Instructions

1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Lightly grease a 9-hole donut pan.
2. In a large mixing bowl, sift the flour, baking powder, baking soda and cinnamon. In a separate bowl, beat the butter, sugar and vanilla with an electric mixer until combined, then add the egg and beat for another minute or so. Add half the flour mixture and half the milk and gently stir, before adding the remaining flour and milk. Finely chop the pecans and gently stir them through the batter.
3. Place the mixture into each hole in the donut pan. Be careful not to overfill, each hole only needs to be about half full. Place in the oven and bake for 10 minutes. Meanwhile, pop the icing sugar, butter and one tablespoon of milk into a bowl. Beat with an electric beater until smooth and creamy. Melt the chocolate in the microwave and then add to the icing sugar mixture with the cocoa. Beat until smooth, adding one tablespoon of milk at a time until it reaches your desired consistency.
4. Line a baking tray with baking paper. Melt the chocolate melts in the microwave. Place the pecans in a small bowl and pour over the chocolate. Give it a good mix until the nuts are fully coated. Tip the pecans out onto the tray and spread them out so they are in one layer. Pop into the freezer to set. Meanwhile, coat each donut with the chocolate glaze. Once these are done, the chocolate coated pecans will be set. Roughly chop the chocolate coated pecans and sprinkle them on top of the glaze. Then generously pour over caramel spread.