The best donuts I’ve ever had are from The Spudnut Shop in Charlottesville – made with potato flour, the blueberry spudnut is my favorite flavor. Originally started as a franchise in 1940, the parent company is no longer functioning, but a few dozen shops across a few states still remain. And I have the good fortune of eating these spudnuts every Friday now and then, when they are leftover from the American Politics workshop. As I was munching on a spudnut a few weeks ago, I decided to go ahead and buy a donut pan. I am not a huge fan of frying desserts at home – we’ve made beignets in the past, and while they turned out great, I wanted something slightly (well, comparatively!) healthier and decided to bake some donuts. The chocolate donuts by themselves are not too sweet and they are great with a chocolate-glaze that I topped with some toasted almonds and sprinkles.
Recipe adapted from Cherry Tea Cakes
For the donuts
- 1 1/2 cups cake flour
- 1/2 cup dutch process cocoa
- 3/4 cup sugar
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 3/4 cup buttermilk
- 2 eggs
- 2 tbsp butter, melted
- 1 tsp. vanilla
For the chocolate glaze
- 3/4 cup semisweet chocolate chips
- 3 tablespoons butter
- 1 tablespoon honey
- 1/4 teaspoon vanilla extract
1. Preheat oven to 425. Spray donut pan with cooking spray.
2. In a large bowl (or stand mixer), sift together flour, cocoa, sugar, baking powder, and salt.
3. Add buttermilk. Stir. Add butter and vanilla. Stir. Add eggs one at a time, stirring in between each egg. Beat until just combined.
4. Fill each donut mold about 2/3 full.
5. Bake for roughly seven minutes, or until a toothpick inserted comes out clean.
6. In a bowl combine chocolate chips, butter and honey. Microwave in 30 second increments, stirring between each time until smooth. Do not overcook. When the donuts have cooled a little bit, dip them in the chocolate glaze and top with nuts, sprinkles or other toppings of your preference.