These baked doughnuts are filled with malt powder, topped with a silky milk chocolate glaze and crushed malted milk balls.
By Annie Standing
I’ve been craving Malteser “something” for weeks. I even bought the bag of Maltesers (Whoppers in the US) and they stayed in the cupboard for a couple of weeks whilst I thought what I could make.
Then I started thinking doughnuts, I haven’t made any a while and the other week I finally treated myself to a second doughnut pan, so I can actually make a whole batch in one go!
I put 1/3 cup malt powder into the batter as well as adding in some smashed up Maltesers – I just find malt powder is so underrated, I really should use it more as I simply adore it.
I find baked doughnuts really easy to make; you can make them by hand as they don’t need beating. The batter is quite thick, but that’s what you’re looking for as it makes it super easy to pipe them into your doughnut pan! The Malteser middles melt down slightly and become these pockets of chewy malt, amazing!
Now, let’s talk about that glaze. I tell you, it was almost a disaster. By 9am yesterday, I already had two failed glazes, so I was like “screw this” and I went away and left it for an hour. Once I came back to it, the third one worked a charm!
I was obviously trying to over-complicate things because really all these doughnuts needed as a topping was melted milk chocolate. Smooth, creamy and utterly divine.
- 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*
- 6oz/170g milk chocolate, I used Green and Blacks
- 3tbsp butter
- ½ cup (52g) Maltesers/Whoppers, crushed with the end of a rolling pin
- Preheat the oven to 180C/350F and spray one or two doughnut pans with cooking spray. (I use Wilton Bake Easy).
- Place flour, malt powder, baking powder and salt into a medium sized bowl and stir briefly to combine. Leave to one side.
- Place sugar, egg and vanilla extract into a large bowl and whisk together until combined and slightly frothy.
- Add in the melted butter and mix until combined.
- 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.
- Add in the crushed up Maltesers and fold in with a spatula, until they're evenly distributed.
- 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).
- Place in the oven for 8-10 minutes until risen, a pale golden colour and an inserted skewer into the centre comes out clean.
- If you only have one doughnut pan, tip doughnuts onto a cooling rack immediately, wash pan, respray and then repeat the piping process.
- Leave doughnuts on a cooling rack until completely cooled, then make the glaze.
- 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.
- 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.
- Once all doughnuts are glazed, sprinkle with crushed up Maltesers and leave to set.
- Once set, doughnuts will keep in an airtight container, at room temperature, for 3 days.