These doughnuts are a healthier version of the traditional fried doughnuts as they are baked and made with wholesome ingredients. The dark chocolate and hot cross make it a lovely treat for Easter too.
Hot cross baked doughnuts
INGREDIENTS FOR DOUGHNUTS
112g almond flour
45g coconut sugar (or caster sugar)
2 tbsp semi-skim milk (almond or other nut milk work well too)
1 tsp of vanilla extract
1/3 tsp apple cider vinegar
1 tsp baking powder
INGREDIENTS FOR CHOCOLATE GLAZE
90g melted dark chocolate ( 70% dark chocolate or milk chocolate)
INGREDIENTS FOR FILLING
5 tsp of Streamline less sugar strawberry jam
INGREDIENTS FOR HOT-CROSS GLAZE
4 tbsp of low-fat cream cheese
4 tbsp of coconut sugar (or caster sugar)
Preheat oven to fan bake 180C (360F)
Oil a 6 hole doughnut tin
In a mixing bowl, whisk together eggs, milk, vanilla extract, baking powder and apple cider vinegar.
Stir in almond flour and coconut sugar; Combine until it forms a thick batter using a spatula.
Fill each doughnuts hole using 1.5 tbsp of batter and add 1 tsp of Streamline strawberry jam and add another 1/2 tbsp on top of the jam to completely cover the jam.
Bake for 12-15 minutes or until a skewer inserted to the side in the doughnuts comes out clean, and the top is set and lightly brown.
Cooldown to room temperature on a rack, before adding the chocolate glazing and the cream cheese frosting cross.
Beat the caster sugar with cream cheese to make the hot-cross glaze and reserve.
Once the doughnuts are cooled down, take the doughnuts and dip them in melted chocolate one by one and place on top of a cooling rack to set the chocolate glaze for about 10 min.
Once the chocolate glaze is set; spoon the crosses on top of the doughnuts.