Social Kitchen

When I was in pre-school, I would love to celebrate birthdays in school.  First, I got to wear a crown.  Amazing.  Second, I was allowed to wear my favorite pink party dress.  Awesome.  But most of all, and this was true for any birthday, not just mine, was that someone would bring in Dunkin Donuts munchkins for breakfast.  My favorite!

I could go on and on about how much I used to love these doughnut holes.  I loved that there were only four flavors so I didn’t really have to make a decision.  I loved that they came in a yellow portable container with a handle.  I loved that they were as small as I was at the time.  They were practically made for pre school birthday parties.

My favorite of the four flavors was the chocolate glazed.  I mean, they were all delicious, and I don’t remember ever really discriminating, but if I got my hands on one of those chocolate ones, I was beyond happy.  It was perfect: cakey and chocolately with the crunch of a sugary glaze.  Mm, it was tasty.

I could still go and get them, I know.  But alas, I’m old enough to make them now!  These were exactly like those bite sized wonders.  Except they are baked, and they are huge.  Because I feel like my food should match my size now, but I should keep that size in check.  Get it?  They’re baked.  Haha!.  Uh, nevermind, just make these.

Baked Chocolate Glazed Doughnuts (adapted from Buns In My Oven)

For the donuts:
1 cup flour
1/2 cup sugar
1/4 cup cocoa powder
1/4 cup mini chocolate chip
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1 egg
6 tablespoons yogurt
1/4 cup milk
1/4 cup vegetable oil

For the glaze:
1 1/2 cups powdered sugar
6 tablespoons whole milk
1 teaspoon vanilla

For the doughnuts:
Preheat oven to 375 degrees.  Spray a doughnut pan (or a muffin tin) with cooking spray.

In a medium mixing bowl, combine the flour, sugar, cocoa powder, chocolate chips, and baking soda.

In a small bowl, beat together the vanilla, egg, yogurt, milk, and oil.  Pour the wet ingredients into the dry and mix until just combined.

Spoon about 1.5 tablespoons into the prepared pan.  Spread to make sure they are evenly baked.

Bake for 8-9 minutes or until the tops spring back when you touch them.

Let the donuts cool in the pan for about 5 minutes.  Turn over onto a wire rack and let cool for an additional 10 minutes.  Dip each doughnut into the glaze (recipe follows), and allow to set on a wire rack.

For the glaze:
In a small saucepan over low heat, combine the sugar, milk, and vanilla until well combined. Remove from the heat.  Dunk the donuts in the glaze to fully coat and place on a wire rack to set.

This entry was posted on October 3, 2013 at 12:59 pm and is filed under Uncategorized.