Baked Mini Dough­nuts with Hazel­nuts and Chocolate Glaze

Gourmet (South Africa) - - SWEET TREAT -

These chocolate-glazed, gluten­free hazel­nut dough­nuts are baked, not fried, mak­ing them ex­tra moist and su­per de­li­cious. Makes 18 to 20 mini dough­nuts


250g hazel­nuts, toasted and skinned

40g sugar

2t bak­ing pow­der

1 pinch of salt

25g but­ter, melted 3 eggs 1. In a blender or food pro­ces­sor, blend 200g hazel­nuts to a fine meal.

Save the re­main­ing hazel­nuts for dec­o­ra­tion. 2. In a bowl, mix the hazel­nut meal, sugar, bak­ing pow­der and salt. Stir in the but­ter. Add the eggs and mix un­til well com­bined.

3. Pour the bat­ter into a pip­ing bag and pipe bat­ter into a dough­nut pan. Bake for

8 to 10 min­utes at 175°C. Let cool com­pletely.

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