Following the doughnut-craze of 2K13, I've noticed plenty of blogs jumping on the BIY (bake-it-yourself) bandwagon, and have been slowly bookmarking various doughnut recipes for the testing. My favorite non-fried doughnut is of the chocolate cakey persuasion, having learned early in my tenure at the Art Institute, that it is acceptable to bring in Munchkins if they consist only of glazed and chocolate cake glazed donuts. Jellies be damned, and powdered, GTFO.
The donuts I made were basic enough to whip up pre-coffee, and they even contain a splash of coffee so I was sipping as I was mixing. So many of the recipes I skimmed through required a double boiler for melting chocolate chips and for making the glaze, but I managed without. The only specialty item required is a donut pan, which my sister gave me for my birthday and I am officially obsessed with.
Chocolate Doughnuts with Vanilla Glaze
Yields 6 doughnuts
For the doughnuts
1 cup bread flour
½ cup light brown sugar
1/3 cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup buttermilk
¼ cup strong brewed black coffee, cooled
1 egg, lightly beaten
3 tablespoons unsalted butter, cooled
1 teaspoon apple cider vinegar
½ teaspoon pure vanilla extract
1/3 cup melted semisweet chocolate chips, cooled
For the glaze
1/8 cup whole milk or cream
½ teaspoon vanilla extract
1 cup confectioner's sugar
- Preheat oven to 350˚F.
- Place flour, sugar, cocoa powder, baking soda, and salt into a mixing bowl and whisk together. Set aside.
- Pour buttermilk coffee, eggs, butter, vinegar, and vanilla into another mixing bowl and whisk together.
- Pour the flour mixture into the buttermilk mixture and stir until fully mixed.
- Fold in melted chocolate until just combined.
- Lightly grease a couple baked doughnut pans and pour batter into a piping bag or gallon sized re-closeable bag and pipe batter into the doughnut molds, filling 3/4 of the way up.
- Bake the doughnuts for 18 to 20 minutes or until a toothpick comes out clean when inserted into the center of a doughnut.
- Remove from molds and transfer doughnuts onto a cooling rack and allow doughnuts to cool completely.
- Combine milk and vanilla in a medium saucepan and heat over low heat until warm.
- Sift confectioners' sugar into milk mixture. Whisk slowly, until well combined.
- Remove the glaze from the heat and set over a bowl of warm water. Dip doughnuts into the glaze, 1 at a time, and set on a draining rack placed in a half sheet pan for 5 minutes before serving.