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Oven Baked Chocolate Doughnuts
These light and fluffy doughnuts are a healthier version to their deep-fried counterparts, plus baking them in one go in the oven saves you heaps of time and cleaning up!

Oven Baked Chocolate Doughnuts

Makes: 14

Ingredients

½ cup cream
250g NOMU Decadent Hot Chocolate
250g plain flour
½ tsp NOMU Sea Salt
20g caster sugar
3.5g instant yeast
½ cup warm milk
1 tsp NOMU Vanilla Extract
1 large egg, lightly beaten
20g unsalted butter, melted
Extra butter, for coating
1 cup caster sugar
1 tbsp NOMU Sweet Rub

Directions

Preheat your oven to 180°C.

To make the filling bring the cream to a boil, then pour over the NOMU Hot Chocolate. Whisk until smooth then set aside to cool and thicken.

Sift the flour and salt into a warm bowl. Add the sugar and yeast and mix well. Whisk the milk, Vanilla Extract, egg and butter together. Make a well in the centre of the flour and add the liquid. Stir until the mixture comes together, then tip onto a lightly floured surface and knead for 10 minutes until the dough is soft and smooth. Add a bit more flour if the dough is too sticky. Place the dough in a bowl, cover with cling film and leave in a warm place until doubled in size.

Divide the dough into 14 equal pieces and roll into smooth balls. Place the balls on a floured tray, cover with a damp tea towel and leave in a warm place until once again doubled in size.

Place the tray in the oven and bake for 10-15 minutes or until the doughnuts are lightly golden. (Take care not to overbake the doughnuts or they will dry out.) Remove from the oven and brush each doughnut with melted butter.

In a bowl, combine the caster sugar and Sweet Rub. Roll the doughnuts in the sugar until well coated and set aside to cool.

Using a sharp knife make a small incision in the side of each doughnut. Fill a piping bag with the cooled ganache filling and pipe into the doughnuts before serving.

Ingredients

½ cup cream
250g NOMU Decadent Hot Chocolate
250g plain flour
½ tsp NOMU Sea Salt
20g caster sugar
3.5g instant yeast
½ cup warm milk
1 tsp NOMU Vanilla Extract
1 large egg, lightly beaten
20g unsalted butter, melted
Extra butter, for coating
1 cup caster sugar
1 tbsp NOMU Sweet Rub

Directions

Preheat your oven to 180°C.

To make the filling bring the cream to a boil, then pour over the NOMU Hot Chocolate. Whisk until smooth then set aside to cool and thicken.

Sift the flour and salt into a warm bowl. Add the sugar and yeast and mix well. Whisk the milk, Vanilla Extract, egg and butter together. Make a well in the centre of the flour and add the liquid. Stir until the mixture comes together, then tip onto a lightly floured surface and knead for 10 minutes until the dough is soft and smooth. Add a bit more flour if the dough is too sticky. Place the dough in a bowl, cover with cling film and leave in a warm place until doubled in size.

Divide the dough into 14 equal pieces and roll into smooth balls. Place the balls on a floured tray, cover with a damp tea towel and leave in a warm place until once again doubled in size.

Place the tray in the oven and bake for 10-15 minutes or until the doughnuts are lightly golden. (Take care not to overbake the doughnuts or they will dry out.) Remove from the oven and brush each doughnut with melted butter.

In a bowl, combine the caster sugar and Sweet Rub. Roll the doughnuts in the sugar until well coated and set aside to cool.

Using a sharp knife make a small incision in the side of each doughnut. Fill a piping bag with the cooled ganache filling and pipe into the doughnuts before serving.

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