Baked Double Chocolate Donuts Food

BAKED DOUBLE CHOCOLATE DONUTS (GLUTEN FREE)

Steps:

• Preheat oven to 375 degrees. Spray a 6 hole donut pan with non-stick cooking spray.
• In a medium bowl blend together the flour, tapioca starch, cocoa, sugar, gum, baking powder, salt, cinnamon and buttermilk powder.
• In a small bowl beat together the eggs, oil and 2 tablespoons water. Pour the mixture into the dry ingredients and mix until well combined. If mixture is to thick add in additional water until a smooth, thick, cake batter consistency is achieved.
• Spoon the mixture into the prepared pan, smoothing with a spatula. Place in pre-heated oven and bake for 10 to 12 minutes. Allow to rest in pan a minute or two and then turn out onto a wire rack to cool for a few minutes.
• In a small bowl, blend together the coconut oil, cocoa, 1 1/2 tablespoons hot water, sugar and vanilla. Stir until smooth adding in additional water as needed. Place the cooling rack with donuts on a cookie sheet and spoon the chocolate glaze over the donuts allowing the glaze to drip down sides. Immediately top with topping of choice; i.e., peanuts, coconut or nonpareils. Enjoy!

DOUBLE-CHOCOLATE GLAZED DOUGHNUTS

Steps:

• For the doughnuts: Position an oven rack in the center of the oven and preheat to 350 degrees F.
• Spray a doughnut pan lightly with nonstick spray. In a medium bowl, combine the flax meal and 2 tablespoons water, and let stand for 2 minutes to thicken. Add the almond milk, grapeseed oil, agave and vanilla, and whisk to combine.
• In another medium bowl, combine the cake flour, cocoa powder, baking powder, baking soda and salt, and whisk to incorporate. Add the flour mixture to the almond milk mixture and whisk together until the dry and wet ingredients are well combined. Stir in the chocolate chips with a spoon or spatula. Use a small cookie scoop or spoon to drop 2 to 3 heaping tablespoons of the batter into each doughnut mold, filling the molds two-thirds full.
• Bake the doughnuts until puffed and a toothpick inserted into the center comes out clean, 10 to 12 minutes. Allow to cool slightly while you make the glaze.
• For the chocolate glaze: Melt the chocolate chips in a microwave in 30-second intervals or over a double boiler. Stir in the grapeseed oil until the chocolate is smooth. Dip each doughnut, top-side down, into the glaze; allow excess glaze to drip off, then decorate with sprinkles.
• Chill the doughnuts in the refrigerator for 30 minutes to allow the glaze to set.

DOUBLE CHOCOLATE BAKED DONUTS

Steps:

• Preheat your oven to 350 degrees.
• Combine the flour, cocoa powder, baking powder, baking soda and the salt in a bowl.
• In a separate bowl whisk together the large egg with white sugar until well fully combined.
• To the egg & sugar mixture, add in the milk, yogurt (or sour cream), melted butter & the vanilla extract, and whisk until combined.
• To the wet bowl, slowly mix in the dry mixture and combine fully. Remember the batter will be VERY thick.
• Fill the donut pan, but leave 1/4 of the donut free because they will rise.
• Place the donuts in the oven once it reaches 350, and bake for 8-12 minutes (until a toothpick comes out clean). Mine were done after 10.5 minutes.
• Let the donuts cool in the pan for 5-10 minutes, then remove them and place on a cooling rack.
• While you're waiting for the donuts to cool, whisk together all of the icing ingredients. The consistency should be fairly thick, if you would like it thinner, add more milk.
• Once the donuts completely cool, drizzle the glaze over top.
• Enjoy!

BAKED CHOCOLATE DONUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease donut pans well.
• Sift flour, sugar, cocoa, baking powder, and salt together into a large bowl.
• Whisk milk, egg, butter, oil, and 2 teaspoons vanilla extract together in a small bowl. Stir into flour mixture until just combined.
• Spoon batter into the prepared donut pans, filling each well 3/4 full.
• Bake in the preheated oven until a toothpick inserted into a donut comes out clean, about 10 minutes. Remove from the oven and let cool for about 5 minutes; tap donuts out onto a sheet pan.
• Combine confectioners' sugar, hot water, and remaining vanilla extract in a bowl to make the glaze.
• Place parchment paper under a wire cooling rack. Transfer cooled donuts to the rack and coat in glaze, letting excess drip onto parchment paper; coat the donuts a second time if desired.