These Rocky Road Baked Donuts are the perfect combination of sweet and salty. They are ready in a less than an hour and will become one of your favourite treats this fall!
I LOVE sweet and salty combinations. Salted caramel, salted peanuts and chocolate, the best TUC Cracker Milka chocolate, caramel popcorn… do I need to continue? These are all finger-licking good treats! I’m also about to make a Caramel Popcorn Cake – so excited!
But let’s talk about these donuts. Or doughnuts? I have this tendency to call donuts the ones with the hole in the middle and the rest are doughnuts. Like these fluffy yeast raised doughnuts – YUM. I don’t know if that’s weird, but let’s just roll with it. 😀
Unlike the fluffy yeast raised doughnuts which are fried, these are baked. Some would argue that they don’t deserve to be called donuts, but hey – if it looks like a super cute donut, it’s a donut!
HOW TO MAKE BAKED DONUTS
For baked donuts we need a batter, rather than dough. It’s kind of like a less sweet cake, only a bit denser – which I love. To give the donuts more traditional flavour, you need to add a pinch of nutmeg. It really makes all the difference! I used to use nutmeg only when making bechamel sauce for lasagna, but now I find myself using it more often. It has such a special, warm and spicy aroma. You’ll love it!
For these donuts you’ll need a donut pan, like this one I use. But if you don’t feel like splurging on new baking pans, you CAN make these in a muffin pan.
I used buttermilk in the recipe for moisture and tenderness. If you don’t have buttermilk, fret not! There’s an easy homemade solution for buttermilk. Just mix one tablespoon of lemon juice or vinegar with 200 ml of milk. Let it sit for a couple of minutes and you’ll see how thick it will become. Science 🙂
CHOOSING YOUR ROCKY ROAD TOPPINGS
I decided to dip my donuts in silky chocolate ganache. Since the donuts themselves are not too sweet, that rich chocolate glaze really gives the right amount of richness. And now the fun part!
Traditionally, Rocky Road refers to this combination: chocolate + marshmallows + cookies + nuts (optional). But I just needed a salty element in these and pretzels were the way to go!
For the cookies I chose one of my favourite – Biscoff cookies. Warm, spicy, cinnamony flavour wins me over every time and pairs with chocolate so beautifully.
You feel free to add any of your favourite crunchy toppings. Maybe potato chips or salted popcorn? Gah, I think I just gave myself a new idea! 🙂
LOOKING FOR MORE EASY AND DELICIOUS CHOCOLATE RECIPES?
If you make these yummy Rocky Road Baked Donuts, let me know by tagging me on Instagram @anasbakingchronicles or tell me all about it in the comments section down below! I love seeing your creations! If you have any questions, don’t hesitate to ask! Happy baking!
- 1 large egg room temperature
- 130 g all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/8 teaspoon nutmeg
- 65 g caster sugar
- 80 g unsalted butter room temperature
- 75 g buttermilk room temperature
- 1/2 teaspoon vanilla extract
for the glaze
- 100 g dark chocolate
- 100 g heavy cream
- mini marshmallows
- biscoff cookies
- salted pretzels
- Preheat your fan oven to 160˚C (325˚F) or 175˚C (350˚F) if you're not using a fan oven. Using a cooking spray or butter, grease large donut pan (6 holes).
- In a medium sized bowl, sift together all-purpose flour, baking powder, nutmeg and salt. These are your dry ingredients.In a measuring jug combine together buttermilk and vanilla extract. These are your wet ingredients.
- Using a stand/hand mixer, beat together butter and sugar until pale and fluffy. Approx. 1-2 minutes. Add an egg and beat until it's incorporated. Next, dry and wet ingredients alternating between one another. (flour, buttermilk, flour) The batter will be thicker than the cake batter.
- Put the batter into a piping bag, snip the end and fill donut pan ¾ of the way full. Bake in a preheated oven for 10-12 minutes.
- Once your donuts are baked, leave them in the pan for 2-3 minutes before transferring them to a cooling rack to cool completely.
glaze and toppings
- Place finely chopped dark chocolate in a medium sized bowl and pour over it almost boiling heavy cream. Cover it with a plate and leave it for 2-3 minutes. Stir with a silicone spatula to combine.
- Dip cooled donuts in chocolate glaze, put them on cooling rack and then top with marshmallows, crushed pretzels and biscoff cookies. I suggest you first put the marshmallows, blowtorch them and then add the rest of the toppings.