When I was little, my favorite part of a donut was the icing and sprinkles. In fact, after ordering a donut (the most chocolatey and sprinkle-covered, of course), I would often lick off all the icing and sprinkles, and leave the rest of the donut behind. Terrible, I know. I have long since amended my ways and now enjoy eating the whole donut -- though I still go for the most chocolatey and sprinkle-covered ones.
I recently came across Joy's recipe for double chocolate donuts and made sure to bookmark the recipe immediately. As its name suggests, this donut is full of chocolate flavor and gets an extra boost from a rich chocolate icing. I tend to make small batches of donuts, as I really don't need a dozen sitting around the house, but this recipe is easily doubled or tripled if you'd like to make more.
Baked Buttermilk Chocolate Donuts (printer-friendly version)
makes six donuts
For the donuts:
1 cup unbleached all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 cup light brown sugar, packed
1/2 cup low-fat buttermilk
1 large egg
2 tablespoons unsalted butter, melted and browned
2 tablespoons nonfat Greek yogurt
1 tablespoon brewed coffee, cooled
1 teaspoon pure vanilla extract
For the chocolate glaze:
1 1/4 cup powdered sugar, sifted
3 tablespoons unsweetened cocoa powder, sifted
pinch of salt
3 to 4 tablespoons organic skim milk
2 teaspoons pure vanilla extract
colored sprinkles
1. Preheat the oven to 325 degrees. Spray a donut pan with cooking spray and set aside.
2. Whisk together the dry ingredients.
3. In a separate bowl, stir together the buttermilk, egg, browned butter, yogurt, coffee, and vanilla extract. Stir the wet ingredients into the dry ingredients until evenly combined.
4. Carefully spoon the donut batter into the prepared baking pan. Fill each cavity about 3/4 full.
5. Bake for 9-12 minutes, or until the donuts just spring back when touched.
6. Allow the donuts to cool in the pan for five minutes. Then remove the donuts from the pan and let cool completely.
7. While the donuts are cooling, make the glaze: In a medium bowl, whisk together the powdered sugar, cocoa powder, salt, milk, and vanilla extract. Continue stirring until the mixture is smooth.
8. Use the glaze immediately to coat the top of each donut. Decorate with sprinkles.
9. Donuts are best eaten immediately or within a couple of days.
(adapted from this Joy the Baker recipe)
makes six donuts
For the donuts:
1 cup unbleached all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 cup light brown sugar, packed
1/2 cup low-fat buttermilk
1 large egg
2 tablespoons unsalted butter, melted and browned
2 tablespoons nonfat Greek yogurt
1 tablespoon brewed coffee, cooled
1 teaspoon pure vanilla extract
For the chocolate glaze:
1 1/4 cup powdered sugar, sifted
3 tablespoons unsweetened cocoa powder, sifted
pinch of salt
3 to 4 tablespoons organic skim milk
2 teaspoons pure vanilla extract
colored sprinkles
1. Preheat the oven to 325 degrees. Spray a donut pan with cooking spray and set aside.
2. Whisk together the dry ingredients.
3. In a separate bowl, stir together the buttermilk, egg, browned butter, yogurt, coffee, and vanilla extract. Stir the wet ingredients into the dry ingredients until evenly combined.
4. Carefully spoon the donut batter into the prepared baking pan. Fill each cavity about 3/4 full.
5. Bake for 9-12 minutes, or until the donuts just spring back when touched.
6. Allow the donuts to cool in the pan for five minutes. Then remove the donuts from the pan and let cool completely.
7. While the donuts are cooling, make the glaze: In a medium bowl, whisk together the powdered sugar, cocoa powder, salt, milk, and vanilla extract. Continue stirring until the mixture is smooth.
8. Use the glaze immediately to coat the top of each donut. Decorate with sprinkles.
9. Donuts are best eaten immediately or within a couple of days.
(adapted from this Joy the Baker recipe)
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