Happy Saturday, guys!
I don’t usually post on the weekends. I had planned on posting last night but someone got sidetracked shopping at The Home Goods store for Christmas decorations. 😉 Boy, the store was a mob scene, but I’m glad that I went because I wanted to see what they had before it got picked over. It’s the kind of store that’s a hit or a miss but I’m happy to say that the crowds and long line was worth it because I did get a few things. I’ll be sharing some sneak peaks on instagram and twitter before the big reveal on the blog, but to give you an idea, I’ll be doing a red theme this year.
I didn’t want to let one more day go by without sharing this recipe with you because it’s one of my favorites ever. Chocolate. Crumb. Doughnuts. Oh yes. A few months ago I made vanilla crumb doughnuts. They were such a hit and my family went bonkers over them. When I saw that Allie, from Baking a Moment, also made a chocolate version I knew that I had to make them too. By the way, if you’ve never checked out Allie’s blog before then you really must. I kind of have a blog crush on her. Her recipes look delicious, her photography is gorgeous, and she’s so nice.
If you simply make this chocolate doughnut then you’ve still got a winner of a breakfast. It’s chocolaty and moist and really delicious. But why stop there?
You must try the glaze, too. I don’t usually have good luck with glazing doughnuts because it ends up being too liquidy and tends to make the doughnut mushy. That is not the case here. The glaze is sweet perfection and nicely coats the doughnut. I only glazed the tops of the doughnuts because I didn’t want to overdo it, but feel free to coat the whole thing, I won’t judge you.
Now for the crumbs. Oh the crumbs. They’re my favorite part of this doughnut equation. The recipe makes more than what you need but I think that’s okay because a lot comes off when you sprinkle them on top. Note the bottom of the cookie sheet and how it’s full of glaze and extra crumbs. I may or may not have taken a spoon to those leftovers. 😉
Let’s not forget the precious, aka powdered sugar. I tried not to cover them too much so that you could see the crumb topping but I couldn’t help myself. More is better, right? Yes, always, when it comes to powdered sugar.
Can you see why I couldn’t wait to share this. Plus I figure what better way to start a Saturday morning. Time to make the doughnuts!
Chocolate Crumb Doughnuts Recipe
(makes 6 doughnuts)
Ingredients for the crumb topping:
- 1/2 cup butter (equivalent to 1 stick)
- 2/3 cup white sugar
- 1/3 cup unsweetened cocoa powder
- 1 and 1/2 cup all-purpose flour (equivalent to 6.3 ounces)
- 1/4 teaspoon salt
Ingredients for the glaze:
- 1 and 1/2 cups powdered sugar
- 2 tablespoons milk (I used 2%.)
- 3/4 teaspoon vanilla extract
Ingredients for the doughnuts:
- 3/4 cup all-purpose flour (equivalent to 3.2 ounces)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1/2 cup sour cream (You can use Greek yogurt instead.)
- 1/3 cup white sugar
- 1/3 cup oil
- 1 large egg
- 1/2 teaspoon vanilla extract
Directions for the crumb topping:
- In a saucepan, over Low heat, melt the butter. (DO NOT try to take a shortcut and use the microwave instead. Since you add the crumb topping AFTER the doughnuts have baked you need to cook the raw flour taste out of the crumb topping.)
- Add in the sugar, cocoa powder, flour, and salt and stir everything together.
- Cook for about 5 minutes, stirring occasionally, or until it’s crumbly.
- Remove from the heat and let it cool.
Directions for the glaze:
- In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract. Set it aside to use for when the doughnuts have cooled completely.
Directions for the doughnuts:
- Preheat the oven to 350 degrees F. Grease a doughnut pan and set it aside.
- In a large bowl, add the flour, baking soda, and salt. Then sift in the cocoa powder. (Okay, sifting it isn’t strictly required, but it really does help to make it nice and even.) These are the dry ingredients.
- In a small bowl, whisk together the sour cream, sugar, oil, egg, and vanilla extract. These are the wet ingredients.
- Pour the wet ingredients into the large bowl of dry ingredients and stir until just combined. Don’t over mix the batter.
- Pour the batter evenly into the 6 greased doughnut cavities.
- Bake them for 12 to 14 minutes or until a tester inserted comes out clean. (Mine took 12 minutes.)
- Let the doughnuts cool and then remove them from the pan.
- Get a wire rack and lay parchment paper or a cookie sheet underneath it. This is the prepping station for glazing and crumbing steps.
- Make sure they are cooled completely.
- Dunk the doughnuts into the glaze, covering the top of the doughnut.
- Place the glazed doughnut onto the wire rack.
- Immediately sprinkle the crumb topping on top of the doughnut and gently press them down to help secure them.
- Let the doughnut stand until the glaze has set. Repeat steps 10 through 12 for each doughnut.
- Sprinkle powdered sugar on top of the doughnuts. (Optional, but not for me.)
- Try not to eat all 6 in one sitting.
Slightly adapted from: Baking a Moment