Friday, May 1, 2015

Double Chocolate Walnut Donuts Recipe

The other day when I was at the grocery store, at my favorite coffee shop, and out running errands, I kept seeing donuts. Donuts seemed to be everywhere, but I resisted buying any, I didn't need donuts, right?

When I got home, I still wanted donuts, so I pulled out my donut pan and decided to make these delicious Double Chocolate Walnut Donuts, which I think are just as good as any bakery sells.

One of the great things I love about making donuts is that, except for the buttermilk, I always have the ingredients on hand. I used to think they would be hard to make but they aren't, in fact it's very easy.

These donuts are chocolate, with a chocolate glaze, and can be made with nuts or sprinkles, or just left plain. Either way, they taste great.

Recipe for Double Chocolate Walnut Donuts


 1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup brown sugar, packed
1/2 cup buttermilk
1 large egg
4 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract

For the Chocolate Glaze:

 1 1/4 cup powdered sugar
3 tablespoons unsweetened cocoa powder
big pinch salt
4 tablespoons whole milk
2 teaspoons pure vanilla extract

1 cup walnuts, chopped small


 Preheat oven to 350 degrees. Spray a donut pan with a light coating of nonstick baking spray.
In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and brown sugar.
In a small bowl, whisk together buttermilk, egg, melted butter, and vanilla extract until thoroughly combined.
Pour the wet ingredients into the dry ingredients and fold together until all of the ingredients are well combined. Use a small spoon to portion batter into the prepared doughnut baking pan.  Each doughnut mold should be about two-thirds full.  Bake doughnuts for 10-12 minutes or until a toothpick inserted into one of the doughnuts comes out clean.  Remove from the oven.  Allow to rest for five minutes before inverting doughnuts onto a wire rack to cool completely.  Allow doughnuts to cool completely before glazing.
Repeat the baking process until all of the batter is turned into doughnuts.

 To make the glaze, in a medium bowl whisk together powdered sugar, cocoa powder, and salt.  Add 2 tablespoons of milk and all of the vanilla extract.  Whisk to combine.  Mixture may be thick.  Add milk, a tablespoon at a time, until the glaze is thick but still pourable.
Dip each donut about halfway down into the chocolate glaze. Place on a wire rack, and then sprinkle on walnuts.
Let the donuts sit for a few minutes to settle.

Makes 10 donuts.

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