Baked Chocolate Doughnuts with Buttermilk Glaze

April 4, 2011 in breakfast

Happy (?) Monday!

If you follow me on Twitter, you probably know that I’ve been looking for a doughnut pan for at least 3 months. I’ve looked everywhere in this city and even other cities that we’ve traveled to/through. My obsession with finding one borders on ridiculous. And yes, I do know I could have just ordered one months ago but I really hate spending $5 shipping for one item. Anyway, I finally gave in and ordered one (this guy) and made me some fake baked doughnuts the very next morning.

This recipe officially has me obsessed with my new pan. I knew the doughnuts would be good but I had no idea how good. They’re light and fluffy and every bit as good as their fried counterpart. The buttermilk and cinnamon work together to make the chocolate not so rich and dessert-like. And the best part about it? These are no worse for you than pancakes or waffles! My littlest ate 3 of these (without the glaze) and I had no guilt whatsoever.

I’m dying to try more baked doughnut recipes so if you have any, leave them in the comments! I hope everyone has a great week!

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Baked Chocolate Doughnuts with Buttermilk Glaze

adapted from Lara Ferroni

Ingredients

For the doughnuts:
1 cup all purpose flour
2 tablespoons cocoa powder
1 teaspoon baking powder
¼ teaspoon baking soda
½ cup sugar
½ teaspoon cinnamon
½ teaspoon salt
2 tablespoons unsalted butter, melted
½ cup buttermilk
1 teaspoon vanilla extract
1 large egg
For the buttermilk glaze:
1 cup powdered sugar
1 – 2 teaspoons buttermilk

Instructions

  1. Lightly grease a doughnut tin and preheat the oven to 350F.
  2. Sift the flour, cocoa powder, baking powder and baking soda, and then whisk in the sugar, cinnamon and salt.
  3. In a separate bowl, whisk together the butter, buttermilk, vanilla and egg. Add to the flour mixture and stir until just combined. Do not overmix, or your doughnuts may be a bit rubbery.
  4. Fill each cup ½ to ¾ full. You can do this with a spoon, but I prefer using a piping bag to fill each cup more evenly and cleanly. It’s important not to overfill, or as the doughnuts rise, you’ll lose the hole.
  5. Bake for 6 to 10 minutes (depending on the size of your doughnut pan), until the doughnuts spring back when touched. Let cool slightly on a wire rack before glazing.
  6. To make the buttermilk glaze:
  7. In a small bowl, whisk together powdered sugar and 1 teaspoon of buttermilk. Continue adding buttermilk a few drops at a time until it reaches a good dippable consistency. It should be thick enough to stick to the doughnuts but not so thick that it’s clumpy.
http://fakeginger.com/2011/04/04/baked-chocolate-doughnuts-with-buttermilk-glaze/


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