I’ve said it before and I’ll say it again: I am in a mad and passionate love affair with my donut pan. The past two months of my life have been nothing but bliss because of it.
Also, I went up a pants size.
The two may or may not be correlated. I need to draw up more statistical data regarding that.
All praise to my roommate Sally for inspiring this idea. I’ve been toying around with a chocolate donut recipe for quite some time; I found a recipe for chocolate baked donuts from Crazy for Crust a few weeks ago, and it’s PERFECT. I have not used another recipe since I found this one. It’s my go to. I can’t praise it enough! In fact, I’m trying to pare down this paragraph before I go off on a celebratory tangent regarding this recipe. (tl; dr: use this recipe!) I was shooting ideas off of Sally one evening while trying to conjure up a holiday-esque chocolate recipe, and I obviously needed an additional taste tester. She’s not a fan of any sort of mint, so scratch a chocolate / mint combo. (My fave! What a travesty, Sally!) We started discussing chocolate with spices, which is usually a winner. (You saw my previous recipe, right?) She came across an awesome recipe on Google for ginger and chocolate donuts; I was thinking that she was referring to something more along the lines of gingerbread…until she showed me a photo of candied ginger dotting the tops of thickly glazed donuts.
My heart started to race in anticipation!
This recipe will take a little bit of time between the baking, the cooling, the glazing, and the careful application of candied ginger (plus, those little suckers LOVE to stick to your knife as you’re cutting them!), but the end result is worth it.
Side note: After I made the first batch, I left some for Sally to have. When I saw one was missing from the six I had made, I assumed she took one. I took the rest down out of the apartment, only to have Sally ask me where the donuts were. Turns out that I totally forgot that the beau and I split one the night before. OOPS. Well, roommates have done worse things… 😉
Chocolate Donuts with Ginger Chocolate Glaze
(Donut recipe adapted from Crazy for Crust’s Baked Chocolate Donuts)
(Glaze recipe adapted from Heart of a Baker’s Chocolate Glaze)
– 1 cup all-purpose flour, sifted
– 1/4 cup unsweetened cocoa, sifted
– 1/2 teaspoon baking soda
– 1/8 teaspoon salt
– 1/2 cup sugar
– 1/2 cup milk (dairy or non-dairy)
– 1 large egg or flaxseed “egg” (Please see Before We Get Started…)
– 2 tablespoons vegetable oil
– 1 teaspoon vanilla extract
– 1 cup semisweet chocolate chips
– 1/4 cup milk (dairy or non-dairy)
– 2 tablespoons confectioners’ sugar
– 1 teaspoon cinnamon
– 1 teaspoon ground ginger
– 1/2 cup candied ginger, diced (equates to roughly 2 large pieces of candied ginger)
Before We Get Started…
– A few times, I have attempted the flaxseed “egg” for a vegan dessert and bread recipes. (Flaxseed “egg”, in my experiences, is equivocal to 1 tablespoon of flexseed meal combined with 3 tablespoons water.) I have not tried it with this specific recipe, but if you are feeling adventurous and want to keep this recipe vegan-friendly, give it a spin. Please leave me a comment if you have success!
1.) Preheat oven to 350°F. Lightly grease the inside of the donut pan’s cavities. Set aside.
2.) In a large bowl, whisk together flour, cocoa, baking soda, sugar, and salt. In a separate small bowl, whisk together egg, oil, milk, and vanilla extract. Pour wet mixture into dry mixture and stir / fold to combine.
3.) Transfer mixture to a pastry bag or a gallon-sized seal-top plastic bag; if using plastic bag, cut off small corner to pipe out mixture. Evenly pipe mixture into cavities of donut pan.
4.) Place in oven and bake for 8 minutes. Remove from oven and place pan on cooling rack for 20 minutes; carefully remove donuts from pan and allow to continue cooling on cooling rack.
5.) As donuts cool, dice candied ginger and set aside. In a large microwave-safe bowl, add chocolate and milk. Melt chocolate for 30 seconds, remove, stir, and melt for another 30 seconds until almost fully melted. Stir chocolate and milk to combine until smooth. Add cinnamon, ground ginger, and confectioners’ sugar. Set a wire rack over a baking sheet or other easily washable surface; though this glaze isn’t as runny as others, there still may be some drip-off. Gently dip the tops of the donuts into the glaze, carefully turn over, and placed the unglazed side on the wire rack. Repeat until all donuts are glazed. Carefully top wet glaze with ginger pieces. Set donuts aside until glaze has set.