For the Doughnuts:
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup raw cane sugar
1/2 cup plain yogurt
1 egg
4 tbs unsalted butter, melted until just browned
1 tsp pure vanilla extract
For the Dulce de Leche Glaze:
1/4 cup Dulce de Leche
For the chocolate ganache:
1/2 cup bittersweet chocolate
1/4 cup heavy cream
1 tbs butter
2 tbs dulce de leche
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup raw cane sugar
1/2 cup plain yogurt
1 egg
4 tbs unsalted butter, melted until just browned
1 tsp pure vanilla extract
For the Dulce de Leche Glaze:
1/4 cup Dulce de Leche
For the chocolate ganache:
1/2 cup bittersweet chocolate
1/4 cup heavy cream
1 tbs butter
2 tbs dulce de leche
DIRECTIONS
Preheat oven to 325F (170°C) and place a rack in the upper third of the oven. Spray a doughnut baking pan with nonstick cooking spray.
In a bowl, sift together flour, cocoa, baking soda and salt. Stir in brown sugar, until combined.
In another bowl, whisk together plain yogurt, egg, melted butter, and vanilla extract until combined.
Pour the wet ingredients into the dry ingredients and mix together until all the ingredients are well combined. Use a small spoon to portion batter into the prepared pan. Each doughnut should be about two-thirds full. Bake doughnuts for 11 to 13 minutes or until a toothpick inserted comes out clean. Remove doughnuts from the oven. Allow to rest for five minutes before inverting doughnuts onto a wire rack to cool completely. Let doughnuts to cool completely before glazing.
Repeat the baking process until all of the batter is turned into doughnuts.
To make the Dulce de Leche glaze, put the dulce de leche on a plate into the microwave for 15 seconds. This way it is easy to glaze.
For the chocolate ganache:
Heat cream until nearly boiling then put over chocolate in a bowl and stir until smooth. Add butter and dulce de leche until incorporate.
Let the ganache rest a while or until it has the perfect consistence to spread on top of the doughnuts.
Dip each doughnut (I dipped the bottom side) into one of the glaze. Shake off some of the excess glaze. If your glazes are heavy you can you a teaspoon to spread the glaze on top of the the doughnuts.
Return to the wire rack.
In a bowl, sift together flour, cocoa, baking soda and salt. Stir in brown sugar, until combined.
In another bowl, whisk together plain yogurt, egg, melted butter, and vanilla extract until combined.
Pour the wet ingredients into the dry ingredients and mix together until all the ingredients are well combined. Use a small spoon to portion batter into the prepared pan. Each doughnut should be about two-thirds full. Bake doughnuts for 11 to 13 minutes or until a toothpick inserted comes out clean. Remove doughnuts from the oven. Allow to rest for five minutes before inverting doughnuts onto a wire rack to cool completely. Let doughnuts to cool completely before glazing.
Repeat the baking process until all of the batter is turned into doughnuts.
To make the Dulce de Leche glaze, put the dulce de leche on a plate into the microwave for 15 seconds. This way it is easy to glaze.
For the chocolate ganache:
Heat cream until nearly boiling then put over chocolate in a bowl and stir until smooth. Add butter and dulce de leche until incorporate.
Let the ganache rest a while or until it has the perfect consistence to spread on top of the doughnuts.
Dip each doughnut (I dipped the bottom side) into one of the glaze. Shake off some of the excess glaze. If your glazes are heavy you can you a teaspoon to spread the glaze on top of the the doughnuts.
Return to the wire rack.
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