I cannot resist a doughnut. There is something so special about them, such a treat. Baked doughnuts tick even more boxes, much healthier than fried (meaning, now I can have two 😊). Easter and chocolate just go together but as much as I love making the no bake Easter nests (so much fun) I thought why not skip the cereal and make a doughnut nest instead; the mini eggs easter nests were born.  A light vanilla baked doughnut topped with rich chocolate ganache and topped with mini eggs, sprinkles and yet more chocolate. Kids and grown ups will adore them…I doubt there will be many leftovers.

No mixer, just a bowl and spoon needed to make this treat. If you have special doughnut tins that’s great, if not, using a muffin pan and decorate with the ganache and mini eggs instead – it’ll be delicious.

Mini eggs Easter nests

Ingredients

250g self-rising flour

120g caster sugar

2 large eggs

¼ tsp salt

2tsp baking powder

3 tbsp vegetable oil

2 tsp vanilla extract

180ml milk

Chocolate ganache

125g dark chocolate

125g milk chocolate

250ml double cream

1 tsp coffee powder

1 tsp vanilla extract

Pinch salt

1/2 tsp cinnamon

3x bags 80g Mini eggs

Multicoloured sprinkles

White chocolate (optional)

Makes 24 doughnuts (12 in regular baked doughnut tins)

Method for my mini eggs easter nests

Pre-heat the oven to 220°C (200°C in fan oven) Gas Mark 7.

Line the doughnut tins with baking spray and leave to one side.

Weigh out the dry ingredients (flour, salt, baking powder) and sift into a large mixing bowl. Then add the caster sugar. Stir to combine then leave to one side.

Measure the milk into a jug. Crack in the eggs and add the vanilla extract and oil into the liquids. Stir to combine.

Add the wet ingredients into the dry, gradually to avoid lumps. (Don’t worry too much if there are a few lumps, it’s a bit like making muffins, better not to overmix and have a light batter than to have a super smooth consistency and have heavy doughnuts.)

With a teaspoon, fill each mould ½ full (the mixture rises quite a bit).

Bake in the middle shelf of the oven for 5-6 minutes. (It honestly doesn’t take long at all – you just want the mixture to be springy to the touch and just coming away from the sides). If you are using standard doughnut rings (not the smaller flower shaped ones I have used) it will take longer to bake, about 7-8 minutes.

Leave to cool for 5 minutes and then using a knife gently go around the outside of each doughnut to loosen and take out of the tin. They should come out easily. Leave on a wire rack to cool.

While they are cooling, make the ganache icing.

Chop the chocolate and add to the double cream. Add in the coffee powder, vanilla extract and ground cinnamon. Melt and combine the mixture over a low heat in the bowl over a pan of boiling water. This will allow the mixture to combine gently and it will help prevent it getting too hot and burning. (Not what you want).

Once the mixture is combined, this will take about 5 minutes or so, remove from the heat and leave to cool slightly for 10 minutes. (It is important it is given time to cool a bit before icing, otherwise it will not be thick enough and will drip off the doughnuts.

Take each doughnut and using a palette knife (or spoon) spread the ganache over the top and ease it over the sides so it drips down. Then add the mini eggs and sprinkles and decorate how you wish.

The doughnuts will keep in an airtight container for 2-3 days but are best eaten on the day they are made.

Looking for other Easter baking ideas? Try my Mini eggs Easter cake, Giant mini eggs pop tart or Lemon Drizzle baked doughnuts

Love mini eggs? Try my Mini egg no churn ice-cream – this one is a favourite, I think it’ll become one of yours too.

If you’re on the hunt for some Easter crafting to go alongside these seasonal bakes, Hobbycraft always have useful ideas.