Chocolate Frosted Vanilla Donuts

By efriend

Ingredients

• For the vanilla donuts:
• 1 cup + 2 tablespoons all-purpose flour
• 1/2 cup dark brown sugar
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup milk (I used vanilla almond milk but any variety will do)
• 1 teaspoon vanilla extract
• 2 1/2 tablespoons unsalted butter, melted
• 1 large egg, at room temperature
• For the chocolate glaze:
• 1 and 1/4 cups bittersweet chocolate chips
• 3/4 cup heavy cream

Details

Servings 6

Preparation

Step 1

For the vanilla donuts:
Preheat oven to 350 degrees (F). Lightly grease a donut pan; set aside.
In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the milk, melted butter, and egg. Gently fold the wet mixture into the dry mixture and stir to combine - careful not to over mix!
Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the donuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.
For the chocolate ganache:
Place chocolate chips in a wide and shallow heat proof bowl. Heat the cream in a small sauce pan over medium-heat. Bring to a boil, watching very carefully as it will happen fast. When the cream has come to a boil, remove from heat and pour over the chocolate chips. Allow the cream and chocolate to sit for minute, then whisk completely smooth. Let the ganache cool for a few minutes before you dip the donuts.
Assembly:
Once the donuts are cool enough to handle, dip them in the chocolate ganache, allowing excess ganache to drip back into the bowl before placing them back on the cooling rack; repeat with all donuts. Decorate wet ganache with sprinkles, if desired. Let ganache set a few minutes then serve! These donuts are best eaten the day they are made.
Notes

*Be sure not to over bake your donuts! *Decorate with chocolate sprinkles or get colorful and use rainbow sprinkles! *The batter is very thick! Spoon it into the pan, or pour it into a ziplock bag, snip off the end, and pipe the batter into the molds.