You know what’s awesome about bakeries?
It’s not just the going in, breathing and indulging yourself in some kind of awesome, glorious sweet thing – preferably something with a heart of chocolate and totally covered in confectioner’s sugar. Because this experience is kind of tainted, you know? Isn’t it for everyone? Knowing that this food from heaven probably has a million grams of sugar and a couple pounds of butter and a half a dozen eggs. Oh and like a thousand calories. Now we can’t eat anything else today beyond this cupcake. IS THERE JUSTICE.
Yes there is. Let’s eat doughnuts.
I love you too.
So there’s this little country store in my town. It is literally the only store in my town (not kidding). The owner is a crazy good baker. She makes everything from apple cider doughnuts (the fried kind, bro), to brownies to cream puffs to cinnamon rolls (insane.) and I think everyone within a twenty mile radius of this store can agree that she makes the best muffins ever.
Nothing can beat her blueberry muffins, (in my humble opinion) but her chocolate raspberry chocolate chip muffins come pretty darn close. They are pretty self explanatory. A rich, dark chocolate muffin filled with dark chocolate morsels and raspberries. It’s like one of the most amazing flavor combinations that you can possibly pile into a muffin tin, and they are so. so. good. Especially with confectioner’s sugar dusting the tops. And whipped cream.
Am I freaking you out yet? I allow myself to eat ice cream when I’m on vacation. Seriously, I do. And it’s so awesome.
So this is the cool thing about bakeries – you can go indulge yourself, eat something amazing and be like, “oh my gosh. That was like the most awesome thing I ever put in my mouth.” and instead of gorging yourself on an unhealthy amount of cupcakes, it’s much more interesting and fun to run home and start remaking your own version of it. One that’s a little more guilt-free. (Not like we can’t indulge once in a while. We totally can. I’m teaching myself how to be more flexible like this.)
So onto these doughnuts. Let’s talk about them. They deserve to be talked about.
These doughnuts are a little bit of a spin-off of those chocolate raspberry muffins I was just telling you about. Only they’re doughnuts. Because something about doughnuts is so much more fun than muffins, ammaright?
These doughnuts are perfect. They are light and fluffy, but still decadent. Moist, tender and melt-in-your-mouth. Addictive. Studded with dark chocolate chunks and tart raspberries. What more is there to say?
These babies would be awesome and so pretty served up on a brunch table with some confectioner’s sugar sprinkled on the top. Elegant. But so easy. Which is, of course, perfect.
Or you can always go the glazed route. Which is awesome.
I mean, seriously. Who invented glaze? I want to marry them.
These bakery-style doughnuts are soft, fudgy and bursting with flavor. Filled with dark chocolate chunks, tart raspberries, and dusted with confectioner's sugar, these sweet treats are sure to win a place in your heart (and on your breakfast table).
1/2 cup oat flour (or GF all-purpose flour)
1/2 cup sweet (white) rice flour
1/4 cup pure cane sugar
1/4 cup unsweetened cocoa powder
3 tablespoons almond meal
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup + 2 tablespoons buttermilk (or coconut milk + 1/2 tablespoon vinegar)
1/4 cup unsweetened applesauce
2 tablespoons coconut oil, melted (or another neutral oil)
1 teaspoon vanilla extract
1/4 cup dark or semisweet chocolate chips
1/3 cup fresh or frozen raspberries
confectioner's sugar, for topping
1/2 cup confectioner's sugar
1-2 tablespoon coconut milk
Preheat oven to 350 degrees Fahrenheit and grease your doughnut pan. Set aside.
In a large bowl, whisk together oat flour, sweet rice flour, almond meal, cane sugar, cocoa powder, baking powder and salt. Set aside.
In another bowl, whisk the eggs together, then add the buttermilk, applesauce, coconut oil, and vanilla extract, whisking until well combined.
Pour the wet mixture into the dry ingredients and stir until just combined, being careful not to overmix. (Stop mixing when you no longer see dry flour.) Fold in chocolate chips and raspberries.
Spoon the batter into the doughnut molds, filling to just below the top of each mold. Bake in preheated 350 degree oven for 18-22 minutes, until lightly golden-brown around the edges. A toothpick inserted into the center of a doughnut should come out clean.
Remove pan from the oven and let cool for five minutes. Slide a thin spatula around each doughnut to loosen them out of the molds. Then place doughnuts on a wire rack and allow to cool completely before topping with confectioner's sugar.
Sift confectioner's sugar into a small bowl and whisk in milk until the glazes reaches desired consistency. Drizzle or dip doughnuts into the glaze and let set in the refrigerator for 10 minutes before devouring.
Recipe just barely adapted from Baked Doughnuts for Everyone by Ashley McLaughlin.