Chili Donuts!
Chili Donuts!
Poppamies Chili Donuts are a perfect sweet treat for Halloween fun! These donuts are baked easily in the oven, and you can adjust the heat of the glaze with your choice and amount of hot sauce. The finishing touch is Poppamies’ secret traveler, the coveted Napalminalle!
Ingredients
Instructions
Batter
- 3 dl wheat flour
- 1 dl sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cardamom
- 1 egg
- 1 1/2 dl buttermilk
- 30 g butter, melted
Chocolate Glaze
- 160 g baking chocolate (e.g., a mix of dark and white)
- 2 tbsp heavy cream
- 1 tsp Poppamies Scorpion hot sauce (add more for more heat, this amount gives a mild kick)
Sugar Glaze
- approx. 3 dl powdered sugar
- about 1 tbsp water
- food coloring as desired (e.g., 1 tsp red and 1 tsp orange)
- 1 tbsp Poppamies Habanero hot sauce (add more if you like it hotter)
For decoration
- sprinkles
- Poppamies Napalm Bear!
Batter
- In a bowl, mix the flour, sugar, baking powder, baking soda, and cardamom.
- Melt the butter in a saucepan or microwave, then add the egg and buttermilk. Mix into a smooth batter.
- Grease a donut pan. Pour the batter into a piping bag and fill each donut mold halfway (this recipe makes 12 donuts).
- Bake at 200°C for 13 minutes. Let cool.
Chocolate Glaze
- Chop the chocolate into small pieces and melt slowly in a saucepan over low heat, stirring constantly.
- When it starts to melt, add the cream and stir.
- Once melted, mix in the Poppamies Scorpion hot sauce.
- Heat the chocolate to over 40°C and then let it cool. Before dipping, reheat to at least 30°C.
- (This is not true chocolate tempering, but it works well for an easy recipe like this.)
- While the chocolate cools, prepare the sugar glaze.
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