Chocolate Donuts with Coffee Glaze
- Level: Easy
- Yield: 12 donuts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 315
- Total Fat
- 15
- Saturated Fat
- 2
- Carbohydrates
- 44
- Dietary Fiber
- 3
- Sugar
- 28
- Protein
- 5
- Cholesterol
- 16
- Sodium
- 212
- Total: 2 hr 5 min (includes cooling and setting time)
- Active: 35 min
Ingredients
Chocolate Donuts:
Nonstick cooking spray, for greasing the pan
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup cocoa
3/4 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup brewed coffee, at room temperature
6 tablespoons buttermilk
6 tablespoons oil
1 teaspoon vanilla extract
1 large egg
Coffee Glaze:
1 cup confectioners' sugar
2 tablespoons brewed coffee, or more as needed
1 tablespoon milk
1 cup chopped toasted hazelnuts
Sprinkles, for decorating
Directions
Special equipment:
a 12-cavity donut pan; a piping bag- 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.