Friday, December 18, 2015

chocolate peppermint baked donuts

Chocolate Peppermint Baked Donuts // A Style Caddy

One of my favorite holiday flavor combinations is peppermint and chocolate. I started thinking about making these donuts before Thanksgiving. Seriously! I've been waiting over a month to make these.

And now I'm sharing the recipe with you! You can make these this weekend or next week. It would be a great Christmas morning addition to your breakfast spread! I have it on good authority that these are even better the second day. So make them the night before Christmas so that you don't have to worry about anything on Christmas morning and will have the most delicious chocolate and peppermint donut. Everyone will love you. I promise.


Chocolate Cake Donuts:
3/4 cup granulated sugar
1 1/4 cup all-purpose flour
1/4 cup cocoa powder {dark cocoa powder works well here}
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 large egg
1 tsp vanilla extract
2 tbsp unsalted butter, melted
1/2 cup sour cream
1/3 cup milk {I used skim milk}

White Chocolate Glaze:
1 cup white chocolate chips
1 1/2 cup confectioners' sugar, sifted
3/4 cup cream

Andes Peppermint Crunch baking chips for sprinkling

1. Preheat the oven to 350℉. Grease your donut pan with non-stick baking spray.
2. In a large bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt.
3. Stir in the egg, vanilla extract, melted butter, sour cream, and milk.
4. Transfer the batter to a piping bag or just a Ziploc bag and snip off a corner. Pipe into the donut wells about 2/3 full.
5. Bake the donuts for 13-15 minutes. When you touch the top, it should spring back.
6. Let the donuts cool in the pan for 5-8 minutes before transferring to a cooling rack.

White Chocolate Glaze:
1. Melt the white chocolate chips in a microwave-safe bowl for 45 seconds. Stir and melt in 20 second increments until melted. Note: Don't keep microwaving this until all the white chips are completely melted. You should stir in between because the heat should help melt the remaining chocolate chips. White chocolate seizes much sooner than regular chocolate!
2. Stir in the sifted confectioners' sugar. Another note: I was lazy and didn't do this and it shows. If you want a smooth glaze, you need to sift the sugar.
3. Add in the cream until you get a thick but still pourable glaze. You may not need the full amount.
5. Dip the completely cooled donuts in the glaze. Place back on the cooling rack with parchment paper underneath to catch the excess glaze. Then, sprinkle or place the Andes Peppermint Crunch on top.


Chocolate Peppermint Baked Donuts // A Style Caddy

Chocolate Peppermint Baked Donuts // A Style Caddy

Chocolate Peppermint Baked Donuts // A Style Caddy

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