These spiced doughnuts all drenched in espresso spiked mocha glaze are my latest doughnut obsession! Donuts: 1 cup all-purpose flour. From classic dark chocolate to unusual flavors like matcha green tea and amaretto cherry, these 13 glaze recipes will dress up your treats. Some might say it's the glaze that makes the donut. Wait until donuts are completely cool to glaze. Matcha Glaze, for 12 donuts. Because who could say no to a fudgy chocolate glaze? They are total perfection straight out of the oven and are actually still great day 2 and 3. Place chocolate, butter, corn syrup and water in a microwave safe bowl and heat on high for 30 to 45 seconds or until chocolate is melted, stirring after 30 seconds. Baked Vanilla Donuts with Mocha Glaze. https://www.foodnetwork.com/recipes/matcha-mochi-doughnuts-8597401 And I had to add a little chocolate too. Combine the coffee powder and 4 tbsp of warm water in a small bowl, mix well and keep aside. A coffee flavored doughnut. Preheat oven to 350°F and place the oven rack in the middle of the oven. If the weather outside is frightful, turn on the oven and start making peppermint mocha donuts. Eat the same day, or store in the fridge. A doughnut with all the comfort of a delicious baked good, and all the magical morning pick me up of my favorite beverage. ¼ teaspoon salt. Next, pipe the batter into the donut pans and bake in the preheated oven for 12 to 15 minutes. Create Glaze: When the donuts are cool, make the glaze by beating together the powdered sugar, cocoa powder, peppermint extract, and heavy cream until smooth. 2 large eggs. 1½ cup powdered sugar, sifted 1/2 teaspoon high-quality matcha powder (I use Encha Organic Latte Grade) 2½-3 tablespoons milk or coconut milk Instructions. Slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable 2 teaspoons pure vanilla extract (they recommend Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract . For these delicious mocha doughnuts we’re baking them in our doughnut pan. (Place in freezer for a few minutes to speed up the process.) (Which we both know is a feat for gluten free baked goods!) Sift together the sugar and cocoa powder in a medium bowl. Let cool in plan for 5 minutes before removing to a wire rack. Place in freezer for a few minutes to set the glaze. Preparation. Sieve the icing sugar and cocoa powder in a deep bowl. ½ cup (1 stick) unsalted butter. Glaze: ⅓ cup semi-sweet chocolate chips ½ cup granulated sugar. It will become hard and will stay in place. Serves: 6. Top Donut: Dip the top of each donut in the glaze and placed back on the cooling rack to set. 1. Bake for 12 to 14 minutes or until a toothpick inserted into the thickest part of a donut comes out clean. ½ teaspoon baking powder. Pour the glaze over the top of the donuts, letting it drip down the sides. Method. Let it snow, let it snow, let it do(nut)! 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