My mom loves chocolate doughnuts so while my parents are here visiting I decided to make her some homemade doughnuts. This recipe came with the doughnut pan from Wilton, they were chocolatey goodness in the shape of a ring!
1 3/4 cups cake or all purpose flour, sifted
1/4 cup cocoa
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 cup buttermilk
2 eggs, lightly beaten
2 tablespoons oil
1 teaspoon vanilla
1 Preheat oven to 425. Spray doughnut pan with nonstick cooking spray.
2 Sift together flour, cocoa, sugar, baking powder and salt. Add buttermilk, eggs, oil and vanilla and mix gently until just combined. Fill each doughnut cup approximately 1/2 full (about 2 tablespoons of batter). (I did this by putting the batter in a large Ziploc bag and then snipping the corner off and piping it into the pan.)
3 Bake 4 – 5 minutes or until top of doughnuts spring back with touched. Let cool in pan 3 minutes before removing. Repeat with remaining batter. Finish doughnuts with desired toppings. Doughnuts are best when served fresh.
Yield: 24 doughnuts
I topped these with chocolate glaze and chocolate jimmies, recipe for chocolate glaze found here but this doughnut recipe came with a raspberry glaze recipe so I thought I’d include it now for future use.
1 cup powdered sugar
1/4 cup seedless raspberry jam
1 tablespoon milk
pink food coloring, optional
Stir together sugar, jam and milk and mix until sugar is completely dissolved. Mix in color if desired. Use immediately to glaze doughnuts.