Ghirardelli Dutch Chocolate Doughnuts

Made with rich Dutch cocoa and topped with flaked sea salt, these doughnuts are a delicious treat.



Step: 1

Preheat the oven to 375 degrees F. Generously coat a 3-inch doughnut pan with cooking spray; set aside.

Step: 2

In a medium bowl, stir together the flour, brown sugar, cocoa powder, granulated sugar, baking soda, baking powder, and salt. Make a well in the center of the mixture.

Step: 3

In a small bowl, combine the egg, milk, and melted butter. Add all at once to flour mixture; stir just until smooth. Stir in mini baking chips.

Step: 4

Spoon the batter into a large resealable plastic bag; snip off one corner of the bag. Pipe the batter into the prepared pan, filling the rings about three-fourths full.

Step: 5

Bake for 10 to 12 minutes or until the tops spring back when lightly touched. Cool in the pan on a wire rack for 2 to 3 minutes. Invert doughnuts onto a wire rack. Cool the pan, wipe it out, and coat the bottom with nonstick cooking spray. Repeat filling the pan and baking with remaining batter. Cool doughnuts completely.

Step: 6

Chocolate Glaze: In a medium saucepan, combine chopped chocolate and 3 tablespoons butter. Cook and stir over medium-low heat until melted. Remove from heat. Stir in powdered sugar, corn syrup, and vanilla. Stir in enough hot water to make a thick glaze of drizzling consistency.

Step: 7

Place a sheet of waxed paper under the wire rack. Generously spoon the glaze over the doughnuts, allowing the excess to drip off. Sprinkle with flaked sea salt. Let stand until glaze is set.


Per Serving: 609 calories; protein 5.8g; carbohydrates 96.2g; fat 26g; cholesterol 59mg; sodium 218.2mg.

The best flavour of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which not always rise as well as white bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then clear it off the next day.

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