|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.