Growing Up — But Getting Younger!
Any time I enter a donut shop, I immediately turn into a four-year-old kid. I run up to the display case, press my nose against the glass, and start judging each donut on its size, shape, fluffiness, and glaze.
At first, Mom only bought me the small kiddie-sized donuts or a few donut holes. (Probably had something to do with minimizing little kids’ sugar rushes…) Partway through grade school, she let me pick out the larger chocolate bars and twists. Then I discovered the cinnamon sugar crumb donuts in junior high and refused to order anything else!
After a six-year donut draught, I finally walked into a new store in a different town and stood at the front counter, completely mesmerized. While the crunchy old-fashioneds with their funny double-ring shape started calling my name, the chocolate sprinkle donuts shouted “Amy!” even louder.
I didn’t care that they were small and meant for toddlers… When I ordered my donut and nibbled on those bright rainbow sprinkles, I felt just like a kid again—and I enjoyed every single bite!
So… Can you guess my new favorite donut?
Baked Chocolate Sprinkle Donuts
modified from Tracey’s recipe
These are great for a sweet breakfast, snack, or even dessert. But please, don’t leave off the sprinkles—they’re the best part!
for the donuts
¾ c all-purpose flour
¼ c granulated sugar
¼ c unsweetened cocoa powder
½ tsp baking powder
½ tsp baking soda
1/8 tsp salt
1½ tsp Ener-G + 2 tbsp warm water (or 1 egg)
5 tbsp vanilla soy milk
½ tsp vanilla extract
1 tsp vegetable oil
2 tbsp water
for the glaze
1/3 c. powdered sugar
1 tbsp unsweetened cocoa powder
¼ tsp vanilla extract
1¼ - 1½ tsp water
3-4 tbsp rainbow sprinkles
- Preheat an electric donut maker, or preheat the oven to 325° and lightly coat a donut pan with nonstick cooking spray.
- To prepare the donuts, whisk the flour and next 5 ingredients (through salt) in a large bowl. In a small bowl, stir together the remaining ingredients. Make a well in the center of the dry ingredients, and pour in the wet, stirring just until incorporated.
- If using the electric donut maker, lightly spray the cups with nonstick spray, and fill each with the batter. Close the lid and bake 6-7 minutes, or until the donuts spring back when touched. Cool completely on a wire rack.
- If baking in the oven, evenly distribute the batter in the prepared pan, and bake at 325° for 9-10 minutes, or until the donuts spring back when touched. Cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.
- To prepare the glaze, whisk together the powdered sugar and cocoa powder. Stir in the vanilla and 1¼ teaspoons of water, only stirring in the remaining water if necessary to thin out the glaze. Dip each donut in the glaze, shaking off any excess, and sprinkle with rainbow sprinkles.
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