December 8, 2017
Nothing says ‘festive season’ quite like freshly baked donuts! Rosie from Sugar & Salt has decorated these ones with our Christmas campaign colours. Pink sprinkles, gold stars & hot pink icing – what’s not to love?!

For the topping you can use whatever you like, but my recommendations are melted chocolate or ganache. I use ganache which is 3 parts white chocolate and 1 part thickened cream. Melt them together in the microwave for about 30 seconds and stir with a spoon until combined. Food colouring can also be added at this point. A little trick is to put the donuts in the freezer for 20-30 minutes before dipping them, this way the coldness of the donut makes the ganache set quicker without running down the sides. Then leave them as they are or decorate with sprinkles.

3/4 cup (180 ml) unbleached all-purpose flour
1 tsp. (5 ml) baking powder
1/4 tsp. (1 ml) baking soda
1/4 tsp. (1 ml) salt
1 egg
1/3 cup (75 ml) sugar
2 tbsp. (30 ml) canola oil
1/2 cup (125 ml) buttermilk

1. With the rack in the middle position, preheat the oven to 180 °C (350°F). Generously butter the 12 cavities of a doughnut pan.
2. In a bowl, combine flour, cocoa, baking powder, baking soda and salt. Set aside.
3. In another bowl, whisk the egg and sugar until the mixture is frothy, about 2 minutes. Add oil and mix. Add dry ingredients alternately with buttermilk and mix until the dough is smooth.
4. Use a pastry bag fitted with a plain tip to divide dough into mould cavities. Bake for 10 minutes or until a toothpick inserted in the centre of the dough comes out clean. Unmould by inverting doughnuts onto parchment paper or a clean cloth. Let cool.

Note: To make chocolate doughnuts, add 30 ml (2 tbsp.) of cocoa to the dough at the same time as the dry ingredients.

To make chocolate icing, place 115 g (4 oz) of dark chocolate in a bowl. In a small saucepan, bring 125 ml (½ cup) of 35% cream to a boil. Pour the boiling cream over the chocolate. Let stand for 2 minutes. Stir the ganache with a whisk until smooth. Dip doughnuts in the ganache

If you want maple icing, spread softened maple butter on one side of each doughnut. For 12 doughnuts, you will need 125 ml (½ cup) of maple butter.

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