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- 60gr of oatmeal or oats flour (Ferrero rocher flavour for me) or whole wheat flour, spelt,…
- 1 egg + 1 egg white
- 1/2 sachet of baking powder (7-8gr)
- 2 tablespoons sweetener (powder or liquid)
- 60ml of milk (almond, skim, coconut…)
- 20gr of cocoa powder unsweetened
- A little water
- 10gr of hazelnuts (about 8 hazelnuts)
- Mix oats with a hand mixer or blender if the oats are not flour yet.
- In a bowl, mix the flour (oat) and the yeast.
- Add the egg yolk and reserve the egg whites in a special dish.
- In the bowl with the flour, add the milk as well as 2/3 of the sweetener.
- Mix it all up and put it aside.
- In a bowl, beat the 2 egg whites with a whip or an electric beater to form stiff peaks.
- In a large container, put the dough that was aside and add little by little the stiff peaks by always turning in the same direction. (Be careful not to brake the bubbles in the egg whites)
- Preheat the oven to 350°F.
- Put the dough in a donut pan to the top. (I can make 6 donuts with my mold)
- Bake for about 15 minutes or more if donuts do not appear to be cooked.
- Take the donuts out of the oven and let them cool for 30 minutes.
- During this time, mix the cocoa with a trickle of water in a container.
- Add little by little water until it forms a texture of chocolate spread.
- Be careful when adding water because you always add but never remove.
- Crumble the hazelnuts to make pieces like on the Ferrero Rocher.
- Once the donuts have cooled, dip the smooth side into the chocolate to form the icing.
- Sprinkle the donuts with the hazelnuts.
- You can put them in the fridge and taste them cold or eat them directly (lukewarm).
- Enjoy your meal !!