This doughnut recipe is healthier because they are BAKED, not deep fried. I saw a similar recipe the other day, liked it, however, I decided to add my touch to it by deleting some of the ingredients and adding my own. They are sooo gooooddddd!
Approx. Prep and Cook Time: UNDER 40 Minutes
Approximate Cost: $5.16 or .43 cents per doughnut
Difficulty Level: Easy
Allergens, Other: CONTAINS GLUTEN, PEANUT OIL, MILK, EGGS
1 1/2 cups all-purpose flour (.90)
1 cup granulated sugar (.50)
1/2 cup cocoa powder (.20)
3/4 teaspoon kosher salt (.10)
1 teaspoon baking powder (10)
1/2 teaspoon baking soda (.10)
1/2 cup brewed black coffee, at room temperature (.20)
6 tablespoons evaporated milk (.20)
6 tablespoons Peanut oil (.50)
1 teaspoon vanilla extract (.90)
1 large egg (.16)
½ c. tiny chocolate chips (.50)
Chocolate Almond Glaze
1 cup confectioners' sugar (.50)
3 tablespoons of evaporated milk (play with the thickness of your like by controlling the milk) (.10)
1 tsp. Almond Extract (.20)
What you will need before starting to make the doughnuts:
You will need 2-(6) cavity or a 12 cavity doughnut pan and a piping bag to fill the mold with the batter. (or you can use a zip log bag and make a small cut in one corner. Also, you need to spray the donut pan(s) with cooking spray oil and set it aside.
Directions for the Doughnuts:
Preheat the oven to 375 degrees F.
Whisk together the flour, granulated sugar, cocoa, salt, baking powder and baking soda in a large bowl. When done, add the chocolate chips and stir to incorporate evenly.
In another medium size bowl, whisk the egg, then and add the coffee, oil, evaporated milk and vanilla until combined.
Add the wet ingredients to the dry ingredients and mix to combine, making sure there are is no flour residue visible.
Finally, transfer the batter to a piping bag and start filling the mold with batter, not to the top but about three quarters up of the pan.
Bake for about 12 minutes, (depending on your oven calibration) and until a toothpick inserted into a doughnut comes out clean.
Before adding the Almond Glaze, cool the doughnuts in the pan for 10 to 15 minutes, then remove to a rack and cool completely.
For the light Almond glaze: In a small size bowl mix the confectioners' sugar, almond extract and evaporated milk until smooth. At this point it’s all about your taste. If the glaze seems too thick, add more milk if it’s too liquid, add more sugar, however, either way, do it little by little. Finally, dip each donut into the glaze, allow the excess to drip off and let the whole thing set for approx. 30 minutes. Serve them with fruits or just enjoy them the old fashion way, smile. Now, time to enjoy these beauties!
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.