Labor Day is the unofficial end of summer. The kids are back in school. Fall is on the horizon. One of the things I love best about the fall is putting the oven on once again. After ditching it in favor of no-bake desserts and dinner on the grill, it’s nice to have the aroma of something delicious in the oven wafting through the house.
It was Google’s baking and cooking feed that led to finding this wonderful recipe for a perfect morning treat. 31 Daily, is a blog by Stephanie from Puget Sound is an author, publisher, and former television news writer and producer. She describes this recipe as divine and she’s 100% correct. This donut is lovely and the perfect way to begin your morning or you can save it for your afternoon snack. The recipe is straightforward and since it’s baked and not deep-fried, it seems a little less guilty. The only special equipment needed is a donut pan to bake them.
To make sure as many of you can enjoy this, we have adapted the recipe for:
- Gluten sensitivities or Celiac disease
- Low Sugar
We hope you enjoy this recipe and make it this holiday weekend and many more weekday mornings. Enjoy in good health,
Double Chocolate Glazed Donuts recipe by 31 Daily adapted by Still A Chick Lit
- 1 cup all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend flour, sorghum, sweet rice, brown rice flour)
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon instant espresso powder
- 1/2 cup chocolate chips (vegan chocolate chips)
- 1 large egg (2 tablespoons Aquafaba, 1/4 cup silken tofu pureed with 1/8 teaspoon baking soda, 1 flaxseed or chia seed egg, or vegan egg replacer)
- 1/2 cup brown sugar (Swerve brown sugar substitute, organic brown sugar, turbinado sugar)
- 1/3 cup milk (dairy: whole, 2%, fat-free) (non-dairy almond, rice, soy, or light coconut milk)
- 1/4 cup sour cream (dairy: light sour cream, plain yogurt, plain Greek yogurt, whole milk or low-fat, do not use fat-free) (non-dairy: almond or coconut yogurt, vegan sour cream)
- 2 tablespoons unsalted butter, melted (unsalted vegan butter)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon vinegar
- 1/2 cup chocolate chips
- 3 tablespoons cream or milk (dairy light cream whipping cream) (non-dairy coconut or almond milk)
- 2 tablespoons unsalted butter (vegan butter)
- If you would like to add more fiber use 2/3 cup all-purpose flour and 1/3 cup white whole wheat flour
- If you don’t have instant espresso, you can use regular instant coffee or 1 teaspoon of strong brewed coffee
- If using turbinado sugar, pulse it in a food processor a couple of times to give it a finer texture. Turbinado sugar can have more of a rock candy type of consistency.
- Preheat oven to 350°F. Grease a donut pan with oil or butter; set aside.
- Make the donuts: In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, espresso powder, and chocolate chips. Set aside.
- In a separate bowl, whisk the egg with brown sugar until well mixed. Add the milk, sour cream, melted butter, vanilla, and vinegar; whisk to combine.
- Add the flour mixture to the egg mixture and stir until just combined. The batter will be thick. Using a spatula transfer the batter to a piping bag or zip-top plastic bag. If you don’t have either, a spoon will do just fine! Cut off the tip of the piping bag or plastic bag and fill donut cavities with batter until 3/4 full.
- Bake for 12-15 minutes or until a toothpick inserted into the center of the donuts comes out clean. Let the donuts cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Make the chocolate glaze: Microwave the chocolate, cream, and butter in 30-second intervals, stirring in between until melted. Or use a double boiler and melt the chocolate, stirring until smooth. Once the donuts are completely cool (this only takes a few minutes), dip the tops of the donuts into the chocolate glaze and place them on a rack to set. While the chocolate is still wet, add sprinkles or other decorations to the top.
The donuts are best on the day they are made. If you have any leftovers, store them in the refrigerator for up to 3 days.
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