Malted Milk Ball Doughnuts
Recipe Type: Baking, Dessert
Serves: 12
These baked doughnuts are filled with malt powder, topped with a silky milk chocolate glaze and crushed malted milk balls.
For the doughnuts:
  • 2 cups (280g) plain flour
  • ⅓ cup (45g) malt powder (I used Horlicks)
  • 2tsp baking powder
  • Pinch salt
  • ½ cup (100g) caster sugar
  • 1 large egg
  • 1tsp vanilla extract
  • 2tbsp unsalted butter, melted and slightly cooled
  • ¾ cup (180ml) milk
  • ⅓ cup (35g) Maltesers/Whoppers, crushed with the end of a rolling pin*
For the glaze:
  • 6oz/170g milk chocolate, I used Green and Blacks
  • 3tbsp butter
  • ½ cup (52g) Maltesers/Whoppers, crushed with the end of a rolling pin
  1. Preheat the oven to 180C/350F and spray one or two doughnut pans with cooking spray. (I use Wilton Bake Easy).
  2. Place flour, malt powder, baking powder and salt into a medium sized bowl and stir briefly to combine. Leave to one side.
  3. Place sugar, egg and vanilla extract into a large bowl and whisk together until combined and slightly frothy.
  4. Add in the melted butter and mix until combined.
  5. Add in ⅓ of your flour mix, then ⅓ of your milk, mix until well combined, then repeat until everything is incorporated and you have a thick batter.
  6. Add in the crushed up Maltesers and fold in with a spatula, until they're evenly distributed.
  7. Take a piping bag and fit a ½ inch plain nozzle, then place your batter into your piping bag and pipe into each doughnut hole. If there is a peak where you lifted the nozzle up, just dab it with a damp finger, (they will probably smooth themselves out though).
  8. Place in the oven for 8-10 minutes until risen, a pale golden colour and an inserted skewer into the centre comes out clean.
  9. If you only have one doughnut pan, tip doughnuts onto a cooling rack immediately, wash pan, respray and then repeat the piping process.
  10. Leave doughnuts on a cooling rack until completely cooled, then make the glaze.
  11. Break the milk chocolate into a heatproof bowl and add in the butter. Microwave in 20 second increments, stirring in between each one, until melted and smooth.
  12. Place kitchen towels underneath your cooling rack to catch any drips and then take each doughnut and dip it into the melted chocolate. Once dipped place back on the cooling rack. If you need to, smooth the glaze with the back of a spoon.
  13. Once all doughnuts are glazed, sprinkle with crushed up Maltesers and leave to set.
  14. Once set, doughnuts will keep in an airtight container, at room temperature, for 3 days.
You'll want to make sure the pieces of Malteser are pretty small else you'll find it difficult to pipe the batter into your doughnut pan.
Recipe by Honest Cooking at