Chocolate Dougnuts with Chocolate Glaze
Last Friday I went to York, Maine with my mother to go to Stonewall Kitchen and then shopping at the outlets in Kittery. Stonewall Kitchen is one of my favorite places and I could hours there eating and browsing. We got lunch before we started shopping. I got a lobster roll (You have to if you’re in Maine, right?) and my mother got a delicious salad with a piece of grilled honey teriyaki salmon.
After lunch we walked around the store and that’s when I saw the Norpro Doughnut pan. My friends at We are not Martha recently got one and I was so jealous. I wasn’t leaving Stonewall Kitchen without that pan. A couple days later I decided to break that pan in at home.
Ingredients & Directions:
- 1 C Flour
- 2 T Cocoa Powder
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 2/3 C Sugar
- 1/2 tsp Nutmeg
- 1/2 tsp Salt
- 2 T Butter
- 1/4 C Buttermilk
- 1/4 C Yogurt
- 1 tsp Vanilla Extract
- 1 L Egg
- Chocolate glaze (see below)
Lightly grease a doughnut pan and preheat the oven to 350 degrees. 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 overmix, or your doughnuts may be a bit rubbery.
Fill a ziploc bag with the batter, cut an opening in one corner, and pipe the batter into each cup 1/2 to 3/4 full. It’s important not to overfill, or as the doughnuts rise, you’ll lose the hole.
Bake for 8-10 minutes, until the doughnuts spring back when touched. Let cool slightly on a wire rack before glazing.
Chocolate Glaze
From Alton Brown
- 1/4 C Butter (4 tablespoons)
- 4 T Whole Milk, warmed
- 1/2 T Light Corn Syrup
- 1 tsp Vanilla Extract
- 2 Oz Bittersweet Chocolate, chopped
- 1 C Confectioners’ Sugar, sifted
Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.
I topped a couple with sprinkles, but for the most part kept them simple. I used the Stonewall Kitchen Raspberry Liqueur Hot Fudge Sauce for a couple of the doughnuts as well just to spice them up.
I really think doughnuts are going to be my new weekend addiction along with an extra 30 minutes on the treadmill.
(Steven)
