Who doesn’t like doughnuts? Anyone? Hello?
Great! My kinda audience.
Ever since I discovered this recipe I have not gone back to regular frying method since I am not a fan of deep frying as discussed in Sesame Fried Chicken post and Fish Fillet Burgers post. This recipe is very simple, yeast free and of course absolutely yum! However you would need a doughnut cavity pan to bake them. Here is a simple way to fill the pan with batter:
- Transfer the batter into a zip lock bag.
- Cut an edge with scissors to create an opening.
- Fill the cavities.
OR use a piping bag. Simple as that.
Frosting is as simple as the doughnut its self. Feel free to use sprinkles or chopped nuts or coconut shavings.
Chocolate Glazed Baked Doughnut
- 1 cup all purpose flour measure carefully
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp ground nutmeg
- 1 large egg
- 1/3 cup brown sugar
- 1/4 cup milk
- 1/4 cup thick yoghurt
- 2 tbsp unsalted melted butter
- 1 1/2 tsp vanilla extract
- 1/2 cup semi sweet chocolate chips
- 2 tbsp unsalted butter
- 2 tbsp corn syrup
- 2 tsp water
Preheat the oven to 175 C / 350F. Grease the doughnut pan with oil.
In a mixing bowl, combine flour, baking soda, baking powderand nutmeg. Stir well.
In a small mixing bowl whisk together egg, brown sugar, milk and yoghurt until smooth. Add melted butter and vanilla extract. Mix well.
Pour the liquid mixture into dry ingredients and stir until just combined. Batter will be very thick. Do not overmix.
Spoon the batter into the doughnut cavity or use a large zip lock bag with a bottom corner cut off or use a piping bag.
Bake for 8-10 minutes or until the top is firm and edges are lightlybrowned. Cool completely before frosting.
For the chocolate glaze, place chocolate chips, butter, corn syrup and water in small bowl and microwave for 20 seconds. Then stir and microwave again till chocolate is melted and mixture is smooth.
Use a spatula or spoon for glazing or simply dip the tops of the doughnuts into glaze.