Baked Chocolate Cake Doughnuts

This is one of the best baked doughnuts I have had till date.

Baked Chocolate Cake Doughnuts

Ingredients:

Method:

Lightly grease a doughnut (or muffin) tin and preheat the oven to 350°F / 175°C.

Sift the flour, cocoa powder, baking powder and baking soda, and then whisk in the sugar, nutmeg and salt.

Add the butter, and using your fingers, rub it into the dry ingredients until it becomes coarse crumbs.

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

Fill each cup 1/2 to 3/4 full. You can do this with a spoon or 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.

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. If coating in powdered sugar, let them cool even a bit more.

Makes about 15 mini doughnuts.

Buttermilk Glaze

Start with about 1 cup of powdered sugar in a bowl, and add about 1 teaspoon of buttermilk. Start blending with a spoon until you get a thick paste. Add more buttermilk in very small amounts, at about 1/4 teaspoon at a time, and stir it in, using the back of the spoon to break down any clumps. You are aiming for a consistency that is about like a thick cake icing. If you add too much liquid at once, you won’t be able to get out the clumps. Once you get a smooth mixture, continue adding liquid at 1/4 teaspoon at a time until you get a slightly thinner glaze that slowly drips from the spoon.