
At this point I’ve just accepted that there will be no summer bod… & I’m ok with that. When you can accept something, it makes indulging in things like donuts so much more pleasurable! Hahaha! Joking(ish).
These little baked chocolate donuts = pure heaven. They aren’t overly sweet, which is something I really admire about them (yes, speaking like they’re my children). Seriously though, they are the perfect balance of dark chocolate with a subtle sweetness to them.
…Or maybe they’re really sweet & I’m just used to SUPER sweet shit? At this point I’m not really sure anymore. What I am sure of though, is that they hit all my deepest chocolate desires. ALL. OF. THEM. Talking to you ladies!!! The perfect PMS treat.
Bonus: they're baked, so you don’t get that heavy, deep-fried donut regret afterwards. No walk of shame when leaving the kitchen! Ok, only as much as having a teensy slice of cake? Either way, I can assure you they’re worth it!
This recipe is a snap to put together. You can literally have homemade donuts in under 30 minutes. Yes, that’s 100% a challenge! CHALLENGE ACCEPTED, anyone?? 😉
Try these out.
Let me know how sweet you think they are.
And remember, only tell me if you like them.
Absolutely kidding 😉 I’ll love you either way <3
Serves: 10 large donuts
Prep Time: 30 minutes (if that!)
SHIT YOU’LL NEED:
| CHOCOLATE DONUTS |
1/3 cup brown rice flour
1/3 cup white rice flour
1/3 cup tapioca starch
¼ unsweetened cocoa powder
2/3 cup granulated sugar
1 tsp baking powder
¾ tsp baking soda
½ tsp xanthan gum
½ tsp kosher salt
¼ tsp ground nutmeg
2 Tbsp unsalted butter, cold
½ cup sour cream
½ cup buttermilk
2 tsp vanilla extract
1 tsp espresso powder
1 large egg
| CHOCOLATE GLAZE |
¾ cup semi-sweet chocolate
3 tbsp unsalted butter
1 Tbsp light corn syrup
½ tsp vanilla extract
HOW TO DO THE SHIT:
| CHOCOLATE DONUTS |
1. Preheat oven to 325F & grease two donut pans.
2. In a large bowl, sift together the brown rice flour, white rice flour, tapioca starch, cocoa powder, sugar, baking powder, baking soda, xanthan gum, salt, nutmeg & espresso powder.
3. Cut in the butter with your hands OR a pastry cutter. Set aside.
4. In a separate bowl, whisk together the buttermilk, vanilla & egg.
5. Make a well in the center of the dry ingredients. Pour in the wet mixture & fold until combined.
6. Add the sour cream & fold until the batter is mixed & smooth.
7. Pipe the batter into the donut pans, filling them 3/4 full.
8. Bake for 10 minutes (should spring back when touched). Let cool on a wire rack.
| CHOCOLATE GLAZE |
1. In a double broiler over simmering water, combine chocolate chips, butter, corn syrup & vanilla.
2. Stir until the chocolate is melted & the mixture is smooth.
3. You can either POUR the glaze over the top of your donuts, or DIP each donut. **NOTE: IF you are dipping, pop the donuts into the freezer for 15 minutes. This is to ensure the donuts do not crumble into the glaze because they’re so moist!!
4. DIP & SPRINKLE, SPRINKLE, SPRINKLE!
Comments
Oh my gosh Tracie, thank YOU!! Totally made my day! The ads are my number one annoyance--I cannot & will not have them on my blog! Haha <3 I hope you love these donuts as much as I do! Happy baking :) !
Yum! And can I just say thank you for such a beautiful blog that is not full of annoying ads that keep popping up or getting in the way of actually reading?!? THANK YOU! Totally going to make those.