Chocolate Doughnuts - Babycakes MT-6 Instruction Manual

Chocolate Doughnuts

While these doughnuts taste oh-so-good even plain, they are especially delicious if
coated in confectioners' (icing) sugar.
Tip
To coat doughnuts with confectioners' (icing) sugar, place 1 to 11⁄2 cups (250 to 375 mL)
confectioners' sugar in a paper bag. As you remove the doughnuts from the cake pop
maker, add them to the bag and toss gently to coat. Transfer to a wire rack to cool.
Makes 29 to 31 doughnuts
1 cup
1⁄4 cup
1 tsp
1⁄4 tsp
1⁄4 tsp
2⁄3 cup
2 tbsp
1
1⁄2 cup
2 tbsp
1. In a large bowl, whisk together flour, cocoa, baking powder, baking soda
and salt. Stir in sugar. Using a pastry blender or two knives, cut in butter until
mixture resembles coarse crumbs. Set aside.
2. In a small bowl, whisk together egg, sour cream and coffee. Stir into flour
mixture just until moistened.
3. Spray cake pop wells with nonstick baking spray. Fill each well with about
1 tbsp (15 mL) batter. Bake for 4 to 6 minutes or until a tester
inserted in the center comes out clean. Transfer doughnuts to a wire rack to
cool. Repeat with the remaining batter.
Excerpted from 175 BEST BABYCAKES™ CAKE POP MAKER RECIPES by Kathy
Moore and Roxanne Wyss © 2012 Robert Rose Inc. www.robertrose.ca All rights
reserved: May not be reprinted without publisher permission.
14
all-purpose flour
unsweetened cocoa powder
baking powder
baking soda
salt
granulated sugar
cold unsalted butter, cut into
small pieces
large egg, at room temperature
sour cream, at room temperature
cold strong brewed coffee
Nonstick baking spray
250 mL
60 mL
5 mL
1 mL
1 mL
150 mL
30 mL
1
125 mL
30 mL