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These chocolate baked donuts with chocolate ganache glaze are easy to make (and, healthy, I tell myself), since there’s no oil-frying involved!
Place 1/3 cup of the warm milk in the bowl of an electric mixer. Stir in the yeast and let sit for five minutes. If yeast does not bubble up, discard and start again with fresh yeast. Meanwhile, stir the butter into the remaining warm milk to melt it. Whisk together the sugar, cocoa powder, espresso powder, flour, and salt.
To the softened yeast, add the dry ingredients, the remaining milk with melted butter, the vanilla extract, and lightly beaten egg and mix together with the paddle attachment of your mixer to combine. Switch to the dough hook and continue mixing until dough is smooth and pulling away from the sides of the bowl, adding more flour if dough is sticky or more milk if too dry.
Turn dough out onto a lightly-floured surface and knead a few times (dough should be barely sticky), shape into a ball and place in an oiled boil, turning to coat the dough with oil. Cover the bowl and let the dough rise in a warm place until doubled, about 1-2 hours.
Punch dough down and roll it out onto a lightly-floured surface to 1/2-inch thickness. Cut out 4-inch circles and transfer them to parchment-lined cookie sheets. Then cut out 2 1/4-inch circles from the centers. Loosely cover the donuts with plastic wrap.
At this point, you may either let the donuts rise for 45 minutes and proceed to bake them, or refrigerate them overnight. After refrigeration, let donuts rise 1 hour in a warm place. Bake at 375 F for 8-10 minutes, then let cool for about 10 minutes.
While donuts are baking, place the butter and whole milk in a small saucepan and place over medium-high heat, whisking constantly to melt butter and prevent the milk from burning. As soon as the milk reaches a boil, remove from heat and add chocolate chips, whisking until chocolate melts and the ganache is smooth and glossy. Let cool slightly.
To glaze the donuts, invert each donut and dip into the chocolate ganache, allowing the excess chocolate to drip off before setting the donuts upright.
Makes ~10 donuts and 10 donut holes.
This Low Fat Banana, Date & Nut Bread may be low on fat, but it’s not low on flavor! It’s perfect to enjoy with that morning tea or coffee. This recipe makes two loaves, one to eat now, and one to put in the freezer to enjoy later.
Better than Starbucks makes!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!