Chocolate Baked Doughnuts with Chocolate Glaze from Joy the Baker

Chocolate Baked Doughnuts

Doughnuts:
1 cup flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup light brown sugar, packed
1/2 cup buttermilk
1 large egg
4 tablespoons unsalted butter, melted until just browned
1 teaspoon vanilla

Glaze:
1 1/4 cup powdered sugar
3 tablespoons cocoa powder
3 to 4 tablespoons milk
2 teaspoons vanilla
pinch of salt

colored jimmies

Spray a doughnut baking pan with nonstick cooking spray and set aside.  Heat oven to 325 degrees.

In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and brown sugar.

In a small bowl, whisk together buttermilk, egg, melted butter and vanilla until thoroughly combined.

Pour the wet ingredients into the dry ingredients and fold together until all of the ingredients are well combined.  scrape the bottom of the bowl to ensure that you're not leaving any flour behind.  Use a small spoon or put dough into a zip bag, with small whole cut from the corner, to portin dough into the prepared pan.  Each doughnut mold should be about two-thirds full.  Bake doughnuts for 11-13 minutes or until a skewer inserted into one of the doughnuts comes out clean.  Remove from the oven.  Allow to rest for 5 minutes before inverting doughnuts onto a wire rack to cool completely.  Allow doughnuts to cool completely before glazing.

Glaze:
In a medium bowl whisk together powdered sugar, cocoa powder, and salt.  Add 2 tablespoons of milk and all of the vanilla. Whisk to combine.  Mixture may be thick.  Add milk a tablespoon at a time, until the glaze is thick but still pourable.

Dip each doughnut into the chocolate glaze.  Shake off some of the excess glaze.  Return to the wire rack and sprinkle with color jimmies.  Allow to rest a few moments for the frosting to harden slightly.  These doughnuts are best served within two days.