My little girl is a lover of donuts, but honestly, who doesn't love a perfectly crisp donut covered in gooey icing with sprinkles dropping off everywhere? This Valentines Day I decided to surprise her with her favorite variety and let her help with the baking. The process so simple, relatively fast and the reward exceptional. I purchased a heart shaped donut pan and went on the search for the most perfect chocolaty donut ever. The icing was a simple concoction of melted butter, powdered sugar, milk and vanilla. It's best to dip them while warm so you get a more glazed look or dip cold for a thicker coat and a double dip for that icing lover. Enjoy with a tall glass of ice cold milk with heart paper straws. A great way to impress a loved one on Valentines Day morning or any day of the year!
Baked Dark Chocolate Sour Cream Donuts-
Makes 24 heart shaped donuts
1 3/4 C. All-Purpose Flour
1/4 C. Unsweetened Dark Chocolate Cocoa Powder
1 tsp Baking Soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 1/2 tsp. vanilla extract
1/2 C. Vegetable Oil
3/4 C. Sour Cream
2/3 C. Sugar
For the icing:
2 cups Powdered Sugar
1 1/2 tsp. Vanilla
2 TB Milk (or more depending on your desired consistency)
2 TB Melted Butter
- In the bowl of a stand mixer combine: eggs, sour cream, vanilla, oil and sugar. Beat until well incorporated. In a separate bowl combine all the dry ingredients. Slowly add the dry into the wet until combined. With a pastry bag or Ziploc bag add the batter and cut a large enough opening so the batter comes out with ease. Spray your pan with Pam and fill halfway. Bake at 425º for 10 minutes.
- You will achieve a crispier donut if you release the first round immediately and then spray the hot pan again and add batter and return to oven warm.
- Dip the donut into icing. Place on a wire rack with a cookie sheet underneath to drip. Add sprinkles right away.