My grandma got me a donut pan for Christmas (which I have been wanting forever!), and I absolutely could not wait to use it. Right after Christmas, I was busy with getting things ready for our New Year’s festivities and didn’t have time to use it. I then got my wisdom teeth out, so it didn’t seem likely I’d get to use it then, either. The second day of having them out, I made these donuts.
Looking back on it, it wasn’t the best idea, seeing as I couldn’t open my mouth wide enough to take a bite. Fork and knife out, I devoured one of those babies that day, although I don’t think I got to truly enjoy the flavor chewing it up with my front teeth. 😉
My family really enjoyed them, and they were gone by the next day. The glaze was so so tasty.
- 2 cups white whole wheat flour
- 1/4 cup natural cocoa powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 1/3 cups sugar
- 1 tsp ground nutmeg
- 1 tsp salt
- 1/4 cup applesauce (or butter)
- 1/2 cup buttermilk
- 1/2 cup yogurt
- 2 tsp vanilla extract
- 2 eggs
- 3/4 cup semi sweet chocolate chips
- 1 Tbsp light corn syrup
- 3 Tbsp butter
- 1/4 tsp vanilla extract
Lightly grease a donut pan (or muffin tin) and preheat oven to 350 ºF.
Sift all dry ingredients together in a large bowl. Add the applesauce and mix until it makes coarse crumbs.
Whisk together the yogurt, buttermilk, eggs and vanilla together in a separate bowl. Add to the flour mixture and stir until just incorporated.
Fill a ziploc bag with the batter and cut a slit in the corner. Pipe the batter into each cup about 1/2 to 2/3 full.
Bake for about 10-12 minutes, until the donuts spring back when lightly touched. Let cool slightly before glazing.
Melt chocolate chips, corn syrup, butter and vanilla together in a small bowl in the microwave at 30 second intervals, stirring in between (you can also heat it in a small saucepan over the stove, stirring constantly).
Once melted, dip the donuts into the glaze and allow glaze to set for about 30 minutes before serving.