April 01, 2013

Double Chocolate Baked Doughnuts

Friends, it's been awhile since I posted a recipe.  It's unclear whether I've been slacking on the cooking front or on the updating front, but I have an uneasy feeling it's a unhealthy mix of both (with the unequivocal conclusion that I've been slacking, period. My apologies!).  I also recognize that I have not cooked or baked in a very long time.  And with that, let me share with you my doughnut recipe that I experimented with last December...

Last Black Friday, I made this exciting purchase:

... for $10!!  Be jealous, ya'll.

This was super exciting because in my mind, I had just spent $10 for an endless supply of doughnuts, and God (and my wallet) know the cost of doughnuts can add up!*

*Small sidenote: While I've only used this pan once, I plan on making many more batches of doughnuts in the future!  So yes, I still believe I've made a completely worthwhile investment. 

It's quite possible I was swept up by the baked doughnut wave/ trend last fall, but regardless, I was inspired to try my version of chocolate-on-chocolate baked doughnuts.

There are two main components to this recipe: (1) the chocolate doughnut and (2) the chocolate glaze.

(1) Chocolate Doughnut
For the chocolate doughnut recipe, I relied on a couple of recipes found here and here.
Yield: ~10 dougnuts

  • 2 cups all-purpose or cake flour 
    • I used cake flour. Because cake flour has less protein content than all-purpose flour, it yields softer, more fluffier baked goods.  Just remember to avoid expired cake flour!
  • 3/4 cup white sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup cocoa powder
  • 1/2 tsp salt
  • 1/2 cup buttermilk
  • 2 eggs, beaten
  • 1/2 tsp vanilla extract
  • 1 1/2 tsps butter, melted and cooled

1) Preheat the oven to 325 degrees.
2) Lightly spray doughnut pan with cooking spray.
3) In a large bowl, whisk together the dry ingredients (flour, sugar, baking powder, cocoa, and salt).  Please note that it will help to sift in the cake flour to avoid clumping, but if you're careful, it's not necessary.
4) In a small bowl, whisk together the wet ingredients (buttermilk, egg, vanilla, and melted butter).
5) Add the wet ingredients to the dry ingredients and stir until mixture is fully incorporated.  The batter will be wet, like cake batter.
6) Fill the molds with the dough until they are 3/4-full.
  • There are two ways you can fill the molds in your pan.  (a) You can either scoop up the dough and  spoon the dough into the mold or (b) You can put all the dough into a pastry bag (or a plastic Ziploc), snip off the corner, and pipe the dough into the mold until it's 3/4-full.
7) Bake the doughnuts for about 10-12 minutes.  To test if they're ready, gently press on the top of a doughnut and see if it springs back.  If it does, they're ready!  If not, bake for a few more minutes.
8) Remove from the oven and cool in the pan for a few minutes before transferring to a wire rack.

(2) Chocolate Glaze
I slightly cheated on the glaze part.  There are plenty of chocolate glaze recipes out there -- or here and here -- but for the sake of efficiency or laziness (take your pick), I used chocolate baking melts and bark coating. Just break off a few chocolate pieces, stick it in the microwave for a minute or two, and stir until you obtain a buttery consistency. (To learn more about melting chocolate, go here and here).  It's certainly not the healthiest option, but I like the thick consistency of it, instead of a watery glaze.

After you have your melted chocolate glaze ready,
1) Dip cooled doughnut into the melted chocolate.  If you wish, you can double-dip after the first layer hardens for a thicker frosting. 2) Quickly decorate with sprinkles before the chocolate hardens.  3) Take a huge bite and enjoy!  

If you have any questions or comments, feel free to contact me at doahshungry@gmail.com