They smell like home and evoke the old-fashioned treats. These Easter doughnuts are soft inside and slightly crisp outside and are covered with a delicious chocolate glaze that makes them irresistible.
They are made with simple ingredients and I was inspired by the fabulous grandma’s dunking milk cookies. Thanks to baker’s ammonia, they achieve an incredibly light and airy texture.
Little curiosity: Don’t be alarmed by the smell of ammonia while baking; it will evaporate completely, leaving your doughnuts extremely light and super fragrant!
The chocolate coating and the addition of colored sprinkles make them perfect to bring to the table on festive days like Easter.
I’m sure you’ll fall in love with these doughnuts—do you want to know why? The combination of baker’s ammonia and baking powder makes them light, well aerated, crumbly but not dry — perfect for gifting
This is a genuine recipe that always works and wins everyone over. If you try it, leave me a comment below or on my social channels Facebook or Instagram
Here are three foolproof recipes to make amazing cookies
- Difficulty: Very easy
- Cost: Very budget-friendly
- Preparation time: 10 Minutes
- Portions: 10Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
Just a few simple ingredients to bring a homey, traditional dessert to the table
- 2 1/3 cups all-purpose flour (00)
- 2 eggs
- 3.2 oz granulated sugar
- 3 1/3 tbsp sunflower oil
- 3 1/3 tbsp milk
- Half packet baker's ammonia (ammonium carbonate)
- Half packet baking powder
- vanilla extract
- 10.6 oz dark chocolate
- sprinkles (colored)
Steps
Just a few steps to transform simple ingredients into something irresistible
Prepare the dough: In a bowl, mix all the ingredients except the flour, baking powder and baker’s ammonia. Once well combined, add the flour together with the baking powder and the baker’s ammonia, and form a nice dough ball as if you were making shortcrust pastry.
SHAPE THE DOUGHNUTS: Tear off pieces from the dough — I made them at about 2.1 oz each — roll them into balls and then use your finger or the handle of a wooden spoon to make a hole in the center. Arrange them on a baking tray lined with parchment paper and bake at 356°F for about 20 minutes, but always adjust for your oven. Once baked, let them cool completely.
Prepare the chocolate glaze: Melt the chocolate in a double boiler with a small pat of butter and, when the doughnuts are cold, dip them in the glaze and then decorate with the sprinkles. To avoid mistakes, follow the tips I left below.
Tips for a perfect result
How to get super shiny chocolate: When melting the chocolate, make sure the water never touches the bottom of the top bowl and that it doesn’t reach a rolling boil.
Adding fat: Add 1 teaspoon of neutral oil (or a small pat of butter, about 1 tsp) to the melted chocolate. The oil helps keep the glaze elastic and very glossy even after hours.
Small tips for decorations: Apply decorations immediately after dipping the doughnut in chocolate. If you wait too long, the surface dries and the sprinkles will fall off instead of sticking. You can replace dark chocolate with white chocolate.
FAQ (Questions & Answers)
Can I use yogurt?
Yes, of course, but the recipe changes. You can follow my yogurt dunking cookie recipe and shape them into doughnuts.
