Ovaltine brings back childhood memories of Hong Kong cha chaan tengs (Hong Kong cafes) where every entree comes with a drink of your choice. I was too young to drink coffee so I could only get an Ovaltine. I’ve always loved that malty flavour – like the middles of Maltesers! When I wandered down the international grocery aisle at the store and spotted my childhood drink, I knew I had to make these malted milk donuts with Ovaltine for a nostalgic throwback!
These donuts are baked like all donuts I make. It’s so much easier and healthier than frying them. That’s also my excuse for not venturing into the fried donut world because honestly I’m kind of scared! If you don’t have a donut pan yet, you NEED to get on that asap and watch your donuts form into perfectly shaped rings before your eyes. I’m one of those people who have their face pressed against the oven window while my things are baking. Watching donuts rise is probably one of my favourite baking moments ever LOL. #bakingweirdo
There is just a hint of malted flavour in the donuts so I also paired it with a malted glaze which carries the flavour a bit better. They are perfect left as is with just the glaze but I topped these malted milk donuts with malted meringue kisses that you can also find the recipe for here. I know, I made two posts in one day. WHO AM I? The meringue kisses add just a bit of crunchiness and look pretty but definitely not necessary. The ovaltine can thin out the glaze a little bit so add a bit more powdered sugar if necessary to achieve a glaze that is thick enough that won’t just all drip off the donuts.
Let me know if you drank Ovaltine as a kid as well! It’s so nostalgic for me and I never really see it outside of Hong Kong style cafes!
HOW TO MAKE MALTED MILK DONUTSPrint
Recipe for baked malted milk donuts topped with malted meringue kisses and dipped in a malted milk glaze using Ovaltine or Horlicks
300g all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 large eggs, room temperature
120g brown sugar
2 tbsp malted milk powder (i.e. Ovaltine or Horlicks)
1 cup (8 oz) milk
1/4 cup (65g) unsalted butter, melted & cooled
1 tbsp vanilla extract
180g icing sugar
1 tbsp malted milk powder (i.e. Ovaltine or Horlicks)
pinch of salt
1/2 tsp of vanilla extract
1 tbsp milk
- Preheat oven to 350F.
- Spray donut pan with non-stick cooking spray or butter.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt together.
- In a separate bowl, whisk together egg, brown sugar, malted milk powder, and milk together until smooth.
- Add melted butter and vanilla, mix until combined.
- Pour wet ingredients over the flour mixture and mix until just combined. Do not over mix.
- Transfer batter into a piping bag. Snip off the tip of the bag.
- Pipe batter into donut pan until mold is 3/4 full.
- Bake for 8-10 minutes or until edges of donuts are golden brown.
- Remove from oven and allow to cool in pan for 3-5 minutes before transferring to a cooling rack to cool completely.
- Whisk all ingredients together until smooth and creamy.
- Add additional powdered sugar or milk 1 tablespoon at a time to create a thicker or thinner consistency, as desired.
- Dip donuts into glaze about halfway and let any excess drip off.
- Place donuts on cooling rack and top with malted cocoa meringue kisses before the glaze completely sets.
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