Chocolate Donuts

I've been wanting to make donuts for months! I finally found a donut pan and immediately had to buy it! This is the recipe that I have been saving for a while and I couldn't wait to give it a try. They were so yummy! I'll definitely be making this recipe again and again!

I got the recipe from Dujour magazine. If you haven't checked it out yet then get to it!

Chocolate Glazed Doughnuts
via Dujour

makes 18 mini doughnuts

1 cup all-purpose flour
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup plain soymilk/milk
1/3 cup semisweet chocolate chips
4 Tbs. butter or vegan margarine
1/2 tsp. apple cider vinegar
1 egg (use egg substitute if making vegan)
1 tsp. vanilla extract
To make doughnuts:

1. Preheat oven to 350°F. Coat doughnut pan with cooking spray.

2. Whisk together flour, sugar, cocoa powder, baking powder, and salt in large bowl.

3. Combine soymilk, chocolate chips, margarine, and vinegar in saucepan, and warm until chocolate and margarine are melted. Cool. Whisk egg substitute with 2 Tbs. water in small bowl; whisk this mixture and vanilla extract into soymilk mixture. Stir soymilk mixture into flour mixture.

4. Fill each doughnut mold half full with batter. Bake 12 minutes, or until toothpick comes out clean and Doughnuts spring back when pressed. Transfer Doughnuts to wire rack to cool, and repeat with remaining batter.

For the chocolate glaze:

1/2 cup unsalted butter
1/4 cup whole milk, warmed
1 tablespoon light corn syrup
2 teaspoons vanilla extract
4 ounces bittersweet chocolate, chopped
2 cups confectioners’ sugar, sifted

Directions
Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.