Malt Chocolate Doughnuts

Preheat oven to 350ºF and spray one or two doughnut pans with cooking spray (I use Wilton Bake Easy).

Place flour, malt powder, baking powder and salt into a medium-sized bowl and stir briefly to combine. Set aside.

Place sugar, egg and vanilla extract in a large bowl and whisk until combined and slightly frothy. Add melted butter and mix until combined.

Add 1/3 of flour mix, then 1/3 of milk, mix until well combined, then repeat until everything is incorporated and batter is thick. Add crushed up Whoppers and fold in with a spatula until evenly distributed.

Take a piping bag fitted with a 1/2-inch plain nozzle. Place batter into piping bag and pipe into each doughnut hole. If there is a peak where you lifted nozzle up, just dab it with a damp finger (they will probably smooth themselves out though).

Place in oven for 8–10 minutes until risen, a pale golden colour and an inserted skewer into centre comes out clean. If you only have one doughnut pan, tip doughnuts onto a cooling rack immediately, wash pan, respray and then repeat piping process. Leave doughnuts on a cooling rack until completely cooled, then make glaze.

For the glaze, break milk chocolate into a heatproof bowl and add butter. Microwave in 20-second increments, stirring in between each one, until melted and smooth.

Place kitchen towels underneath cooling rack to catch any drips and then take each doughnut and dip it into melted chocolate. Once dipped, place back on cooling rack. If you need to, smooth glaze with the back of a spoon.

Once all doughnuts are glazed, sprinkle with crushed up Whoppers and leave to set. Once set, doughnuts will keep in an airtight container, at room temperature, for 3 days.