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The Doughnut Cookbook Recipe: Peppermint Bark Chocolate Doughnuts

Doughnuts. The answer has been there all along. Why suffer through the same holiday dessert routine, year after year? Why subject yourself to the same selection of simple sweets, when you can offer something daring and delicious? Break the norm and leave a lasting impression with these Peppermint Bark Chocolate Doughnuts, perfect for any holiday dessert menu. From The Doughnut Cookbook.

Makes about 18 doughnuts

Nonstick cooking spray
1 cup plus 2 tablespoons all-purpose flour
½ cup cocoa powder
1½ teaspoons instant espresso powder (optional)
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup buttermilk
1/3 cup whole milk
6 tablespoons unsalted butter, at room temperature
½ cup sugar
1 large egg
2 teaspoons vanilla extract
1 recipe Chocolate Glaze* (recipe below)
1 cup crushed peppermint bark or peppermint candies

*Chocolate Glaze Recipe: makes enough for 10-12 doughnuts
¼ cup hot water
¼ lb semisweet chocolate
1½ teaspoons vanilla extract
2 cups confectioners’ sugar
5 tablespoons unsalted butter
¼ teaspoon salt

Fill a small saucepan with 2 inches of water and bring to a gentle simmer over low heat. Place a medium bowl over but not touching the water. In the bowl, combine the hot water, chocolate, vanilla, confectioners’ sugar, butter, and salt. (Reduce the amount of water for a thicker glaze.) Cook, stirring occasionally, until the chocolate and butter are melted, 2–3 minutes. Remove from the heat and stir until smooth and well blended. Cover the bowl with plastic wrap to keep warm until the doughnuts are ready to glaze, or cover and refrigerate for up to 3 days. Gently reheat in the bowl over the saucepan or in a microwave-safe bowl in the microwave for 20–30 seconds before using.

Peppermint Bark Chocolate Doughnuts:

Preheat the oven to 375°F. Coat the wells of a doughnut pan with nonstick cooking spray.

In a bowl, whisk together the flour, cocoa powder, espresso powder (if using), baking powder, baking soda, and salt. In a measuring cup, stir together the buttermilk and whole
milk. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the egg and vanilla and beat on medium speed until combined, about 1 minute.

On low speed, add the flour mixture in 3 additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition until just blended.

Pour 2 tablespoons batter into each prepared well. Bake, rotating the pan 180 degrees halfway through baking, until a toothpick inserted into the doughnuts comes out clean, about 10 minutes. Let cool in the pan on a cooling rack for 5 minutes, then invert the doughnuts onto the rack and let cool completely.

Meanwhile, wash and dry the pan and repeat to bake the remaining batter.

Dip the doughnuts, top side down, into the glaze, sprinkle with the peppermint bark, and serve.


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