Chocolate Baked Buttermilk Donuts Food

BAKED BUTTERMILK DONUTS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Adjust an oven rack to upper-middle position. Spray a donut pan with cooking spray.
• Sift flour, sugar, cornstarch, baking powder, nutmeg, and salt together in a large mixing bowl.
• Whisk buttermilk, eggs, baking soda, and vanilla extract together in a smaller bowl.
• Pour melted and cooled shortening into flour mixture and stir until absorbed. Add buttermilk mixture and mix well. Let batter rest for 10 to 15 minutes.
• Pour a scant tablespoon of batter into the well of each donut cup in the prepared pan. Use the back of a spoon to distribute batter evenly across the bottom of each; you won't use up all of the batter in this batch.
• Bake in the preheated oven on the upper-middle rack until golden brown, 12 to 15 minutes. Remove from the oven; let cool in the pan for 2 to 3 minutes before removing onto a wire rack.
• Place powdered sugar into a small paper bag. Toss warm doughnuts in powdered sugar to coat.
• Spray the donut pan with cooking spray again. Spoon batter in tablespoonfuls into the hot pan for the next batch.
• Bake donuts in the preheated oven on the upper-middle rack until golden brown, 12 to 15 minutes. Let cool for 2 to 3 minutes before removing from the pan and toss in powdered sugar.

CHOCOLATE BAKED BUTTERMILK DONUTS

Steps:

• Heat oven to 375°F Grease and flour pan. Sift together flour, sugar, baking powder, nutmeg, and salt in a large mixing bowl. Stir in buttermilk, eggs, butter and vanilla; beat until just combined. Fill each well 2/3 full. Bake 10-12 minutes, until the top of the donuts spring back when lightly touched. Cool 5 minutes in pan; invert onto cooling rack and cool completely. Glaze and decorate if desired.

CHOCOLATE DONUTS WITH COFFEE GLAZE

Steps:

• For the chocolate donuts: Preheat the oven to 375 degrees F.
• Spray a 12-cavity donut pan with cooking spray and set it aside.
• Whisk together the flour, granulated sugar, cocoa, salt, baking powder and baking soda in a large bowl. Whisk together the coffee, buttermilk, oil, vanilla and egg in a separate medium bowl until combined. Add the wet ingredients to the dry ingredients and mix to combine.
• Transfer the batter to a piping bag. Fill each cavity with batter until it comes about three-quarters of the way up the sides of the pan.
• Bake until a toothpick inserted into a donut comes out clean, about 12 minutes. Cool the donuts in the pan for 5 minutes, then remove to a rack and cool completely.
• For the coffee glaze: Mix together the confectioners' sugar, coffee and milk in a bowl until smooth. If it seems too thick, add more coffee little by little.
• Dip each donut halfway into the glaze, then allow excess to drip off. Sprinkle the tops with hazelnuts and sprinkles. Let set, about 30 minutes.

BAKED CHOCOLATE-COFFEE DONUTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 6-cavity donut pan with 1 teaspoon butter and set aside.
• Whisk flour, cocoa powder, and baking powder together in a large bowl. Set aside.
• Whisk brown sugar, 1/4 cup plus 2 tablespoons buttermilk, coffee, egg, 1 tablespoon butter, and vanilla extract together in another bowl. Add milk mixture to flour mixture; whisk until blended and smooth. Stir in chocolate chips.
• Pour batter into a large, resealable plastic bag, cut 1 corner, and squeeze batter into the prepared donut pan, filling each mold about 2/3 full.
• Bake in the preheated oven until donuts spring back when lightly pressed, about 8 minutes. Let cool in the pan on a wire rack for about 5 minutes; turn pan over directly onto rack to release donuts. Allow to cool for 5 minutes more.

BAKED CHOCOLATE CAKE DONUTS

Steps:

• Chocolate Glaze: Combine chocolate, confectioners' sugar, cocoa, salt, and butter in a small bowl. Heat cream in a small pot over medium-high until bubbling around edges, 1 to 2 minutes. Pour hot cream over chocolate mixture; let stand 1 minute. Add vanilla and whisk until mixture is smooth and has the consistency of hot-fudge sauce. If it's too thick, add more cream, 1 tablespoon at a time. (Makes 1 1/3 cups.)
• Donuts: Preheat oven to 425 degrees. Lightly brush 3 standard donut pans with butter. Whisk together flour, cocoa, baking powder, baking soda, and salt. Beat butter with both granulated and brown sugars on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating to combine after each addition. Beat in vanilla. Reduce speed to low; add flour mixture in two batches, alternating with milk, beating to combine after each addition. Stir in chocolate chips.
• Transfer batter to a piping bag fitted with a large, plain tip (such as Ateco #807), or to a resealable plastic bag, then snip a 1/2-inch hole in one corner. Pipe 3 tablespoons batter into each cup in pans. Bake until tops spring back when lightly touched, 10 to 11 minutes. Let cool in pans 10 minutes, then transfer to wire racks set in rimmed baking sheets and let cool completely.
• Dip top of each donut in glaze until halfway submerged, turning as needed to evenly coat one side. Place, glaze-side up, on racks. Top with sprinkles or shavings and let stand until completely set, about 1 hour. Donuts are best served the day they are made, but can be stored, unglazed, in an airtight container at room temperature up to 1 day; glaze 1 hour before serving.

BAKED CHOCOLATE CAKE DOUGHNUTS

Steps:

• Preheat the oven to 350°F Lightly grease a doughnut or muffin tin.
• Sift the flour, cocoa powder, baking powder and baking soda, and then whisk in the sugar, nutmeg and salt.
• Add the butter, and using your fingers, rub it into the dry ingredients until it becomes coarse crumbs.
• In a separate bowl, whisk together the buttermilk, yogurt, vanilla and egg. Add to the flour mixture and stir until just combined. Do not overmix, or your doughnuts may be a bit rubbery.
• Fill each cup 1/2 to 3/4 full. You can do this with a spoon, but I prefer using a piping bag to fill each cup more evenly and cleanly. It's important not to overfill, or as the doughnuts rise, you'll lose the hole.
• Bake for 6 to 10 minutes (depending on the size of your doughnut pan), until the doughnuts spring back when touched. Let cool slightly on a wire rack before glazing. If coating in powdered sugar, let them cool even a bit more.