Quick Valentine’s Day Recipe: Chocolate stout doughnuts with chocolate glaze

Food blogger of Drizzle & Dip, Sam Linsell, has created a recipe for Valentine’s Day. The chocolate stout doughnuts with chocolate glaze are a perfect and easy gift to make for your partner.

Sam says the doughnuts are inspired by South Africa’s favourite milk stout. “Because upscale doughnuts have become the urban food craze at the moment, I decided to put my own spin on the recipe using South Africa’s favourite milk stout chocolate variant. The richness of the chocolate stout works perfectly with these baked chocolate doughnuts, adding depth without overpowering them”, she concluded.

For those who would like to try the easy recipe at home, see the below:

Ingredients:

To make the doughnuts

· 500ml flour

· 125ml cocoa powder (unsweetened)

· Pinch of salt

· 5ml baking soda

· 375ml brown sugar

· 1 large free-range egg, at room temperature

· 5ml vanilla extract

· 250ml Castle Milk Stout Chocolate

· 125ml buttermilk

· 60g softened butter

Ingredients:

To make the glaze

· 625ml icing sugar (sifted if there are lumps)

· 125ml cocoa powder

· 5ml vanilla extract

· 75–90ml milk

· Sprinkles to decorate

Instructions:

Doughnuts

· Pre-heat the oven to 160C.

· Using an electric mixer, combine the flour, cocoa, salt, baking soda and brown sugar in a bowl. Beat in the egg, vanilla and butter on a low speed until well combined. Add the beer and briefly mix until it’s incorporated. Do not overwork the batter.

· Spray a doughnut pan with cooking spray.

· Scoop the batter into a pastry bag fitted with a wide round tip. Pipe this into the doughnut pan filling it about ¾ of the way up.

· Bake for about 12 minutes until firm to the touch. When a skewer is inserted it should come out clean. Cool in the pan slightly and then transfer to a cooling rack.

· Repeat with the second batch of batter as this recipe makes 22 – 24 doughnuts.

PS: if you only have one pan, washing it between bakes cools it down.

Instructions:

The glaze

· To make the glaze, mix all the ingredients together in a bowl until well combined.

· Dip the doughnuts in the glaze, scraping off any excess. Allow them to drip on a wire baking rack with a tray underneath to catch any excess.

· Decorate with your sprinkles right away and then allow the glaze to harden slightly.

*Tip: to give the glaze a richer stout flavour, replace 15–30ml of the milk with the same quantity of Castle Milk Stout Chocolate.

Sam’s cooking notes:

· These are a delicious alternative to fried doughnuts.

· Quick and very easy to whip up – baking time is 12 minutes.

· Best eaten within a day or two.

The recipe can also be found on www.castlemilkstout.co.za / www.drizzleanddip.com

Do you perhaps have more information pertaining to this story? Email us at roodepoortrecord@caxton.co.za (remember to include your contact details) or phone us on 011 955 1130.

For free daily local news on the West Rand, also visit our sister newspaper websites Randfontein Herald, Krugersdorp News and Get It Joburg West Magazine

Remember to visit our Facebook, Twitter and Instagram pages to let your voice be heard!