Chick Doughnuts
Author: CLAIRE OF THE SIMPLE, SWEET LIFE
Recipe type: BREAKFAST
Serves: 12 DOUGHNUTS
Ingredients
For the doughnuts:
- 1¼ cup flour
- ⅓ cup granulated sugar
- 1 tsp. baking powder
- ¼ tsp. baking soda
- 1 tsp. poppy seeds
- 2 tbsp. unsalted butter, melted
- 1 egg
- 1 tbsp. freshly grated lemon zest
- 1 tbsp. lemon juice
- ¾ milk
- 1 tsp. vanilla extract
For the chick design:
- 12 almonds, halved lengthwise
- 10 oz yellow candy melts
- A handful black candy melts
- A handful orange candy melts
Instructions
- In a medium size bowl, combine the dry ingredients (flour, sugar, baking powder, and baking soda) in a large bowl and whisk until well mixed. In another bowl, whisk together the wet ingredients (butter, egg, milk, vanilla extract, and mango puree). Whisk the dry ingredients into the wet until the mixture is completely lump free.
- Pour (or pipe) the batter into greased doughnut pans and bake at 350F/175C for 9-10 minutes (or until a toothpick inserted into the doughnuts comes out clean).
- Once the pan is cool enough to handle (about 5 minutes), invert the pan over a cooling rack and gently shake the pan until the doughnuts come out.
- In a piping bag, melt a few pieces of the yellow candy melts. Pipe a generous amount onto the flat side of your almonds and press them into the cooled doughnuts.
- In a deep bowl, melt your yellow candy melts using 20 second increments in the microwave. You won't use the whole bag, but you can melt them all and wrap up any leftovers in plastic wrap for later use. Dip each doughnut into the candy melts, allow the excess to drip off, then turn right-side-up and tap gently against the counter until the coating is smooth. If the almonds show through the candy coating, coat them a second time.
- Once the yellow candy coating has hardened, melt the black and orange candy melts in two separate piping bags, and use them to pipe the chicks' beaks, feet, and eyes. Optional: brush on a little pink powdered food coloring.
