Monday, December 16, 2019

Chocolate Doughnuts with Peppermint Glaze

This post is sponsored by Nielsen-Massey.  I am pleased to be invited back to share a holiday recipe using products from their Holiday Flavors Bundle.

Christmas is a time for baking.  I have a lot of fun making holiday treats for my family to enjoy.  To give a classic doughnut recipe a holiday twist, I incorporated festive extracts; like peppermint and Bourbon vanilla.

Weekend mornings we sometimes drive and pick up doughnuts.  Here's how I made these delicious doughnuts at home.  
   
Ingredients Doughnuts
1 cup flour
1/2 cup sugar
 1/4 cup cocoa powder
  1/2 teaspoon baking soda
 1/4 teaspoon salt
 1/2 teaspoon Madagascar Bourbon Pure Vanilla Extract
2 large eggs
 6 tablespoons sour cream
 1/4 cup milk
 1/4 cup vegetable oil
non-stick spray
crushed candy canes for garnish

Ingredients Clear Glaze
3/4 cup sugar
1/4 cup water
1/4 teaspoon Pure Peppermint Extract

Directions Doughnuts 
Preheat oven to 325 degrees F.  Spray doughnut pan with a non-stick cooking spray.  In a large bowl, mix together dry ingredients.  In a separate bowl, whisk together sour cream, oil, eggs, and Madagascar Bourbon Pure Vanilla Extract.  Add the dry ingredients to the wet and mix together until smooth. Place doughnut batter in a plastic bag, snip a corner off the tip and pipe batter into doughnut pan. *Be careful not to overfill. Bake for 12 to 14 minutes, or until a toothpick inserted into the thickest part of a doughnut comes out clean.

Directions Glaze
Combine water and sugar and Pure Peppermint Extract in a small saucepan with a whisk.  Bring to a boil.  Boil until the sugar dissolves and the syrup turns clear.  Allow glaze to cool slightly above room temperature, then brush each doughnut with a very thin coat of glaze and sprinkle with crushed candy canes.


*This post was made possible through a partnership with Nielsen-Massey.  All opinions expressed are my own.

2 comments:

  1. These look delicious! Thanks for the great recipe.

    ReplyDelete
  2. I am so going to make these for our Christmas brunch

    ReplyDelete

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