retrolillies

Double Chocolate Donuts with Raspberry Glaze & Pomegranate Salt

Do you know what the sweetest type of food is? Food that’s made with love. When every ingredient is saturated with wholesomeness, when every step is done with care- brown the butter, crystalize the sugar, sear until crispy- that’s when food tastes good.
Sometimes I lose sight of that objective. It becomes about perfection, and while yes, the end results are the ultimate goal, my hurried rush towards the end sometimes results in lack of care during the process.
So this Valentine’s Day, I’m putting passion back into my technique, and remembering why I do this. I do this because I love it. Because I love giving treats to the people around me. And because the process is just as much fun as eating the results is.
These donuts are made with care and they taste it, too. Double the chocolate = double the richness, buttermilk = fluffy, fluffy, fluffy and coffee magically brightens and enhances the chocolate. The glaze is made from freshly muddled raspberries (naturally dyed, because you deserve the best) that add a hint of tart flavor, and the sea salt, carefully stained with fresh pomegranate juice, evens out the sweetness.
Come, have a donut. Bake some donuts for your loved ones, and don’t forget to put your love for them into everything you do, every step of the way. Because love, and donuts, are what it’s all about.

Double Chocolate Donuts with Raspberry Glaze & Pomegranate Salt

Yield: around 10 donuts

Why I love this recipe: buttermilk makes these donuts super moist and fluffy, while the coffee, in addition to the cocoa and grated chocolate, makes these as decadent as possible. Raspberries are a great natural pink dye for the glaze, adding just a hint of tartness, and the pomegranate salt perfectly balances out the sweet glaze and donut.

For the donuts: 

  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1/2 cup light brown sugar, packed
  • 1/2 cup buttermilk
  • 1 large egg
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 tablespoon espresso powder, dissolved in a drop of hot water
  • 3 tablespoons grated chocolate

For the glaze: 

  • 1/4 cup raspberries, muddled and juice strained
  • 1 1/2 cups confectioner’s sugar
  • 1/4 cup hot water

For the pomegranate salt/topping (inspired by Top With Cinnamon)

  • maldon sea salt (or other flaky salt)
  • pomegranate arils
  • chocolate, for grating
  1. Preheat oven to 325 degrees F. Spray a doughnut baking pan with nonstick cooking spray and set aside.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and brown sugar.
  3. In a small bowl, whisk together buttermilk, espresso, egg, melted butter, and vanilla extract until thoroughly combined.
  4. Pour the wet ingredients into the dry ingredients and fold together until all of the ingredients are well combined. Add the grated chocolate; combine.
  5. Use a spoon to portion batter into the prepared doughnut pan, filling each doughnut mold about two-thirds full.
  6. Bake doughnuts for 11 to 13 minutes. Remove from the oven.  Allow to rest for five minutes before inverting doughnuts onto a wire rack to cool completely. Cool completely before glazing.
  7. Make pomegranate salt: squeeze some juice from the pomegranate arils over the salt and mix until stained pink. Set aside until needed.
  8. Make the glaze: in a medium bowl whisk together powdered sugar, water and strained raspberry juice. Use only enough raspberry juice to get the color you want in your glaze. (You may need more or less water, depending on the consistency you want- mine was slightly thin, which I liked.) Whisk to combine, ensuring that there are no lumps.
  9. Dip each doughnut into the  glaze. Shake off some of the excess glaze. Return to the wire rack and while the glaze is still wet, grate chocolate over donut. Top with a sprinkling of sea salt.
  10. Allow to rest a few moments for the frosting to harden slightly.  These doughnuts are best served within two days of baking.

Double Chocolate Donuts with Raspberry Glaze & Pomegranate Salt

Double Chocolate Donuts with Raspberry Glaze & Pomegranate Salt

Double Chocolate Donuts with Raspberry Glaze & Pomegranate Salt

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This entry was published on February 11, 2015 at 11:37 am. It’s filed under Delectables and tagged , , , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

14 thoughts on “Double Chocolate Donuts with Raspberry Glaze & Pomegranate Salt

  1. Hi there! 🙂 Actually I’m not fan of donuts, but your look so pretty and I’d love to try a couple! 😀

    • You’re not a fan of donuts?! You just haven’t tried the right ones! Try these. Or my salted caramel doughnuts, from the archives! You’ll love them ❤️

  2. The frosting didn’t come out very well, based on your instructions when I tried. Generally I add butter to my frostings. Is there possibly an ingredient missing on your list?

    • No, this is a glaze, not a buttercream frosting. The general ratio for a glaze is 1 cup of powdered sugar to 3 tablespoons liquid. Here, the raspberry juice adds a little more liquid, so depending on how much you add, it should be smooth and liquidy and dry hard to the touch. Hope this helps you!

  3. And so pretty, too!

  4. Pomegranate salt. Hmmm…Sounds familiar 😉

  5. I totally agree with you about taking care of every element to create a good dish. What a beautiful technique you use here and what a gorgeous doughnut. Ohhhh my ohh my. Wow. I was thinking of making cookies for a party this weekend, but these may have just stolen the show. Wow.

    • I hope you do try them! At their heart, they’re simple, decadent chocolate donuts, but the glaze and pink salt makes them just a bit more glamorous. Have a great weekend Amanda!

  6. Lan | morestomach on said:

    what a gorgeous and thoughtful way to show someone you love them. i just inhaled two donut halves, and while they were good, i doubt they were made with love. it’s gearing up to be quite the cold weekend and my donut pan has been neglected too long!

    • Would you believe I have four donut pans?! I bought them once to make donuts for a charity function and now they’re just taking up space. That’s partly what inspired these donuts. Try them! They’re so simple but decadent.

  7. OMG, you don’t understand how much I love these Chaya! Your donut posts always make me drool! And to think…they’re baked! What a genius you are…beautiful color combo and I bet so delicious with the pom and touch of sea salt…I promise you I will make these and report back soon. 😉 Yum, yum, yum. Isn’t there a guy in NY who makes gorgeous donuts like these? Oh yes, the Doughnut Plant!

    • Yes! Make them! They’re so worth the pink stained fingers. 😉 Yeah, I follow the Doughnut Plant on Instagram and their stuff looks amazing! Have you heard of their creme brulee doughnut? Seriously considering that next!!

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