When someone comes to me with a bouquet of fresh mint from their garden, I'm most definitely going to make a treat out of them. I decided to go for a classic mint-chocolate combo because honestly, who doesn't like that? A beautiful marriage of rich, dark chocolate and the coolness of mint atop a wonderfully cakey donut.... go make these now!
Chocolate Donut
- 1 cup all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup whole milk
- 1 tsp cider vinegar
- 1/2 cup brown sugar
- 1 egg
- 3 Tbsp butter, melted and cooled
Preheat oven to 325
In a large bowl, sift flour and cocoa powder. Add baking soda and salt, whisk to combine.
In a separate bowl, mix milk, cider vinegar, brown sugar, egg and butter.
Add milk mixture to flour mixture and fold until just combined.
Fill pastry bag with batter and pipe 2/3 of greased donut mold. (Don't overfill!)
Bake for 10-12 minutes.
Gently turn donuts out of pan onto cooling rack and let cool completely.
TIP: If you don't have a pastry bag, fill a zip lock bag and cut one of the corners off.
Sugared Mint
- 1/2 cup water
- 1/2 cup sugar
- 15-20 fresh mint leaves
Add water and sugar to a small sauce pan and stir to loosen sugar from bottom of pan. Bring to a boil and take off heat. Add mint leaves to syrup, cover and let sit for 1 minute. Strain mint and lay on a dry towel. Sprinkle a little bit of sugar on top of leaves. Let dry.
TIP: When straining mint leaves save the syrup to flavor hot chocolate or coffee!
Mint Glaze
- 1/2 cup dark or semisweet chocolate - chopped
- 5 Tbsp heavy cream
- 1 1/2 tsp light corn syrup
- 7 drops peppermint oil
In a small saucepan add chocolate, cream, and corn syrup. Mix over low heat until chocolate is melted. Turn off heat and continue to mix until glaze is smooth. Add peppermint oil.
To assemble donuts
Dip cooled donuts in warm glaze and top with sugared mint. Let cool. Enjoy!
No comments:
Post a Comment