Chocolate Baked Doughnuts with Raspberry Glaze

Chocolate Baked Doughnuts topped with a delicious glaze to satisfy those sweet cravings! Makes 14-16 doughnuts

For the doughnuts:

  • 1 tbsp coconut oil, for greasing
  • 50g (1¾oz) unsweetened cocoa powder, plus extra for dusting
  • 150g (5¼oz) plain flour
  • 115g (4oz) granulated sugar
  • 115g (4oz) brown sugar
  • 1½ tsp baking powder
  • 1 tsp salt
  • ½ tsp bicarbonate of soda
  • ¼ tsp ground nutmeg
  • 2 large free-range eggs, at room temperature
  • 230ml (8fl oz) buttermilk, at room temperature
  • 2 tsp pure vanilla extract
  • 60g (2oz) melted unsalted butter

For the raspberry glaze:

  • 60ml (2fl oz) raspberry juice from thawed frozen raspberries
  • 2 tbsp melted unsalted butter
  • 2 tbsp light corn syrup
  • 2 tbsp whipping cream
  • 375g (13oz) icing sugar
  1. Preheat the oven to 160°C/Gas Mark 2½. Place the rack in the centre of the oven. Grease two 6-hole doughnut pans with coconut oil and dust with cocoa powder. Tap off any excess cocoa.
  2. For the doughnuts, stir together the cocoa powder, flour, both sugars, baking powder, salt, bicarbonate of soda and nutmeg in a large bowl. In a separate bowl, whisk together the eggs, buttermilk and vanilla. Add this to the dry ingredients and stir in the melted butter just until the mixture is combined.
  3. Scrape the batter into a piping bag. Pipe into the prepared pans until the wells are half full. Bake for 10 minutes. The doughnuts should spring back when lightly touched. Let the pans cool on a wire rack for 15 minutes, then remove the doughnuts. You may need to gently pry them out with a mini offset spatula. Let the doughnuts cool completely on the rack before glazing. If you only have one doughnut pan, be sure to grease the pan with oil and dust with cocoa between batches. Pour water into any empty wells.
  4.  Line a baking sheet with parchment paper and set a wire rack over it.
  5. For the glaze, beat together the raspberry juice, melted butter, corn syrup and whipping cream in a large bowl. Sift in the icing sugar and beat the glaze well until it’s smooth. You can either dip the doughnuts into the glaze or spoon the glaze on top of the doughnuts. Some crumbs may fall into the glaze while dipping. If having crumbs in the glaze bothers you, then take a spoon and glaze the doughnuts that way. When you’re glazing, set the doughnuts on the prepared rack. Refrigerate the doughnuts for about 30 minutes before serving – this helps set the glaze.
  6. The doughnuts are best the day they’re made, but they will keep well in an airtight container in the refrigerator for up to 1 day, though the glaze may get goopy. Baked, but unglazed, doughnuts can be frozen in an airtight container for up to 1 month.
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