RECIPE: Oven-baked chocolate & stout doughnuts

Makes: about 12 doughnuts 

Ingredients:

60g (4 tbsp) butter, softened

150g (¾ cup) sugar

1 extra large egg

5ml (1 tsp) vanilla extract

240g (2 cups) flour

125ml (½ cup) cocoa powder

Pinch of salt

5ml (1 tsp) bicarbonate of soda

250ml (1 cup) stout

125ml (½ cup) buttermilk

Glaze:

375ml (1 ½ cups) icing sugar, sifted

60ml (4 tbsp) cocoa powder

45ml (3 tbsp) butter, melted

5ml (1 tsp) vanilla extract

60ml (4 tbsp) buttermilk

Method:

1. Preheat oven to 160°C.

2. In the bowl of an electric mixer cream butter and sugar together. Add the egg and vanilla.

3. Sift the flour, cocoa powder, salt and bicarb together and add to the creamed mixture.

4. Fold in the stout and buttermilk.

5. Spoon the mixture into a piping bag.

6. Spray a doughnut pan with cooking spray.

7. Pipe mixture into doughnut pan, filling each ¾ full.

8. Bake for 12 minutes until well risen. Remove and place on cooling rack.

9. For the icing add the icing sugar and cocoa to the butter and mix with a wooden spoon till smooth. Add the vanilla extract and buttermilk and mix through. Drizzle over the cooled doughnuts.

• Recipe from Drizzle and Dip, developed for Castle Stout.