Afghan Biscuit Cake Donuts

Picture
Afghan biscuits are one of my absolute favourite childhood treats, and it just so happens that donuts are one of my adult favourites; so why not bring the two together is delicious matrimony! These aren't your normal donut, but what is called a 'cake donut', light and fluffy with a beautiful texture. You will need a donut tray to make this recipe, but if you don't have one, double this recipe and make cupcakes! Just as cute and delicious. Enjoy!
Ingredients (makes 8-9 donuts)

  • 1 cup self raising flour
  • 1/4 cup + 1/4 cup dark cocoa powder 
  • 1/2 tsp baking soda
  • 1 large egg
  • 1/4 cup caster sugar
  • 1/4 cup brown sugar 
  • 1/3 cup milk
  • 1/4 cup greek yoghurt 
  • 3 Tbsp melted butter 
  • 1 cup icing sugar
  • 1-2 Tbsp milk
  • 1/2 cup cornflakes, lightly crushed
  • ​9 walnuts 
Method

  1. Preheat oven to 180 degrees celsius. In a bowl, stir together the flour, 1/4 cup cocoa powder and baking soda.
  2. In a separate bowl, mix together the egg, sugar, milk, greek yoghurt and butter, then whisk into the dry ingredients until smooth. 
  3. Grease a cake donut tray, then spoon or pipe the batter into the mould until the mould is 1/2 way full in depth. Place into the oven and bake for 10 minutes or until a skewer comes out clean when tested. Leave to cool then transfer to a wire rack and leave to cool completely. 
  4. To make the icing, stir together the icing sugar and remaining cocoa powder. Gradually add the milk while stirring until the icing reaches a thick but glaze like consistency. Spoon or pipe the icing onto the donuts then sprinkle cornflakes over the top. Place a walnut on top, then place in the fridge to set for 10-15 minutes. Serve immediately or store in an airtight container in the fridge for 2-3 days.