I've had a chocolate craving for several days that I haven't been able to kick. I kept going back to this recipe for Chocolate Glazed Donuts over and over again on Pinterest. Finally this morning I broke out the donut pans. I doubled the recipe, did half as regular donuts and the other half as mini donuts. Absolutely no other changes to the recipe. I love the way that the coffee in the glaze just enhances the chocolate flavor without tasting like coffee. My chocolate craving is now satisified! Lots of baked donut recipes turn out to be just donut shaped muffins. Not these, they are dead on- the texture, the glaze, everything. Thank you to Cat Davis at Food Family and Finds for sharing this great recipe :)
* Exported from MasterCook *
Chocolate Glazed Donuts
2 cup all purpose flour
1/2 cup + 4 tablespoons granulated sugar
1/2 cup unsweetened cocoa powder (used King Arthur Double Dutch Cocoa)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup + 6 tablespoons milk
1 teaspoon vanilla extract
2 tablespoon butter -- melted
4 tablespoons Donut House Chocolate Glazed Donut Coffee -- brewed
4 tablespoons milk
6 tablespoons cocoa powder (used King Arthur Flour's Double Dutch Cocoa)
4 cups powdered sugar
Heat oven to 325º. Spray donut pans with Pam.
Mix together flour, sugar, cocoa powder, bp, bs, and salt. Add milk, egg, vanilla and butter, blending until smooth. Spoon mixture into a pastry bag or ziploc. Pipe the mixture into pans, about halfway up each. Bake 12 – 14 minutes for the regular size donuts, 6 to 8 mins for the minis. Test to make sure a toothpick comes out clean.
Mix together glaze ingredients. Dip donuts, and place onto a baking rack. Top with sprinkles and let harden.