Oh, boy. There are no excuses. I didn’t have time. The holidays just crept up on me and I didn’t even get a chance to do my annual holiday mail signup! I’ll set up a New Year’s one — that’s the plan. :) What little extra time I have, here it is…in Vegas before my flight back in the cold north.
I love my donut pan that’s about the size of a quarter baking sheet. I’ve always wanted to bake donuts, but my prior experience with a popular recipe I found online was a complete disaster. A bread is NOT a doughnut. These ones though were cake-y (my preference). They dry up after a day, BUT if you enjoy it the day of, it’s a pleasure to eat.
And I did mention it’s baked, right? No need to deep fry!
I have to “blame” my fellow Leo, Tracy of Shutterbean.com for luring me with her donuts a few months ago. Hey, no regrets, I’m baking these babies again soon for the holidays. Perhaps I’ll try a more fruity version since I already have so much chocolate in mind.
The recipe came from the packaging of the donut pan, and I’m glad it worked out for me. Hope it does for you, too!
And I know what you’re thinking: “But I don’t have that pan, Joy!” So here’s what I’ll do: I’m giving a pan each to TWO lucky winners. ‘ll keep the rules simple: just leave a comment or (re)tweet this post, and I’ll be picking the 2 winners on the 27th of December. This is only open to those with US and Canada mailing addresses because shipping would be too expensive outside of North America. I feel so bad about this, but next time I’ll have something else for international readers.
Oh, and if you think the donut pan will be rarely used in your kitchen aside from donuts, fear not! Make donut shaped rice crispies, small portion donut-shaped brioche french toast with the hole filled up with fruits, donut-shaped granola bars, and so much more. I love “playing” with food, and this is no different. It won’t be a white elephant in your kitchen, I promise.
Hopefully I’ll post again before Christmas. :) HAPPY HOLIDAYS!
Chocolate Cake Donuts
Adapted from the Norpro recipe
- 1 1/2 cups unbleached all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 2 tablespoons butter, melted
- Pre-heat oven to 325°F with the rack in the middle. Spray a small donut pan with cooking oil.
- Combine flour, cocoa, baking powder and salt in a medium bowl.
- Mix eggs, sugar and vanilla in a large bowl, until thick, scraping the sides at least once.
- Combine milk and butter in a small bowl. Pour and combine with the egg mixture alternately with the flour mixture in 3 increments, until smooth and soft.
- Fill donut pan 2/3 full for each donut. Bake for 8 minutes until the donut tops dome up. Cool in the tray propped on a cooling rack and carefully remove after 5 minutes. Repeat with the rest of the batter.
- Frost with your choice of icing or sprinkle with confectioner’s sugar for a lightly sweet treat.
