Saturday, April 24, 2010
Chocolate-Glazed Baked Chocolate Doughnuts
I could tell you that I made baked doughnuts because they're easier, or healthier. But I would be a liar. The truth is that I'm am a terrible frier-of-things. Ok, so maybe fritters don't hate me, and my French fries came out pretty good, but my track record isn't even as good as 50/50, so when I even think of heating oil I get the cold sweats. And if I were really being truthful (hey, why not?), I'd tell you that my real problem is in not owning a thermometer, which invariably leaves me with smoking oil or oil that isn't hot enough.
You'd think I'd invest in a thermometer by now.
But back to the sweet at hand. Doughnuts! Baked doughnuts. Not as good as fried, I'll admit, but I wouldn't kick them out of bed for being crumby. And not just any baked doughnut, but chocolate doughnuts covered in a chocolate glaze.
And who could have a problem with that?
Baked Chocolate Doughnuts with Chocolate Glaze
3 c all purpose flour
1 c sugar
2 tsp baking powder
1 tsp baking soda
1 c buttermilk*
2 Tbsp milk
1 stick unsalted butter (melted)
3/4 c unsweetened cocoa powder, sifted
Preheat your oven to 350 degrees (f). Sift together the first four ingredients. Add the eggs, buttermilk, milk, and butter. Stir well, but don't over-mix. Add the cocoa powder. Spoon batter into a lightly greased doughnut pan, filling them just barely halfway (they'll rise a decent amount). Cook for 11-13 minutes, until a fork inserted into the center of one comes out clean. Remove immediately to cool on a wire rack.
* If you don't have buttermilk on hand (and I never do), make your own by pouring 1 Tbsp of lemon juice or vinegar into a 1 cup measuring cup, and then filling to the top with milk. Let it sit for 5 minutes and then use as needed.
For the chocolate glaze:
3/4 c semi-sweet chocolate chips
2 Tbsp unsalted butter (cubed)
2 Tbsp milk
Heat all of the ingredients in a double boiler until melted and smooth. Dip the tops of your doughnuts into the glaze and enjoy!