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3 from 1 vote

Speckled Egg Easter Doughnuts

I made Speckled Egg Easter Doughnuts that are gluten-free, topped with chocolate glaze and crushed speckled eggs. 
Course Dessert
Cuisine American
Keyword Chocolate, donuts, doughnuts, Easter, Gluten Free, speckled eggs
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12
Author Cat Barker

Equipment

  • Donut Pan
  • bowls

Ingredients

  • 1 box Gluten Free Pancake Mix Wooloworths
  • 30 ml Sunflower Oil
  • 2 large eggs
  • 2 100g Speckled Eggs
  • coconut oil

Chocolate Glaze

  • 1 1/2 cups icing sugar
  • 4 tbsp cocoa powder
  • 3 tbsp milk

Instructions

  • Preheat the oven to 200C
  • Using the flapjack recipe on the side of the box (not the pancake version), make the batter
  • Grease a doughnut pan with coconut oil
  • Fill the batter a 1/3 of the way, do not do more than this as they will overflow when baking
  • Bake for 20 minutes or until cooked and remove from oven. Cool.
  • Mix the icing glaze ingredients together. Roughly chop your speckled eggs,
  • Place doughnuts on a wire rack with a baking tray underneath and slowly pour icing over each doughnut, using a spoon.
  • Sprinkle with speckled eggs before the chocolate hardens. Eat within two days.

Notes

If you would like to make the batter from scratch, check out this recipe.