Donuts: Matthew's Chocolate Doughnuts
Source of Recipe
Eating Well Oct 1996
List of Ingredients
2 tablespoons granulated sugar plus
1/2 cup granulated sugar
1 1/2 cups all-purpose white flour
1/3 cup unsweetened cocoa powder -preferably Dutch-process
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 large egg white
1/2 cup packed light brown sugar
3/4 cup nonfat plain yogurt --or buttermilk
1/4 cup canola oil
1 teaspoon pure vanilla extract
--glaze--
1 1/4 cups confectioners' sugar
1 teaspoon pure vanilla extract
2 teaspoons low-fat milk (up to 3)Recipe
Preheat oven to 400¼F. Thoroughly coat the molds of 2 mini-Bundt pans with nonstick cooking spray or oil. Sprinkle molds evenly with 2 tablespoons of the granulated sugar, shaking out excess. (If you only have one pan, bake the recipe in 2 batches.) In a mixing bowl, whisk together flour, cocoa, baking powder, baking soda and salt. In another bowl, whisk egg and egg white until frothy. Add brown sugar and the remaining 1/2 cup granulated sugar; whisk until smooth. Add yogurt or buttermilk, oil and vanilla and whisk until blended. Add the dry ingredients and stir with a rubber spatula just until moistened. Spoon about 2 tablespoons of batter into each prepared mold, smoothing the surfaces with a small spoon. Bake for 8 to 10 minutes, or until the tops spring back when touched lightly. Loosen edges and turn the doughnuts out onto a wire rack to cool. (If baking in 2 batches, cool the pan, clean it, then recoat it with cooking spray or oil and sugar)
TO MAKE GLAZE: In a bowl, whisk confectioners' sugar, vanilla and enough of the milk to make a smooth, thick glaze. When the doughnuts are completely cool, set them, fluted-side up, on a wire rack over wax paper. Spoon some glaze over each doughnut, letting it drip down the sides. (Alternatively, dip the doughnuts in glaze.) Let stand until glaze has set. Makes 1 dozen doughnuts.
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