Chocolate Doughnuts

Hard to believe I’ve been sharing recipes on this here food blog for over five years now.

What’s even harder to believe is that I’m just now sharing a doughnut recipe.

Whhhaaaaaaaaat?

I’m just spit-balling here, but I’m thinking – over the course of those 5 years of blogging, I’ve had … um … a LOT of doughnuts.

Plus, I’ve even had readers specifically ask me to share a chocolate doughnut recipe.

And: crickets.

That is, until TODAY, my friends!  Woohoo!

Yep, I finally got myself a doughnut pan so I can actually make doughnuts all day long.

Well, on cheat days, at least.

Since Dustin and I have started eating healthier and cleaner, treats like doughnuts and fried chicken and cheesecakes now have their time and their place.  And those are on cheat days which come about once a week, if we’re being good.

Glorious cheat days where I get to eat all the foods I avoid the majority of the time.

Until I eat it and then overeat and then don’t want the food anymore.

Or to eat.  Ever again.

Ahh, cheat days.

So, you’ll notice that, even though this is a brand-spanking-new recipe, it includes things like granulated sugar and regular flour which are, for all intents and purposes, a no-no for clean eating.

But not on cheat days

Let there be doughnuts! Donuts? Dough-nuts?  You know.

These chocolate doughnuts are divine – not too sweet or sugary.  Plus, since they’re baked, they avoid all the oils from frying so that’s definitely a plus.  Their texture is more resembling a cake doughnut because of not being fried.

So, here ya go: Chocolate doughnuts with a dark chocolate glaze.  Thanks for waiting

Chocolate Doughnuts

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Baked chocolate doughnuts with a dark chocolate glaze. Yep, this is amazing.

Author: Lacey Baier of A Sweet Pea Chef

Difficulty Level: Easy

Serves: 18-20 doughnuts

Ingredients

• For The Chocolate Doughnuts:
• 2 cups bread flour (can substitute all-purpose or GF flour)
• ½ cup light brown sugar
• ½ cup granulated sugar
• ⅔ cup unsweetened cocoa powder
• 1 tsp. baking soda
• ½ tsp. kosher salt
• 1 cup buttermilk
• 2 eggs
• 4 tbsp. unsalted butter, melted
• 2 tbsp. plain greek yogurt
• 1 tsp. apple cider vinegar
• 1 tsp. pure vanilla extract
• For The Chocolate Glaze:
• 6 tbsp. unsalted butter
• ¼ cup unsweetened cocoa powder
• ¼ cup almond milk (can also use regular milk)
• 2 - 2½ cups confectioners (powdered) sugar
• Optional: rainbow or chocolate sprinkles (because sprinkles!)

Instructions

1. For The Chocolate Doughnuts:
2. Preheat oven to 350 degrees.
3. In a large mixing bowl, combine the dry ingredients, including the flour, brown sugar, granulated sugar, cocoa powder, baking soda, and kosher salt. Mix well.
4. In a separate mixing bowl, whisk together the wet ingredients, including the buttermilk, eggs, unsalted butter, greek yogurt, apple cider vinegar, and vanilla extract. Mix well.
5. Pour the wet ingredients into the dry ingredients and mix, but take care not to over-mix - just mix until barely incorporated.
6. Pour batter into a large gallon-sized Ziplock bag with the very tip cut off (or can use a piping bag, if you have one) and pipe the batter into the doughnut molds. The batter should fill of the ¾ the mold, as they will rise when baked.
7. Place in the oven and bake 18-20 minutes, or until a toothpick comes out clean when inserted into the center of a doughnut.
8. Allow the doughnuts to rest in the mold once removing from the oven for 2-3 minutes, then remove from the mold, and transfer the doughnuts to a cooling rack and allow to cool completely.
9. Repeat with remaining batter.
10. For The Chocolate Glaze:
11. Melt the butter in a sauce pan over medium heat, about 2 minutes. Be careful not to let the butter burn, but just to let it melt.
12. Add the cocoa powder and milk, stirring frequently, until it thickens and comes to a boil, about 2-4 minutes.
13. Remove the pan from the heat and slowly stir in 2 cups of the confectioners sugar, adding the remaining ½ cup, bit by bit, as necessary to make the glaze thick and smooth.
14. If the glaze gets too thick, you can add a little more milk to loosen.
15. To Assemble The Doughnuts
16. TIP: I recommend setting up a station which is covered by parchment paper so you can move from the glaze to the cooling rack and add sprinkles without worrying about dripping.
17. Holding the doughnut with your fingers, dip the tops of each doughnut into the warm glaze, do a little spin by twisting your wrist, and then shake to remove any excess glaze.
18. Place the glazed doughnuts onto a cooling rack, glaze-side-up, and top with sprinkles (or other toppings if you desire).
19. Repeat until all the doughnuts have been dipped, flipped, and topped with sprinkles.
20. Allow doughnuts to set on the cooling rack for for 15-20 minutes to allow the glaze to harden.

3.3.3077

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