Okay, so what I was really craving were churros, but I’m a big old wimp and the idea of standing over a pot of boiling oil and deep frying things terrify’s me. Also, if I face my fears and do it, I’ll do it all the time and that boys and girls is a dangerous path to go down.
These provide a more than passable substitute, and whilst I would still class them as a treat, they’ve got to be better for you than any deep fried alternatives.
They also justify the space that my cake-pop pan takes up in my already bulging kitchen cupboards. I haven’t tried, but I should imagine that you can make these using a mini-muffin tin too. Let me know how it goes if you try it that way…
The dipping sauce is reminiscent of the chocolate caliente that I’ve had with churros in Madrid but with a little spice to it. Rich and thick and delicious. This and the doughnut holes make a perfect pair.
makes about 18
125g plain flour
1/4 tsp ground cinnamon
1/4 tsp bicarbonate of soda
3/4 tsp baking powder
pinch of salt
1 tbsp sugar
25g butter (melted)
1/2 tsp vanilla paste
70g sour cream
1/2 tsp ground cinnamon
5 tsp sugar
1 tbsp butter (melted) I used my home made orange and cinnamon butter (because I’m fancy like that!) http://colonialcravings.wordpress.com/2014/02/24/homemade-butter-in-two-flavours/
1/2 tbsp dark brown sugar
1 tbsp cocoa powder (really good dark stuff if you can)
3 tsp corn flour
50g dark chocolate (chopped)
drop of vanilla paste
cinnamon and chili powder to suit your own taste (I use just a pinch of each)
Pre-heat your oven to 200°c and oil your cake pop pan (top and bottom).
In a large mixing bowl, sift together the flour, cinnamon and raising agents and then whisk in the sugar and salt.
In a separate jug or bowl you can whisk together the egg, water, butter, vanilla and sour cream. Make sure this is really well mixed.
Pour the wet ingredients into the bowl containing the dry mixture and stir a few times, until just combined, a bit like making muffins.
Fill the cavities of the lower half of the cake pop pan, right up to the top, but don’t over-fill them. The doughnuts will puff up whilst they cook to fill the top half.
Clamp on the lid, put the cake pop pan onto a baking tray and bake for about 12 minutes.
Once the the doughnuts are cooked, carefully take off the lid of the cake pop pan (use a tea towel to help) and then lift the doughnuts out of the tin and onto a wire rack. A teaspoon is your best friend here, it’s about the right size to scoop each of the little balls out of the pan. Doing this now will stop the doughnuts from getting soggy in their own steam. Leave them to cool.
Once they have cooled down you simply need to mix together the cinnamon and sugar in a small bowl and brush each of doughnuts with a little melted butter before rolling them around in the sugar coating.
Like all doughnuts, these are best eaten on the day that they are baked, oh the hardships I endure for you guys!
To make the dipping sauce you’ll need to whisk together the cocoa, corn flour, sugar and spices in a small pan. Stir in the liquids (including the vanilla) and gently heat the mixture. Stir it continuously to prevent any lumps from forming. It should become thick and custard-y and once it’s hot you can stir in the chopped chocolate and allow it to melt. Serve warm, in little cups along with the doughnut holes.