Mini chocolate doughnuts – taste (and look) naughty, but they’re not
Oh, hey. Did ya see that I made some doughnuts the other night?
Sidenote: which spelling do you prefer — donuts or doughnuts? I switch back and forth…can’t make up my mind!
My friend Laura and I decided to stay in Friday night and watch movies/make doughnuts with the new mini doughnut pan I got last week! Don’t they look super neat??
I modified an EatingWell recipe for healthier chocolate donuts, and it went down like this:
Laura’s Inappropriate-but-Healthy Mini-Chocolate Doughnuts
Modified from EatingWell Sept/Oct 1996
If you’re wondering why they’re named as such, see my prep video.
- 2 tablespoons plus 1/2 cup granulated sugar, divided
- 1 1/2 cups flour: half oat, half whole wheat, or whatever mixture of whole grain flour of your choosing
- 1/3 cup unsweetened cocoa powder, preferably Dutch-process
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 large egg white
- 1/2 cup packed light brown sugar
- 1 1/4 cup nonfat plain Greek yogurt + squeeze of fresh lemon juice (this makes a buttermilk-like taste!)
- 1/4 cup canola or grapeseed oil
- 1 teaspoon vanilla extract
- pinch or two of coffee grounds — this will bring out the chocolate flavor
- 1 1/4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 2-3 teaspoons milk of choice — I used vanilla soy, but will use almond next time
- Preheat oven to 375°F. If you are using regular size and not mini doughnut pans, bump this up to 400. Thoroughly coat the molds of mini-doughnut pans (I only used one, but this made ~3 batches) with cooking spray. Sprinkle molds evenly with 2 tablespoons granulated sugar, shaking out excess.
- Whisk together flour, cocoa, baking powder, baking soda and salt in a mixing bowl. Whisk egg and egg white in another bowl until frothy. Add brown sugar and the remaining 1/2 cup granulated sugar; whisk until smooth. Add yogurt, oil and vanilla and whisk until blended. Add the dry ingredients and stir with a rubber spatula just until moistened.
- Scoop batter into each prepared mold, smoothing the surfaces with a small spoon — you will want it to be about 1/3 of the way filled. Bake until the tops spring back when touched lightly, about 8 minutes. If you are using regular doughnut pans, you may need to cook slightly longer. Loosen edges and turn the doughnuts out onto a wire rack to cool.
- To make glaze: Whisk confectioners’ sugar, vanilla and enough of the milk to make a smooth, thick glaze. When the doughnuts are completely cool, pick them up with your lovely fingers and dip them into the glaze and let stand until glaze has set. For a thicker glaze, repeat .
These guys turn out pretty little, so I had more than my fair share of them. I ended up staying over at Laura’s that night so as not to get lost in the mega-storm of the century, and had a few alongside some coffee for breakfast in the morning. Delicious! :)
Yesterday I had a pretty decent day. I slept in, spent some time lounging around and reading in bed, went for a long and schwetty run (it’s sooo humid in Chicago!), then showered and met my friend Dan at Wicker Park Fest. I showed up kind of late because I didn’t want to deal with the crowds and the heat, but I did manage to see two great performances: Joe Pug (I love his name, hehe) and Blizten Trapper. Both bands were awesome — we had such a great time singing and dancing along. (I was standing directly to the right and behind the girl at the very front in the picture on Blitzen Trapper’s website…so bummed I didn’t make it into the shot!)
It was a neat evening.
Hope you’re all having a great Monday! I’m off to get some more work done. On the agenda tonight: finishing up my laundry (blegh), cleaning, making some Greek quinoa salad for lunches this week, and stopping by my friend’s open mic night to say hello. Catch ya later!