Chocolate glazed doughnuts - by Isa Chandra Moskowitz
Ingredients
For the doughnuts
250g all-purpose flour
240g sugar
2 tsp cornstarch
2 tsp baking powder
½ tsp ground nutmeg
½ tsp salt
For the chocolate glaze
240ml non-dairy milk
130g semisweet chocolate chips
1 tablespoon agave
Sprinkles, for decorating
Instructions
1. Preheat the oven to 175°C. Grease two doughnut pans with refined coconut oil.
2. In a large mixing bowl, sift together the flour, sugar, cornstarch, baking powder, nutmeg, and salt. Make a well in the centre and add the milk, coconut oil, and vanilla.
3. Spoon the batter into the baking pans, filling each compartment about three-quarters full. Bake for 18 minutes, until lightly brown and puffy. Let cool in the baking pans and, once you can handle them, invert the doughnuts onto a cooling rack to cool completely.
4. Make the glaze: Bring the milk to a boil in a small pot. Turn off the heat and add the chocolate chips and agave. Stir with a rubber spatula until melted and smooth.
5. Dip each doughnut into the warm chocolate, then return them to the cooling rack and decorate with sprinkles. Place in a cool spot to let the chocolate set.