Wednesday, September 17, 2014

Baked Chocolate Donuts

I found the link to these over at Mommy Hates Cooking.  These are from Fake Ginger.  Baked Chocolate Doughnuts with Buttermilk Glaze  Now, honestly?  Though the ones from Fake Ginger with the Buttermilk Glaze look tasty, the ones with chocolate frosting and sprinkles from Mommy Hates Cooking just make me want to grab the plate!  So, go with whichever, but the sprinkles go with me!  :)
Fake Ginger with Buttermilk Glaze

Mommy Hates Cooking with sprinkles...what did I tell ya????

Adapted From Lara Ferroni

For the doughnuts:
1 cup all purpose flour
2 tablespoons cocoa powder
1 teaspoon baking powder
¼ teaspoon baking soda
½ cup sugar
½ teaspoon cinnamon
½ teaspoon salt
2 tablespoons unsalted butter, melted
½ cup buttermilk
1 teaspoon vanilla extract
1 large egg
For the buttermilk glaze:
1 cup powdered sugar
1 - 2 teaspoons buttermilk


Lightly grease a doughnut tin and preheat the oven to 350F.
Sift the flour, cocoa powder, baking powder and baking soda, and then whisk in the sugar, cinnamon and salt.
In a separate bowl, whisk together the butter, buttermilk, vanilla and egg. Add to the flour mixture and stir until just combined. Do not overmix, or your doughnuts may be a bit rubbery.
Fill each cup ½ to ¾ full. You can do this with a spoon, but I prefer using a piping bag to fill each cup more evenly and cleanly. It's important not to overfill, or as the doughnuts rise, you'll lose the hole.
Bake for 6 to 10 minutes (depending on the size of your doughnut pan), until the doughnuts spring back when touched. Let cool slightly on a wire rack before glazing.

To make the buttermilk glaze:
In a small bowl, whisk together powdered sugar and 1 teaspoon of buttermilk. Continue adding buttermilk a few drops at a time until it reaches a good dippable consistency. It should be thick enough to stick to the doughnuts but not so thick that it's clumpy.

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