Baked Chocolate Donuts
A Hindu spiritual teacher said "There is no end of craving. Hence contentment alone is the best way to happiness. Therefore, acquire contentment". I know it has a more profound meaning but if I am going to equate what he said with food, that is how I feel exactly when I am craving for something. I need to make and have and taste it to be content and then there's happiness.
I've been having an on and off craving for that pillowy, tender, puffed donuts from the Japanese market filled with red beans or pastry cream. But I just don't have time to go there and if I do, the store is already closed. Top it with the occasional rambling from K about that special donut she tasted from an unknown donut shop in Lakewood- unknown because she didn't know the name of the shop.
Anyway, the other night the craving just came back and I thought it sure couldn't choose a better time to resurface. Just when I'm feeling sick and that's for days already because of my asthma hence the inactivity in the kitchen. But I need to do something and which reminded me that my fairy godmother just gave me my second donut cake mold last weekend. I could make a dozen right away! That lifted my spirit so I made a dozen of easy chocolate donuts.
I just used my regular chocolate cake recipe and came up with powder sugar dusted, chocolate glazed and some with sprinkles as well. It's not what I really want for myself but being in the kitchen made me feel a little better.
Baked Chocolate Donuts
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup 2% fat milk
1/2 cup packed brown sugar
2 tbsp vegetable oil
2 tablespoons brewed coffee
1 teaspoon vanilla extract
For the glaze:
1 cup dark chocolate chips
1/2 cup milk
1/2 teaspoon vanilla
Heat oven to 325.
Coat donut pan with nonstick cooking spray.
In large bowl, whisk flour, cocoa and baking soda
In another bowl whisk milk, sugar, egg, vegetable oil, coffee, and vanilla until smooth.
Add wet mixture to dry mixture and whisk until blended and smooth.
Fill each doughnut cup approximately 3/4 full.
Bake at 325 degrees for thirteen minutes or until doughnuts spring back when touched. Allow to cool slightly before removing from pan.
Dust with sifted powdered sugar.
Feel free to double the ingredients for more donuts (I doubled mine so I have two dozens of donuts)
To make the glaze, melt chocolate chips with milk in a double boiler over medium heat
Whisk until smooth and creamy. Remove from heat then place the bowl on top of another bowl with ice water to stop cooking
Dip each donut into the chocolate glaze and top with candy sprinkles