DULCE DE LECHE GLAZED CHOCOLATE DONUTS are a sinfully good breakfast treat!
There is just something about November that makes me want to put on a big sweater, make a cup of coffee (or 5), turn on the oven and get baking!
It probably has a LOT to do with the dropping temperatures, the shorter days, and upcoming holidays.
Well if November has you itching to bake something up, I have the recipe for you!
They’re rich. They’re chocolatey. They have the perfect balance of salty and sweet. And they are ready for you in under an hour. Does that sound good, or what?
I actually started with a different concept, using brownie batter to make donuts, however to my dismay, they just would not come out of the pan. So the new plan: chocolate buttermilk donuts.
These donuts are moist from the buttermilk and get some extra help from a bit of Greek yogurt. They are sweet, but not too sweet, and oh-so-chocolatey (your house is going to smell ah-mazing!).
Then there’s the glaze. That glaze! I want to dunk everything in it from now on.
Boil up some Dulce de Leche with sugar, butter, sea salt, and a few extra ingredients and voila! An amazing caramelly glaze that is absolutely perfect with these chocolate donuts.
I sprinkled the tops with chopped pecans and toffee pieces. I actually preferred the pecans! These donuts are so good…one bite and you’ll hardly believe they’re baked.
These guys make the perfect November baking project!
Chocolate Buttermilk Donuts
- 1 cups all purpose flour 1250g; fluffed, spooned & levelled
- 1/4 cup cocoa powder 25g
- 1/2 cup granulated sugar 100g
- 2 teaspoons espresso powder
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 egg lightly beaten
- 1/2 cup buttermilk
- 2 tablespoons greek yogurt
- 1/2 teaspoon vanilla
- 1 tablespoon butter melted, cooled slightly
Chocolate Buttermilk Donuts
- Pre-heat the oven to 350°F. Spray a donut pan with spray oil and set aside.
- In a large bowl, combine the flour, cocoa powder, sugar, espresso powder, salt and baking powder.
- In a separate medium bowl, mix together the eggs, buttermilk, greek yogurt, vanilla and melted butter.
- Mix the wet ingredients into the dry ingredients and stir until just combined.
- Spoon the batter into the donut pan *do not fill more than 3/4 full*
- Bake for 10 minutes, or until donuts spring back when touched.
- Cool in the pan for 5 minutes, then invert onto a wire rack and cool completely.
Dulce de Leche Glaze:
- In a medium pot, melt the butter with the sugar and sea salt.
- Bring to a boil, and stir in the dulce de leche, milk, corn syrup and vanilla.
- Return to boil, stirring frequently to dissolve the dulce de leche. Simmer for 3 minutes, stirring occasionally.
- Stir in the powdered sugar until completely dissolved, 3-5 more minutes.
More delicious donut recipes!