22 May . 2017
From Our Kitchen to Yours: Chef Ashley Davis Shares a Bexley Special
Published May 2017
In our exclusive series, Chef Davis from Bexley’s Twisted Sprocket Cafe shares one of her favorite recipes, Birthday Cake and Nutella Rice Crispy Treat Donuts.
Birthday Cake and Nutella Rice Crispy Treat Donuts
Ingredients
1/2 cup vegetable oil
3 large eggs
1 1/4 cups granulated sugar
1 1/2 teaspoons vanilla extract
1 teaspoon ground cinnamon, optional; good with apple or banana doughnuts
1 teaspoon salt
2 cups self-rising flour for the all-purpose flour.
For Marshmallow Nutella topping
1/2 cup nutella
1 teaspoon coconut oil
1/2 cup mini marshmallows
1 mini squeeze bottle
For Birthday Cake Topping
1/2 cup pink icing
1 tablespoon rainbow sprinkles
1 mini squeeze bottle
Directions
In a mixing bowl, beat all of the ingredients together until smooth. Fill the wells of the doughnut pans nearly to the rim; use about 1/4 cup of batter in each well. Bake the doughnuts for 15 to 18 minutes (18 minutes for doughnuts made with self-rising flour). When the doughnuts are done, stick a toothpick in one of the donuts and make sure it comes out clean and not wet.
Remove the doughnuts from the oven, and loosen their edges. After about 5 minutes, transfer them to a rack. While donuts are cooling, make your toppings. For Marshmallow Nutella topping, mix together the coconut oil and nutella in the squeeze bottle and drizzle over donuts. Add mini marshmallows on top. For the Birthday Cake topping, put icing in a squeeze bottle and drizzle over donuts. Add sprinkles on top. Store at room temperature for several days. Freeze for longer storage.