Every year the first Friday of June is National Donut Day, something I write about on this blog or on Facebook nearly every year (HERE is a collection of my Bread Blogs on the subject). My personal favorite is plain glazed like the beauties to the left, but decided to make the slightly healthier baked donuts this afternoon.
Few baked goods tempt me the way donuts do, and most of them, it must be admitted, are not a heart-healthy, diabetic-friendly choice on a breakfast buffet. I have always pooh-poohed baked donuts, but today's Chocolate Spiced Donuts turned out to be far better than I expected. Among the other advantages of this recipe is that you can substitute a gluten-free baking mix and still get excellent results, which is true of most cake donut recipes. The pans can be found in specialty shops and some larger department stores---surprisingly, I got one of mine at Ace Hardware and, not surprisingly, the other one at the Salvation Army store!
Baked Chocolate Spiced Donuts with Mocha Frosting
Donuts
¾ cup of all-purpose flour
⅓ cup granulated sugar
¼ cup cocoa powder
½ teaspoon baking powder
⅛ teaspoon baking soda
½ teaspoon salt
¾ teaspoon ground allspice
½ teaspoon cinnamon
¾ cup buttermilk
1 egg
¼ cup vegetable oil
Frosting (see directions)
1 cup powdered sugar
2 tablespoons cocoa powder
1 teaspoon instant coffee
2 or 3 tablespoons of milk or half and half
Preheat oven to 375° F. and lightly grease a donut pan. In a medium-size bowl, combine flour, sugar, cocoa, baking powder, baking soda, salt, allspice and cinnamon and whisk thoroughly to combine. In a separate bowl, whisk together buttermilk, egg and oil. Pour milk mixture into dry ingredients and stir until smooth. Divide batter into pan. Bake in preheated oven for 15 to 20 minutes or until slightly firm to the touch and an inserted toothpick comes out clean. Cool in pans for five minutes before removing from pan to a wire rack; frost while warm. For frosting, whisk ingredients in a small bowl until smooth. Warm slightly in a microwave before dipping donuts, smooth side up, into frosting. Let excess drip off and return to the wire rack to firm up.
Makes six regular size donuts.
Donuts
¾ cup of all-purpose flour
⅓ cup granulated sugar
¼ cup cocoa powder
½ teaspoon baking powder
⅛ teaspoon baking soda
½ teaspoon salt
¾ teaspoon ground allspice
½ teaspoon cinnamon
¾ cup buttermilk
1 egg
¼ cup vegetable oil
Frosting (see directions)
1 cup powdered sugar
2 tablespoons cocoa powder
1 teaspoon instant coffee
2 or 3 tablespoons of milk or half and half
Preheat oven to 375° F. and lightly grease a donut pan. In a medium-size bowl, combine flour, sugar, cocoa, baking powder, baking soda, salt, allspice and cinnamon and whisk thoroughly to combine. In a separate bowl, whisk together buttermilk, egg and oil. Pour milk mixture into dry ingredients and stir until smooth. Divide batter into pan. Bake in preheated oven for 15 to 20 minutes or until slightly firm to the touch and an inserted toothpick comes out clean. Cool in pans for five minutes before removing from pan to a wire rack; frost while warm. For frosting, whisk ingredients in a small bowl until smooth. Warm slightly in a microwave before dipping donuts, smooth side up, into frosting. Let excess drip off and return to the wire rack to firm up.
Makes six regular size donuts.
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