What's Cooking

Recipes & Stories

CHOCOLATE MINI-DOUGHNUTS W/ RASPERRY & SHAVED CHOCOLATE GLAZE

By

doughnuts20 (1 of 1)

Itinerant. That is the word most reflective of my life at the moment. It’s the complete opposite of where I was a year ago and yet it feels so similar. The torches that guide my way are the same whether I’m alone in my apartment or commuting back and forth to Mexico City and its surrounding areas for work. The kitchen, this site, the routines and all the basic choices that reflect who I am are the sources from which I draw strength when everything else is different–a fractal mirror reflecting my emanations back at their provenance.

There is so much percolating around me here. I’m inspired by everything: people, art, architecture, food, the red lights, history, the danger I feel when crossing the street in lawless traffic and by the desire to reach the innards, the real guts of the conversations with the new people that I meet. The Kafka-esque bureaucracy that you run into in foreign legal systems is crazy-making and inspires the kind of humor born of incomprehensible frustration.

doughnuts13 (1 of 1)

I’ve been eating bone marrow, marinated grasshoppers, ant larvae, stuffed chipotle peppers and moles that I will savor in my mind’s eye for more austere times. Tacos are a given. It’s the sauces and spices that make me swoon. Sleep has become a commodity, though I don’t have a right to say that when my sister is dealing with a three week old baby. And that… That thought still brings me to a full stop. She sent me a video of my grandma meeting her first great-grandchild for the first time over video chat and I damn near lost it right in front of my truly lovely coworkers–who now may or may not be readers here–talk about a melding of worlds). The gossamer bond that weaves its way through generations has tied a knot around my heart. And just about anything related to that thin, golden thread tugs it tighter with every beat.

doughnuts1 (1 of 1)

Being open to inspiration, I indulged in the whimsical part of Valentine’s week and baked these chocolate doughnuts for a party. Decadent, but not fried, the ingredients that comprise these beauties are whole. Raspberry and chocolate come together with a hint of sea salt to make a dessert saturated in flavor, but not fat. Buttermilk adds to the fluff, a light touch of butter adds a smooth, slightly nutty element to the mix. I saw this recipe on Retrolillies, Chaya’s beautiful blog, and I knew I had to make them for myself and for the party! I opted to make mine mini and my glaze a deep ruby red. I also let the muddled raspberries play a bigger part in the garnish. I used pink salt so I didn’t end up opening the pomegranate for these like she did, but next time I will. These changes resulted in a smaller, darker, more sultry younger cousin of the original. Other than that, I followed her recipe to the letter, even adding the coffee to enhance the flavor of the chocolate, an addition of which I am so fond.  These were a hit at the party. I plan to load up on chocolate while I’m here and make these again using a little bit of heat from chilis. I hope you’re all staying warm. What a wonderful reprieve from battling the elements in one of the coldest spells of the winter in New York. Have a wonderful weekend.

doughnuts9 (1 of 1)

Adapted from Retrolillies. Check out how beautifully hers turned out. Hers are probably the more beautiful, graceful older cousin of these beauties.  

CHOCOLATE MINI-DOUGHNUTS W/ RASPERRY & SHAVED CHOCOLATE GLAZE

  • Servings: makes about 12 mini doughnuts
  • Print

Ingredients:

For the donuts: 

  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1/2 cup light brown sugar, packed
  • 1/2 cup buttermilk
  • 1 large egg
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 tablespoon espresso powder, dissolved in a drop of hot water
  • 3 tablespoons grated chocolate

For the glaze:

  • 1/4 cup raspberries, muddled and juice strained
  • 1 1/2 cups confectioner’s sugar
  • 1/4 cup hot water

For the topping:

  • pink Himalayan sea salt
  • grated chocolate

doughnuts (1 of 1)

Directions:

For the Doughnuts:

Preheat oven to 325 F. Spray a doughnut baking pan with nonstick cooking spray and set aside.

In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and brown sugar.

In a small bowl, whisk together buttermilk, espresso, egg, melted butter, and vanilla extract until thoroughly combined.

Pour the wet ingredients into the dry ingredients and fold together until all of the ingredients are well combined. Add the grated chocolate and combine.

Use a spoon to portion batter into the prepared doughnut pan, filling each doughnut mold about two-thirds full.

Bake doughnuts for 11 to 13 minutes. Remove from the oven.  Allow to rest for five minutes before inverting doughnuts onto a wire rack to cool completely. Cool completely before glazing.

For the Glaze:

In a medium bowl whisk together powdered sugar, water and strained raspberry juice. Use only enough raspberry juice to get the color you want in your glaze. Whisk to combine, ensuring that there are no lumps, unless you intentionally want them as garnish.

Dip each doughnut into the  glaze. Shake off some of the excess glaze. Return to the wire rack.

For the Topping:

While the glaze is still wet, grate chocolate over doughnut. Top with a sprinkling of sea salt.

Allow to rest a few moments for the frosting to harden slightly.  These doughnuts are best served within two days of baking.

doughnuts2 (1 of 1)

doughnuts5 (1 of 1)

doughnuts6 (1 of 1)

doughnuts7 (1 of 1)

doughnuts10 (1 of 1)

doughnuts17 (1 of 1)

doughnuts14 (1 of 1)

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Reader Interactions

Comments

  1. Jovina Coughlin

    Comfort food for the weary traveler. Lots going on for you these days I also like to bake doughnuts for my grandchildren. Yours look delicious and I bet they would love them.
    It is even cold down here on the Gulf Coast – winter for all of us right now. Chocolate sounds like a good thing to keep on hand.

    • Amanda

      Thanks, jovina. Like last time I’m really missing your posts. If i get steady Internet and time I’ll binge on your blog. I’ll take your advice about comfort food. What an awesome gma you are. I love these little baked doughnuts! They’re not hard to make either. Wow a chilly Gulf Coast. Hard to imagine. Xo

  2. Mad Dog

    That’s a great new take on doughnuts! I envy your access to real Mexican food and culture – it’s no wonder you are adding chocolate to doughnuts 😉

    • Amanda

      Ha. Thanks MD. It is a very cool thing. I’d never been here before and this is my 3rd round in 2 months. Crazy but im still young enough to do it and enjoy it though I’m worn down a bit. Need a little sleep. 😉 chocolate doughnuts are the best!

  3. Nancy

    Lovely post, Amanda! You write with a beautiful voice…
    These donuts look spectacular and sound absolutely delicious!
    Ant larvae, huh??…you can have my share. 😉 I prefer donuts!

    • Amanda

      Haha. Thanks, Nancy. I really appreciate your kind comment. The doughnuts were a hit. The larvae were doused in butter and earthy. It’s a delicacy here but I’m sticking to more seafood and tacos 😉

  4. Karinna

    Lovely, lovely recipe. I keep seeing recipes for baked donuts popping up – I’m curious as to how the texture of the donut differs – is it similar to the fried version? I’ve been wanting to try making donuts for a while now, whether baked or fried. I’ve spent most of my life not understanding the appeal of donuts. I’ve finally become hooked, but I think that may be qualified by a certain snobbery. Always loved gulab jamun though, I wonder if you’re a fan too?

    • Amanda

      Thank you, Karinna. You’re always so thoughtful. I love gulab jamun. They’re one of my favorite sweets. This is my first attempt at doughnuts. I bought the pan that day. The main difference is dryness. While these aren’t dry, they really can’t compete with something that’s been even lightly fried in oil. I definitely need to try frying and see how it’s different, but that is why the glaze is key. It adds moisture. We sound experiment together. Doughnuts and ice cream were my last holdouts. I had gorgonzola ice cream here the other day. It was strong but good. Xo

      • Karinna

        Nice! What did you have that with (if at all)? I would love to try a scoop alongside a good glass of dessert wine. Or pears, I made roasted pears today. Mmmm!

  5. Lan | morestomach

    oh the donuts! this is the third donut post i’ve read recently and i really do need to take out my pan!

    i’m so envious that you’re in warmer temps and the marrow eating! swoon.

    • Amanda

      Hilarious re the doughnut phase. I guess i was inspired too. This is a first for me and worth it. I’ll have to find more recipes and experiment. It is lovely to have done warmth and not battle with the elements. Stay warm!

  6. Dana Fashina

    Bone marrow?
    Oh you really are living the life Amanda!
    These donuts are soooooo tempting and I’m not even a sugar person!
    Congratulations to you sister and your nana…it’s a pretty big moment for all of you 🙂

    • Amanda

      Thanks so much, Dana. You are so sweet. I feel the same way about sugar but these were fun and perfect finger food for the party. It dies seem like living the life but is also exhausting. Live it up while you’re young i guess. Great food! I feel like a “gordita” the way i eat.

  8. Anna Buckley

    Hi Amanda loved what you started writing about…Mexico, food discoveries, adaptations to a different way of life. Could you please put up some pics? Would love to Mexico through your eyes. Cheers Anna.

      • Anna Buckley

        I really do. Love getting an insiders view. It’s the small things that so many guides miss. I have a policy of never wasting time in queues. I would have missed so much of Rome if I’d waited in that ridiculously long line to see the Vatican museum.
        Would never have discovered the cooked fruit bat if I’d gone on the scheduled tour in Port Vila!
        Can’t wait to see YOUR Mexico, cheers.

  9. Chaya

    Amanda, these are so gorgeous!! I’m so happy that you made them, like you said you might! They look delicious, and I’m loving your photography as well! It’s so nice how people have different interpretations of something- like how you made these mini and with more raspberry. Such a great adaptation. I hope they were tasty!

    • Amanda

      Thanks, Chaya! They were wonderful! I so appreciate your recipe. They were easy to make and really went fast at the party. I can’t wait to try more of your baking! xoxo

    • Amanda

      It’s been an adventurous culinary time. Tonight I had the best dinner i’ve had in years. Such good food down here! Thanks so much for stopping by and for your comment 🙂

  11. Michelle

    Glad you’re able to drink in (or at least eat) a bit of Mexico amidst all the work. And clearly you’re making good use of your down time at home. Beautiful!

    • Amanda

      Thanks, Michelle. I hope things are calming down a bit for you at work. It’s so interesting here and tonight I had hands down the best meal i’ve had in a long long time. Soooo good! I’m burning the candle at both ends here with work and play, but it’s only for short bursts. The doughnuts were kind of cathartic in the down time. I do miss home though, but I’m still making the most of this. I can’t wait to use my new pasta machine 🙂 !

  13. love in the kitchen

    Mexico, I believe, has some strange, other-worldly, mind-altering qualities so that you emerge from every visit there a slightly different person – your perceptions and tastes shifted and awakened. Sometimes almost imperceptibly. But there it is in your plan to make these again using a little bit of heat from chilis. Chocolate, raspberry, coffee, chili – such a sublime combination.

    • Amanda

      I totally agree, lindy. Are you back? I’m falling for d.f. it’s a magical city. Last night i had the best meal I’ve had in forever. The chef uses folklore to create flavor. It’s unreal. I hope you got caught in the spell too. Xo

  15. Liz

    wow–you’ve been noshing on some interesting foods! these donuts look truly amazing. Very cool about your niece. Love how affected you are. New life is so amazing. And God bless your sister–being a mom to an infant has to be one of the hardest things a woman ever has to do. Though traveling from one country to another, back and forth back and forth can’t be easy either. Sounds like you’re making the best of it. Carry on and thank you for sharing 🙂

    • Amanda

      Thanks, karen. Me too. They were the last thing i did before running off to Mexico for work. It’s almost as romantic as it sounds 😉 escaping the nyc winter though. .. made me completely understand how you are so over new England winter. Enjoy your escape. You’ve earned it.

  18. Sofia

    You’ve been eating what? Congratulations to your sister and to your family 🙂
    Raspberries and chocolate is one of my favourite sweet combinations ever, how delicious!
    By the way, am contemplating even more now switching to a self hosted site, may need to chat to you! 😉 xx

  21. Francesca

    Aren’t they perfect for Valentine’s Day? The combination of raspberries and chocolate is a match made in haeven and the colors and contrast are so vibrant!