makes six donuts
For the donuts:
1 cup unbleached all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 cup light brown sugar, packed
1/2 cup low-fat buttermilk
1 large egg
2 tablespoons unsalted butter, melted and browned
2 tablespoons nonfat Greek yogurt
1 tablespoon brewed coffee, cooled
1 teaspoon pure vanilla extract
For the chocolate glaze:
1 1/4 cup powdered sugar, sifted
3 tablespoons unsweetened cocoa powder, sifted
pinch of salt
3 to 4 tablespoons organic skim milk
2 teaspoons pure vanilla extract
colored sprinkles
1. Preheat the oven to 325 degrees. Spray a donut pan with cooking spray and set aside.
2. Whisk together the dry ingredients.
3. In a separate bowl, stir together the buttermilk, egg, browned butter, yogurt, coffee, and vanilla extract. Stir the wet ingredients into the dry ingredients until evenly combined.
4. Carefully spoon the donut batter into the prepared baking pan. Fill each cavity about 3/4 full.
5. Bake for 9-12 minutes, or until the donuts just spring back when touched.
6. Allow the donuts to cool in the pan for five minutes. Then remove the donuts from the pan and let cool completely.
7. While the donuts are cooling, make the glaze: In a medium bowl, whisk together the powdered sugar, cocoa powder, salt, milk, and vanilla extract. Continue stirring until the mixture is smooth.
8. Use the glaze immediately to coat the top of each donut. Decorate with sprinkles.
9. Donuts are best eaten immediately or within a couple of days.