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1
In a bowl, combine the pancake mix, cocoa powder, shio-koji, egg, sugar, and milk with a whisk.
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2
Put the butter in a heatproof bowl and heat in the microwave at 600 W for 30 seconds to melt.
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3
Add to the mixture from Step 1 and mix.
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4
Use your fingers to transfer the leftover butter from the heatproof bowl in Step 2 to the donut molds to grease them.
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5
Break the chocolate into pieces and put them in the bottom of the molds.
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6
Pour the batter into the donut molds.
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7
Hold the donut pan with both hands and lightly tap it on the table a few times to remove bubbles and smooth the surfaces.
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8
Put the pan in an oven preheated to 170C and bake for 12 minutes.
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9
Note: 1 - This recipe uses a donut pan.
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10
The protruding part in the center of each circular mold is about 1 cm higher than the cavity of the mold.
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11
2 - If you use a donut pan without protruding centers, the batter may flow out over the center and cover the donut holes.
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12
3 - In that case, fill the donut molds with batter to about 70%.
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13
You can use the remaining batter in a cupcake mold or something similar and bake them together with the donuts.
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14
Tips for cleanly removing the donuts from the mold: (If using a silicon mold) 1 - Wait until the donuts have cooled to the touch.
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15
2 - Push up on the bottom of the pan with your fingers.
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16
Slowly separate the baked donut from the pan, grasping onto the edges and rotating as you go.
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17
For baked donuts without shio-koji see:.
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18
For a one-egg recipe see:.
