Baked Choco­late Cake Dough­nuts

Martha Stewart Living - - The Workbook -

If you don’t have three pans, you can bake these (and the cake dough­nuts that fol­low) in batches—just be sure to thor­oughly wash and dry the pans in be­tween.

1 stick un­salted but­ter, room tem­per­a­ture, plus more for pans

2 cups un­bleached all- pur­pose flour

1/3 cup nat­u­ral co­coa pow­der

1 ½ tea­spoons bak­ing pow­der

1/4 tea­spoon bak­ing soda

1 tea­spoon kosher salt

½ cup gran­u­lated sugar

½ cup packed light- brown sugar

2 large eggs, room tem­per­a­ture

1 ½ tea­spoons pure vanilla ex­tract

1 cup whole milk

1 cup mini choco­late chips (8 ounces) Choco­late Glaze (see recipe, pre­vi­ous page) or store- bought dulce de leche (we like Nestlé La Lechera) Sprin­kles or choco­late shav­ings (op­tional)

1. Pre­heat oven to 425°. Lightly brush 3 stan­dard dough­nut pans with but­ter. Whisk to­gether flour, co­coa, bak­ing pow­der, bak­ing soda, and salt. Beat but­ter with both sug­ars on high speed un­til light and fluffy, about 2 min­utes. Add eggs, one at a time, beat­ing to com­bine af­ter each ad­di­tion. Beat in vanilla. Re­duce speed to low; add flour mix­ture in two batches, al­ter­nat­ing with milk, beat­ing to com­bine af­ter each ad­di­tion. Stir in choco­late chips.

2. Trans­fer bat­ter to a pip­ing bag fit­ted with a large, plain tip (such as Ateco #807), or to a re­seal­able plas­tic bag, then snip a ½ -inch hole in one cor­ner. Pipe 3 ta­ble­spoons bat­ter into each cup in pans. Bake un­til tops spring back when lightly touched, 10 to 11 min­utes. Let cool in pans 10 min­utes, then trans­fer to wire racks set in rimmed bak­ing sheets and let cool com­pletely.

3. Dip top of each dough­nut in glaze un­til halfway sub­merged, turn­ing as needed to evenly coat one side; or spread tops with dulce de leche. Place, glaze-side up, on racks. Top with sprin­kles or shav­ings and let stand un­til com­pletely set, about 1 hour. Dough­nuts are best served the day they are made, but can be stored, unglazed, in an air­tight con­tainer at room tem­per­a­ture up to 1 day; glaze 1 hour be­fore serv­ing.


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