*Baked Chocolate Buttermilk Donuts*
One word . . . SCRUMMY!
100g plain flour (1 cup)
190g sugar (1 cup)
84g cocoa powder (3/4 cup)
1 tsp bicarbonate of soda
1/2 tsp baking powder
1/4 tsp fine sea salt
1/4 tsp ground cinnamon
a pinch freshly grated nutmeg
6 fluid ounces buttermilk (3/4 cup)
4 fluid ounces cold coffee (1/2 cup)
2 fluid ounces vegetable oil (1/4 cup)
1/2 tsp vanilla
1 large free range egg
130g icing sugar (1 cup) sifted
few drops vanilla extract
3 to 4 TBS buttermilk
Preheat the oven to 180*C/350*F/ gas mark 5. Spray two nonstick baked donut pans with nonstick spray. Set aside.
Whisk together the flour, sugar, cocoa powder, soda, baking powder, sea salt, cinnamon and nutmeg. Whisk together the buttermilk, coffee, oil, vanilla and egg. Whisk these into the dry ingredients until combined. Fill each donut pan hole 3/4 of the way full.
Bake in the preheated oven for 20 to 25 minutes until they spring back when lightly touched. Let sit in the pan for about 5 minutes before tipping out onto a wire rack to cool completely.
Whisk together all of the glaze ingredients until smooth. Dip the cooled donuts into the glaze and set aside on a wire rack to allow the glaze to set. Delicious!