Now you really don’t need to ‘pop these, but you have to admit – sweet treats on a stick have a certain appeal, don’t they?
Not to mention the appeal of avoiding sticky fingers.
(Or – no judgement here – is licking the sticky remnants of donut off your fingers one of the best parts for you??)
Well, anyway… these donuts actually aren’t sticky. They’re covered in chocolate, real chocolate, not a chocolate glaze.
Not because I have anything against sticky glaze-covered donuts, but simply because you’ll be melting chocolate for the popsicle sticks anyway.
(Well…that’s one reason, but I won’t elaborate on the chocolate misadventure that resulted in these particular creations, now. Remind me another time, ok?)
So… chocolate covered mini donut pops…
Recipe from sallysbakingaddiction.com
Grease a 12-cup mini donut pan.
Preheat the oven to 180’C
125g cake flour
1 tsp baking powder
1/4 tsp baking soda
65g caster sugar
30g butter, melted
1 large egg
1 tsp vanilla extract
Sift together the dry ingredients.
Whisk the milk, buttermilk, butter, vanilla and egg together.
Make a well in the middle of the dry ingredients; pour the wet ingredients in, and mix until just combined. Don’t over-mix.
Pour the batter into a ziploc bag; snip off one corner, and pipe into the donut pan (this way is much easier than trying to spoon it in!).
Don’t over-fill the pan, because you’ll lose the donut hole (they’ll still be delicious though!)
I found this recipe makes a little more than my mini-donut pan can take; I just keep the extra batter aside for a few more donuts in a second round of baking – I only have one donut pan!
Bake at 180’C for 8-10 minutes, or until the donuts are lightly browned.
Remove from the oven and cool in the pan before turning out.
Melt 200g of dark or milk chocolate.
Dip popsicle sticks in melted chocolate then gently push into the donut. Allow the chocolate to harden.
Pipe more melted chocolate onto the donuts; top with sprinkles before the chocolate sets.
If you want to use a glaze instead of chocolate, visit sallysbakingaddiction.com to see the original recipe.