Chocolate malt baked donuts glazed in chocolate-malt glaze and topped with crushed malt candies are perfect for breakfast or dessert!
Our Twelve Loaves theme this month was malt, and when I heard, I wasn’t sure I was going to participate. I didn’t know what to do with malt, or even where to get it. But when our host, Heather from girlichef said we could even use malted milk powder or even malted milk balls, I knew what I wanted to do: chocolate donuts garnished with crushed malted milk balls.
You may think, donuts? Those aren’t bread. Well, Twelve Loaves includes both yeast and quick breads, and donuts are a kind of quick bread. Baked donuts are mixed similarly to muffins: dry ingredients are mixed in one bowl, wet ingredients in another. Then you pour the dry on top of the wet, and mix just until combined. Since these are baked instead of fried, they are just slightly less bad for you!
Malted milk balls are one of my favorite candies. OK, they’re no peanut butter cups, but they’re still quite tasty. However, I had to find a way to use malt IN the donut, not just as a garnish. So, I got some malted milk powder to put in the donut batter. I crushed my candies rather roughly, leaving big chunks, but I found that the smaller pieces stuck to the donut glaze better.
The result is a rich, chocolate donut with a complex malt flavor, glazed with rich chocolate glazed and topped with crushed malted balls. These decadent donuts are a sweet breakfast treat, but would also make a delicious dessert.
- 1 cup all-purpose flour
- ½ cup light brown sugar, packed
- 2 tbsp natural unsweetened cocoa (do not use Dutch process)
- 2 tbsp classic malted milk powder
- ½ tsp baking soda
- 1 large egg
- 6 tbsp sour cream
- ¼ cup milk
- ¼ cup canola oil
- ½ teaspoon pure vanilla extract
- ¼ cup unsalted butter
- 2 tbsp milk, warmed
- ½ tbsp light corn syrup
- 1 tsp vanilla extract
- 2 oz bittersweet chocolate, chopped
- 2 tbsp classic malted milk powder
- 1 cup confectioners' sugar, sifted
- 1 cup Whopper candies, crushed
- Preheat the oven to 375 degrees. Spray a 6-cavity donut pan liberally with nonstick cooking spray. Set aside.
- In a small bowl, whisk together the flour, sugar, cocoa, malt powder, and baking soda. Set aside.
- In a medium bowl, whisk together the egg, sour cream, milk, canola oil, and vanilla until well combined. Pour the dry ingredients over the wet ingredients, stirring just until combined. Pour the batter into a large disposable piping bag and snip off the tip with scissors. Pipe the batter into the donut cavities about ⅔ full. Bake for 8 to 10 minutes. Cool in the pan on a wire rack for 10 minutes, then turn the pan over to remove the baked donuts. Respray the pan with nonstick cooking spray and repeat with the remaining batter.
- Combine butter, milk, corn syrup, and vanilla in medium saucepan and warm over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before garnishing with chopped candies.
Recipe by The Redhead Baker
Our host this month is Heather from girlichef, and our theme is Malt. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month’s selection of #TwelveLoaves Jewish Breads!
- Chocolate Malt Baked Donuts from The Redhead Baker
- Chocolate Malt Sweet Rolls from HostessAtHeart
- Danish seeded rye bread with malted flour from The Bread She Bakes
- Demi Baguettes from Karen’s Kitchen Stories
- Fruit and Malt Loaf from Cake Duchess
- Laugenbrezel from Culinary Adventures with Camilla
- Malted Guinness Beer Bread from girlichef
- Strawberry and Date Malted Loaf from Cheap Ethnic Eatz
If you’d like to bake along with us this month, share your Malt Bread using hashtag #TwelveLoaves!