Baked and Glazed Chocolate Coffee Cake Doughnuts

Baked and Glazed Chocolate Coffee Cake Doughnuts

doughnut batter:

• • 1/2 cup all-purpose flour

  • 1/4 cup granulated sugar

  • 3 tablespoons Hershey's Special Dark unsweetened cocoa powder

  • 1 teaspoon espresso powder

  • 1/4 teaspoon salt

  • 1/4 teaspoon baking soda

  • 1 egg

  • 3 tablespoons heavy whipping cream

  • 2 tablespoons sour cream

  • 2 tablespoons vegetable oil

  • 1/2 teaspoon vanilla

crusting glaze:

• • 4 tablespoons granulated sugar

  • 2 tablespoons water

  • 1 tablespoon light corn syrup

  • 1/2 - 3/4 cup powdered sugar

  • 1/4 teaspoon vanilla

  • 1/4 teaspoon espresso powder

Bake the Doughnuts:

Preheat the oven to 375 and spray a standard-sized doughnut pan (6 doughnuts) with non-stick spray.

In a bowl, combine the flour, sugar, cocoa powder, espresso powder, salt and baking soda. In a separate bowl, whisk together the egg, heavy cream, sour cream, oil and vanilla. Add the wet ingredients to the dry and whisk until smooth; batter will be very thick.

Scrape the batter into a piping bag (it is too thick to try to spoon evenly into the pan, so you will need to pipe it), and snip a 1/2 inch hole at the tip. Pipe the batter into the pan, dividing it between the 6 doughnut molds.

Bake for 8-9 minutes, until risen and the doughnuts spring back when lightly touched. Cool in the pan for 1-2 minutes before glazing.

Make the Glaze:

While the doughnuts are baking, work on the glaze. It needs to be ready when the doughnuts come out, since you want both the glaze and the doughnuts to be hot.

In a small saucepan, combine the granulated sugar, water and corn syrup. Over medium/medium-low heat, bring to a boil, swirling occasionally to dissolve the sugar. Keep the saucepan on the heat and whisk in the powdered sugar until smooth. Whisk in the vanilla. The glaze will begin to crust as soon as you remove it from the heat, so you have to work quickly. Dip each doughnut in the glaze, lightly shake off the excess and set on a wire rack to set (or if you like, you could drizzle or pour the glaze over the doughnuts with a spoon). If the glaze gets too thick, return it to the heat for a minute, whisking to smooth it out, or stir in a few drops of hot water. Immediately sprinkle each glazed doughnut with a little espresso powder. The glaze should set quickly, within about 5 minutes, and the doughnuts will be ready to eat.

Yields 6 doughnuts

Recipe from Curly Girl Kitchen