Chocolate Sprinkles Donut Cakes
This recipe is one of my favorite ones put together by our Culinary Chefs and Experts at Bon Cook™. The original recipe calls for melted butter. However, I discovered that in order to have a pillowy texture, the key is to use thebutter, eggs and buttermilk at room temperature. The dough is INCREDIBLE and the added melted Chocolate Sprinkles gives it a unique crunch!
I hope you will enjoy this recipe as much as I did! Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Chocolate Sprinkles Donut Cakes
Equipment
Ingredients
- 3 Tbsp (30 g) Chocolate Sprinkles
- 2 Tbsp (30 g) butter (Melted)
- 2 cups (250 g) all-purpose flour
- 2 tsp (10 g) baking powder
- 3/4 cup (150 g) sugar
- 1/4 tsp (0.5 g) ground nutmeg
- 1/2 tsp (3 g) Sea salt
- 2 eggs (At Room Temperature)
- 3/4 cup (180 g) buttermilk (At Room Temperature)
- 1 tsp (5 g) vanilla extract
Instructions
- Place your Donut Flexipat® Tray on the top of your Medium Perforated Baking Sheet. Add the Chocolate Sprinkles directly to your mold.
- Preheat oven at 435F/225C.
DONUT PREPARATION
- Place butter in a small sauce pan and heat on low until melted. Set aside.
- In a mixing bowl, whisk together all-purpose flour, sugar, ground nutmeg and salt. Make a well and add the eggs. Gently start mixing inwards going outwards with your mini whisk. Add the buttermilk, a splash at a time while continuing mixing. Finally, add the cooled melted butter and vanilla extract. Mix until it is all incorporated.
- Fill your Pastry Bag with the batter and carefully pipe it into each well of the Flexipat®.
BAKE!
- Bake for 15 minutes at 435F/225C. (Every oven heats differently, monitor your donuts from 12min). It is ready when the toothpick inserted comes out clean.
- Once your Chocolate Sprinkles Donut Cakes are out of the oven, let them cool down for about 10min. Then unmold gently onto your cooling rack. Serve and Enjoy! Bon Appétit!
Video
Special Notes
Nutrition
