Double Chocolate Doughnuts
Gluten-free double baked chocolate donuts dipped in chocolate frosting and garnished with sprinkles, coconut or whatever your heart desires. These gluten-free donuts are light, easy and so good. They can also be easily produced without dairy products!
Ingredients
For the Doughnuts
- 1 egg
- 1/3 cup cocoa
- 1/4 teaspoon salt , to taste
- 1/4 cup packed brown sugar
- 1/2 teaspoon baking soda
- 3 tablespoons granulated sugar
- 1 and 1/2 teaspoons vanilla
- 3/4 cup all-purpose flour
- 2 and 1/2 tablespoons melted butter , cooled to room temperature
- 2/3 cup buttermilk , or 1 teaspoon vinegar mixed with 2/3 cup cow's milk
For the Glaze
- 3-4 tablespoons cream
- 3 tablespoons cocoa
- 3/4 cup icing sugar
- 2 teaspoons corn syrup light or dark
- sprinkles optional
Instructions
First, preheat the oven to 350 degrees F. Spray a 6-cavity donut pan with a non-stick coating.
Then, in a medium bowl, whisk together the flour, cocoa, baking soda and salt.
In another medium bowl, whisk together the melted butter, egg, sugars, vanilla and buttermilk.
Add the dry ingredients to the wet and whisk until combined. The dough will be thick.
Pour the batter into the prepared donut pan. Or pour the dough into a ziplock bag, cut the bottom corner and place the dough in the prepared pan.
Bake 8 to 10 minutes. If you lightly touch the donut, it should come back. Or an inserted toothpick should come out clean.
Let the donuts cool in the mold for 5 to 10 minutes, then remove from the mold and continue to cool on a wire rack
While the donuts are cooling, frost them. Whisk together the icing sugar, cocoa and about 2 tablespoons of cream. Add the corn syrup and slowly add the remaining cream until the frosting is smooth.
Once the donuts have cooled, dip the top in the frosting and sprinkle with sprinkles. Happy Cooking Time.
