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Chocolate Doughnuts

Updated: 24 Jan 2021

Ingredients

  • 210g gf plain flour
  • 3/4 tsp xanthan gum
  • 30g cocoa powder
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp cream of tartar
  • Pinch salt
  • 1/2 tsp nutmeg
  • 145g light brown sugar
  • 56g unsalted butter, melted and cooled
  • 55g vegetable oil
  • 2 eggs at room temp, beaten
  • 1 1/2 tsp vanilla extract
  • 14 tbsp heavy cream, room temp (3/4 cup plus 2 tbsp)

Glaze

  • 115g icing sugar
  • 5g cocoa powder
  • 2-4 tbsp milk
  • Sprinkles / sugar to decorate

Method

  1. Preheat oven to 180c. Grease a miniature doughnut tin and set aside.
  2. In a large bowl, place the flour, xanthan gum, cocoa powder, baking powder, baking soda, cream of tartar, salt, nutmeg and brown sugar, and whisk to combine well.
  3. Add the butter, oil, eggs, vanilla, and cream, mixing to combine after each addition until well combined. The batter will be thick.
  4. Transfer the batter to a piping bag with an open tip, and pipe the batter into the well of the doughnut tin until about two thirds of the way full.
  5. Place in the centre of the oven and bake for about 8 minutes or until the doughnuts are just set. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  6. While the doughnuts are cooling, make the glaze. In a small bowl, place the icing sugar, cocoa powder, and 2 tsp of the milk. Add more milk by the half tsp until you have a smooth but pourable liquid.
  7. Working quickly, dip the top of each of the cooled doughnuts in the glaze, turn back forth a bit to coat well, invert the doughnut so the glaze is facing up, sprinkle with the optional sprinkles, and place the doughnut, glazed side up, on a piece of parchment paper. Allow to sit until set. Best eaten fresh!