Baked Gingerbread Toffee Donuts

• Flour – 1 cup (120g)
• Baking powder – 1 teaspoon (4g)
• Baking soda – ½ teaspoon (2g)
• Salt – 1 teaspoon (6g)
• Ground ginger – ½ teaspoon (1g)
• Ground cloves – ¼ teaspoon (0.5g)
• Egg – 1 large (50g)
• Brown sugar – ½ cup (100g)
• Molasses – 2 tablespoons (40g)
• Avocado oil – ¼ cup (60ml)
• Milk – ⅓ cup (80ml)
• Vanilla extract – ½ teaspoon (2.5ml)

• Semi-sweet chocolate – ½ cup (85g), chopped or chips
• Butter – 1 tablespoon (14g)
• Toffee – ½ cup (60g), chopped (Use Heath bar pieces)

Preheat oven to 375°F (190°C). In a mixing bowl, add all of the donut ingredients and mix until well combined.

Transfer the batter into a piping bag. Spray your donut pan with non-stick spray and pipe the batter into 6 donut molds.

Bake for 10–13 minutes or until a toothpick inserted comes out clean.

Let the donuts cool for 30 minutes.

In a microwave-safe bowl, melt the semi-sweet chocolate with butter in 15-second intervals, stirring in between until smooth.

Dip half of each donut into the melted chocolate, then sprinkle the chopped toffee on top.

Let the chocolate set for another 30 minutes before serving.