The Baked Peppermint Mocha Donut
Hi there!
This is a recipe I had in the back of my mind all through Fall this year. As a “peppermint mocha” lover creating a donut treat that incorporated some of my favorite Holiday flavors was an absolute must.
Cheers,
Rebecca
Recipe:
Time: 20 minutes to prep and bake | 6 donuts
Ingredients for donuts:
1 1/4 cups of all purpose flour
1 1/4 teaspoons of baking powder
1/2 teaspoons of salt
1/2 cup of granulated sugar
2 1/2 tablespoons of unsalted butter (melted)
1 large egg
t teaspoon of vanilla extract
1/2 cup of milk ( I use almond, but use whatever you and your family prefer!)
Donut pan
Ingredients for chocolate ganache:
1 cup of heavy cream
9 oz of melting chocolate broken into pieces (dark, semi-sweet or milk chocolate will do)
Peppermint dust (any brand will work!)
Instructions:
Preheat the oven to 350 degrees and grease the donut pan.
Whisk together flour, baking powder, salt and poppy seeds.
In a separate larger bowl - combine granulated sugar, then add the melted butter and beat the ingredients together. Then add the egg and vanilla — mix together.
Add the dry ingredients into the wet ingredients and fold together gently (you don’t want to over work, so I recommend you use a spatula).
Put the mixture into a large zip lock bag, cut one of the corners and pipe into the donut pan - filling each mold 2/3 of the way.
Bake for 10 minutes or until they are lightly golden brown.
Let the donuts cool before dipping into the glaze.
While the donuts are cooling begin making the ganache.
Heat cream over medium heat just before boiling — take off the heat ASAP.
Place chocolate in a heat-proof bowl, then pour the hot cream on top. Continue to stir until the chocolate has melted and the ganache is glossy.
Dip the top of the donuts into the ganache, place on a cooling rack and sprinkle peppermint dust on top.
Let the donuts sit for 10 minutes so the ganache can harden — and enjoy!
