NYE celebration doughnuts.

We’re finally in the last week of the year!! How on earth did the happen?! With it being the end of the year, this is also my very last recipe post of 2016! So I thought I’d make it super fancy, something luxuriously delicious to end your week with. And of course you all know how obsessed I’ve been with those cake doughnuts this year, well I thought I’d finish up with an extremely delicious version. These are Hazelnut & chocolate doughnuts, topped with Dulce de leche & golden glitter (edible of course.) These are AMAZING!

So, here’s what you’ll need to make it.

  • 200g unsalted butter (s0ftened.)
  • 180g caster sugar
  • 4 eggs
  • 115g plain flour
  • 35g cocoa powder
  • 1 teaspoon of baking powder
  • pinch of salt
  • 100g ground hazlenuts
  • 100g milk chocolate (grated)
  • Ready made Dulce de leche / caramel sauce
  • edible glitter to finish.

And heres how to make it.

First, we have to make up the sponge cake mixture to make the doughnuts. To do this, add your butter and caster sugar into a bowl and give it all a good whisk together.


Next, add your eggs, one at a time, giving it all a good whisk in-between.


Now, add your dry ingredients. Your hazelnuts and grated chocolate first, giving it a good stir with a spoon…


Before pouring in your flour, cocoa powder, baking powder and salt. Finish with a good whisk up.


Now its time to get your Doughnut tray ready, these are the coolest thing! I’m really not a big lover of the normal doughnut, I think its the fried aspect. I just end up eating the filling and leaving the rest, tense why I love these cake versions SO much more. You can find the tray I use here. To prep for baking (and to make sure your sponge doesn’t stick) just rub a bit of butter round each doughnut shape, making sure you get it over the middle bit too.


Now you can spoon in your cake mixture. You can use a piping bag to do this part if you’re fancy. But I prefer to just use two teaspoons. You don’t want to fill up your trays completely, around 3/4 full is perfect.


You can now pop your doughnuts in to bake. Middle shelf, 180 (fan) for around 12/15 minutes. They’ll be firm to touch and risen nicely once they’re done.


Once you’ve taken them out of the oven (and whilst they’re still quite soft), grab a spoon and gently spoon around the sides of your doughnut trays, separating the edge of the doughnut from the tray, do the centres too. You now should be able to tip your tray upside down and they’ll fall out fully formed -though you may need to give the underside of the tray a good bang. Now set aside your doughnuts, re-butter the tray and add your second lot of cake mixture.


Once your doughnuts have completely cooled, you can decorate. To do this simply add your dulce de leche (I love to use this sainsburies version) to a piping bag with a plain circle nozzle.


Now simply, squeeze out a simple circle around the top of your doughnut.


You can use the blunt side of a knife to spread it slightly.


Before finishing with a sprinkle of glitter.


How fancy are these eh!


It is New Years after all, so I’ve paired mine with a glass of something bubbly..


And a bit of sparkle to finish them off nicely….


The perfect treat if you’re having guests over this New Years eve…. or even if your having a night in by yourself, indulge and eat them all!!! Ha.


Happy New Years!!


The little woman pretends.

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