Chocolate Baked Donut Easter Nests
Baked chocolate donuts topped with dark chocolate, crushed Flake, and mini eggs make festive Easter nests.
Ingredients
Donuts
- 3/4 cup superfine sugar 175 g
- 2 tbsp vegetable oil
- 3/4 cup milk 175 ml
- 2 large eggs
- 1 2/3 cups self-rising flour 200 g
- 1/4 cup cocoa powder 25 g
Topping
- 7 oz dark chocolate 200 g
- 2 Flake bars, crushed
- 36 mini eggs
Instructions
Donuts
Preheat oven, butter pans:
Set oven to 350°F (175°C). Butter two 6-hole donut pans.Whisk wet ingredients:
Combine superfine sugar, milk, vegetable oil, and eggs in a bowl; whisk until blended.Sift and whisk batter:
Sift in self-rising flour and cocoa powder; whisk to a smooth batter.Portion batter into pans:
Portion batter into the donut pans. For precision, pipe batter from a pastry bag or use a spoon.Bake and cool donuts:
Bake for 12 minutes. Loosen donuts with a spoon and transfer to a wire rack to cool.
Topping
Melt dark chocolate:
Microwave dark chocolate in a bowl in 30-second intervals, stirring between each, then in 10-second intervals until fully melted.Dip donuts in chocolate:
Set donuts on a rack above a baking sheet. Submerge the top half of each donut in melted chocolate and place back on the rack.Add toppings:
Immediately sprinkle crushed Flake bars over the wet chocolate. Press 3 mini eggs into the center of each donut.Store leftovers:
Keep leftovers in a sealed container; eat within 3 days.