Chocolate Glazed Baked Cake Doughnuts
2 cups cake flour, sifted
3/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1 teaspoon salt
3/4 cup buttermilk
2 eggs, lightly beaten
2 tablespoons butter, melted
Non-stick vegetable pan spray
1/2 cup semi-sweet chocolate chips
2 tablespoons butter or margarine
2 tablespoons corn syrup
1-2 teaspoons hot water
- Easy-Add Measuring Cup Add to shopping list Measuring Cup
- Easy-Add Measuring Spoons Add to shopping list Measuring Spoons
- Easy-Add 6-Cavity Doughnut Pan Add to shopping list 6-Cavity Doughnut Pan
- large bowl
- Easy-Add 10 in. x 16 in. Non-Stick Cooling Grid Add to shopping list 10 in. x 16 in. Non-Stick Cooling Grid
Preheat oven to 425°F. Spray Doughnut Pan with vegetable cooking spray.
Doughnuts: In large bowl, sift together flour, sugar, baking powder, nutmeg and salt. Add buttermilk, eggs and butter. Beat until just combined. Fill each pan cavity approximately 2/3 full.
Bake 7-9 minutes or until the tops of the doughnuts spring back when touched. Let cool in pan 4-5 minutes before removing. Doughnuts are best served fresh.
Chocolate Glaze: In medium bowl, melt chocolate chips, butter, and corn syrup on 50% power for 1 minute, stirring frequently until completely melted. Stir in 1 teaspoon of hot water, stirring until the glaze is thick and smooth. Add another teaspoon if glaze is too thick. Use immediately to glaze doughnuts.