Chocolate Donuts with Matcha Glaze

I have a major culinary quest in life.

I am trying to perfect the perfect donut glaze.

I just can’t get it!

I’m talking about good thick glazes like the kind you’d get on a donut from Underwest Donuts, Doughnut Plant, The Doughnut Project, or any of the top notch donut spots in NYC.

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For me, I am a baked donut gal when I’m at home; I’d love to make some yeasty fried donuts, but I am so attached to my donut pan! Cake donuts don’t take glazes as well as fried donuts, due to their porousness. It’ll go on thick, but seemingly sink in. Not to say I mind that extra sugary goodness leaching into my treats…

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I was a pretty basic glaze girl for a while – I’d mix confectioners’ sugar, vanilla, and milk for my main base – but that doesn’t do as well with the cake donuts, as aforementioned. It certainly glazes them, but I wanted something to really coat them. I’ve been experimenting with other ingredients, such as butter and condensed sweetened milk. I’ve been finding that butter may be that trick up my sleeve I’ve been waiting for! I’ve found this glaze works better with cake donuts, and I’ve started to get that consistency I’m working towards; not perfect, but it’s progress.

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As I continue to tinker, I must say I’m satisfied with how this matcha glaze came out. I wish I could have gotten a more even coating for these photos – the dilemma of the food blogger – but all that matters to me is that they taste great, and the chocolate and matcha make for a cozy and slightly earthy match. It’s a great donut for the autumn when apple cider donut penetration is getting the best of you. Ha!

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NOTE: This recipe is part of a contest for Kiss Me Organics! PLEASE CLICK THIS LINK TO VOTE for me in their contest for best matcha-based recipe! Spread the word! Thank you to Kiss Me Organics and Pure Taste for the complimentary matcha and the opportunity to develop this awesome recipe!

Chocolate Donuts with Matcha Glaze
(Makes 6 donuts)

Donuts:

– 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
– 2 tablespoons vegetable oil
– 1 teaspoon vanilla extract

Matcha Glaze:

– 3 tablespoons unsalted butter, melted and slightly cooled
– 2 teaspoons matcha tea powder, leveled off (I used Kiss Me Organics Culinary Grade Matcha)
– 1 teaspoon vanilla
– 1 cup confectioners’ sugar
– 3 tablespoons milk (dairy or non-dairy)

Before We Get Started…

– When glazing donuts, set a cooling rack over a piece of scrap paper, parchment paper, cookie sheet, et al, to catch any glaze drips for an easier clean-up!

Directions:

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 10 minutes. Remove from oven and place pan on cooling rack for 15 minutes; carefully remove donuts from pan and allow to continue cooling on cooling rack.

5.) Once donuts are room temperature, melt butter and allow to cool slightly, 2 – 3 minutes. Add matcha and vanilla and mix until combined. Place confectioners’ sugar in a large bowl. Add in butter matcha mixture and stir to combine. Add in milk, one tablespoon at a time, and mix until combined. Carefully dip one side of a donut into the glaze and place on cooling rack to drip dry, glaze side up. Allow glaze to set and dry for at least 30 minutes.

 

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Vegan Orange Polenta Baked Donuts

Vegan Orange Polenta Baked Donuts

I am odd when it comes to citrus fruits: I love the flavors, but if it comes to eating one in its whole form, such as orange slices, I am completely turned off. The texture is wholly unappealing, like eating little fleshy juice pods enveloped in a flimsy waxy membrane. I can’t. I just can’t. However, if I smash and grind that orange’s flesh and release its juices into a glass, I can’t get enough! I enjoy adding elements of citrus into a fair share of my meals, be it laying lemon slices beneath my baked chicken breasts or folding lime zest into a bowl of whipped cream.

Vegan Orange Polenta Baked Donuts

On a chilly Saturday with a light snow in the forecast, I was feeling cozy and ready to bake. After an eventful morning of going to the gym and…well…scrolling through the Explore tab on Instagram, my eyes were instantly drawn to ruby red triangles atop something surely delicious. I clicked the photo to enlarge it. “VEGAN OLIVE OIL AND BLOOD ORANGE MUFFINS”, I read in striking caps locked letters. I love blood oranges! Their color is so warm, impossible to draw my eyes away from. I said, “That’s it! That’s what I’m going to bake!” As I walked into CTown, the section usually full of autumn squashes had been replaced with grapefruits and oranges of all sizes. I excitedly walked towards them, my face falling when I realized that none of the oranges were of the blood variety! *sigh* I cracked my knuckles and twisted my mouth to express disappointment, but, a navel orange was better than no orange. I bought two large ones and headed home, eager to bake and improvise.

Vegan Orange Polenta Baked Donuts

Upon arrival home, I quickly I remembered that I didn’t have a muffin pan, either. In my head, I recalled a roommate once saying to me, months ago, “I have one! I put it in the cupboard!” I looked and came up empty-handed. While my first inclination was to grab a small baking dish, there was my trusty donut pan, beckoning me to fill it up with some fresh batter.

I could not resist the call.

Vegan Orange Polenta Baked Donuts

I have followed other vegan donut recipes in the past, such as Giselle’s bomb Vegan Baked Golden Milk Donuts (with my almost-vegan adaptation right here). I thought to myself, “Well…either this recipe will work, as is, as a donut…or it won’t. Let’s do this!” Indeed, I did it, and with very few tweaks, the end result was pretty damn delicious! What I pulled from my oven was a baked donut akin to cornbread with a citrusy essence. The polenta certainly provides a slightly crunchy interior; I baked the first batch of donuts immediately after making the batter, and I baked the second batch after I had let the better sit for almost 45 minutes. I’ve decided that letting it sit provides more time for the corn to soften; I could tell a distinct difference between the two batches of donuts. While both were great, I would opt for the slightly marinated corn kernel grounds.

Vegan Orange Polenta Baked Donuts

Totally healthy, you guys. Totally. Eat the whole dozen with abandon!

Vegan Orange Polenta Baked Donuts
(Makes 12 donuts)
(Recipe adapted from Recipes From A Pantry’s recipe for Vegan Olive Oil & Blood Orange Muffins)

Ingredients:

Donuts:

– 1 cup polenta, preferably coarse (I used Bob’s Red Mill Polenta)
– 1 cup flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup non-dairy milk (I used Malk Organics Unsweetened Almond Malk)
– 1/2 cup orange juice, fresh-squeezed (I used a large navel orange)
– 1/3 cup olive oil (or another vegetable oil may be substituted here)
– 1/3 cup sugar (I used Sugar In The Raw)

Orange Glaze:

– 1 teaspoon orange zest
– 6 tablespoons confectioners’ sugar
– 2 tablespoons orange juice; fresh-squeezed

Before We Get Started…

– If you have a six cavity donut pan (which is the usual capacity for your average donut pan), be sure to clean out and re-grease the cavities before baking your second batch of donuts; this recipe, if followed properly, makes exactly twelve donuts.

– The glaze mixture will look thin, and that is okay! The goal is not to glaze the donuts in a traditional sense; once dipped, the donuts will have a slight sheen and the remainder of the glaze will absorb into the donuts.

Directions:

1.) Preheat oven to 350°F. Lightly grease the inside of the donut pan’s cavities. Set aside.

2.) In a large bowl, combine the polenta, flour, baking powder, baking soda, and salt in a large bowl. Set aside.

3.) In a medium bowl, whisk milk, orange juice, olive oil, and sugar until thoroughly combined.

4.) Pour the wet ingredients into dry ingredients and mix until well combined. Cover bowl with plastic wrap and allow to sit for 30 – 45 minutes.

5.) 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 until filled. NOTE: If you prefer not to pipe, you can carefully spoon mixture into the cavities until filled.

6.) Place in oven and bake for 12 – 15 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. As mentioned in Before We Get Started..., clean and re-grease cavities to make remaining donuts; repeat directions in this step for remaining donuts.

7.) In a medium to large bowl, mix all ingredients until combined. Set a wire rack over a baking sheet or other easily washable surface to catch any glaze runoff. Gently dip the tops of the donuts into the glaze, carefully turn over, and place the unglazed side on the wire rack. Repeat until all donuts are glazed.

Vegan Orange Polenta Baked Donuts

Chocolate Donuts with Ginger Chocolate Glaze

Chocolate Donuts with Ginger Chocolate Glaze

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.

Chocolate Donuts with Ginger Chocolate Glaze

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!

Chocolate Donuts with Ginger Chocolate Glaze

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.

Chocolate Donuts with Ginger Chocolate Glaze

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… 😉

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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)
(Serves 6)

Ingredients:

Donuts:

– 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

Glaze:

– 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!

Directions:

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.

golden milk baked donuts

Golden Milk Baked Donuts

I GOT A DONUT PAN FOR MY BIRTHDAY! LET THE DONUT BAKING BEGIN!

As I get older, it’s more about the quality and thoughtfulness of the gifts I receive, not the quantity or trendiness of it. As I just turned 32 two weeks ago (I know, I know, these old bones here), a few friends and family got me appreciated and lovely gifts. My parents got me a food garnishing tool kit. One of my aunts bought me some new work pants from Loft. Dione and Caitlin bought me, respectively, potent alcohol and luscious mac & cheese at The Milton on my birthday night. Adam, however, bought me a donut pan. I literally screamed and punched him in the arm when I saw it, I was so freakin’ happy!

golden milk baked donuts

I’ve wanted to jump into donut-making for a long time; the Internet is rife with amazing recipes. I’m the first to admit that, right now, I’m not about developing any original donut recipes, as I need to run through my personal list of donut recipes I’ve found around my favorite food blogs! One such recipe I’ve been dying to make are Giselle’s Vegan Baked Golden Milk Donuts from Diary of an ExSloth! I love turmeric. I really love making myself a hot cup of turmeric tea a few times a week in the colder months. As I woke up yesterday morning, the 80°F degree temperatures that enveloped Manhattan on Tuesday and Wednesday turned into a rain-soaked 48°F. (C’monnnn! Too stark, too fast, Mother Nature! Give us some time to adjust!) A chilly Saturday, indeed! I glanced at the donut pan on my counter, and I suddenly knew what my first batch of donuts would be.

golden milk baked donuts

I worked with what I had and followed her recipe as closely to a T as the items in my pantry would allow. Ha! While her donut recipe is completely vegan, I am without flaxseed, so I used a plain ol’ egg. Also, I used all-purpose flour instead of spelt flour. I have a feeling these changes were fine, because I pulled some delicious, moist, springy baked donuts from my oven. Oh my! I had to restrain myself from not eating all six at once! I really wish I had the coconut cream to make the luscious frosting from her recipe (next time!), but you can’t go wrong with a simple glaze, conversely. Turmeric is a fairly polarizing flavor, and most people are used to it in savory dishes, not in a pastry or a dessert. In my opinion, it’s worth the exploration. The flavor of this donut is warm with the slightest bit of a citrus kick, thanks to the fresh-squeezed orange juice. I might even add some orange zest to my batter the next time I make these! Hmmmmmm…

golden milk baked donuts

Thanks for creating such an awesome donut recipe, Giselle! I’m currently bowing down to you, my mouth full of donuts.

golden milk baked donuts

Golden Milk Baked Donuts
(Adapted from Diary of an ExSloth’s recipe for Vegan Baked Golden Milk Donuts)
(Makes 6 Donuts)

Ingredients:

Donuts:

– 1 egg
– 1/4 cup unsweetened almond milk
– 1/2 tablespoon apple cider vinegar
– 1 tablespoon orange juice (preferably freshly squeezed)
– 1 cup flour, sifted
– 2 teaspoons baking powder
– 1/2 teaspoon cinnamon
– 1 teaspoon turmeric
– 1/4 teaspoon salt
– 2 tablespoons coconut oil, softened (not liquified)
– 1/3 cup agave nectar
– 1 teaspoon vanilla extract

Glaze:

– 2 cups confectioner’s sugar, sifted
– 3 tablespoons unsweetened almond milk
– 1 teaspoon vanilla extract

Before We Get Started…

– For a fully vegan-friendly recipe, use 1 tablespoon ground flax mixed with 3 tablespoons of water to make a “flax egg”, per the original recipe (link below recipe title).

– If you do not have almond milk or another plant-based milk, dairy milk can be used in both the batter and the glaze.

Directions:

1.) Preheat oven to 350°F. Lightly grease the inside of the donut pan’s cavities. Set aside.

2.) In a small bowl, whisk together almond milk, apple cider vinegar, and orange juice. Set aside; it is okay if it takes on a slightly curdled appearance!

3.) Sift flour into a large bowl. Whisk baking powder, salt, turmeric, and cinnamon into the flour until thoroughly combined.

4.) In another large bowl, whisk together egg and softened coconut oil. Slowly add in  agave while continuing to whisk. Pour in vanilla extract and whisk in until combined.

5.) Whisk in the milk mixture into the egg mixture, then pour the wet ingredients into the dry ingredients and mix until incorporated The dough should take on a very light springy texture. Do not overmix!

6.) Carefully spoon dough into a medium or large zip-top plastic bag or a pastry bag; if using a zip-top bag, carefully cut out one corner for piping out the dough. Carefully pipe the dough into the donut pan’s cavities, filling up to just below the top.

7.) Bake donuts for 10 to 12 minutes. Remove pan from oven and place on wire rack for 10 minutes. Remove donuts from pan and continue to cool on wire until room temperature.

8.) In a shallow bowl, mix together confectioner’s sugar, almond milk, and vanilla extract to create the glaze. Set a wire rack over a baking sheet or other easily washable surface; dipping donuts into glaze will cause a considerable amount of glaze runoff! 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. Allow glaze to dry before eating…but if you’re really hungry, I will not judge you for eating one (or two) early! 😉