Iced Breakfast Pastries
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 20 min.
Ready in
Ingredients
for
12
- Ingredients
- 2 eggs
- 1 ⅛ cups sugar
- 1 cup milk
- 1 cup vegetable Shortening (melted)
- 1 tsp vanilla extract
- 3 ½ cups all-purpose flour
- 2 tsps Baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- For the glaze
- 2 ½ ozs Dark chocolate (70% cocoa solids)
- 2 ½ ozs white chocolate
- 6 Tbsps cream (48% fat)
- To decorate
- colored Sugar star
Preparation steps
1.
Sift the flour, salt, baking powder and cinammon into a bowl.
2.
Whisk together the eggs and sugar in a mixing bowl until foamy.
3.
Add the milk alternately with the melted shortening and then add the vanilla.
4.
Add the flour mixture and beat until combined. Cover and chill for 30 minutes until firm.
5.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 12 hole doughnut tin.
6.
Spoon (or pipe) into the tins and bake for about 10 minutes until risen and golden. Place on a wire rack to cool completely.
7.
For the glaze: melt the dark and white chocolates, each with 3 tablespoons cream, in 2 sepaarate heatproof bowls over a pan of simmering (not boiling) water. Remove from the heat and stir gently.
8.
Dip one side of the doughnuts in the chocolate (6 white and 6 plain) and sprinkle with sugar stars. Leave to set.
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