As you may have noticed, we now own the domain of chateaugateau.ca (yay!), and that is all thanks to my friend Akos. To thank him, I promised that I would bake him something, so I thought I’d whip up some baby doughnuts to take to volleyball. I wanted to make something pretty easy since I’m a bit brain dead from doing MATLAB EMG analysis all day; evidently, pretty easy wasn’t easy enough, as I managed to forget the sugar. Oops. Just FYI, sugar is kind of an important ingredient. I really wish I could say this was the first time I’ve done this…
Anyways, the taste was actually good enough that they were somewhat salvaged through a rather sweet icing. I feel confident that this would be a really good recipe if made competently! I was originally going to make a chocolate chip based glaze, but I went for an icing sugar glaze since these babies need all the sugar they can get!
Update: I remade these (with some minor tweaks) and they turned out really well!
At least they look pretty?
“The optimist sees the doughnut but the pessimist sees 452 calories and a shed load of sugar.”
Well, at least that’s not entirely true with these doughnuts!
CHOCOLATE BABY DOUGHNUTS (adapted from Sprinklebakes)
- 1-7/8 cups cake flour, sifted
- 1/8 cup cocoa
- ¾ cups granulated sugar
- 2 tsp. baking powder
- ½ tsp. salt
- ½ tsp. nutmeg
- ¾ cup buttermilk
- 1 tsp. vanilla extract
- 2 eggs
- 2 tbsp. unsalted butter, melted
- Preheat oven to 425F. Grease a mini doughnut pan with shortening.
- In a bowl, combine flour, cocoa, sugar, baking powder, salt, and nutmeg.
- In another bowl, whisk together buttermilk, vanilla, eggs, and butter.
- Mix the dry and wet ingredients together. Don’t overmix.
- Use a piping bag to fill the doughnut cavities.
- Bake for 5 minutes until the tops are springy.
- I think I’d probably change the flour:cocoa ratio so there is ¼ cup of cocoa.
- The nutmeg gives the ‘bakery doughnut’ flavour. I think I’d cut it down to ¼ tsp. next time.
- If your batter feels weirdly thick and hard to pipe, you probably forgot the sugar.
- Mine made 27 mini doughnuts, but I think it should get 30 – 35.
CHOCOLATE GLAZE (original recipe here)
- 3 tbsp. cocoa
- 1 cup icing sugar
- 2-3 tbsp. milk
- 1 tsp. vanilla
- Whisk all of the ingredients together until you have the desired texture. Add more icing sugar/milk as needed.
- Dip the fully cooled doughnuts into the glaze, and let the glaze set.
- I added chopped up chocolate chips as well.