These ultra chocolatey, moist, and decadent baked doughnuts are incredible with a killer dulce de leche glaze and crunchy pecans.
I am so freakin’ excited…
I just bought my plane ticket to New York City for my birthday in June. The level of excitement I have inside of me is crazy ya’ll. The Big Apple has basically been on my proverbial bucket list since forever. Every now and then I look at real estate listings in NYC for when I hit the lottery one day. My dream is to live in NYC while attending one of their elite cooking schools and becoming the black Barefoot Contessa, ha! On a serious note though, I am literally counting down the days until I board my plane!!!
I’ve looked at a bazillion of articles and resources for all things NYC, including this post from The Bakermama about great sweets and eats because you know I am gonna hit up all the popular foodie spots. DUH. And with my love of photography, I can’t wait to explore around NYC and take some photos. I could seriously talk to you all day about how over the moon I am about this upcoming trip. Unfortunately though, we must move on friends <insert sad face here>.
I have another delicious doughnut recipe for you guys this week
These Baked Dulce de Leche Chocolate Doughnuts are incredibly moist and delicious. I recently bought a jar of dulce de leche from World Market the other day and I’ve been creating a few different recipes with it. These chocolate doughnuts are extra chocolatey and I’ve added espresso powder to enhance the chocolate in the batter. If you love doughnuts just as much as I do, check out these doughnuts too!
I’ve topped these beauties with an easy dulce de leche glaze and crushed pecans because I absolutely love pecans. These doughnuts are super easy to make and they make for a fun treat for any occasion. I’ve always thought making homemade doughnuts would be intimidating but they’re actually surprisingly easy to make. These doughnuts are also baked, not fried, which makes the whole recipe process a lot smoother.
These doughnuts are:
- Extra chocolatey
- 1½ cup all purpose flour
- ⅔ cup cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 4-5 tbsp melted butter, cooled
- 2 large eggs
- ¾ cup buttermilk
- ½ cup packed brown sugar
- 6 tbsp granulated sugar
- 3 tsp vanilla extract
- For the dulce de leche glaze
- 2 cups powdered sugar
- ½ cup dulce de leche
- 4 tbsp heavy cream
- 1 cup crushed pecans, for topping
- Preheat the oven to 350°F and spray doughnut cavity pan with non-stick cooking spray. I have one doughnut cavity pan, so I had to cook my doughnuts in batches.
- In a large mixing bowl, combine flour, cocoa powder, baking soda, and salt. In another bowl, combine melted butter, eggs, buttermilk, both sugars, and vanilla extract and which until fully combined.
- Pour wet ingredients into dry ingredients until combined. The batter should be thick.
- Place batter into a ziplock bag and cut off corner for easy distributing into cavity pan or simply spoon batter into pan.
- Bake doughnuts for 8-10 and let cool in pan for 5-10.
- While the doughnuts are cooling, prepare the glaze.
- In a medium bowl, whisk together the powdered sugar, dulce de leche and heavy cream.
- If you find that the glaze is too thick, add a bit more heavy cream.
- Dunk the doughnuts into the glaze and then dip into crushed pecans.
- Let doughnuts sit for a few minutes so glaze can set.