Espresso Glazed Chocolate Doughnuts

• 1 cup All-purpose Flour
• 1/4 cups Dutch Processed Cocoa Powder
• 1/2 teaspoons Ground Espresso (or Instant Espresso Powder)
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Kosher Salt
• 2 Tablespoons Unsalted Butter, melted
• 2/3 cups Granulated Sugar
• 1 Large Egg
• 1/2 cups Sour Cream
• 1/4 cups Milk
• 1 teaspoon Pure Vanilla Extract
• FOR THE GLAZE:
• 1-1/2 cup Confectioners Sugar
• 1/2 teaspoons Ground Espresso (or Instant Espresso Powder)
• 1/2 teaspoons Pure Vanilla Extract
• 4 Tablespoons Milk

1. Preheat oven to 350u0b0F. Grease a 6-cavity doughnut pan with baking spray and set aside.
2. In a large bowl, whisk together flour, Dutch cocoa powder, espresso, baking powder, baking soda, and salt.
3. In a medium bowl, add melted butter. Whisk in sugar, egg, sour cream, milk and vanilla.
4. With a rubber spatula, fold wet ingredients into dry. Scoop batter into a piping bag. Pipe batter into the doughnut pan, 3/4 full. Place doughnut pan into the oven and bake for 14-16 minutes, or until puffed and a toothpick inserted into the center comes out clean.
5. Cool in the pan for 5-10 minutes before transferring to a cooling rack to cool completely. Repeat with remaining doughnut batter (I was able to make 8 doughnuts).
6. While doughnuts are cooling, prepare glaze by whisking all the ingredients together in a wide shallow bowl. Start with 3 tablespoons of milk and check consistency. Add another tablespoon if it's too thick.
7. Dip each donut halfway into the glaze. As you lift each doughnut out, shake it a little to remove excess glaze, then place on a cooling rack to set.
8. Recipe adapted from Pastry Affair.

allpurpose, ubc, ground espresso, baking powder, baking soda, kosher salt, unsalted butter, sugar, egg, sour cream, ubc, vanilla, confectioners sugar, ground espresso, vanilla, milk

Taken from tastykitchen.com/recipes/breakfastbrunch/espresso-glazed-chocolate-doughnuts/ (may not work)