Last week, I was in the mood to bake something with chocolate. It had been a while since I had made doughnuts, so I decided to bake a batch to bring into work. I found this recipe from King Arthur Flour, which said that it made 12 doughnuts. Because I was baking for a group and knew that people would want more than one, I made the decision to triple the recipe. I must have smaller doughnuts pans than the ones that they had used because I ended up with around 60 doughnuts. I ended up getting tired of making them, so I stopped with quite a bit of batter left. I omitted the chocolate chips and the chocolate icing because they seemed a bit over-the-top. Right before serving, I dusted them with a little powdered sugar, which added just the right amount of sweetness.
via King Arthur Flour, makes about 20 doughnuts
- 2/3 cup dutch-process chocolate
- 1 3/4 cup flour
- 1 1/4 cup light brown sugar
- 1 tsp baking powder
- 1 tsp espresso powder
- 1 tsp baking soda
- 3/4 tsp salt
- 2 large eggs
- 3/4 cup milk
- 2 tsp vanilla extract
- 2 tsp vinegar
- 8 tbsp butter, melted
- powdered sugar
- Preheat oven to 350 degrees. Lightly grease the wells of two doughnut pans. If you don’t have two pans, just make the doughnuts in batches.
- In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, and salt. Set aside.
- In a large measuring cup, whisk together the eggs, milk, vanilla and vinegar.
- Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend. Make sure everything is well combined.
- Spoon the batter into the prepared pans, filling them about 3/4 of the way full.
- Bake the doughnuts for 12 to 15 minutes or until a toothpick inserted into the center of one comes out clean.
- Remove the doughnuts from the oven, and let rest for a couple of minutes. Then loosen the edges and turn the pan upside down over a rack and let the doughnuts fall onto the rack.
- Dust with powdered sugar before serving.