Baked Chocolate Cake Doughnuts
Tuesday, March 26, 2019
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It may seem strange to add nutmeg to a chocolate recipe, but nutmeg is the key to a recognizable doughnut flavor. It’s fine to leave it out, but your doughnuts may taste a bit more like chocolate cupcakes.
Ingredients
- 130 grams (~1 cup) all purpose flour
- 2 tablespoons natural cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 75 grams sugar
- 1/2 teaspoon freshly ground nutmeg
- 1/2 teaspoon fine grain salt
- 2 tablespoons unsalted butter or coconut oil
- 1/4 cup buttermilk
- 1/4 cup yogurt
- 1 teaspoon vanilla extract
- 1 large egg
Method
- Lightly grease a doughnut (or muffin) tin and preheat the oven to 350F.
- 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 each cup 1/2 to 3/4 full. You can do this with a spoon, but I prefer using 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.