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once upon a norza

i am norza and this is my blog

Doughnuts + Choc = yummm!

We love doughnuts and any recipe with chocolates is a sure factor to get us excited. But the lazy me balked at the thought of making fried doughnuts and would rather buy them if I have a sudden crave.

However I immediately took out my butter from the fridge when I saw the 'Baked Chocolate Doughnuts' recipe by Lara Ferroni. I had some petitmiam strawberry yogurt expiring soon so this recipe is good to finish up the yogurt. The girls had been down with cough and yogurt is a no-no during that period of time.

Based on previous doughnut-baking attempts, this recipe also sounds more delicious and boy, was I right! The doughnuts were a hit! We didn't put any glaze but covered the top with sugar. Even the little-miss-cerewet, Sarah, had 2 of the doughnuts at one go. That's a good sign considering this girl basically survives on breastmilk mostly. hurhur.

Baked Chocolate Cake Doughnuts
By Lara Ferroni

130 grams (~1 cup) all purpose flour
2 tablespoons natural cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
75 grams sugar
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon fine grain salt
2 tablespoons unsalted butter or coconut oil
1/4 cup buttermilk (I used my batch of sourcream because it was near expiry :D)
1/4 cup yogurt
1 teaspoon vanilla extract
1 large egg

Lightly grease a doughnut (or muffin) tin and preheat the oven to 350F.

Sift the flour, cocoa powder, baking powder and baking soda, and then whisk in the sugar, nutmeg and salt.

Add the butter, and using your fingers, rub it into the dry ingredients until it becomes coarse crumbs.

In a separate bowl, whisk together the buttermilk, yogurt, vanilla and egg. Add to the flour mixture and stir until just combined. Do not overmix, or your doughnuts may be a bit rubbery.

Fill each cup 1/2 to 3/4 full. You can do this with a spoon, but I prefer using a piping bag to fill each cup more evenly and cleanly. It’s important not to overfill, or as the doughnuts rise, you’ll lose the hole.

Bake for 6 to 10 minutes (depending on the size of your doughnut pan), until the doughnuts spring back when touched. Let cool slightly on a wire rack before glazing. If coating in powdered sugar, let them cool even a bit more.

Makes about 15 mini doughnuts.


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At 10:43 AM, Blogger Jussaemon said...

And you had all the ingredients in your home at the ready? I mean Buttermilk?! Ground nutmeg all?    

At 10:58 PM, Anonymous norza said...

oops...actually i replaced buttermilk with sourcream. I was looking for recipes to use my near-expiry sourcream and fortunately got a few and chose this one. hehe. Nutmeg is in the pantry cos stimes i used it for cooking.    

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