Baked Chocolate Glazed Doughnuts

FOR THE DOUGHNUTS

• 130 g (1 cup) Plain flour/all-purpose flour 
• 24 g (1/4 cup) unsweetened Cocoa powder 
• 1/4 tsp Salt
• 1/2 tsp Baking powder
• 1/4 tsp Baking Soda
• 100 g 1/2 cup Caster sugar or superfine granulated sugar
• 1 Egg Uk-medium size (55 g without shell)
• 120 ml (1/2 cup) Whole Milk/full-fat milk, at room temperature.
• 30 g (2 tbsp) Plain Yogurt, at room temperature.
• 29 g (2 tbsp) unsalted Butter plus extra to grease the pan.
• 1/2 tsp vanilla extract 

FOR THE GLAZE

• 85 g (1/2 cup) Dark chopped Chocolate or Chocolate Chips
• 1 1/2 tbsp Double cream/ heavy cream
• 1 1/2 tbsp (25 g) unsalted Butter
• A small chocolate bar to make chocolate shavings (optional)

FOR THE DOUGHNUTS

1. Grease the holes of the doughnut pan with cold butter and set aside.
2. In a large mixing bowl, sift together plain flour, cocoa powder, baking powder, baking soda, salt and sugar. Set aside.
3. Melt the butter in the microwave, and let it cool down slightly.
4. In another medium bowl whisk the egg until fluffy (about one minute).
5. Whisk in milk (room temperature), plain yoghurt and vanilla extract.
6. Stir melted butter in the milk mixture.
7. Now add wet ingredients to dry ingredients and gently stir until just combined. Don’t over-mix the batter.
8. Fill the piping bag with the batter, twist the top end and secure it with a rubber band or a chip clip so you never have to worry about your filling escaping before you are ready. Snip a slightly large hole, gently press from the top and pipe the batter into the doughnut holes, filling each doughnut hole ¾ of the way full. 
9. Set aside the remaining batter in the piping bag.
10. Slightly tap the pan on the counter to remove any large air bubbles and bake in the preheated Fan oven at 155C/311F (175C/347F for a conventional oven) for 9-10 minutes or until a toothpick inserted into the centre of the doughnut comes out clean.
11. Allow the doughnuts to cool for 4-5 minutes in the pan. After that, use a spreader knife to run around the edges of each doughnut to release it easily. Slightly lift up each doughnut with the help of a spreader knife and transfer to a wire rack. Allow them to cool completely before glazing.
12. Wash the doughnut pan, dry it with a kitchen towel then grease it again with cold butter and repeat the same procedure as mentioned above to make the next batch of your doughnuts using the remaining batter.

FOR THE GLAZE

1. You can make it in a microwave (in 30-sec intervals, stirring in between) or on a double boiler like I did. Chop the dark chocolate and place it in a heat-safe bowl. Place that bowl over a small saucepan of simmering water (only fill the saucepan with 1 or 2 inches of water). Make sure that the water does not touch the bottom of the bowl. When the chocolate melts, take room temperature double cream/heavy cream, and add to the melted chocolate. Stir it constantly and gently until it’s smooth. Add softened butter and mix to combine, then remove from the heat. Let it cool slightly.
2. Set your wire rack over a baking tray lined with baking paper.
3. Dip the top of each doughnut into the warm glaze, gently twist and get it up off the glaze then shake the doughnut to even out the glaze. Place it back onto a wire rack to let the excess glaze drip off.
4. After 1-2 minutes sprinkle some chocolate shavings (optional). You can also use any sprinkles of your choice. You can also keep them in the fridge to set the glaze.