Ingredients :
- CHOCOLATE DONUTS
- 2 cup cake flour
- 1 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/8 tsp salt
- 2 1/2 tbsp unsweetened cocoa powder
- 2 tbsp sour cream
- 1 cup buttermilk
- 1/2 tsp vanilla extract
- CHOCOLATE GLAZE
- 2 cup confectioner's sugar
- 2 tbsp unsweetened cocoa powder
- 1/2 cup heavy cream, more if needed
- 1/2 tsp vanilla extract
- 1 large egg
Method :
- Preheat oven to 425. Spray donut pans well with bakers spray. I made 6 regular sized and 12 mini sized donuts with this batter.You could make 12 regular sized or 24 mini donuts if you prefer
- In a large bowl whisk flour,sugar, cocoa powder, salt, and baking powder
- In another bowl whisk together buttermilk, sour cream, egg and vanilla
- Combine the buttermilk/egg mixture with flour mixture and whisk just until combined
- Spoon into donut pans, filling 3/4 full
- Bake about 6 minutes for the minis and 7 to 8 minutes for the regular donuts. They will be puffed and spring back when touched
- Cool just 1 minute then carefully loosen edges so they will not stick. Remove when cool enough to pull out 3 to 4 minutes and cool on wire racks
- MAKE GLAZE
- In a bowl combine confectioner"s sugar, cream and vanilla, whisk until smooth. Add more cream in drops if to thick, it should be a thick but pourable glaze consistancy
- Dip tops of donuts in glaze and let dry on wire rack.If you want to decorate them with sprinkles do it right while glazing so the sprinkles will stick
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