Servings: 15 Doughnuts
Equipment
- Oven
- Whisk
- Mixing Bowl
- Baking Sheet
- Stovetop
Ingredients
Doughnuts
- ½ Cup Lake Champlain Chocolates® 100% Unsweetened Cocoa Powder
- 1 Cup All-Purpose Flour
- ⅓ Cup Light Brown Sugar (packed)
- ¾ tsp Instant Coffee Granules
- ½ tsp Baking Soda
- 1 tsp Baking Powder
- 2 tbsp Granulated Sugar
- ¼ tsp Salt
- 1 Cup Lake Champlain Chocolates® 57% Dark Chocolate Bar (chopped)
- 2 Eggs
- ½ Cup Greek Yogurt
- ¼ Cup Milk
Glaze
- ¼ Cup Milk
- 2 ½ Cup Granulated Sugar
- 1 tsp Prova Gourmet Madagascar Bourbon Vanilla Extract
- 1 Pinch Salt
Instructions
- Preheat the oven to 350°F and lightly grease a doughnut pan with butter.
- Whisk together the ½ Cup Lake Champlain Chocolates® 100% Unsweetened Cocoa Powder with the rest of the dry ingredients and then add the chopped 1 Cup Lake Champlain Chocolates® 57% Dark Chocolate Bar, all in a large bowl.
- In a separate bowl, whisk together the eggs, yogurt, and milk.
- Add the wet ingredients to the dry ingredients, stirring just until blended. Do not over mix.
- Spoon the batter into the prepared pan, filling each cavity ⅔ to ¾ full.
- Bake for 10 to 12 minutes, until a cake tester comes out clean.
- Remove from oven, let sit briefly, then gently turn out of pan onto a rack. Cool completely, and place a baking sheet under the rack before glazing to catch any drips.
- In a double boiler over med-high heat, warm the milk until it is hot, but not boiling. Remove from heat and add the confectioner's (or maple) sugar, salt, and 1 tsp Prova Gourmet Madagascar Bourbon Vanilla Extract. Whisk until smooth and immediately pour over cooled donuts.Enjoy!