CHOCOLATE CAKE DOUGHNUTS WITH VANILLA GLAZE
Yield: 14-15 full size donuts
1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
2 teaspoons baking powder
¼ teaspoon salt
1 egg
¾ cups granulated sugar
3 tablespoons vegetable oil
¼ cup sour cream
1 teaspoon vanilla extract
½ cup milk
For glaze
2 tablespoons whole milk
1 teaspoon vanilla extract
1 ½ cups powdered sugar
In a small bowl, sift together flour, cocoa powder, baking powder, and salt. set aside.
In a large bowl, whisk together sugar and egg. Add oil, sour cream and vanilla, whisk until combined.
Alternating, add flour mixture and milk, stirring until no lumps remain.
Lightly grease doughnut pan. Spoon batter (or use my bag trick) to fill doughnut indentation to ¾ full.
Bake in a preheated 180ºC oven for 7-9 minutes.
Test for readiness using a toothpick. Do not over bake.
Remove donuts from pan and let cool completely before icing.
For glaze:
Sift powdered sugar to remove any lumps. Stir vanilla and milk into powdered sugar, adding enough milk to create a thick glaze. Dip tops of doughnuts in glaze to coat or spoon glaze over doughnuts.
Let glaze set before storing in an airtight container for up to 3 days.
Photo: Sa-eeda Daniels
