Description
A classy breakfast or dessert treat with grown-up amaretto flavor and a hint of espresso. These baked donuts are perfect to make on a relaxing morning.
Ingredients
Scale
- ¾ cup white whole wheat flour
- ¼ cup dutch-process cocoa powder
- 1/3 cup coconut sugar (add 1–2 extra tablespoons for a sweeter donut)
- 1 teaspoon baking powder
- 1 teaspoon instant espresso powder
- ¼ teaspoon sea salt
- 1/3 cup buttermilk
- 3 tablespoons extra-virgin olive oil
- 1 large egg
- 2 tablespoons amaretto
- 1 teaspoon vanilla
- powdered sugar or additional cocoa powder for dusting, optional
Instructions
- Preheat the oven to 400.
- In a medium mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, espresso powder, and salt.
- In a small mixing bowl, whisk together the buttermilk, olive oil, egg, amaretto, and vanilla.
- Add the wet ingredients to the dry ingredients and mix together until just combined. Do not over mix.
- Pipe the mixture evenly into the donut pan. (I use a small ziploc bag and cut the tip off one corner for piping.)
- Bake for 8-9 minutes, until donuts tops appear dry. Let cool in pan for 2-3 minutes before transferring to a cooling rack. Donuts are best served slightly warm. Dust with powdered sugar or additional cocoa powder just before serving, if desired.
- Category: Baked, Breakfast, Dessert, Chocolate