BAKED CHOCOLATE CAKE DONUTS
It might not be traditional to bake donuts, but that doesn't mean you shouldn't! Cocoa powder and chocolate chips enrich the batter for these baked beauties, and each one is finished with chocolate glaze and sprinkles or more chocolate-in the form of shavings.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 2h40m
Yield Makes 18
Number Of Ingredients 20
Steps:
- Chocolate Glaze: Combine chocolate, confectioners' sugar, cocoa, salt, and butter in a small bowl. Heat cream in a small pot over medium-high until bubbling around edges, 1 to 2 minutes. Pour hot cream over chocolate mixture; let stand 1 minute. Add vanilla and whisk until mixture is smooth and has the consistency of hot-fudge sauce. If it's too thick, add more cream, 1 tablespoon at a time. (Makes 1 1/3 cups.)
- Donuts: Preheat oven to 425 degrees. Lightly brush 3 standard donut pans with butter. Whisk together flour, cocoa, baking powder, baking soda, and salt. Beat butter with both granulated and brown sugars on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating to combine after each addition. Beat in vanilla. Reduce speed to low; add flour mixture in two batches, alternating with milk, beating to combine after each addition. Stir in chocolate chips.
- Transfer batter to a piping bag fitted with a large, plain tip (such as Ateco #807), or to a resealable plastic bag, then snip a 1/2-inch hole in one corner. Pipe 3 tablespoons batter into each cup in pans. Bake until tops spring back when lightly touched, 10 to 11 minutes. Let cool in pans 10 minutes, then transfer to wire racks set in rimmed baking sheets and let cool completely.
- Dip top of each donut in glaze until halfway submerged, turning as needed to evenly coat one side. Place, glaze-side up, on racks. Top with sprinkles or shavings and let stand until completely set, about 1 hour. Donuts are best served the day they are made, but can be stored, unglazed, in an airtight container at room temperature up to 1 day; glaze 1 hour before serving.
CHOCOLATE DONUTS WITH COFFEE GLAZE
Provided by Molly Yeh
Time 2h5m
Yield 12 donuts
Number Of Ingredients 17
Steps:
- For the chocolate donuts: Preheat the oven to 375 degrees F.
- Spray a 12-cavity donut pan with cooking spray and set it aside.
- Whisk together the flour, granulated sugar, cocoa, salt, baking powder and baking soda in a large bowl. Whisk together the coffee, buttermilk, oil, vanilla and egg in a separate medium bowl until combined. Add the wet ingredients to the dry ingredients and mix to combine.
- Transfer the batter to a piping bag. Fill each cavity with batter until it comes about three-quarters of the way up the sides of the pan.
- Bake until a toothpick inserted into a donut comes out clean, about 12 minutes. Cool the donuts in the pan for 5 minutes, then remove to a rack and cool completely.
- For the coffee glaze: Mix together the confectioners' sugar, coffee and milk in a bowl until smooth. If it seems too thick, add more coffee little by little.
- Dip each donut halfway into the glaze, then allow excess to drip off. Sprinkle the tops with hazelnuts and sprinkles. Let set, about 30 minutes.
BAKED CHOCOLATE DOUGHNUTS
Not ready to brave the deep fryer for do-it-yourself doughnuts? These simple baked chocolate doughnuts take the hot oil out of the equation. And once you slather them with a chocolate glaze, you'll never know you skipped the frying. To make your own designer doughnuts, substitute lager or another dark beer for the water in the glaze. Dip cooled doughnuts into the glaze, then set aside to cool or coat with candy sprinkles. You also could flavor the doughnuts by adding orange or almond extract. This recipe came from our local newspaper.
Provided by Chef mariajane
Categories Healthy
Time 20m
Yield 24 dioughnuts
Number Of Ingredients 11
Steps:
- In a small saucepan over medium, heat the milk and butter until the butter is just melted. Set aside until cooled to between 95F and 105°F.
- Once the milk mixture has cooled, transfer to the bowl of a stand mixer. Add the yeast and let stand until bubbly, about 5 minutes.
- Meanwhile, sift together the flour, cocoa powder, and salt,.
- When the yeast and milk are ready, add the flour mixture, sugar and eggs. Using the mixer's dough hook attachment, mix on low speed until the dough comes together. Increase speed to medium and mix for 3 minutes.
- Transfer the dough to a clean bowl, cover with as towel and let rise for 1 hour.
- Coat 2 baking sheets with cooking spray.
- Transfer the dough to a lightly floured sruface and roll out to 1/2 inch thick. Use a 3-inch round cookie cutter to cut the circles, then use a 1-inch round cutter to remove center holes from each.
- Arrange the rings and holes on the prepared baking sheets. Cover loosely with a towel and let rise for 30 minutes.
- Heat the oven to 350°F
- Bake the doughnuts for about 20 minutes, or until they feel slightly firm to the touch. The doughnuts will not change color. Transfer the doughnuts to a wire rack to cool at least 15 minutes before glazing.
- To make the glaze, in a small saucepan over low heat, melt the butter and chocolate. Stir until fully melted, then remove from the heat. Stir in the powdered sugar and water. Let cool slightly, then dunk doughnuts into it.
Nutrition Facts : Calories 190.3, Fat 3.9, SaturatedFat 2.1, Cholesterol 22.1, Sodium 118.3, Carbohydrate 36.9, Fiber 2.3, Sugar 15.5, Protein 4.6
BAKED CHOCOLATE DONUTS
Baked chocolate-glazed donuts. You can add a few chocolate chips to the donuts before baking, if desired.
Provided by Darkzule
Categories Bread Quick Bread Recipes
Time 40m
Yield 30
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease donut pans well.
- Sift flour, sugar, cocoa, baking powder, and salt together into a large bowl.
- Whisk milk, egg, butter, oil, and 2 teaspoons vanilla extract together in a small bowl. Stir into flour mixture until just combined.
- Spoon batter into the prepared donut pans, filling each well 3/4 full.
- Bake in the preheated oven until a toothpick inserted into a donut comes out clean, about 10 minutes. Remove from the oven and let cool for about 5 minutes; tap donuts out onto a sheet pan.
- Combine confectioners' sugar, hot water, and remaining vanilla extract in a bowl to make the glaze.
- Place parchment paper under a wire cooling rack. Transfer cooled donuts to the rack and coat in glaze, letting excess drip onto parchment paper; coat the donuts a second time if desired.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 42.4 g, Cholesterol 9 mg, Fat 1.8 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 0.8 g, Sodium 122.7 mg, Sugar 35.2 g
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