Monday, 7 January 2013
I baked something today that the chocolate hating Toddster did not like at all . . . but a gal sometimes just has to do what a gal has to do . . . sometimes you just have to feed your need for . . . chocolate . . . cake, cookies, brownies . . . donuts.
Baked donuts though . . . so it's not a bad thing . . . baked Chocolate Donuts . . . made with buttermilk. You know how moist buttermilk makes things . . . these Baked Chocolate Buttermilk Donuts are exactly that . . . moist and chocolatey, dense even, without being the least bit heavy.
Ever since I was a child I have had favorite donuts . . . cake donuts . . . chocolate cake donuts . . . chocolate sour cream donuts . . . these are not them. But they are close.
Dense and quite chocolatey . . . without the added faff of frying . . . not to mention extra calories. The buttermilk glaze is quite, quite scrummy . . . with just a hint of sweetness. I added chocolate spaghetti sprinkles . . . for show you know. I'm a showy kind of gal. I like things to look at least as good as they taste.
But you could leave the chocolate spaghetti off entirely, or even choose a different kind of sprinkle altogether . . . just bake these donuts at your earliest convenience.
You WON'T be sorry. Ok, so your waistline may groan a teensie little bit . . . but, I'm sure you'll be able to ignore it . . . SCRUMMO!
*Baked Chocolate Buttermilk Donuts*
One word . . . SCRUMMY!
100g plain flour (1 cup)
190g sugar (1 cup)
84g cocoa powder (3/4 cup)
1 tsp bicarbonate of soda
1/2 tsp baking powder
1/4 tsp fine sea salt
1/4 tsp ground cinnamon
a pinch freshly grated nutmeg
6 fluid ounces buttermilk (3/4 cup)
4 fluid ounces cold coffee (1/2 cup)
2 fluid ounces vegetable oil (1/4 cup)
1/2 tsp vanilla
1 large free range egg
130g icing sugar (1 cup) sifted
few drops vanilla extract
3 to 4 TBS buttermilk
Preheat the oven to 180*C/350*F/ gas mark 5. Spray two nonstick baked donut pans with nonstick spray. Set aside.
Whisk together the flour, sugar, cocoa powder, soda, baking powder, sea salt, cinnamon and nutmeg. Whisk together the buttermilk, coffee, oil, vanilla and egg. Whisk these into the dry ingredients until combined. Fill each donut pan hole 3/4 of the way full.
Bake in the preheated oven for 20 to 25 minutes until they spring back when lightly touched. Let sit in the pan for about 5 minutes before tipping out onto a wire rack to cool completely.
Whisk together all of the glaze ingredients until smooth. Dip the cooled donuts into the glaze and set aside on a wire rack to allow the glaze to set. Delicious!