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Cinnamon sugar doughnut holes with chocolate espresso ganache

 In Dessert, Recipes

Cinnamon sugar doughnut holes

I feel it only necessary to balance out the ridiculously healthy Chinese chicken salad from last week with something so indulgent and delicious, you won’t be judged for licking your screen.

Cinnamon sugar doughnut holes

As a child, I thought being an adult meant I would be able to eat whatever I want, whenever I want and as a child, that meant all the doughnuts in the world. I thought I would eat them all day long but then you grow up and realise that nope. In fact, that is not possible, especially if you don’t want to buy new jeans every week. So, while I do love doughnuts (love is a slight understatement), I only have them every now and then but when I do, you better know it’s going to be good. And because doughnuts are rings of deliciousness, there are little bits of dough that are left over and you know what you do with those little bits? You fry them up then dunk them in cinnamon sugar and serve them with an espresso-flavoured ganache so addictive you might want to bathe in it.

Espresso chocolate ganache

I made my ganache with 80% dark chocolate which resulted in a very dark, almost-bitter ganache which I thought went perfectly with the sweetness of the cinnamon sugar doughnuts but C (not the biggest fan of dark chocolate) thought it was too bitter so if you aren’t a fan, rather go with a lower % chocolate. Whatever you do, make sure there’s loads of it because you won’t be able to stop eating it.

5.0 from 1 reviews
Cinnamon sugar doughnut holes with chocolate espresso ganache
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Doughnut, Dessert
Ingredients
for the doughnut holes
  • I used the holes from the doughnuts I made with lemon glaze, but feel free to make the entire batch of dough and just cut out "holes"
  • 1 cup caster sugar
  • 1 tablespoon ground cinnamon
for the espresso ganache
  • 200g dark chocolate
  • 50ml cream
  • 50ml espresso
Instructions
  1. Make the doughnut dough according to the recipe. If you are making traditional doughnuts, use the holes and fry them for 2-3 minutes until golden brown and cooked through. Alternatively, use the full recipe and cut out "holes" (circles), then fry until golden brown and cooked through.
  2. To make the ganache, melt together the chocolate, cream and espresso in a double boiler until smooth.
  3. Combine the sugar and cinnamon then coat the doughnuts with the sugar, while still hot, and serve immediately with the espresso ganache.
 

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Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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Showing 10 comments
  • Edward
    Reply

    These look Mighty delicious, and I think they’re fantastic for my mom birthday desert!!

    • Alida Ryder
      Reply

      I think they would make the perfect birthday dessert! I hope she loves them.

  • Sabrina
    Reply

    These look incredible!

  • Coley | Coley Cooks
    Reply

    Hot damn, woman! These are some serious doughnuts, and I need them in my life. Since there’s coffee in the ganache, that means we get to eat it for breakfast, right?!

    • Alida Ryder
      Reply

      Abso-bloody-lutely! I will give you serious judgey-eyes if you don’t!

  • Lynne
    Reply

    These are exactly what I could do with now !!! 🙂

    • Alida Ryder
      Reply

      They are the ultimate little bites of delicious Lynne! You’d love them.

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