Espresso Glazed Chocolate Doughnuts
Ingredients
- 1 cup All-purpose Flour
- 1/4 cups Dutch Processed Cocoa Powder
- 1/2 teaspoons Espresso, Ground, (or Instant Espresso Powder)
- 1/2 teaspoons Baking Powder
- 1/2 teaspoons Baking Soda
- 1/2 teaspoons Kosher Salt
- 2 Tablespoons Unsalted Butter, melted
- 23 cups Sugar, Granulated
- 1 Large Egg
- 1/2 cups Sour Cream
- 1/4 cups Milk
- 1 teaspoon Pure Vanilla Extract
- 1- 1/2 cup Confectioners Sugar
- 1/2 teaspoons Espresso, Ground, (or Instant Espresso Powder)
- 1/2 teaspoons Pure Vanilla Extract
- 4 Tablespoons Milk
Directions
Preheat oven to 350 degrees F.Grease a 6-cavity doughnut pan with baking spray and set aside.
In a large bowl, whisk together flour, Dutch cocoa powder, espresso, baking powder, baking soda, and salt.
In a medium bowl, add melted butter.
Whisk in sugar, egg, sour cream, milk and vanilla.
With a rubber spatula, fold wet ingredients into dry.
Scoop batter into a piping bag.
Pipe batter into the doughnut pan, 3/4 full.
Place doughnut pan into the oven and bake for 1416 minutes, or until puffed and a toothpick inserted into the center comes out clean.
Cool in the pan for 510 minutes before transferring to a cooling rack to cool completely.
Repeat with remaining doughnut batter (I was able to make 8 doughnuts).
While doughnuts are cooling, prepare glaze by whisking all the ingredients together in a wide shallow bowl.
Start with 3 tablespoons of milk and check consistency.
Add another tablespoon if its too thick.
Dip each donut halfway into the glaze.
As you lift each doughnut out, shake it a little to remove excess glaze, then place on a cooling rack to set.
Recipe adapted from Pastry Affair.