RED VELVET DOUGHNUTS

SERVES 11. PREP 20 MINS. COOK 10 MINS

INGREDIENTS

• 1 cup self-raising flour

• ½ cup brown sugar

• 1 tbs cocoa powder

• 125g butter cooled melted

• ¼ cup milk

• 1 egg lightly beaten

• 2 tbs red food colouring CHOCOLATE GLAZE

• 125g dark chocolate 45 per cent cocoa solids, chopped

• 100g butter, chopped

METHOD

1 Preheat the oven to 200C/180C fanforced. Grease a 12-hole doughnut pan.

2 Combine flour, brown sugar and cocoa powder in a large bowl.

3 Combine melted butter, milk, egg and food colouring in a jug. Whisk until combined. Stir butter mixture into dry ingredients until combined.

4 Spoon doughnut batter into a piping bag fitted with a plain nozzle or a snaplock bag with the tip snipped. Pipe mixture into prepared pan holes to half fill. Bake for 10 minutes or until cooked when tested with a skewer.

5 Turn hot doughnuts out onto a wire rack. Cool completely.

6 Combine chocolate glaze ingredients in a heatproof bowl set over a saucepan of simmering water. Stir until melted and combined. Cool for 15 minutes, then drizzle over 11 of the doughnuts.

7 Using your fingers, crumble remaining doughnut to make small coarse crumbs. Sprinkle crumbs on glaze. Stand for 15 minutes or until chocolate is set. Serve.