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spiced doughnuts with mocha glaze recipe

Written on Wednesday, August 24, 2016 | 9:24:00 AM




Makes : 6 doughnuts

Ingredients : 
Batter
- 4 tablespoons (½ stick) unsalted butter, melted and cooled slightly, plus more for the pan
- ½ cup (45 g) almond flour
- ½ cup (50 g) oat flour
- ½ cup granulated sugar
- ⅓ cup (60 g) potato starch
- 1 tablespoon psyllium husk powder
- ¼ teaspoon baking powder
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 large egg
- ¼ cup sour cream
- ½ teaspoon pure vanilla extract

Glaze
- 1 teaspoon pure vanilla extract
- 1 teaspoon instant espresso powder
- 2 tablespoons unsweetened Dutch-process cocoa powder
- ½ cup confectioners’ sugar
- 4 teaspoons whole milk, plus more if needed
- Sprinkles (optional)

Preparation Method :
1) Prepare the batter: Preheat the oven to 350°F. Butter a 6-cup doughnut pan. In a large bowl, whisk together the almond flour, oat flour, granulated sugar, potato starch, psyllium husk powder, baking powder, nutmeg, salt, and baking soda. Add the butter, egg, sour cream, and vanilla, and whisk to combine. 

2) Transfer the batter to a resealable plastic bag and cut off one corner to make about a ½-inch opening. Squeeze the batter evenly into the molds of the prepared pan. Bake until a toothpick inserted into a doughnut comes out clean, 10 to 12 minutes. Transfer the pan to a rack to cool slightly; then carefully tip the doughnuts out onto the rack to cool completely.

3) Make the glaze: In a shallow bowl, combine the vanilla and espresso powder. Then add the cocoa powder, sugar, and milk, and whisk to make a smooth glaze. Add a little more milk if necessary. 

4) Dip the top of each cooled doughnut in the glaze. Top with sprinkles, if desired. Doughnuts are best the day they’re made. Store any leftovers in an airtight container at room temperature for up to 3 days. 

*tip :  I use a Norpro doughnut pan for my baked doughnuts. The deep cavities and tall center posts of the molds create the best-shaped doughnuts around. Just be sure to butter the mold well—a warm doughnut stuck to the pan is a heartbreaking sight. 

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