Chocolate Ganache Donuts

 

Honestly, my favorite donut was a nice classic yeast glaze donut. I haven’t found a recipe that sounds like it would work. However, my kids love everything chocolate and they love it when I make a chocolate ganache chocolate donut. The recipe that I used is a basic chocolate donut recipe for six donuts and they last about two days before they are too dried out. The advantage to this recipe when compared to the cinnamon sugar donut, the top layer of the donut is harder.

The biggest difference between the two recipes is the brown sugar versus the cocoa powder. I figure it’s probably the molasses contained in the brown sugar that prevented the top of the donut from hardening. I honestly think it is something much simpler. While I received my donut pans, I thought it came with 2 six-donut pain. However, after looking around, I believe that it is just one pain with a cover. So, when I was supposed to be baking the donuts, the other pan was supposed to be on top to help evenly cook the donut. I think I’ll have to try that next time.

Ingredients

For the donuts:

• 1 cup all-purpose gluten-free flour blend(I use King Arthur Flour’s gluten-free mix)
• 6 tablespoons granulated sugar
•  ¼ cup unsweetened cocoa powder
• ½ teaspoon gluten-free baking powder
•  ½ teaspoon baking soda
• ½ cup milk (or dairy-free milk)
• 1 egg
• 1 teaspoon gluten-free vanilla extract
• 1 tablespoon salted butter melted

For the Chocolate Ganache

•   ⅔cup of semi sweet chocolate chips
•   ½ cup of milk

Instructions

1. For the donuts- Preheat oven to 350°F. Spray the donut baking pan with non-stick cooking spray.
2. Place all dry ingredients in a medium mixing bowl and whisk till combined. Add milk, egg, vanilla and butter. Whisk until smooth. Instead of whisk, you can use a hand mixture to create a smoother texture which is easier for pipping into the pans.
3. Fill each donut cup in the donut pan until the top of the middle. You can use a spoon or spatula to fill the pan. For a smoother texture donut, I recommend using a pipping bag,
4.  Bake for 10 – 12 minutes or until a toothpick comes out clean.

For the chocolate Ganache    

Put the chocolate chips and milk into a microwave safe bowl. Heat for 30 seconds  Use a spatula to folder the chocolate chips in the milk until they are melted and the chocolate is smooth. You may have to heat it again for 30 seconds to further melt it.

Now, my kids loved this batch of donuts but I always think there can be room for improvements. However, an interesting is since I made these two batches of donuts, I’ve been getting ads for a commercial electric donut maker. It makes me wonder how much our listens to us when we are not using them. Till next time.