Nothing quite says touchdown! like glazed chocolate donuts. Am I right? You should definitely add these gems to your Super Bowl menu. The fellas will go gaga over them. I’m only kidding. Make them now, or tomorrow, or any other day. But maybe not for the big match. Not kidding—I just found out the Super Bowl is this Sunday.
We are entirely un-American in this house. Football is not our favorite pastime. Oh wait, that’s baseball. However, it’s not for a lack of effort on my parents’ part. They are a football watching, cheering, subscribing people. And I’m the black sheep.
I can, however, appreciate the Super Bowl spread, especially my mom’s seven layer dip. We’ll probably make it this weekend and watch the game in spirit. Go Cowboys!
Seriously though, these donuts are my kind of touchdown—baked, healthy(er), and chocolatey. I like to think I have decent self control, but these guys gave me a run for my money. We’ll keep this portion of the conversation qualitative and not quantitative. Just know I ate a lot.
Someone once told me my baked donuts don’t taste like Krispy Kreme. They’re right. These guys are closest kin to the cake donut. They’re a bit leaner and meaner but definitely not lacking in flavor. Just trust me. Or try them yourself today, tomorrow, or any other day. But maybe not on Super Bowl Sunday. Aren’t you supposed to eat chicken wings?
Also and finally, I’m beyond honored to be over at Paper Plates today talking about Harry Potter and Chicken Pot Pie. Thanks for having me Amina!
- ⅓ c. + 1 tbsp. milk
- 1 tsp. vinegar
- 3 tbsp. unsalted butter, melted
- ½ c. unbleached all-purpose flour
- ¼ c. white whole wheat flour
- ¼ c. unsweetened cocoa powder
- ½ tsp. baking soda
- ¼ tsp. kosher salt
- ⅛ tsp. nutmeg
- ¼ c. sugar
- 2 tbsp. honey
- 1 large egg
- 1 c. powdered sugar
- 3 tbsp. milk
- dash of kosher salt
- Preheat oven to 400 degrees.
- In a small bowl, mix together milk and vinegar. Allow to sit for about 5 minutes to curdle. Melt butter in a small bowl and set aside to cool.
- Meanwhile, sift together flours, cocoa, baking soda, sea salt, and nutmeg in a large bowl. Set aside.
- Into the cooled butter, whisk in sugar, honey, and egg until evenly combined. Add in curdled milk. [Side note, dip honey measuring utensil in the melted butter first for easy honey removal.]
- Whisk together wet and dry ingredients until just combined. Over-mixing will create a dense donut.
- Spray donut pan. Add batter to a piping bag and pipe evenly into the pan (about ⅔ full). You will have a little extra batter. Make a couple donut holes or mini donuts.
- Bake for 7 minutes. Allow to cool 1 minute before turning pan over to remove donuts onto a cooling rack.
- Meanwhile, make glaze. In a flat-bottomed bowl, whisk together half and half and powdered sugar until smooth.
- Once donuts have cooled completely, about 15-20 minutes, dunk in glaze, flipping to cover the entire donut. Place on cooling rack (with something underneath to catch the drippings) and allow to dry, about 30 minutes. Serve. (If you have extra glaze, I sometimes give it a double dunk, allowing dry time between each.) Best served same day. If storing leftovers, remove from cooling rack and store uncovered.
Also, make sure your cabinets are stocked with donut pans.