Valentines donuts.
Cook time: 15 mins | Prep time: 10 mins | Serves: 6
Ingredients.
1 (300g) pancake premix, any preferred pre-mix. See notes.
2 tablespoons unsweetened cocoa powder.
80g raspberries, halved.
180g melted chocolate block, any preferred chocolate. See notes below.
1/2 cup Biscoff spread, melted.
3 strawberries.
Method.
1. Preheat oven to a 160°C fan forced. Grease a non-stick donut tray with spray olive oil. Add the cocoa powder to the pancake pre mix and shake. Then add 280ml water and shake to combine.
2. Fill each hole halfway with the pancake mixture. Add a swirl of melted biscoff and add 2 raspberries torn in half.
3. Pour the remaining pancake mixture to cover the Biscoff and raspberries.
4. Bake on 160°C for 20 minutes. Melt the chocolate block in 30-second intervals until melted.
5. Once donuts are cool, twist out of the donut tray and dip the top of the donuts into the melted chocolate. Add a drizzle of Biscoff spread.
6. Serve with a strawberry heart. Cut the sepal (green leaf) diagonally out with a pairing knife. Cut down the center to form 2 hearts. Dip the top half into the leftover chocolate and Biscoff.
Cooking Notes:
The pancake premix used for this recipe was Green’s Baking, the buttermilk gluten-free pancake shake.
Make sure the donut tray is well greased. Don’t fill donut hole too high.
To dip the donuts in chocolate I used the Old Gold almond and dark chocolate.
