RECIPE: Black velvet donuts

- Baked donuts are such an easy thing to make, you do not even need a mixer and they only take 12 minutes to bake in the oven. Eat them fresh from the oven unfrosted, or in the case of these wait five minutes for them to cool off and dip them in a bittersweet ganache (recipe below) finished off with Halloween sprinkles. You will need two Wilton Donut pans for this recipe as well. Normally tinting food black is difficult, yet since this is not buttercream it does not require much.

1 1/2 c. buttermilk
1 egg
3 tbsp. canola oil
3/4 c. sugar
2 tsp. vanilla extract
1 tbsp. black food coloring
1 tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tbsp. Hershey’s Special Dark cocoa powder
2 c. AP flour

Preheat oven to 350 degrees and prep pans by spraying them with Bak-klene. Combine all ingredients in a bowl using a whisk to ensure they are well incorporated.

Pour batter into a large (12″) piping bag and snip the tip off leaving a 1″ hole. Pipe batter into the wells of the pan and place into the oven, baking for 10-12 minutes. Remove from oven and invert onto a cooling rack.

Bittersweet Ganache Dip:
1 c. heavy whipping cream
3/4 c. bittersweet chocolate

Place whipping cream into a 2 c. microwave-safe cup and heat up for 1 to 1.5 minutes until it begins to boil. Pour in chocolate and stir with a fork until chocolate is melted. If ganache cools too much before donuts are ready, place in microwave for 10-15 seconds to warm up and liquify. Pour ganache into a bowl and dip donuts in to coat top. Top with Halloween sprinkles if desired. Enjoy!
 

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