If you've followed me for a while, you know I've had a bit of an obsession with pretty, brightly-colored donuts. While I still intend to keep buying them on occasion, I thought it would be fun to try my hand at the homemade version! I happened upon a mini donut pan at TJ Maxx last week, which was providential! These little donuts are baked and not fried, which makes my sensitive stomach happy! I love that they are made from scratch, and I can pronounce all of the ingredients that I'm feeding my sons :) Not to mention, they are delicious!! I would say they're a mix of a soft, chocolate cupcake and a donut. Browned butter really enriches the flavor, and I'll admit a lot of batter was consumed in the baking process. I'm really excited about future baking endeavors with my new donut pan!
This recipe makes around 16 mini donuts (a pan with 12 holes), or 8-10 full-size donuts.
INGREDIENTS (Donut Batter):
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup packed, light brown sugar
1/2 cup buttermilk
4 Tablespoons butter, melted and slightly browned on the stove
1 teaspoon vanilla extract
1 1/4 cup powdered sugar
3 Tablespoons unsweetened cocoa powder
1/4 teaspoon salt
3-4 Tablespoons whole milk
2 teaspoons vanilla extract
My little helper assisted me in measuring and mixing the dry ingredients!
Move up one of the oven racks to the upper third of the oven. Preheat the oven to 325 degrees. Coat the donut pan with nonstick spray.
Mix together the flour, cocoa powder, salt, baking soda, and brown sugar in a large bowl.
In a separate bowl, whisk together buttermilk, egg, melted butter, and vanilla extract until well-combined.
Add the wet ingredients to the dry ingredients, and make sure it is mixed well.
Spoon the batter into the donut pan so that each hole is about 2/3 full. Smooth the batter in each hole.
Bake the donuts for around 11 minutes, or until a toothpick stuck into one of the donuts comes out clean. Once out of the oven, let the donuts sit for five minutes, and then carefully invert them onto a wire rack to cool. If there is batter left, bake another batch!
When the donuts have cooled, start preparing the glaze. In a medium bowl, whisk together the powdered sugar, cocoa powder, and salt. Add in the vanilla extract and 2 of the Tablespoons of whole milk. If needed add another Tablespoon or two of milk gradually. The glaze should be thick, but pourable.
Dip each donut into the glaze. Once back on the wire rack, add sprinkles.
Enjoy for breakfast, dessert after a meal, or both!! :)
Adapted slightly from this recipe.
See you tomorrow for Friday Favorites!