Whole Wheat Chocolate Donuts
These Buttermilk donuts have just the right amount of Sweetness and Chocolate to not make you feel guilty!
Ingredients
DONUT CAKE
- 2 eggs
- 1/4 cup (50 g) sugar
- 1 cup (120 g) whole wheat flour (Sifted)
- 1 cup (125 g) flour (Sifted)
- 2 tsp (10 g) baking powder
- 3 Tbsp (45 g) Vegetable oil
- 3/4 cup (180 g) buttermilk
- 1 tsp (5 g) Vanilla Extract
CHOCOLATE COVER
- 1/2 cup (100 g) Milk Chocolate chunks
Instructions
DONUT CAKE
- Preheat oven to 350F/180C.
- In a mixing bowl, whisk the eggs and sugar together. Add the buttermilk and vegetable oil.
- In another mixing bowl, mix both flours and baking powder together.
- Then, combine the wet ingredients to your dry ingredients. Whisk until smooth.
- Place your Donut Flexipat® Tray on the top of your Medium Perforated Baking Sheet.
- Fill your Pastry Bag with the batter and carefully pipe it into each well of the Flexipat®.
- Bake for 17 minutes at 350F/180C. (Every oven heats differently, monitor your donuts from 15min).
- Once your donuts are out of the oven, wait about 5 minutes before unmolding directly onto your cooling rack.
CHOCOLATE COVER
- Put the milk Chocolate chunks into your clean donut tray. Then, place it in your turned off oven for about 3 minutes.
- Gently brush the melted chocolate into each wells. And place the baked donuts back in, pressing gently.
- Refrigerate and unmold once the chocolate has set (About 30 minutes or so). IMPORTANT: Do not unmold too soon as your chocolate will break otherwise.
- Serve and Enjoy, Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 209kcal | Carbohydrates: 30g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 146mg | Potassium: 118mg | Fiber: 2g | Sugar: 8g | Vitamin A: 98IU | Calcium: 98mg | Iron: 2mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com