For the donuts:
2 teaspoons baking powder
1½ cups all-purpose flour
½ cup cocoa
1 teaspoon kosher salt
2 large eggs
1 cup Cabot Triple Cream Vanilla Bean Greek Yogurt
¾ cup milk
1 cup granulated sugar
2 tablespoons Cabot Unsalted Butter, melted
For the Icing:
1⅓ cup powdered sugar
⅔ cup heavy cream
4 ounces semi-sweet chocolate
Get the ingredients you need at a convenient nearby location.
To make the Donuts:
PREHEAT oven to 400°F.
WHISK baking powder, flour, cocoa and salt in a medium bowl to combine.
WHISK eggs, yogurt, milk, sugar and melted butter in a large bowl until smooth. Mix in dry ingredients until batter is smooth.
SPOON batter into a lightly greased donut pan, filling cups to just below the rim. Helpful tip: Place the batter in a large zip-lock bag, cutting off a corner tip to pipe the batter into the donut pan.
BAKE donuts for 10 minutes. Remove from oven and let cool 5 minutes and then turn out onto wire rack. While still warm, dip the donut tops into the icing. Let cool completely.
To make Icing:
COMBINE chocolate pieces and cream in a medium bowl.
MICROWAVE for 30 seconds and then stir. Repeat the 30 second intervals and stirring until completely melted.
ADD powdered sugar and stir until smooth.
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