I guess this recipe is going out to all the chocolate lovers out there. Those of us who openly and freely admit that we love chocolate. I was having a real hankering the other day for something chocolatey, and so I took out the doughnut pans and decided, why not make these baked Chocolate Doughnuts with a Chocolate Glaze.
In retrospect, these may have even been a bit too chocolatey even for me. Next time I may douse them in a vanilla glaze, or simply just dust them with a sprinkling of powdered sugar. Nonetheless these were still delicious, and extremely easy to make. You will however need a standard sized doughnut pan to accomplish the task. I found mine at my local baking supply store, but you can also easily find them online was well. I won’t try to con you into thinking these are not highly caloric, but the upside is that these are baked and not fried, so that’s a good thing, right?
The secret ingredient here is the espresso powder, as it really enhances the chocolate flavor. But, if you don’t have access to it, don’t worry, they will still taste amazing. And then, bring out your array of sprinkles and jimmies because that’s the best part of this entire process. Really, who doesn’t like jimmies!
From King Arthur Flour
- 2/3 cup good quality cocoa powder
- 1 3/4 cups all-purpose flour
- 1 1/4 cups light brown sugar
- 1 teaspoon baking powder
- 3/4 teaspoon espresso powder, optional
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup chocolate chips
- 2 large eggs
- 3/4 cup milk
- 2 teaspoons vanilla extract
- 2 teaspoons vinegar, white or cider
- 1/2 cup (8 tablespoons) melted butter or 1/3 cup vegetable oil
- 1 cup chocolate chips
- 6 tablespoons half & half or cream (light or heavy)
- Preheat the oven to 350°F. Lightly grease the wells of two standard doughnut pans. If you don’t have two pans, simply bake the batter in two batches.
- In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt, and chocolate chips. Set aside.
- In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar.
- Add the wet ingredients, along with the melted butter or vegetable oil, to the dry ingredients, stirring to blend; there’s no need to beat the batter, just make sure everything is well-combined.
- Spoon the batter into the prepared pan(s), filling them between 3/4 and full.
- Bake the doughnuts for 13-15 minutes, or until a toothpick inserted into the center of one comes out clean.
- Remove the doughnuts form the oven, and after 30 seconds or so, loosen their edges, turn the pan upside down over a rack, and gently let the doughnuts fall onto the rack.
- For sugar-coated doughnuts, immediately shake the doughnuts in 1 tablespoon granulated sugar; add 1/2 teaspoon cocoa powder to the sugar for an additional touch of chocolate.
- If you want to ice the doughnuts rather than shake them in sugar, allow them to cool completely before icing.
- To make the glaze: Combine the chocolate chips and half & half or cream in a microwave-safe bowl or measuring cup. Heat in 20 second increments, stirring the mixture in between until you get a smooth consistency.
- Remove from the microwave, and stir until the chips have melted and the glaze is smooth.
- Spread glaze on the doughnuts.
Makes 18 doughnuts
Let your doughnuts cool completely before you cover them in the glaze.
Store doughnuts in an airtight container, and they should last for three days…if you don’t finish them first.
Well, the correct answer is Brad Pitt, of course. However, coming in a close second would be these delightfully, delicious mini-donuts. Don’t you agree that everything is cuter in it’s mini version; puppies, kittens, babies, mini-dresses, and Mini-Coopers. Being a somewhat mini-person myself (5 feet tall), I’ve always been partial to all things diminutive.
It’s funny where one can find inspiration. I attended a Prince concert the other night at the Forum in Inglewood, California. Great show by the way. On our way home, we passed an iconic LA landmark called Randy’s Donuts which was built in 1953. This roadside donut stand is open 24 hours a day. It was past midnight, and there was a line at least 10 customers deep at the window. It just got me to thinking how long it had been since I ate a donut. So, the very next day I went out to my local baking supply store and purchased a mini-donut pan. I rationalized that by baking the donut I would cut out a lot of the fat and calories that would otherwise be found in a fried donut. And naturally, the miniature size would also be a reduction in calories. I just couldn’t wait to start baking.
The finished product was quite tasty and of course, very cute! The cinnamon and nutmeg gave the donut a subtle, spicy flavor; and the pastry flour yielded a tender donut.
From King Arthur Flour Recipes
1 cup unbleached pastry flour or 7/8 cup unbleached all-purpose flour (I used the pastry flour)
1/2 cup sugar
1 teaspoon baking powder
1/8 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon cinnamon
2 tablespoons buttermilk
2 large eggs
3 tablespoons vegetable oil
1. Whisk together all the dry ingredients in a medium sized mixing bowl.
2. In the bowl of an electric mixer, beat the eggs, oil and buttermilk until foamy.
3. Pour the liquid ingredients all at once into the dry ingredients, and with a spatula mix just until everything is incorporated.
4. Spray mini-donut pan with non-stick cooking spray. Fill a pastry bag, fitted with a medium round tip, with the donut batter. Fill each donut form half-way full.
5. Bake the donuts in a preheated 365 degree F oven for about 5 1/2-6 minutes. When done, they will spring back when touched lightly.
6. Remove donuts from oven and then remove them from the pan to cool on a rack. When cooled, cover with glaze.
Yields 24 miniature donuts
2-3 tablespoons whole milk
1/2 teaspoon vanilla extract
1 cup confectioner’s sugar, sifted
Sift the sugar into a small bowl. Stir milk and vanilla extract in with a spoon. You can also add food coloring. I use the gel coloring that only requires one or two small drops. Stir until you achieve the consistency you want. If you want it thicker, add more sugar. If you want the glaze thinner, add more milk. Dip donuts into the glaze, and then decorate with your choice of sprinkles while the glaze is still wet. Let donuts dry on a rack.