Chocolate + Espresso Baked Doughnuts
In honor of National Doughnut (Donut?) Day, I decided to whip up not one but TWO doughnut recipes for your enjoyment. First up: these Chocolate and Espresso Doughnuts. The perfect blend of rich, slightly bitter espresso with deeply chocolaty glaze. And sprinkles, obvi. I decided to develop this recipe as a baked doughnut variety not because they're better for you (though they are) cause if you're gonna have a doughnut, have a doughnut. But baking them makes them super easy and quick to whip up, and you can completely bypass the pot of hot oil and all that. They're still just as tasty, promise.
Chocolate + Espresso Baked Doughnuts
makes a dozen doughnuts
1 c flour
1/2 c organic cane sugar
1 t instant espresso powder (try a packet of Italian VIA, it's the best!)
1 t baking powder
1/2 t salt
1/2 c whole milk, room temperature
1 egg, room temperature
2 T butter, melted
1 t vanilla extract
For the glaze:
1 1/2 c powdered sugar
4 T unsweetened cocoa powder
4 T half & half, room temperature
1/2 t vanilla extract
pinch of salt
sprinkles of choice, to top
Preheat oven to 350 degrees. Lightly grease the doughnut mold with butter and set aside. In a bowl whisk together the flour, sugar, espresso powder, baking powder, and salt. In another bowl, combine the milk, egg, butter, and vanilla. Add the wet ingredients to the dry, being careful not to over mix. Fill the doughnut molds about 3/4 full and bake for about 8-10 minutes, until the doughnuts spring back to the touch. Allow to cool on a wire rack while you make the glaze.
Whisk together the powdered sugar, cocoa powder, half and half, vanilla extract, and salt until fully incorporated and has the consistency of honey. Dip the top of the doughnuts in the glaze and top with sprinkles, then place back on the wire rack while the glaze dries.
