Is it me or has Easter been a looooong time coming this year? I feel like I’ve been secretly hoarding chocolate eggs for months and it is in the top 10 most difficult things ever to not binge-eat them when the kids are in bed.
We’ve previously made skinny doughnuts but these are definitely not so skinny… soft baked doughnuts topped with chocolate, icing and of course creme eggs! Perfect for an Easter treat or to use up any leftover chocolate after Easter Sunday.
You will need 2x 6 hole doughnut moulds (we got ours from Amazon) well greased.
- 400g self raising flour
- 185g caster sugar
- 2 eggs
- 250ml milk
- 50g butter- melted
- Pack mini Cadbury creme eggs
- 100g dark chocolate
- 400g icing sugar
- Few spoonfuls water
- Orange food colour
Preheat the oven to 180°C
In a large bowl mix the flour and caster sugar until combined.
Mix the eggs into the milk. Add the butter and mix well.
Pour the milk mixture into the flour and sugar and give a good whisk.
Divide into the doughnut mould and bake for 12-15 minutes or until raised and golden.
Remove from the mould and allow to cool completely before decorating.
Break the chocolate into pieces and pop into a microwave safe bowl. Melt in the microwave using short bursts of 20 seconds and stirring well in between.
Divide the icing sugar into 2 bowls and add water a teaspoon at a time until you have a thick but runny liquid. Add a few drops of orange food colour to one mixture and mix well.
Drizzle the white and orange icing and chocolate over the donuts to decorate. We had a few variations…
Top with the eggs however you fancy and enjoy 😁