Chocolate Donuts

I had seen a recipe for baked donuts on Pinterest a few weeks ago, but thought I would merely have to dream about baking donuts since I didn't have a donut baking pan. Imagine my surprise when I was randomly strolling threw Daiso (the Korean version of a dollar store) and discovered the exact pan I wanted (for less than $5!) I thought this was definitely a sign that it was time for me to get in the donut business!

After searching for a few donut recipes (the original recipe called for far too many ingredients I could never find in Korea), I opted for this simply chocolate donut recipe (which was basically just a simple cake recipe.) I didn't really have any problems with the actual baking of the donuts - though my pan was too large to fit inside my small toaster oven, so I had to bend the pan and only use four of the molds (something that wasn't that big of issue since my recipe made eight donuts.) My only piece of advice for baking the donuts is to put the batter into a Ziploc bag and cut one corner to form a make-shift pastry bag. I originally tried spooning the batter into the molds, and that was a messy nightmare!

Unfortunately, after I'd baked the donuts and started washing the dishes, I discovered that I'd accidentally used 2/3 cups cocoa rather than ½ cup! (My ½ c. measuring cup wouldn't fit into the cocoa container, so I had to use the ¼ cup - or at least I thought I had! When I went to wash everything, I discovered that I had used the &frac13 cup instead. I'm hoping the the extra sweet glaze will draw away from any bitterness the extra cocoa might produce.


Chocolate Donuts
(yields about 8 donuts)

1¼ c. flour
½ c. cocoa powder
½ t. baking soda
¼ t. salt
½ c. milk
½ c. brown sugar
1 egg
4 T. butter, melted
2 T. coffee
1 t. vanilla extract

Sugar Glaze (optional)
½ c. powdered sugar
¼ t. vanilla
2-3 T. milk (or water)

In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a second bowl, mix the milk, sugar, butter, egg, coffee, and vanilla. In parts, add the liquid mixture into the flour mixture. Stir until well combined. Fill a greased donut pan ¾ full with the mixture. Bake at 325°F (162°C) for 13 minutes (or until firm to the touch.) Allow to cool in the pan and then turn over onto a wire rake. Coat with powdered sugar or a simple glaze. For the glaze, mix all ingredients until very smooth (more milk or water can be added as needed.) Either spoon onto the donuts or dip the tops directly into the glaze.