For the Doughnuts-
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup light brown sugar, packed
1/2 cup buttermilk
1 large egg
4 tablespoons unsalted butter, melted until just browned
1 teaspoon pure vanilla extract
For the Chocolate Glaze-
1 1/4 cup powdered sugar
3 tablespoons unsweetened cocoa powder
big pinch salt
3 to 4 tablespoons whole mil
2 teaspoons pure vanilla extract
Sprinkles
Place a rack in the upper third of the oven and preheat oven to 325 degrees F. Spray a
doughnut baking pan with nonstick cooking spray and set aside.
In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and brown
sugar.
In a small bowl, whisk together buttermilk, egg, melted butter, and vanilla extract until
thoroughly combined.
Pour the wet ingredients into the dry ingredients and fold together until all of the
ingredients are well combined. Scrape the bottom of the bowl to ensure that you’re not
leaving any flour behind. Use a small spoon to portion batter into the prepared
doughnut baking pan. Each doughnut mold should be about two-thirds full. Bake
doughnuts for 11 to 13 minutes or until a skewer inserted into one of the doughnuts
comes out clean. Remove from the oven. Allow to rest for five minutes before inverting
doughnuts onto a wire rack to cool completely. Allow doughnuts to cool completely
before glazing.
To make the glaze, in a medium bowl whisk together powdered sugar, cocoa powder,
and salt. Add 2 tablespoons of milk and all of the vanilla extract. Whisk to combine.
Mixture may be thick. Add milk, a tablespoon at a time, until the glaze is thick but still
pourable.
Dip each doughnut - dipped the bottom side into the chocolate glaze. Shake off some
of the excess glaze. Return to the wire rack and sprinkle with color jimmies. Allow to
rest a few moments for the frosting to harden slightly. These doughnuts are best served
within two days of baking.
Originally Submitted
4/18/2014
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