I have donuts to thank for my existence. No really, I do! My parents met at Dunkin' Donuts. Mom worked behind the counter. Dad, who was in the navy at the time, would drop in when he was home for the weekend. Apparently Mom wouldn't go out with Dad at first, because he was too much of a badboy type for her. It's a good thing my Dad was such a donut monster, because that gave the two of them a lot of time to get to know each other, and eventually they got together, and here I am, three decades later, making my own donuts.
My Dad does have quite the sweet tooth. Most of the stuff I make for this blog doesn't interest him, but I never have trouble with dessert, as long as I promise him it doesn't contain any tofu, which is always true, except for that one time when it wasn't. (I eventually fessed up.)
I think my Dad would approve of these donuts, and I'll make a note to serve some next time I feed him.
Chocolate Hazelnut Donuts
- 3 tbsp. water
- 1 tbsp. ground flax seeds
- ¾ cup + 2 tbsp. flour
- ⅓ cup sugar
- ¼ cup cocoa powder
- 1 ½ tsp. baking powder
- ¼ tsp. salt
- ½ cup unflavored soy or almond milk
- ¼ cup coconut oil
- 1 tsp. vanilla extract
Hazelnut Butter Glaze
- ¼ cup chocolate hazelnut butter store bought or homemade
- 2 tbsp. unflavored soy or almond milk
- ½ cup powdered sugar
- ¼ cup chopped roasted hazelnuts
Whisk water and flax seeds together in small bowl. Allow to sit for at least ten minutes.
Preheat oven to 350. Spray donut pan with nonstick cooking spray.
Stir flour, sugar, cocoa, baking powder and salt together in medium mixing bowl. Add milk, coconut oil, vanilla and flax mixture. Stir just until blended. Distribute batter into donut rounds. Bake 12 minutes. Remove and allow to cool before glazing.
While your donuts bake, whisk glaze ingredients together in small bowl, adding a little extra milk if it needs thinning, a little extra powdered sugar if it needs thickening.
Once donuts have cooled, drizzle with frosting, or carefully take each donut and dip the top into frosting to coat. Sprinkle with hazelnuts.