I’m on my own for a week. Zach is in Atlanta, and I’m already bored. Sure, there’s that whole thing called the “Superbowl” on tonight, and yeah it will be fun. I’ve already made myself enough snacks to feed 12 people. Did I mention that it’s only me? It’s ok. January is over, and February is all about splurging once again. As a result of it being my first day on my own, I decided to make donuts and catch up on all of the TV shows I don’t like to admit that I watch while Zach is around. =) I won’t type out this laundry list of TV shows. It will both scare and bore you. I promise you this. So anyway, these donuts made the whole day worth while. They are a perfectly baked vanilla donut dipped in the best chocolate glaze ever. I added the sprinkles because Valentine’s Day is 2 weeks away, and I’m obsessed with anything pink, red and purple right now. If you are looking for a great alternative to a fried donut, these are perfect and will satisfy that sweet tooth with just one bite.
Beer: 21st Amendment’s He Said Baltic-Style Porter
Brewed By: 21st Amendment
Style: Baltic Porter
Description: I like the idea of a porter or a baltic-style porter as the beer pairing for these donuts. I was originally thinking a stout (a chocolate stout to be more specific) might be my best bet, but I wanted something just a little bit lighter. I wanted a beer that was subtle, but packed full of flavor. That’s why I think 21st Amendment’s He Said Porter is perfect for the job. Now, I know this is a Fall brew and is brewed with pumpkin and spices. This doesn’t change my mind though. It is subtle in pumpkin flavor, and it has just enough of that cinnamon(y) flavor to enhance the flavor of this donut. Another great porter will do just fine if you can’t find anymore of this brew on the shelves. You’ll love the pairing. I promise. =)
These chocolate-glazed baked donuts are the perfect breakfast treat, and they are a cinch to whip up!
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon fine salt
- 1/4 teaspoon ground cinnamon
- 1 vanilla bean, seeds only
- 1/2 cup vanilla yogurt
- 1/4 cup whole milk
- 2 eggs
- 1 teaspoon vanilla extract
- sprinkles (optional)
- 6 ounces dark chocolate chips
- 1/4 cup unsalted butter
- 3 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1 1/4 cup confectioner''s sugar
- Preheat your oven to 350 degrees F and grease two 6-count donut pans. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon and vanilla bean seeds. Set aside.
- In a small bowl, whisk together the yogurt, milk, eggs and vanilla extract.
- Add the wet ingredients into the dry, and stir until the dough just comes together. Do not over-mix.
- Add the dough to a gallon-sized plastic bag. Cut one corner off of the bag and pipe the dough into the 12 donut molds, filling each of them 3/4 of the way.
- Bake the donuts at 350 degrees for 8-10 minutes or until they just begin to brown and are set.
- Remove from oven and let cool for 2 minutes in the pan, and then transfer to a wire rack to cool the rest of the way.
- While the donuts are cooling, prepare your glaze. In a small saucepan, combine the chocolate chips and butter. Heat on low, continuously stirring, until the mixture has melted. Remove from heat, and add the milk, vanilla extract and confectioner''s sugar. Whisk vigorously until no clumps remain. If the glaze is too thin, add more sugar. If it is too thick, add more milk.
- Dip the top of each donut into the glaze and let any excess drip off. Place back on the wire rack and repeat this step for the rest of the donuts. Sprinkle with sprinkles if desired. Serve immediately or store in an airtight container for 2-3 days. Enjoy!
Hardware: * Measuring Cups * Measuring Spoons * Non-Stick Spray * 6-Count Donut Pans * Mixing Bowls * Whisk * Wooden Spoons * Wire Rack * Airtight Container * Small Saucepan *