Chocolate Buttermilk Mini Donut

Chocolate Buttermilk Mini Donut

A traditional buttermilk donut is slightly scented with nutmeg and cinnamon, but adding chocolate to these little pieces of heaven really makes them stand out! If you are feeling frisky, try using the maple icing (see the Maple Glazed Mini Donut recipe in Chapter 1) for a funky twist.

INGREDIENTS

• 1 cup all purpose flour, sifted
• 1⁄3 cup cocoa powder, sifted 
• 2 teaspoons baking powder
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon salt
• 1 large egg
• 1⁄2 cup granulated sugar
• 1⁄2 cup sour cream
• 1⁄4 cup vegetable oil
• 1 teaspoon vanilla extract
• 3⁄4 cup buttermilk

FOR ICING

• 4 tablespoons butter
• 2 tablespoons whole milk
• 1 tablespoon light corn syrup
• 2 ounces bittersweet chocolate, roughly chopped
• 1 cup powdered sugar, sifted

How to make

1. If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans.
2. In a small bowl, sift together flour, cocoa powder, baking powder, cinnamon, nutmeg, and salt. Set aside.
3. In a medium bowl, whisk together egg and sugar. Then add sour cream, oil, and vanilla extract, mixing until thoroughly combined. Gently stir in the flour mixture, alternating with the buttermilk, stirring until there are no large lumps.
4. If using mini donut pans: Carefully fill each donut indentation 3⁄4 full. Bake for 7–9 minutes or until a toothpick inserted into a donut comes out clean.
5. Transfer donuts to a cooling rack and let cool completely. If using an electric mini donut maker: Carefully fill each donut indentation 3⁄4 full.
6. Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean. Remove donuts from appliance, transfer to a cooling rack, and let cool completely.
7. Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a small saucepan over medium heat, melt butter.
8. Add milk, corn syrup, and chopped chocolate, stirring slowly to allow chocolate to melt completely.
9. Once melted, remove from heat and whisk in powdered sugar. Immediately dip the top of each donut into the icing and then transfer to a wire rack.
10. Let icing set for 10 minutes and then serve. Donuts can be stored in an airtight container for up to 2 days but are best when eaten fresh.