For the past month, I’ve been obsessed with doughnuts. Not just any doughnuts, but Crosstown Doughnuts in particular. They have a stall around the corner from my workplace in Leather Lane Market and they serve beautiful gourmet doughnuts with a unique array of flavours. It is so dangerous…
With that in mind and from scoffing their doughnuts at least three times a week, sparked the inspiration for this recipe. Although this recipe yields cake doughnuts that are baked (because it’s healthier, right?) unlike the fried yeast-raised counterpart. I am still on the hunt for a foolproof yeast doughnut recipe that can be baked instead of fried. I find that baking yeast doughnuts do not produce the same pillowy texture in comparison to the fried version.
These doughnuts are light, moist and full of chocolate flavour. You can also double-dip them into the glaze if you’d prefer a sweeter finish.
For the doughnuts:
- 80ml milk
- 1 tsp vinegar
- 40g butter, melted
- 92g plain flour, sifted
- 30g unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/8 tsp ground cinnamon
- 60g sugar
- 1 large egg
For the glaze:
- 95g icing sugar, sifted
- 3 tbsp milk
- Dash of sea salt
- Preheat oven to 400F/200C/Gas Mark 6.
- In a bowl, mix together milk and vinegar to make buttermilk. Allow to sit for 5 minutes until the milk has curdled. Meanwhile, melt butter in a saucepan and leave to cool.
- Sift the flour, cocoa powder, baking soda and cinnamon together in a separate bowl.
- Into the cooled butter, whisk in the sugar and egg until evenly combined. Add in the curdled milk and whisk together until fully incorporated. Fold in the wet mixture into the dry ingredients, careful not to overmix as this creates dense doughnuts.
- Grease doughnut pan and spoon the mixture into a piping bag. Snip the ends off with scissors to create a 1-inch hole and pipe the mixture into the doughnut pan until it is about 2/3 full.
- Bake for 7-8 minutes. Allow to cool for 1 minute before removing the doughnuts into a wire rack.
- Leave to cool the doughnuts completely for at least 15-20 minutes. Meanwhile, make the glaze by whisking the icing sugar, milk and a dash of sea salt together until smooth. Dip the doughnuts fully into the glaze and leave to dry for about 20 minutes. If there are any leftover glaze, you can double-dip the doughnuts if you wish. Then, just top with pistachios or any of your preferred toppings and it is ready to serve.