Remember my quest for the doughnut pan? And how Andy decided that the pumpkin doughnuts, while tasty, were just “cake”? Well, I refused to let a little detail like that get me down. After all, I don’t give up that easily. (Just ask Andy.) Since pumpkin isn’t his favorite flavor, I figured I had to give things another try. Especially if chocolate’s involved! Lucky for me, my friends are always eager to help me out, and when I mentioned that I needed to give the doughnuts another go-around to get Andy on board, they knew just what to do.
Five of us spent a wonderful evening baking, laughing and catching up. We had so much fun, and I can’t wait to do it again! (In other words, attention Jackie: Get yourself back here ASAP!)
The doughnuts were good. (Not quite as good as the company, but well… that’s pretty much impossible.) They were easy to put together (a plus when you’re doing just as much talking as you are baking!), and all of the husbands loved them.
There was just one problem. Andy looked up the definition of “doughnut,” and according to him (and Mr. Webster) a doughnut is a “ring-shaped cake fried in fat.” These then, by definition, were not doughnuts, and, therefore, could probably be baked in something other a doughnut pan.
Hmm. I have one more doughnut recipe left unmade… perhaps another baking evening is in order. Who’s with me?
For the doughnuts:
1/4 cup dutch-processed cocoa powder (I used Hershey’s Special Dark.)
3/4 cup all-purpose flour
1 tablespoon baking powder
1/2 cup sugar
1/4 teaspoon salt
1/2 cup milk
1 teaspoon vanilla (We didn’t actually measure the vanilla… we just dumped. You can never have too much vanilla, right?)
4 tablespoons canola oil
Rainbow sprinkles, if desired (does anyone NOT desire sprinkles? Be honest here.)
For the glaze:
1/2 cup semi-sweet chocolate chips
2 tablespoons butter
1 tablespoon corn syrup
1/4 teaspoon vanilla
Preheat oven to 450 degrees. Spray doughnut pan with cooking spray and set aside.
In a large bowl, whisk together the dry ingredients. Stir in the egg, milk and vanilla and stir for one minute. Stir in the oil and whisk until combined.
Fill the wells in the doughnut pan about two-thirds of the way full with the batter. Bake until doughnuts spring back when lightly touched, about 7 to 9 minutes. Turn doughnuts out on wire rack and allow to cool before dipping in the glaze. Decorate glazed doughnuts with sprinkles.
To make the glaze: Place the chocolate chips and butter in an oven-proof bowl, and place the bowl in a warm (170 degree) oven. Stir the mixture every few minutes until it is smooth and melted. Stir in the corn syrup and vanilla. Use immediately.
Click HERE for a printable version!
Giving credit where it’s due: All of these photos are courtesy of my wonderful friend Lacey. They’re probably the nicest pictures this blog’s going to get.