I have a soft spot for doughnuts. Literally. It’s somewhere in the nether regions where my waist resides. The good news is this recipe is for baked doughnuts.
Don’t get me wrong. I adore traditional yeast-raised doughnuts. I don’t even mind the oil scent that clings to the walls—yes, I’m pretty much alone in this feeling.
When time is of the essence, though, and calories creep into my conscience, these cake-like doughnuts more than satisfy my sweet tooth. They’re also a hit with the kids because they’re ready in less than 20 minutes—patience is not one of their virtues. After one taste, who can blame them?
Chocolate Buttermilk Doughnuts
3/4 cup (3 ounces/85 grams) whole wheat pastry flour
1/4 cup (.95 ounces/27 grams) dark cocoa powder (I use Guittard)
1/4 cup (2 ounces/56 grams) natural cane sugar
1 teaspoon (5 grams) baking powder
1/8 teaspoon (1 gram) baking soda
¼ teaspoon (2 grams) sea salt
1/3 cup (75 ml) buttermilk, well-shaken
1 large (50 grams) egg
3 tablespoons brewed coffee, cooled
1 tablespoon (14 grams) butter, melted
Chocolate ganache, warmed to spreading consistency
1. Preheat oven to 425ºF. Coat one 6-doughnut nonstick baking pan with cooking spray; set aside.
2. In a medium bowl, whisk together the flour, cocoa, sugar, baking powder, baking soda, and salt.
3. In a measuring cup, use a fork to beat the buttermilk, egg, coffee and melted butter until well blended. Pour over the flour mixture and use a wooden spoon to stir together until just combined. Evenly spoon into the prepared doughnut pan and bake for 8 to 9 minutes, until doughnuts spring back when touched.
4. Remove from oven and let cool for 2 minutes in the pan, then transfer to a wire rack to cool completely. Use a small strainer to sift Confectioners’ sugar over tops before serving, if desired, or dip the tops into a bowl of chocolate ganache and scatter sprinkles across.
Not in the mood for chocolate? Try these lemon buttermilk doughnuts on my Cuisinart blog.