Wednesday, February 24, 2016

Cocoa pop choc chip doughnuts

It almost feels wrong to call Coco Pops a 'cereal', thanks to some strong associated health feels. But then again I am fairly certain its wrong to be adding 'cereal' to a doughnut so lets just leave it there and enjoy this for what it is. A much needed d-nut.
You know, the moment that occurs pretty much every other minute of every other day. These little numbers are baked then covered with a bit more chocolate….because…..and then some textural crunch thanks to some old school cocoa pops.
Baked versus fried. An argument I care little to get involved in. The struggle is not real. I mean it's a doughnut either way right?
2 cups plain flour
150g chocolate chips
¾ cup caster sugar
2 tsp baking powder
pinch salt
¾ cup buttermilk
2 eggs
2 tbsp melted butter

½ cup superb quality milk chocolate
cocoa pops (about ½ cup or one of those small 30g boxes)

Super generously grease a doughnut pan. Preheat your oven to about 180C.
Add all the dry ingredients to a bowl and stir gently to combine. In another bowl combine the wet ingredients then pour over dry ingredients and stir to incorporate. Be gentle and light handed, you do not want to overwork the dough. Pipe or spoon into the mould. Bake for 10-12 minutes or until they spring back to the touch. Turn out to cool completely. Keep an eye on them, depending on the depth of your mould the doughnuts may take less time.
Drizzle with the melted chocolate and top with cocoa pops or cereal of your choice. Set aside for 30 minutes or until the chocolate on top has set and serve.
Best served day of making.

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