A few months ago, I bought a doughnut baking pan. I’ve been experimenting with different recipes, and most of them turned out doughnuts that were a little dry. After some tweaking, I’ve come up with what I think is a pretty darn good baked doughnut; they’re moist, rich and finished with a delicious chocolate glaze. For this recipe, you will need to use a six-cavity doughnut pan.
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup vegetable oil
- 1 egg
- 1/3 cup brown sugar
- 1 tsp vanilla extract
- 2/3 cups buttermilk
For the glaze:
- 1 cup powdered sugar
- 4 tbsp cocoa powder
- 2 tsp corn syrup
- 3-4 tsp milk
- sprinkles, for decorating (optional)
- Preheat oven to 350F. Grease a six-cavity doughnut pan with cooking spray.
- In a mixing bowl, combine the flour, cocoa, baking soda and salt.
- In a separate bowl, whisk together the oil, egg, sugar, vanilla and buttermilk.
- Add the dry ingredients to the wet and whisk until combined. The batter will be quite thick.
- Spoon batter into the doughnut pan and bake for 10-12 minutes, until a toothpick inserted into the centre of a doughnut comes out clean.
- Cool the doughnuts completely on a wire rack before glazing.
- For the glaze: In a small bowl, whisk together the powdered sugar, cocoa, corn syrup and milk. If the glaze is too thick, add a bit more milk. If it’s too runny, add a little powdered sugar. Mix until the glaze is smooth and shiny.
- Dip the tops of the doughnuts into the glaze. Add sprinkles (if using.) Place doughnuts on a wire rack to allow glaze to set. These doughnuts taste best the day they are made.
*Yield: 6 doughnuts