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Baked Double Chocolate Donuts

For the Donuts2 c. flour
1/3 c. unsweetened cocoa powder
1/3 c. sugar
1/4 c. brown sugar
1 1/2 t. baking powder
1/4 t. salt
1/4 c. melted butter
3/4 c. milk
1/4 c. sour cream
2 eggs
1 t. vanilla
1 c. granulated sugar
5 TBLSP butter
1/3 c. milk
1 c. semi sweet chocolate chips
1 t. vanilla

Preheat the oven to 325 degrees
Grease a donut pan (will make about 9 donuts)
In a large bowl, combine flour, cocoa powder, both sugars, baking powder and salt.
In a medium bowl combine melted butter (make sure the butter has had time to cool or the eggs will cook) milk, sour cream, eggs and vanilla.
Pour the liquid mixture into the dry mixture and combine using a large wooden spoon just until incorporated.
Put the dough into a large ziplock freezer bag and cut a large whole in the tip. Use the ziploc to squeeze the dough once around into each crevice in the donut pan. It will make 9 donuts.
Bake the donuts for approximately 12-13 minutes or until a toothpick comes out clean. Allow the donuts to cool in the pan slightly before popping them out and placing on a cooling rack.
After donuts have completely cooled, prepare the glaze.
Place the sugar, butter and milk in a sauce pan and cook over medium heat, stirring with a large whisk until it boils. (about 3-4 minutes) Continue boiling and stirring for another minute.
Remove the pan from the heat. Pour the sauce into a medium bowl and add the chocolate chips and vanilla and stir with a whisk until smooth.
Using your hands, dip the top of each donut into the glaze and immediately sprinkle each one with decorations. (If you wait even a few seconds, the sprinkles won't stick.) Use your whisk to stir the glaze before you dip each donut to make the glaze stick better.
Serve immediately after decorating.
Donuts are best eaten right away. They may be stored in a container for next day eating and they will still taste good but they taste their best right after making them!

Source recipes -Here-