A little sweet and boozy treat for a night in. These donuts are the perfect companion for a cold winter evening. They’re also great for a work potluck. But beware! They are fairly boozy due to the rum in the glaze. Thus I would not recommend eating them before driving.
When developing this recipe, I decided to incorporate the rum into the glaze instead of having it in the batter. There are two reasons for that. First of all, when you add liquids to batter, there is only so much you can add before changing the consistency. Second of all, in the presence of heat the alcohol evaporates. This leaves the baked item with very little rum flavor.
When you dissolve the icing sugar into rum, the alcohol and the sugar bond together. This makes the flavor very strong and long lasting. You even get a little kick down your throat from the alcohol.
I chose to use melted chocolate in the batter instead of cocoa powder. This keeps the donuts from drying, and provides a subtle chocolate flavor. Cocoa powder is too intense, and if you used it you may not be able to taste the rum.
If you, like me, do not like raisins, feel free to skip them. There is also rum in the glaze, so it won’t affect the flavor profile too much.
When baking the donuts, I used a regular 6-cavity donut pan. If you use a different one, the baking time will differ. To check if they are ready, gently press one donut. If it springs back, you know it’s fully baked. You can also insert a toothpick into a donut. If it comes out clean, they are ready.
See more donut recipes here.
Here you have the recipe for the raisin rum chocolate donuts:
Raisin Rum Chocolate Donuts
For the batter:
- 3 large egg whites at room temperature
- 1 cup (150 g/ 5 ¼ oz.) all-purpose flour
- ½ cup (100 g/ 3 ½ oz.) granulated sugar
- 1 stick (115 g/ 4 oz.) unsalted butter at room temperature
- 50 g (1 ¾ oz.) semi-sweet chocolate, melted
- ¼ cup (30 g/ 1 oz.) golden raisins
- ¼ cup (60 ml/ 2 oz.) rum
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
- 1 tbsp. unsalted butter at room temperature for greasing the pan
For the glaze:
- 1 ¾ cup (200 g/ 7 oz.) icing sugar
- 7-8 tbsp. rum
For the batter:
- Soak the raisins in the rum for 15 minutes. Drain the excess rum from the raisins.
- Pre-heat oven to 180 °C (350°F).
- In a bowl sift the flour, then add the baking powder. Mix them with a whisk and set aside.
- Gently melt the butter over low temperature. Make sure the butter does not bubble. Once melted, set it aside and allow it to cool a little.
- Crack the eggs into another bowl, add the sugar and beat at high speed with an electric mixer. The mixture is ready when almost triple in volume and light in color. Then add the melted chocolate, vanilla extract, salt and whisk until incorporated.
- Using a spatula add the flour mix to the egg mixture in two-three steps, mixing after each step until the flour is well incorporated. Make sure not to over mix. Add the melted cooled butter in two steps and mix until well incorporated. Gently fold in the raisins. Allow the batter to sit for 5 minutes.
- Grease the donut pan. Pipe the batter filling ¾ of each cavity. Bake for 10 minutes, or until donuts spring back when gently pressed.
- Once baked, remove the pan from the oven and let it sit at room temperature 5 minutes. Transfer the donuts to a rack.
For the glaze:
- In a bowl mix the icing sugar and 5 tbsp. rum. Mix until sugar is dissolved and mixture looks smooth. Add more rum to reach the desired consistency, if needed. Pour or drizzle the glaze over the donuts.