Mocha Doughnuts with Chocolate Glaze

Brynie Greisman Brynie Greisman
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Mocha is one of my favorite flavors. The chocolate chips on the bottom are a welcome surprise, and topped with a delicious chocolate glaze, it’s
irresistible. Try it, and you’ll see what I mean!

Yields 6 doughnuts

50m 6
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Wheat, Egg, Tree nuts, Soy

Directions

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

  2. Spray a doughnut pan well with nonstick cooking spray.

  3. Whisk together flour, baking powder, baking soda, salt, sugar, and cocoa in a medium bowl until well combined. Add the oil, egg, coffee, vanilla and almond extracts, and sour soy milk. Mix until just combined. Don’t overmix.

  4. Fill the doughnut pan evenly. Sprinkle the tops

    (which will be the bottoms) with chocolate chips. Bake for eight to 10 minutes. Let the doughnuts cool.

  5. Meanwhile, prepare the glaze. Combine all the

    ingredients in a small bowl. If it’s too thick or watery, adjust the confectioners’ sugar and soy milk amounts accordingly.

  6. Once cooled, remove the doughnuts from the

    pan. Dip each doughnut into glaze, turn it over onto a cooling rack, and sprinkle the corner with gold sprinkles or crushed nuts, if desired.

Credits

Tips:
If you like your doughnuts well-glazed, dip it two to three times.

For light and fluffy baked doughnuts, spoon the flour gently into the cup and aerate it with a fork.
Avoid banging the cup on the counter to level the flour.

Description:
Styling and Photography by Devorah Applegrad.
Food Prep by Leah Hamaoui.

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