Recipe by Brynie Greisman

Mocha Doughnuts with Chocolate Glaze

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Mocha Doughnuts with Chocolate Glaze
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Gluten - Wheat - Egg - Tree nuts - Soy
50 Minutes
Diets
- Vegetarian - Pescatarian

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

Ingredients

Mocha Doughnuts

  • 1 cup flour (I used Shibolim White Spelt)

  • 3/4 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • pinch of salt

  • 1/4 cup sugar

  • 1 teaspoon Gefen Cocoa

  • 3 tablespoons oil

  • 1 egg

  • 1/4 teaspoon instant coffee dissolved in 1/4 cup warm water

  • 1/2 teaspoon vanilla extract

  • scant 1/8 teaspoon almond extract

  • 1/4 cup sour soy milk (1 teaspoon vinegar plus soy milk to equal 1/4 cup; let it sit until it curdles)

  • 2–3 tablespoons Haddar Mini Chocolate Chips

Glaze

  • 3/4 teaspoon vanilla extract

  • gold sprinkles or finely crushed roasted almonds, for garnish (optional)

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.

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.

Credits

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

Recipe tags

brynie greisman chocolate donuts double chocolate doughnuts glaze Hanukkah mocha
Mocha Doughnuts with Chocolate Glaze

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