Baked chocolate doughnuts

If you don't want to make your own doughnuts using the official method (frying the doughnuts) you can make this alternative for baked chocolate doughnuts. Easy and delicious! Although technically more a cake like structure than real doughnuts

Course Cake and cookies

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings portions

Calories 76

Author Simone

Ingredients

130 grams all purpose flour
2 tbsp natural cocoa powder
1 tsp baking powder
1/4 tsp baking soda
75 grams sugar
1/2 tsp freshly ground nutmeg
1/2 tsp fine grain salt
2 tbsp unsalted butter or coconut oil
1/4 cup butter milk
1/4 cup yogurt
1 tsp vanilla extract
1 large egg

Metric - Us customary

Instructions

Lightly grease a doughnut (or muffin) tin and preheat the oven to 350˚F/180˚C
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.

Nutrition