Baked chocolate doughnuts
When I was making the doughnuts I told you about yesterday I had some time left over, while waiting for the doughnuts to rise so I thought it would be the perfect opportunity to try out the baked doughnuts from Lara Ferroni’s book on doughnuts. I mean, they do sound at least a bit healthier don’t you think? No frying required plus they are super easy to make and quick too.
Baking them, like you would any regular cake also means that it tastes more like a regular cake to be honest.
But they take little time to make and are tasty. Even though maybe not like the doughnut you would imagine. The recipe said you could either make them in a muffin tin or a doughnut tin. I don’t have a doughnut tin (I didn’t even know they existed until up to that moment) so I made them in a muffin tin
You have to pipe the dough into the tins as you can see it would be virtually impossible to do this with a spoon. But of course during the baking process the doughnuts rise and the start to fill the hole so there is not a thing left of that middle once baked. I cheated a bit and made new holes…. Just so they looked like doughnuts again and once you ice them and put some sprinkles on them you really won’t be able to tell the difference!
Baked chocolate doughnuts
- 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
- Lightly grease a doughnut (or muffin) tin and preheat the oven to 350F/180C
- 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.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.