Double Chocolate Dough - Nots
From jo_jo_ba 16 years ago
- 10 minutes to make
- Serves 15
These baked delicacies are reminiscent of double chocolate cake doughnuts found almost everywhere. They are made healthier with whole-wheat flour and no hydrogenated oil, lighter with the addition of skim milk and a Splenda frosting, and richer with a spike of coffee. Read more See less
Ingredients
- 2 eggs shopping list
- ¾ cup sugar shopping list
- 1 cup skim milk shopping list
- 4 tablespoons light olive or canola oil shopping list
- 1 tablespoon vanilla extract shopping list
- 1 tablespoon brewed coffee shopping list
- 2 ½ cups flour shopping list
- 1 cup whole-wheat pastry flour shopping list
- ½ cup unsweetened cocoa powder shopping list
- 4 teaspoons baking powder shopping list
- ½ teaspoon salt shopping list
- 1 ¼ cups Splenda Granulated (or sugar) shopping list
- ¼ cup cornstarch shopping list
- ¼ cup unsweetened cocoa powder shopping list
- 2 tablespoons hot water shopping list
How to make it
- In a large bowl, beat the eggs until foamy.
- Gradually add sugar, beating constantly.
- Stir in the milk, oil, vanilla and coffee.
- Sift together the flours, cocoa powder, baking powder and salt.
- Add to the liquid mixture, mixing well.
- Cover and chill the dough for 30 min.
- Preheat oven to 450 degrees. Spray a baking sheet.
- Roll out dough on a lightly floured board to a 1/2" thickness and cut out.
- Place the doughnuts and holes on the baking sheet, about 1" apart.
- Bake for 10-15 min. Cool completely on wire racks.
- Pour Splenda, cornstarch and cocoa powder in a blender or small food processor.
- Blend until a very fine powder consistency is reached. Pour into a shallow bowl.
- Add water and stir well until a thick consistency has been reached.
- Dip cooled doughnuts into the glaze and allow to dry completely.
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