I started off this post writing:
It’s always at about this time of year that I start to become a little (or a lot) impatient. At the first sign of spring, I’m desperate for full-on summer.
And then I went to look at what I’ve posted before and realised that I’d written almost exactly the same thing, pretty much word for word, at the start of May last year. Clearly, I’ve not got any better at not wishing my life away.
Onto doughnut-shaped things! I’ve shied away from posting a recipe for doughnuts before because, obviously, you need a doughnut pan to make baked doughnuts at home and I know that most people probably don’t have one. That said, I’m a big advocate of investing in one – I’ve found mine to be one of the most used pieces of kitchen stuff that I’ve ever bought. There’s something about doughnuts that makes me feel so stupidly happy. The sight of a batch, cooling on the windowsill, cheers me up like almost nothing else. Plus making (baked) doughnuts is no more difficult that whipping up a dozen muffins. Stir, dollop, bake = done.
These doughnuts are a current favourite – I made three batches the weekend before Easter (and we ate them all). I don’t think you can ever go wrong with the combination of chocolate and buckwheat; throw in a bit of orange and I’m sold. Sticky dark brown sugar and ground almonds keep these pretty rich but they’re pleasingly light and fluffy – a bit of a best-of-both-worlds situation going on. They’re pretty great as-is but I’m never going to say no to a glaze and the chance to sprinkle something (anything!) on top of my doughnut.
Although I've glazes these doughnuts with an orange icing, I quite like them plain too, especially when they're warm out of the oven. The dark sugar and ground almonds give them a real richness. I've made a non-orange version too and topped them with a passion fruit glaze. That was pretty dreamy too.
- 70g buckwheat flour
- 20g ground almonds
- 30g cocoa powder
- 90g dark brown muscavado sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 45ml milk
- 45ml plain yoghurt
- 1 tablespoon extra virgin olive oil
- 1 egg
- 1 orange, zest
- 115g (1 cup) icing sugar
- 1/2 orange, juce
- Extra zest and cocoa nibs, for decorating
- In a large bowl, whisk together the flour, ground almonds, cocoa powder, sugar, baking powder and salt. In a separate bowl, lightly whisk together the milk, yoghurt, olive oil, egg and orange zest until smooth.
- Add the wet ingredients into the dry ingredients and fold through until the flour has just disappeared; don't overmix! Set the batter aside for half an hour or so just so that the buckwheat flour absorbs as much liquid as it needs to; you should end up with a fairly air-filled batter once the baking powder has started working. Much the better.
- Preheat the oven to 180C/350F and grease a 6-hole doughnut pan with a little olive oil (or butter). Spoon the batter into the tin until filled just below the top and bake for 8 - 10 minutes until risen. Check to see if the doughnuts are cooked with a toothpick - it should come out clean. Allow the doughnuts to cool for a few minutes in the tin before transferring to a wire rack.
- When the dougnuts have cooled, make the glaze by whisking together the sugar and orange juice. I add the juice little by little until I get the consistency that I want (this glaze was pretty thick). Cover the doughnuts in the glaze and top with whatever takes your fancy!