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Espresso Glazed Chocolate Doughnuts



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.