Marshmallow doughnuts
Cook:
15 mins
100g/ 4oz Plain Flour
1 tsp Baking Powder
2 tbsp Cocoa Powder
75g/ 2 ½oz Dark Soft Brown Sugar
1 Egg, lightly beaten
2 tbsp Sunflower Oil plus extra for greasing
100g/ 4oz Fat-Free Natural Yogurt
For the filling:
100g/ 4oz Mini Marshmallows
For the topping:
100g/ 4oz Plain Chocolate (70% Cocoa Solids)
1 tbsp Desiccated Coconut
Preheat the oven to 180C/ 350F/ gas 4. Put the flour, baking powder, cocoa, sugar, egg, oil and yogurt into a mixing bowl and beat until smooth.
Use 2 teaspoons to dollop the mixture into a greased doughnut tin, making sure you don’t cover the middle with mixture.
Bake for 10-12 minutes, or until risen and springy to the touch. Leave to cool in the tin for a few minutes, then transfer the doughnuts to a wire rack to cool completely.
Put the mini marshmallows and 2 tablespoons of boiling water into a heatproof mixing bowl set over a pan of barely simmering water, and stir continuously with a wooden spoon until the marshmallow melt and become thick and shiny.
Split each doughnut ring through the centre and spoon the marshmallow equally over the bases, sandwich with the doughnut tops and put back into the wire rack.
Put the chocolate into a small microwaveable bowl and heat in 20-second intervals, stirring after each one until the chocolate is silky smooth. Slide a baking tray under the wire rack to catch any drips then drizzle the chocolate over the doughnuts and decorate with the coconut. Allow the chocolate to set before serving.
Serves
6 (large) or 30 (mini)
Cooking Time
15 minutes
Main ingredients
Eggs, Sugar
Recipe Type
Party Food, Cakes & Baking, Dessert, Kids Food, Snacks
Cuisine
Italian
Special Info
Vegetarian
Level of Difficulty
Moderately Easy
