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Easy Recipe For Chocoholics


Ingredients: Doughnuts

  • 2 cups flour
  • ½ cup cocoa powder (unsweetened)
  • Pinch of salt
  • 1 tsp baking soda
  • ¾ cup brown sugar
  • 1 large free-range egg, at room temperature
  • 1 tsp vanilla extract
  • 1 cup Castle Milk Stout Chocolate
  • ½ cup buttermilk
  • 60gms / ¼ cup / 4 Tbsp softened butter

Ingredients: The glaze 

  • 1 ½ cups icing sugar (sifted if there are lumps)
  • ½ cup cocoa powder
  • 1 tsp vanilla extract
  • 5 – 6Tbsp milk
  • Sprinkles to decorate

Instructions: Doughnuts

  • Pre heat the oven to 160C / 325 F
  • Using an electric mixer, combine the flour, cocoa, salt, baking soda and brown sugar in a bowl. Beat in the egg, vanilla and butter on a low speed until well combined. Add the beer and briefly mix until it’s incorporated. Do not overwork the batter.
  • Spray a doughnut pan with cooking spray and scoop the batter into a pastry bag fitted with a wide round tip. Pipe this into the doughnut pan filling it about ¾ of the way up.
  • Bake for around 12 minutes until firm to the touch and when a skewer is inserted it comes out clean. Cool in the pan slightly and then transfer to a cooling rack.
  • Repeat with the second batch of batter as this recipe makes between 22 – 24 doughnuts.

PS: if you only have one pan, washing it between bakes cools it down.

Instructions: The glaze

  • To make the glaze, mix all the ingredients together in a bowl until well combined.
  • Dip the doughnuts in the glaze scraping off any excess. Allow them to drip on a wire baking rack with a tray underneath to catch any excess.
  • Decorate with your sprinkles right away and then allow the glaze to harden slightly.

*tip: to give the glaze a richer stout flavour, substitute 1 – 2 Tbsp of the milk for Castle Milk Stout Chocolate.

For more drooling, visit Drizzle and Dip

It can also be found at Castle Milk Stout


Written by How South Africa

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