Double Chocolate Red Wine Doughnuts

• 1 cup all purpose flour
• 1/4 cup cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup brown sugar, packed
• 1/2 cup + 2 tbsp buttermilk
• 1/4 cup + 2 tbsp Robert Mondavi Private Selection Heritage Red
• 1/4 cup oil
• 1 tsp vanilla
• 1 egg
• Glaze:
• 1 1/2 cup icing sugar
• 1/4 cup cocoa powder
• 1/4 tsp salt
• 1 tbsp corn syrup
• 1 tsp vanilla
• 3 tbsp milk
• 2 tbsp Robert Mondavi Private Selection Heritage Red

1. Preheat oven to 325 degrees, and grease doughnut baking pan and set aside. Whisk together flour, cocoa powder, baking soda, salt and brown sugar in a medium bowl.
2. Combine buttermilk, red wine, oil, vanilla and egg together in a small bowl. (Mixture will look a bit curdled)
3. Pour wet ingredients into dry ingredients until just combined.
4. Pipe or spoon batter into the prepared doughnut baking pan, filling each doughnut mould two-thirds full.
5. Bake for about 10-14 minutes or until skewer inserted comes out clean. Remove from oven and invert doughnuts onto cooling rack to cool. Allow doughnuts to cool completely before glazing.
6. Glaze:
7. Whisk together icing sugar, cocoa powder, salt in a medium bowl.
8. Whisk together the red wine, milk, corn syrup, and vanilla in a small bowl.
9. Add wet ingredients to dry ingredients, and whisk together very well. If the glaze is too thin, add 1/4 cup more icing sugar. If it is too thick, add a couple of teaspoons of milk and whisk again.
10. Dip each doughnut halfway into the chocolate glaze. Shake off any excess glaze and return to cooling rack. Top with sprinkles or decorations before the glaze dries.
11. If adding other color icings on top of the chocolate glaze, let the chocolate glaze dry completely before adding other colors.

flour, ubc, baking soda, ubc, brown sugar, ubc, ubc, vanilla, egg, icing sugar, ubc, ubc, corn syrup, vanilla, milk, robert

Taken from www.yummly.com/recipe/Double-Chocolate-Red-Wine-Doughnuts--1228626 (may not work)