Hello, Chocolate Covered Doughnuts!Posted: January 22, 2012
First, I will just put it out there, I’m not a doughnut person. I don’t crave them, and as much as I love sweets, I can live without doughnuts. Give me chocolate or ice cream. But my husband is another story. And last week, he kept talking about doughnuts. He was way in need of a doughnut breakfast, so I did a little digging and found a baked doughnut recipe that sounded tasty. And wow, was I impressed. I may have, for better or worse, turned the corner on doughnuts, at least homemade, baked, chocolate covered ones.
I found the recipe at Vegan Yum Yum, but I adapted it to use what we already had at home, so it includes egg, milk, and butter rather than the original substitutes. And, I can’t imagine why, but we don’t own a mini-doughnut pan, which the recipe calls for, so I made doughnut muffins, or as we started calling them Muffnuts. The words doughnut and muffin are awkward to combine. Although they didn’t look like doughnuts, they tasted spot on (better than the real thing, in my opinion).
They are knock-you-over sweet, especially for breakfast, but what a great treat. Lucas certainly got his doughnut fix this week!
Chocolate Covered Doughnuts
What You Need:
1 Cup Flour
1/2 Cup Sugar
1 1/2 tsp Baking Powder
1/4 tsp Salt
1/4 tsp (scant) Nutmeg
1 tiny pinch or shake Cinnamon
1/2 Cup milk
1/2 tsp Apple Cider Vinegar
1/2 tsp Pure Vanilla Extract
4 Tbs Butter
Topping: 6oz. chocolate (dark or milk)
In a large bowl, combine dry ingredients and mix thoroughly.
In a small sauce pan, over low heat, combine wet ingredients and mix until butter is melted. This mixture should not get too hot, rather go for slightly warm.
Add wet to dry and gently mix. It should form a very soft dough.
Now, you can either scoop dough into your ungreased nonstick mini-doughnut pan or a regular size muffin pan. Note: If you are making mini-doughnuts it will make about 20, if you are making regular size muffins, it will make 6 very full muffins or 10 more normal size muffins. Smooth out the top of the dough with your fingers.
Melt 6 oz of chocolate either over low heat in a double boiler or in the microwave using short bursts, about 30 seconds, stirring in between. Stir until chocolate is smooth and barely warm to the touch.
Dip or pour chocolate over cool doughnuts. Allow most excess chocolate to drip off then place on a cooling rack with a plate or tray underneath to catch remaining chocolate drips. You could also use wax or parchment paper as an alternative. Briefly refrigerate to help chocolate set. After 15-20 minutes, or until chocolate is set, remove from the refrigerator and eat or place the doughnuts in a tupperware to keep fresh until you want to serve them.