Chocolate Donuts with Pomegranate Glaze
Servings: 9 donuts
Ingredients
For the Chocolate Donuts:
- 1 cup (125g) all-purpose flour
- 1 tablespoon fine cornmeal
- 1/4 cup (30g) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup (120ml) low-fat buttermilk
- 1/2 cup (100g) brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 3 tablespoons vegetable oil
- 1/4 cup (45g) chocolate chips or chunks
For the Glaze:
- 1 1/2 cup (180g) powdered sugar
- 4-7 tablespoons pomegranate juice (I used freshly squeezed)
Instructions
To make the donuts:
- Preheat the oven to 375 degrees. Spray a donut pan with cooking spray.
- In a large bowl, stir together the flour, cornmeal, cocoa powder, baking soda, salt, and cinnamon. In a second medium bowl, whisk together the buttermilk, brown sugar, egg, vanilla and oil. Using a rubber spatula stir the wet ingredients into the dry until just combined. Do not overmix. Fold in the chocolate chips.
- Spoon or pipe the batter into the donut pan, filling each cavity about 2/3 the way full. Bake for 10-12 minutes, or until the top of the donuts spring back when touched. Let cool in pan for 4–5 minutes before removing to a wire rack to cool completely.
To make the glaze:
- In a small bowl, combine the powdered sugar and pomegranate juice. Add the juice 1 tablespoon at a time, until you have achieved your desired consistency. Dip each donut in the glaze, then sprinkle with your favorite topping and allow to firm up on wire rack before serving.