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Archive for December 6th, 2010

I’ve fallen in love with baked doughnuts. These were really good; so were these. And we just loved these. Time to add another donut recipe to the mix. I don’t know if it was the chocolate cake or the icing – these donuts were truly better than anything I’ve ever picked up from a bakery. And a ton healthier, too. It was interesting to add a little nutmeg to the chocolate, as the recipe called for – it gave the chocolate a decided different taste, but totally awesome, just the same.

Baked chocolate cake donuts (from HandleTheHeat blog, via Lara Feroni; nondairy adaptations by me)

1 cup AP flour

2 tablespoons cocoa powder

1 teaspoon baking powder

1/4 teaspoon baking soda

2/3 cup sugar

1/2 teaspoon freshly ground nutmeg

1/2 teaspoon fine grain salt

2 tablespoons margarine

1/2 cup soy yogurt, thinned slightly with a tablespoon soy milk

1 teaspoon vanilla extract

1 large egg

chocolate glaze (see below)

Lightly grease a donut tin and preheat the oven to 350 degrees F.

Sift the flour, cocoa powder, baking powder, and baking soda, and then whisk in the sugar, nutmeg, and salt. Add the margarine, and using your fingers, rub it into the dry ingredients until it becomes coarse crumbs.

In a separate bowl, whisk together the yogurt, vanilla, and egg. Add to the flour mixture and stir until just combined. Do not overmix, or your donuts may be a bit rubbery.

Fill a ziploc bag with the batter, cut an opening in one corner, and pipe the batter into each cup 1/2 to 3/4 full. It’s important not to overfill, or as the donuts rise, you’ll lose the hole.

Bake for 8 – 10 minutes, until the donuts spring back when touched. Let cool slightly on a wire rack before glazing.

Chocolate glaze:

4 tablespoons margarine

4 tablespoons almond milk, warmed

1/2 tablespoon light corn syrup

1 teaspoon vanilla extract

2 ounces bittersweet chocolate, chopped

1 cup confectioners’ sugar, sifted

Combine margarine, almond milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until margarine is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the donuts immediately. Allow glaze to set for 30 minutes before serving. Makes 6 donuts.

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