12.12.2013

Baked Chocolate Doughnuts

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Baked cake or yeast doughnuts are really just cake batter* baked in a doughnut mould. This is a totally acceptable way to have cake for breakfast.

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*Unless they’re savory doughnuts** like this. Then it’s just, uh, savory batter.
**I know what some of you might say but savory doughnuts are not bagels — they’re not boiled in water.
***Note: I think I’m breaking a writing rule by having a note within a note. And then a note within a note within a note.

For 6 doughnuts (adapted from Full Circle Magazine, via Shutterbean):

  • 1 c. all- purpose flour
  • 1/4 c. unsweetened cocoa powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 c. low-fat buttermilk
  • 1/2 c. packed dark brown sugar
  • 1 egg
  • 3 tbsp. butter, melted
  • 1 tsp. pure vanilla extract

Preheat oven to 325F. Grease doughnut pan with vegetable oil or cooking spray. In a large bowl, whisk flour, cocoa, baking soda, and salt. In a small bowl, whisk buttermilk, sugar, egg, butter and vanilla until smooth. Add milk mixture to flour mixture; whisk until blended & smooth.

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Divide batter into compartments. Bake for 13 to 17 minutes. Cool in pan, 5 minutes. Turn onto cooling rack. Dip into your favorite flavored glaze and decorate with sprinkles.

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We typically recognize doughnuts as breakfast food but I always felt like it should be categorized as a dessert. Some food historians have attributed the rise of donuts/doughnuts for breakfast after the invention of the automatic donut machines in the 20’s. The accessibility led to an increase in production and availability in American bakeries and coffee shops around the 40’s. Doughnuts everywhere! A quick morning breakfast from the nearest coffee shop? Aww, yeah. They can be “nutritious” after all.

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P.S. Check out this commercial for doughnut squares.

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