I know – second donut recipe so quickly? What can I say – I’m addicted. After fantasising over a donut pan for so long, I now have to compensate for all those years that I didn’t have one, and have to make as many donuts as possible. And of course nobody I know has an objection to more donuts, so that support helps.
These chocolate donuts in particular are moist and really rich – they may look small, but are deceptively filling, especially with the glaze. These are cake donuts, as is characteristic of baked donuts in general. If you’re looking for ‘doughier’ or chewier donuts, you’ll have to make one with yeast, and then fry it. I do plan to make fried yeast donuts some time in the future, but for now, these magnificent cake donuts will definitely do.
For the donuts:
2/3 cup milk + 1 tablespoon vinegar (or 2/3 cup buttermilk)
1 cup gluten free all-purpose flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
Pinch of salt
1/2 cup granulated sugar
Egg replacer equivalent of 1 egg
2 tablespoons melted butter
1 teaspoon vanilla extract
For the chocolate glaze:
1-1/4 cup confectioner’s sugar
3 tablespoons cocoa powder
4 tablespoons milk
Sprinkles, mini chocolate chips, melted chocolate, nuts or white icing*, for decoration
For the chocolate donuts:
Preheat the oven to 180°C, and grease a nonstick donut pan.
In a mug mix together the milk and the vinegar with a spoon to make buttermilk, and set aside for 5 minutes. (If using buttermilk then omit this step).
In a medium bowl, whisk together the sugar, egg replacer, melted butter and vanilla extract, along with the buttermilk. Sift in the gluten free flour, cocoa powder, baking soda and salt. Whisk until well combined.
Spoon the batter into a piping bag (or a ziploc bag), and snip off a roughly 1″ hole at one edge. Pipe the batter into the donut pan until 3/4ths full, and then bake for 10-12 minutes, or until the donuts spring back when lightly touched, or until they begin to pull away from the pan. Let the donuts cool before glazing them.
For the chocolate glaze:
In a medium bowl, whisk together all the ingredients for the glaze, and add more milk if needed, to reach the desired consistency (optimum dunking consistency is when lifting the whisk leaves a ribbon of glaze flowing down from the whisk).
Then, dunk your cooled donuts in the glaze, and let the glaze set as you wait and stare at your reflection in the glaze of the donuts. Decorate** as you please, and then Enjoy!
*Or gummy bears, crushed oreos, cake crumbs, sliced strawberries, mini marshmallows, cinnamon sugar etc. And thats not even including the savoury toppings, like bacon bits and potato chips. The limitless possibilities in the realm of donuts is enthralling.
** If using toppings that need to stick to the glaze, like crushed cookies or sprinkles, dip the donut in the toppings before the glaze sets. If using icing or melted chocolate to decorate, then wait until the glaze sets.