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This donut is based on the one Suzanne created in this book. While I know that my offerings can never match hers, we like these, especially in cold weather. I just had to offer this recipe so you’d have at least one new donut to try!
Ingredients
Dry
1 cup bread flour (unbleached all-purpose flour can be used as well)
1⁄2 cup hot chocolate mix (see recipe, or use a store-bought powder)
1 teaspoon baking powder
1⁄4 teaspoon baking soda
1⁄4 teaspoon nutmeg
1⁄4 teaspoon cinnamon
1⁄8 teaspoon salt
Wet
1 egg, beaten
1⁄2 cup chocolate milk (2% or whole preferred)
3 tablespoons butter, melted
1⁄2 cup granulated sugar
1 teaspoon vanilla extract
Directions
In a large bowl, combine the dry ingredients (flour, hot chocolate mix, baking powder, baking soda, nutmeg, cinnamon, and salt) and sift together. In a separate bowl, combine the wet ingredients (beaten egg, chocolate milk, butter, sugar, and vanilla). Slowly add the wet mix to the dry mix, stirring until it’s all incorporated, but don’t overmix.
Bake in the oven at 350°F for 10 to 15 minutes in cupcake trays or small donut molds. I bought a dedicated donut baker that sits on my countertop, and I absolutely love it. It’s easy to use, reliable, not expensive at all, and makes perfect donuts every time. These donuts usually take 6 to 7 minutes to make.
Once the donuts are finished, remove them to a cooling rack. After they cool just a bit, they can be covered with chocolate icing or a chocolate glaze with chocolate sprinkles for an extra jolt, but actually, they are good enough to eat as they come out of the oven.
Makes 5 to 9 donuts, depending on baking method