Rum Donut with Chocolate Glaze and Chantilly Cream

I didn't make the choclate glaze but bought a jar of Belgium Chocolate sauce and covered the donuts.

·         3/4 cup flour

·         2 Tbsp cornstarch

·         1/3 cup sugar

·         1 tsp baking powder

·         1/4 tsp salt

·         1/2 tsp cinnamon

·         1/3 cup greek yogurt

·         1 egg

·         1 Tbsp melted butter

·         1 tsp vanilla

·         275 g caster sugar

·         125 ml rum

·         75 ml sugar syrup (reserved when making the rum syrup)

·         100 g dark chocolate, broken into pieces

·         300 ml double cream

·         50 g icing sugar

·         Few drops of vanilla extract or 1 vanilla pod

1.    Whisk together flour, cornstarch, sugar, baking powder, salt, and cinnamon in a mixing bowl.

2.    In a small bowl, whisk together the yogurt, egg, melted butter, and vanilla. Add to the dry mixture and stir till just combined. If too thick add tbsp of milk.

3.  Spoon batter into a ziplock bag and snip off the corner. Squeeze the batter into a well greased donut pan. Divide the batter evenly into the six donut wells so the donuts will bake evenly.

4.    Bake at 375° for 10-12 minutes. Let cool for a couple minutes, then remove to cooling racks.To make the rum syrup, pour 350ml of water into a saucepan, add the sugar and bring to the boil. Boil for two minutes, then remove from the heat and allow to cool slightly.

5.    Pour 500ml of the sugar syrup into a separate pan (reserving the rest of the syrup to make the chocolate sauce), add the rum and gently warm over a low heat for one to two minutes, then remove and allow to cool.

6.    When the rum syrup has cooled, insert a fork into each donut and dunk it in the syrup, leaving it in the mixture until no more bubbles appear, then remove and place on a plate. Repeat the process with the remaining donut’s and set aside.

7.    To make the chocolate sauce, heat the sugar syrup in a saucepan to gently warm. Remove from the heat and add the chocolate pieces, stirring until melted, then pour into a jug for serving.

8.    Now make the Chantilly cream. Whip the cream in a clean bowl until soft peaks are formed, then fold in the icing sugar and vanilla extract and serve with the warm donut’s and chocolate sauce.