Matthews Chocolate Doughnuts
Serving Size : 12
Ingredients for prepare Matthews Chocolate Doughnuts
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | tablespoons | granulated sugar - plus |
| 1/2 | cup | granulated sugar |
| 1 1/2 | cup | all-purpose white flour |
| 1/3 | cup | unsweetened cocoa powder |
preferably dutch-process
matthews chocolate doughnuts |
| 1 1/2 | teaspoon | baking powder |
| 1/2 | teaspoon | baking soda |
| 1/2 | teaspoon | salt |
| 1 | large | egg |
| 1 | large | egg white |
| 1/2 | cup | packed light brown sugar |
| 3/4 | cups | nonfat plain yogurt |
or buttermilk
matthews chocolate doughnuts |
| 1/4 | cup | canola oil |
| 1 | teaspoon | pure vanilla extract |
glaze
matthews chocolate doughnuts |
| 1 1/4 | cup | confectioners' sugar |
| 1 | teaspoon | pure vanilla extract |
| 2 | teaspoons | low-fat milk - (up to 3) |
recipe Matthews Chocolate Doughnuts
1. Preheat oven to 400°F. Thoroughly coat the molds
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of 2 mini-Bundt pans with nonstick cooking spray or oil. Sprinkle molds evenly with 2 tablespoons
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of the granulated sugar, shaking out excess. (If you only have one pan, bake the recipe in 2 batches.)
Matthews Chocolate Doughnuts
2. In a mixing bowl, whisk together flour, cocoa, baking powder, baking soda and salt. 3. In another bowl,
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whisk egg and egg white until frothy. Add brown sugar and the
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remaining 1/2 cup granulated sugar; whisk until smooth. Add yogurt or buttermilk, oil and vanilla and whisk
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until blended. Add the dry ingredients and stir with a rubber spatula just until moistened. 4. Spoon
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about 2 tablespoons of batter into each prepared mold, smoothing the surfaces with
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a small spoon. 5. Bake for 8 to 10 minutes, or until the tops spring back when touched
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lightly. Loosen edges and turn the doughnuts out onto a wire rack to
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cool. (If baking in 2 batches, cool the pan, clean it, then recoat
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it with cooking spray or oil and sugar) TO MAKE GLAZE: In a bowl, whisk
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confectioners' sugar, vanilla and enough of the milk to make a smooth, thick glaze. When the doughnuts are completely cool,
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set them, fluted-side up, on a wire rack over wax paper. Spoon some glaze over each doughnut,
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letting it drip down the sides. (Alternatively, dip the doughnuts in glaze.) Let stand
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until glaze has set. Makes 1 dozen doughnuts. 220 calories per doughnut: 3 grams
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protein, 5 grams fat (0.5 gram saturated fat). 41 grams carbohydrate; 190 mg sodium; 18 mg cholesterol; 0 grams fiber.
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Busted by: Gail Shermeyer
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