Lightly grease a donut tin and preheat the oven to 350 degrees F.
Sift the flour, cocoa powder, baking powder, and baking soda, and
then whisk in the sugar, nutmeg, and salt. Add the butter, and
using your fingers, rub it into the dry ingredients until it becomes
coarse crumbs.
In a separate bowl, whisk together the yogurt, vanilla, and egg. Add
to the flour mixture and stir until just combined. Do not overmix, or
your donuts may be a bit rubbery.
Fill a ziploc bag with the batter, cut an opening in one corner, and
pipe the batter into each cup 1/2 to 3/4 full. It’s important not to
overfill, or as the donuts rise, you’ll lose the hole.
Bake for 8 – 10 minutes, until the donuts spring back when
touched. Let cool slightly on a wire rack before glazing.
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Combine butter, almond milk, corn syrup, and vanilla in medium
saucepan and heat over medium heat until margarine is melted.
Decrease the heat to low, add the chocolate, and whisk until
melted. Turn off heat, add the powdered sugar, and whisk until
smooth. Place the mixture over a bowl of warm water and dip the
donuts immediately. Allow glaze to set for 30 minutes before
serving. Makes 6 donuts.
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