Baked Cake Doughnuts with Chocolate Glaze
These baked vanilla doughnuts have a rich flavour and are ultra-moist. With a thick chocolate glaze and coated in sprinkles, they won't last long....
Servings: 6 doughnuts
Ingredients
For the Doughnuts:
- 1 cup all-purpose flour
- 1/4 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/3 cup granulated sugar
- 1 large egg + 1 large egg yolk room temperature preferred
- 2 tablespoons unsalted butter melted & cooled
- 1/3 cup buttermilk*
- 1 1/2 teaspoons real vanilla extract
For the Chocolate Glaze
- 4 oz semi-sweet or dark chocolate , I recommend not using chocolate chips
- 2 tablespoons heavy cream
- 1 tablespoon light corn syrup
- rainbow sprinkles
Instructions
- Preheat your oven to 350F degrees and spray your 6-cavity doughnut pan with non-stick cooking spray.
- In a small bowl, whisk together the flour, nutmeg, baking soda and baking powder. Set aside.
- Then in a separate bowl, whisk the eggs, sugar and buttermilk until smooth. Add in the melted butter and vanilla.
- Fold the flour mixture into the wet and stir until just combined. Your batter will be very thick.
- Then either spoon into your doughnut cavities. Or pour your batter into large zipped-top bag, cut off one of the end corners at the bottom of the bag, and pipe into your doughnut cavities.
- Bake your doughnuts for 8-11 minutes. They should be bounce back slightly if you touch them with your finger, and an inserted toothpick will come out clean.
- While your doughnuts are cooling, get on with your glaze. In a small sauce pan over low heat, melt together the chocolate and cream. When almost melted, add the corn syrup and whisk until fully combined.
- Take your glaze off the heat. Dip the tops of your doughnuts in the chocolate glaze. Then set to dry on a cooling rack and shower them with sprinkles.
Nutrition
Calories: 294kcal