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Baked Chocolate Doughnuts with Buttermilk Glaze

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:

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.

To make the buttermilk glaze:

  1. 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.