Baking With Jeanette;How to Make Chocolate Orange Donuts & Chocolate Orange Cookies

Welcome to Baking With Jeanette; How to Make Chocolate Orange Donuts & Chocolate Orange Cookies
#chcolateorange #donuts #cookies

I do not own the rights to any of these recipes or images used you ca find them here
https://thebakingexplorer.com/chocolate-orange-baked-donuts/
https://thebakingexplorer.com/chocolate-orange-cookies/

Ingredients

For the donuts
200 g Self raising flour
25 g Cocoa powder
175 g Caster sugar
30 ml Vegetable oil
175 ml Milk cow's or plant milk will both work
2 Eggs large
1 tsp Orange extract or the zest of 1 orange
Butter or baking spread for greasing

For the ganache
125 g Dark chocolate chopped up
100 ml Double cream
15 g Butter
½ tsp Orange extract
For decoration
50 g White chocolate melted
Orange food colouring
12 Terry's Chocolate Orange segments

Instructions

Pre-heat your oven to 160C Fan/350F/Gas Mark 4 and grease two 6-hole donut tins (or one 12-hole tin) with the butter
Put the self raising flour, caster sugar and cocoa powder into a mixing bowl and stir together
In a large jug, or another mixing bowl, whisk together the milk, vegetable oil, orange extract and eggs
Pour the milk mixture into the flour mixture, and whisk gently to combine into a batter
Divide the batter between the trays. You can put the batter into a piping bag or a jug to make it a bit neater to dispense into the trays, but you can do it with a spoon too
Bake them for 12 minutes, then remove them from the tin (I use a spoon to prise them out) and leave to cool on a rack
Make the ganache by putting the double cream, dark chocolate and butter into a microwave safe bowl. Blast it on high for 20 seconds, then stir. Blast in 10 second goes, sittring between each one, until it is smooth and glossy. You can also use a bain marie. Then add the orange extract and stir in
Set the donuts onto a rack or directly onto some baking paper. Dip the more rounded side of them into the ganache, then place back onto the paper/rack
Melt the white chocolate, then add the orange food colouring until a bright orange shade is achieved. Pipe or drizzle it over the donuts, then stick on a Terry's Chocolate Orange segment while the glaze is still wet. You can add sprinkles too if you like. Leave to set, or dig straight in!
Store leftover in an airtight container and eat within 3-4 days

Ingredients

For the cookies
125 g Butter softened, unsalted
125 g Light brown soft sugar
75 g Caster sugar (superfine sugar)
1 Egg large
2 tsp Orange extract
215 g Plain flour
35 g Cocoa powder
½ tsp Baking powder
¼ tsp Bicarbonate of soda
¼ tsp Salt
2 whole Terry's chocolate orange

Instructions
Pre-heat your oven to 180C Fan/400F/Gas Mark 6, and line a few baking trays (or however many you own) with baking paper
Set aside 14 pieces of the chocolate oranges, then chop up the rest into chocolate chip sized chunks
Ideally using a stand mixer with the paddle attachment, mix the butter, caster sugar and light brown soft sugar together until fluffy and paler in colour. This will take 3-5 minutes in an electric mixer (I use speed 3)
Add the egg and orange extract, and mix them in
Add the plain flour, cocoa powder, baking powder, bicarbonate of soda and salt and mix them in until just combined
Add the chopped up Terry's Chocolate Orange pieces, mix briefly, just to evenly distribute them
Divide the dough into portions, I weighed the dough out to make each cookie an equal size. For 14 cookies I used 60g dough per cookies. If you'd like bigger cookies, you can make 12 cookies with 70g dough per cookie
Roll balls of the cookie dough between your hand, flatten them a little and place onto your lined baking trays, leave space between the cookies (at least 2") as they will spread
Bake the cookies for 12 minutes, remove from the oven and place a segment of Terry's chocolate orange on top of each one, then leave to cool on the trays for at least 10 minutes before moving to a cooling rack