Vanilla Coated White Chocolate Doughnuts
10 min 
9 doughnuts 
There is a general misconception that doughnuts are best left to the expert bakers. We say nay to that, because we have an all-times-fail-safe recipe for you to make, fast, the crispiest on the outside and fluffiest on the inside doughnuts. And rest assured, this is not just a doughnuts’ recipe. This is a recipe for totally irresistible Vanilla Coated White Chocolate Doughnuts. The perfect combination of crunchy and light dough with the velvety taste of Food Thoughts Luxury White Chocolate Chips makes it very hard to eat just one of these doughnuts Don’t say we didn’t warn you…
This recipe requires no kneading or dough rising wait; this is a quick, yet delicious recipe, that only requires mixing wet and dry ingredients and baking the rings in the oven. We have opted for the baked option, as we feel it’s a little simpler and certainly a little lighter to the deep-fried version. So get set, ready and go make these easy fluffy Vanilla Coated White Chocolate Doughnuts. Recipe by Andrea aka spikyfork.
You will need
- For the dough:
- 150g plain white flour
- 25g Food Thoughts Organic Cocoa Powder
- 1/2 tsp baking soda
- 1/8 tsp fine salt
- 95g caster sugar
- 120ml buttermilk
- 2 tbsp melted unsalted butter
- 1 large egg - preferably free-range
- 1 tsp vanilla extract
- Sunflower oil to grease the mould
- For the icing:
- 120g icing sugar
- 1 tbsp oat milk (or more depending on how runny you want the glaze to be)
- ¼ tsp vanilla extract
- For the drizzle:
- 85g Food Thoughts Luxury White Chocolate Chips
- 1 tsp of coconut oil
Method
Mix all dry ingredients in a bowl except the sugar.
In a separate bowl mix the wet ingredients with the melted butter and sugar.
Make the buttermilk by adding ½ tbsp of white vinegar to ½ cup of the milk. Fill up with the rest with milk, give it a stir and let it sit for 5 minutes.
Slowly mix the wet ingredients with the dry ingredients and spoon or pipe the batter into the greased doughnut moulds. Preheat the oven to 180°C.
Bake for about 8-10 minutes, or until a testing pick comes out dry and clean. Leave for 10 minutes, then carefully take out of the mould and leave them to cool on a rack.
Mix the icing sugar, vanilla extract and oat milk in a bowl. Then dip each doughnut in the bowl to coat them with the icing. Place them on a drying rack and allow for the excess icing to drip off.
For the chocolatey glaze, melt the Food Thoughts Luxury White Chocolate Chips with the coconut oil in the microwave in 30 seconds intervals, mixing well until smooth and glossy. Drizzle on top of the cooled doughnuts. You will definitely want to add this doughnut recipe to the family recipe collection!
