Baked Double Chocolate Donuts

Baked Double Chocolate Donuts - finestofsuppers.com

Baked Double Chocolate Donuts

Yields1 Serving

For the Donuts:
 1 ½ cups all-purpose flour
 ¼ cup cocoa powder
 ½ tbsp baking powder
 ¼ tsp kosher salt
 ½ cup sugar
 ¾ cup buttermilk
  cup melted butter, plus extra for greasing pans
 2 eggs
 1 tsp vanilla extract
For the Glaze:
 ¾ cup semi-sweet chocolate chips
 3 tbsp butter, cut into small pieces
 3 tsp corn syrup
 3 tsp water
 ¼ cup sprinkles, if desired

For the donuts:
1

Lightly butter a 12-cavity donut pan, or 2 6-cavity donut pans. Preheat oven to 350ºF.

2

In a large mixing bowl, whisk together the flour, cocoa, baking powder, and salt. In a separate bowl, whisk together the sugar, buttermilk, melted butter, eggs, and vanilla extract. Add the wet ingredients to the dry ingredients and fold them together with a rubber spatula, mixing just until combined.

3

Fill a large ziplock bag with the donut batter and cut a hold in one corner of the bag. Squeeze the donut batter into the prepared pans, filling each cavity about 2/3 full of batter. Bake in the preheated oven for about 15 minutes, or until a toothpick inserted in the center of a donut comes out clean. Set donuts aside to cool in the pans for 10 minutes.

Preparing glaze and glazing donuts:
4

While the donuts cool, add the semisweet chocolate, butter, corn syrup and water to a small saucepan. Heat over medium-low heat, stirring constantly, until the chocolate and butter melt and a smooth glaze forms. Remove glaze from the heat.

5

Once the donuts have cooled, remove them from the pans and set them on a cooling rack. Using a small spatula or spreader, spread about 2 Tablespoons of the chocolate glaze on each donut, allowing some of the glaze to drip down the sides of the donuts. Add sprinkles to the donuts right away, before the glaze sets, if desired.

Ingredients

For the Donuts:
 1 ½ cups all-purpose flour
 ¼ cup cocoa powder
 ½ tbsp baking powder
 ¼ tsp kosher salt
 ½ cup sugar
 ¾ cup buttermilk
  cup melted butter, plus extra for greasing pans
 2 eggs
 1 tsp vanilla extract
For the Glaze:
 ¾ cup semi-sweet chocolate chips
 3 tbsp butter, cut into small pieces
 3 tsp corn syrup
 3 tsp water
 ¼ cup sprinkles, if desired

Directions

For the donuts:
1

Lightly butter a 12-cavity donut pan, or 2 6-cavity donut pans. Preheat oven to 350ºF.

2

In a large mixing bowl, whisk together the flour, cocoa, baking powder, and salt. In a separate bowl, whisk together the sugar, buttermilk, melted butter, eggs, and vanilla extract. Add the wet ingredients to the dry ingredients and fold them together with a rubber spatula, mixing just until combined.

3

Fill a large ziplock bag with the donut batter and cut a hold in one corner of the bag. Squeeze the donut batter into the prepared pans, filling each cavity about 2/3 full of batter. Bake in the preheated oven for about 15 minutes, or until a toothpick inserted in the center of a donut comes out clean. Set donuts aside to cool in the pans for 10 minutes.

Preparing glaze and glazing donuts:
4

While the donuts cool, add the semisweet chocolate, butter, corn syrup and water to a small saucepan. Heat over medium-low heat, stirring constantly, until the chocolate and butter melt and a smooth glaze forms. Remove glaze from the heat.

5

Once the donuts have cooled, remove them from the pans and set them on a cooling rack. Using a small spatula or spreader, spread about 2 Tablespoons of the chocolate glaze on each donut, allowing some of the glaze to drip down the sides of the donuts. Add sprinkles to the donuts right away, before the glaze sets, if desired.

Baked Double Chocolate Donuts
October 28, 2019
November 11, 2019

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