Chocolate Buttermilk Funfetti Donuts
Baked Chocolate Buttermilk Funfetti Donuts With Chocolate Ganache. Soft and rich baked donuts, whole wheat, great for breakfast or a coffee snack.
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all purpose flour
pinch of sea salt
— (regular salt is ok)
whole wheat flour
— (I used unrefined organic sugar, but white granulated is fine)
— (melted, but not hot, canola oil can be substituted)
— (substitute 1/2 cup 2% milk and 1/2 tsp lemon juice, add juice to milk, stir and let sit for 5 minutes, then use)
instant espresso coffee dissolved in 1 tsp warm water
(6 oz) semi sweet (dark or milk) chocolate chips
— (heavy cream)
— (Rainbow) sprinkles for decoration
Chocolate Buttermilk Donuts:
Preheat oven to 350 F (180 C). Spray generously donut baking pan with cooking spray. I used this pan and Misto spray.
In a medium bowl whisk together flour, salt, baking soda, baking powder and cocoa powder.
In a different bowl beat egg and mix in sugar. Add vanilla extract and coconut oil. Mix until well combined, then add buttermilk and coffee.
Fold in dry ingredients, until incorporated, but do not over mix. This batter is thick, if it appears too thick, add 1 tbsp water or buttermilk.
Spoon batter onto donut pan, you can use a piping bag or a Zip lock bag with corner cut off. I used a table spoon. Make sure cavities are no more than 3/4 full.
Bake for 12 minutes, until done, toothpick inserted should come out clean. Baking time depends on how full donut cavities are, thickness of the batter, size of pan and type of oven used.
Let donuts in the pan for at least 5 minutes, then take out and transfer to a cooling rack. Let them cool completely.
Place chocolate chips in a heat resistant bowl and melt over a double boiler.
Warm up milk until it just begins to bubble.
Pour warm milk over chocolate and whisk until combined. Make sure it is perfectly smooth.
Dip donuts into chocolate ganache and garnish with sprinkles of your choice.
Keep in air tight container at room temperature for 2-3 days
, Saturated Fat:
, Vitamin A: