Baked Chocolate Doughnuts

I understand that you try to have a healthy breakfast most days.  Really, I do.  Monday through Friday is all about high-fiber cereal and green smoothies.  But when the weekend rolls around and you just want to have cake for breakfast, I’m here for you. Baked Chocolate Doughnut

This recipe for baked chocolate doughnuts is another winner from Tracy at Shutterbean.  Imagine soft, chocolaty cupcakes topped with a rich espresso glaze, and baked in a pan with holes in the middle.  There you have it.  It helps that they’re so easy to whip together.  Perfect for mornings after you’ve slept in (just a little). 

Baked Chocolate Doughnuts2

So go ahead and enjoy your nutritious, balanced breakfasts this week.  You should; they’re good for you.  And come on back Sunday morning for some baked doughnuts.  They will be worth the wait.

Baked Chocolate Doughnuts
with espresso glaze

Makes 6 doughnuts

Doughnuts
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2  teaspoon baking soda
1 tablespoon espresso powder, optional but totally recommended
1/4 teaspoon salt
1/2 cup buttermilk
3/4 cup packed brown sugar
1 large egg
1/4 cup vegetable oil
1 teaspoon pure vanilla extract

Glaze
1 cup powdered sugar
1 teaspoon espresso powder
1 tablespoon hot water
1 teaspoon pure vanilla extract
2-3 tablespoons milk

Heat oven to 350 degrees.  Coat doughnut pan with cooking spray and set aside.  Set a tall, sturdy drinking glass on your work surface.  Line the glass with a large resealable bag or piping bag so that the bag opening extends a couple inches taller than the glass.  Set aside.

In a large mixing bowl, add the dry ingredients and whisk to combine.  Set aside.

In a small bowl, add the remaining doughnut ingredients and whisk to combine.  In two additions, add the buttermilk mixture to the dry ingredients.  Stir to combine.  Scrape the bottom of the bowl to make sure the flour is incorporated.

Spoon the batter into the prepared bag.  Carefully remove the bag from the glass and cut off a bottom corner.  Squeeze the batter into the prepared pan so each is about 2/3 full.  Bake for 10-12 minutes, until doughnuts spring back when lightly pressed.  Set the pan on a rack and cool for 3 minutes, and carefully turn onto the rack to cool.

Place a sheet of wax paper or a few paper towels under your cooling rack.  In a small bowl, combine espresso powder and water and stir until dissolved.  Place the powdered sugar in a medium bowl, and whisk in the espresso/water and vanilla.  Whisk in the milk until it reaches the desired consistency.  Lightly dip the top of each cooled doughnut into the glaze and transfer back to the cooling rack.

Baked Chocolate Doughnuts3

Notes:
Recipe from Shutterbean.
For high-altitude, decrease baking soda to 1/4 teaspoon.

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Comments

  1. Your doughnuts look so delicious, I love the sound of the espresso glaze too!

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