Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Special equipment needed:
- Doughnut pan
- Piping bag or ziplock bag
- Cooling rack
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and grease a doughnut pan.
2. In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, salt, and cinnamon.
3. In a separate mixing bowl, whisk together the melted butter, eggs, milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Spoon the batter into a piping bag or ziplock bag and snip off the corner.
6. Pipe the batter into the prepared doughnut pan, filling each mold about 2/3 full.
7. Bake for 12-15 minutes, or until a toothpick inserted into the center of a doughnut comes out clean.
8. Let the doughnuts cool in the pan for 5 minutes before transferring them to a cooling rack.
9. In a small bowl, whisk together the powdered sugar and enough water to make a thick glaze.
10. In a separate bowl, mix together the granulated sugar and cinnamon.
11. Dip each doughnut into the glaze, then into the cinnamon sugar mixture.
12. Serve and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Total time: 30 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 12 doughnuts
Nutritional information:
Calories: 245
Fat: 6g
Saturated Fat: 3g
Cholesterol: 47mg
Sodium: 224mg
Carbohydrates: 45g
Fiber: 1g
Sugar: 29g
Protein: 4g
Substitutions for ingredients:
- Whole milk can be substituted with almond milk or soy milk.
- Unsweetened cocoa powder can be substituted with Dutch-processed cocoa powder.
- Granulated sugar can be substituted with coconut sugar or brown sugar.
- All-purpose flour can be substituted with gluten-free flour.
Variations:
- Add chopped nuts or chocolate chips to the batter for extra texture.
- Use different spices such as nutmeg or ginger instead of cinnamon.
- Make a chocolate glaze instead of a plain glaze.
Tips and tricks:
- Make sure not to overfill the doughnut molds, as the batter will rise and expand during baking.
- Use a toothpick to test if the doughnuts are done. If it comes out clean, they are ready.
- Let the doughnuts cool completely before glazing them, otherwise the glaze will melt and become runny.
- Store the doughnuts in an airtight container at room temperature for up to 2 days.
Storage instructions:
Store the doughnuts in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat the doughnuts, place them in a preheated oven at 350°F (180°C) for 5-7 minutes or until warmed through.
Presentation ideas:
Arrange the doughnuts on a platter and dust them with powdered sugar for an elegant presentation.
Garnishes:
Garnish the doughnuts with chopped nuts or chocolate shavings for extra texture and flavor.
Pairings:
Pair the doughnuts with a hot cup of coffee or tea for a delicious breakfast or snack.
Suggested side dishes:
Serve the doughnuts with fresh fruit or yogurt for a balanced breakfast or snack.
Troubleshooting advice:
- If the doughnuts are too dry, add a little more milk to the batter.
- If the doughnuts are too wet, add a little more flour to the batter.
- If the doughnuts are sticking to the pan, grease the pan more thoroughly before baking.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food to prevent the spread of bacteria.
Food history:
Doughnuts have been a popular treat for centuries, with the first recorded recipe dating back to the early 1800s.
Flavor profiles:
These doughnuts have a rich chocolate flavor with a hint of cinnamon and a sweet, crunchy coating of cinnamon sugar.
Serving suggestions:
Serve these doughnuts for breakfast, brunch, or as a sweet snack any time of day.
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Taste: Sweet, Cinnamon, Rich, Sugary, Cinnamon-Spiced