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Matthew's Chocolate Doughnuts

desserts, pastry

2 tablespoons granulated sugar; plus
1/2 cup granulated sugar
1 1/2 cup all-purpose white flour
1/3 cup unsweetened cocoa powder
--preferably dutch-process
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 large egg white
1/2 cup packed light brown sugar
3/4 cups nonfat plain yogurt
--or buttermilk
1/4 cup canola oil
1 teaspoon pure vanilla extract
1 1/4 cup confectioners' sugar
1 teaspoon pure vanilla extract
2 teaspoons low-fat milk; (up to 3)

1. Preheat oven to 400F. Thoroughly coat the molds of 2 mini-Bundt pans with nonstick cooking spray or oil. Sprinkle molds evenly with 2 tablespoons of the granulated sugar, shaking out excess. (If you only have one pan, bake the recipe in 2 batches.)

2. In a mixing bowl, whisk together flour, cocoa, baking powder, baking soda and salt.

3. In another bowl, whisk egg and egg white until frothy. Add brown sugar and the remaining 1/2 cup granulated sugar; whisk until smooth. Add yogurt or buttermilk, oil and vanilla and whisk until blended. Add the dry ingredients and stir with a rubber spatula just until moistened.

4. Spoon about 2 tablespoons of batter into each prepared mold, smoothing the surfaces with a small spoon.

5. Bake for 8 to 10 minutes, or until the tops spring back when touched lightly. Loosen edges and turn the doughnuts out onto a wire rack to cool. (If baking in 2 batches, cool the pan, clean it, then recoat it with cooking spray or oil and sugar)


In a bowl, whisk confectioners' sugar, vanilla and enough of the milk to make a smooth, thick glaze. When the doughnuts are completely cool, set them, fluted-side up, on a wire rack over wax paper. Spoon some glaze over each doughnut, letting it drip down the sides. (Alternatively, dip the doughnuts in glaze.) Let stand until glaze has set.

Makes 1 dozen doughnuts.

220 calories per doughnut: 3 grams protein, 5 grams fat (0.5 gram saturated fat). 41 grams carbohydrate; 190 mg sodium; 18 mg cholesterol; 0 grams fiber.

Busted by: Gail Shermeyer <>

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Contributor: Eating Well, October 1996

Yield: 12 servings

Preparation Time: 0:00

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