I was pretty nervous that my donuts were not going to rise up and look so pretty but I was completely wrong. As long as the pan was not overfilled the doughnuts came out in perfect little rings. The original recipe called for spooning the batter into the pan but I found that to be a little to tedious and knew there was a much easier way. Instead I chose to fill a pastry bag with my batter and pipe it into the molds of the pan. One quick swipe around the circle and there was a perfect amount of batter in the pan ready to be baked into a beautiful little donut.
Cake Donuts are one of the items on my kitchen bucket list, so now I can mark that off ! I am slowly working on the list, it feels so good to cross items off.
Chocolate Glazed Chocolate Chip Donuts
for the donuts
2 cups cake flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup buttermilk, at room temperature
2 eggs lightly beaten, at room temperature
2 tablespoons unsalted butter, melted
1 1/2 teaspoons vanilla extract
1/2 cup mini chocolate chips
for the chocolate glaze
1/3 cup milk chocolate chips
2/3 cup semi sweet chocolate chips
4 tablespoons softened unsalted butter
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract
To make the donuts: Preheat the oven to 400 degrees F. Sift the cake flour, sugar, baking powder and kosher salt into a large bowl, add the mini chocolate chips and mix well. Add in the buttermilk, lightly beaten eggs, melted butter and vanilla extract. Gently fold the ingredients together using a rubber spatula, being extremly careful not to over mix the batter.
Lightly grease a doughnut pan. Carefully place the batter into a pastry bag, or a ziptop baggie, and cut off 1/4″ of the end of the bag. Pipe the batter in the doughnut pan . Bake the doughnuts at 400 degrees F for 6 minutes*. Once the doughnuts are done baking, let them cool in the pan for a few minutes before removing to a cooling rack. Rinse the warm pan under cold water to cool it down and then dry with dishcloth. Lightly grease the pan and repeat directions above until all the batter has been baked.
*Note: My mini donut pan holds 12 donuts that are approximately 2″ in diameter. If you pan is larger be sure to adjust baking time accordingly.
To make the chocolate glaze: Put the milk, chocolate chips, semi sweet chocolate chips, butter and corn syrup in a microwavable bowl. Microwave the mixture, stopping to whisk every 30 seconds, until the chocolate is completely melted. Set the chocolate glaze aside for 10 minutes to slightly cool.
Put a cooling rack on top of a baking sheet, or a piece of wax or parchment paper. Working with the donuts, one at a time, turn the donut upside down and dip it into the chocolate. Place the doughnut, chocolate side up, onto the cooling rack so the chocolate can set. Decorate with sprinkles, nuts, coconut, or other toppings as desired.
~ yields approximately 40 mini (2″ diameter) donuts.
Recipe slightly adapted from Gingerbread Bagels