready for use.
  • In a large bowl, combine all the ingredients and form a sludgy dough. It’ll be stickers than regular bread/roti dough, but drier than a cake batter.
  • Cover the bowl with cling film or a lid and let it rest for 90 mins. 90 mins later, the dough would’ve doubled in size.
  • Give it a light knead. Prepare your baking tray by oiling it lightly then sprinkling flour. Tap the flour around and remove the excess.
  • Keep your hands a bit floured or oiled so it’s easy to shape the donuts without them sticking to your hands.
  • Shape them into the regular donuts. I shaped mine a bit small and shaped 8 in total.
  • Place them at least two inches apart from each other. Cover in cling film. Let it rest for 30-40 minutes and not longer.
  • Bake at 200ºC for 12-15 mins or till an inserted pin comes out clean. Done.

IMG_20170709_171652_360

I did two glazes for these; a chocolate pudding glaze and a rum glaze. I’ve made a separate post for it do check it out.

 

You can also follow me on Instagram and Like my page on Facebook for more update.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s