Not all of us are particularly gifted when it comes to negotiating hot oil. Mini gooseberry and vanilla doughnuts with white chocolate glaze are a great alternative to the usual fried doughnuts, no oil needed! Light, sweet, and dipped in dreamy white chocolate.
Mini gooseberry and vanilla doughnuts with white chocolate glaze
- 150g (¾ cup) sugar
- 150g (1¼ cups) cake flour
- 6,25ml (1¼ tsp) baking powder
- 1,25ml (¼ tsp) fine salt
- 125ml (½ cup) buttermilk
- 1 large egg
- seeds from ½ vanilla pod
- 30ml (2 tbsp) unsalted butter, melted
- 180g fresh gooseberries, halved
- 150g white chocolate, roughly chopped
- 130g (1 cup) icing sugar, sifted
- 30ml (2 tbsp) milk
- seeds from ¼ vanilla pod or 2,5ml (½ tsp) vanilla paste
- 12 gooseberries, halved
- fresh mint leaves, to garnish
Preheat the oven to 180°C. Lightly grease a mini doughnut pan.
Sift the sugar, flour, baking powder and salt together in a mixing bowl. Whisk in the buttermilk, egg, vanilla and butter until smooth. Stir in the halved gooseberries.
Add a spoonful of the mixture to each doughnut hole in the tin. Fill them only halfway as the mixture rises quite a bit during baking. Make sure there are a few pieces of gooseberry in each one. Bake for 6 – 8 minutes. The doughnuts are cooked when a cake skewer inserted through one comes out clean. Allow them to cool on a cooling rack.
For the glaze, melt the chocolate over a double boiler on low heat then allow to cool for a few minutes. Combine the icing sugar, milk and vanilla in a mixing bowl and stir until smooth. Add to the slightly cooled chocolate and whisk to combine.
Use the glaze immediately by dipping the tops of the doughnuts in the glaze and placing 2 gooseberry halves on top.
Cook's tip: Find mini doughnut tins at your nearest cake supplies store. They come in different sizes.