Don’t be intimidated by homemade doughnuts! The breakfast treat is actually simple to make from scratchespecially a baked doughnut, like this glazed chocolate doughnut.
While classic bakery doughnuts are usually made with yeasted dough and then deep-fried (daunting for a home cook, especially before the caffeine kicks in), cake doughnuts are simple. Delicious, soft and light, they’re as easy to make as cupcakes: prepare a batter, pour into a special pan and bake. Adding a glaze is literal icing on the cake…er, doughnut.
Glazed Chocolate Doughnut Recipe
This recipe, from Taste of Home contributor Jennifer Sobjack, yields 1-1/2 dozen doughnuts.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup baking cocoa
- 1/2 cup packed light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, room temperature
- 3/4 cup buttermilk
- 1/4 cup unsalted butter, melted
Glaze:
- 1 cup confectioners’ sugar
- 1/4 teaspoon vanilla extract
- 4 to 5 tablespoons heavy whipping cream
Directions
Step 1: Mix the dry ingredients
Preheat your oven to 350F. In a large bowl, whisk the first five ingredients. You’ll mix the final batter in this bowl, so make sure to use one that’s big enough.
Step 2: Whisk the wet ingredients
In another bowl, whisk together the eggs, buttermilk and butter until well-blended.
Step 3: Combine
Pour the wet ingredients into the dry ingredients. Stir until blended; there shouldn’t be bits of flour in the mix. The batter will be thick.
Step 4: Pipe the doughnuts
Cut a small hole in the corner of a food-safe plastic bag, or use a piping bag. Fill with batter. Pipe into two 6-cavity doughnut pans coated with cooking spray, filling the cavities about two-thirds full.
Step 5: Bake
Bake until the doughnuts spring back when touched, about 10 to 12 minutes. Since the batter contains cocoa, they’ll be too dark to use browning as an indicator of doneness. If unsure, pierce with the tip of a knife; the tip should come out clean.
Cool the doughnuts for five minutes in the pan before removing to wire racks to cool completely.
Step 6: Make the glaze
In a small bowl, combine the confectioners’ sugar, vanilla and just enough heavy cream to reach the desired consistency. Some people enjoy a thick glaze you can sink your teeth into, while others prefer a thin layer. If the glaze is too thick, you can always add more cream. Too runny? Add a bit more sugar.
Step 7: Glaze the doughnuts
Dip each doughnut into the bowl, holding the edges with your fingertips. Let the glaze reach halfway up the doughnut, then lift straight out, allowing excess to drip off. Place on a wire rack and let stand until set.
Repeat with the remaining doughnuts.
Tips for Making Glazed Chocolate Doughnuts
Can you fry chocolate doughnuts?
Fried doughnuts are doable for home bakersthey just require a different technique and, alas, a different recipe. Batter for cake doughnuts is generally wetter and relies on chemical leavening agents to rise. If you try to fry doughts with this recipe, they will probably fall apart in the oil. Use a proper yeasted doughnut recipe if you prefer to fry.
Can you make different glazes?
Absolutely! One of the best traits of cake doughnuts is their versatility. While we love chocolate glaze, you might enjoy traditional vanilla glaze. Maple glaze is a fall favoritesprinkle with bacon bits for a sweet and savory treat. Or, toss the warm doughnuts in cinnamon sugar for a different sweet finish. If you don’t want to make icing or don’t have the ingredients, you can never go wrong with spreading some peanut butter over the top!
What if I don’t have a doughnut pan?
It’s definitely easier to make doughnuts in a pan designed for the job. But, if you don’t love single-use kitchen gadgets, you can rig up a doughnut pan using a muffin pan, aluminum foil and some ingenuity.
How do you store glazed chocolate doughnuts?
Store frosted doughnuts in an airtight container for up to two days. They’ll keep at room temperature, but if it’s hot or humid, it’s best to keep them in the refrigerator. Doughnuts freeze well too. Place them on a sheet pan and freeze until solid, then transfer to an airtight container. They’ll keep up to two months.
The post How to Make Glazed Chocolate Doughnuts appeared first on Taste of Home.
source https://www.tasteofhome.com/article/glazed-chocolate-donut/
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