Inspired by one of my favorite Minneapolis doughnut shops, Glam Doll Donuts, these baked doughnuts are a quick and easy dessert fix. And as a bonus, they are much healthier than their fried counterpart.

Baked Chocolate Peanut Butter Chili Doughnuts

Yields 12

For the Donut:
1¾ cup cake flour
1¼ cup light brown sugar
¼ cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/4 teaspoon chipotle chili powder
¼ teaspoon ground cinnamon
2 large eggs
3/4 cup buttermilk
2 tsp vanilla extract
½ cup (1 stick) unsalted butter, melted and cooled

Preheat oven to 350 degrees F. Grease two doughnut pans with cooking spray.
Combine the flour, brown sugar, cocoa powder, baking powder, baking soda, salt, espresso powder and cinnamon in a large bowl. In a separate bowl, whisk together the eggs, buttermilk, vanilla extract, and melted butter. Pour the wet ingredients into the dry and fold until just combined. Do not over mix. 

Place batter in a pastry bag with a large round tip. Pipe batter into prepared doughnut pan about ¾ of the way up. Bake for about 10 to 12 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool. Transfer the doughnuts to a wire rack and allow to cool completely.

For the Glaze:
6 Tbsp creamy peanut butter
2 Tbsp unsalted butter, melted
2 Tbsp confectioners sugar
1/2 tsp pure vanilla extract
1/4 tsp sriracha
Salted peanuts, chopped

Mix together peanut butter and butter until thoroughly combined. Sift in powdered sugar and stir until combined. Add vanilla extract; stir until combined. Reserve 1/4 of the glaze in a small bowl and stir in siracha to taste. Set aside.

Dip doughnuts into the peanut butter glaze. Top chopped peanuts and a drizzle of sriracha glaze. Best if served same day, can be refrigerated for up to 2 days.

Not a fan of the spice? Take out the chili powder and siracha. Instead, try topping with pretzels, caramel, or chocolate chips!

Check out other The Sunday Pastry recipes below! 

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