Ingredients:

  • 1 ½ cups (180 g) All-Purpose Flour, sifted
  • ¾ cup (150 g) Granulated Sugar
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Fine Sea Salt
  • 1 Large Egg, lightly beaten
  • ½ cup (120 ml) Buttermilk, full-fat preferred
  • ¼ cup (56 g) Unsalted Butter, melted and slightly cooled
  • 1 teaspoon Vanilla Extract (doughnuts)
  • ½ cup (85 g) Mini Chocolate Chips, plus 1 Tbsp for topping
  • 1 ½ cups (180 g) Powdered Sugar (Icing Sugar), sifted
  • ¼ cup (20 g) Unsweetened Cocoa Powder, Dutch-processed preferred
  • 3-4 tablespoons (45-60 ml) Whole Milk or Cream
  • ½ teaspoon Vanilla Extract (icing)
  • Pinch of Salt (icing)

Instructions:

  1. Prep the Oven and Pan: Preheat the oven to 180°C (350°F). Lightly grease the doughnut pan crevices with butter or baking spray.
  2. Combine Dry Ingredients: In a large bowl, whisk together the sifted flour, sugar, baking powder, baking soda, and salt. Make a well in the centre.
  3. Combine Wet Ingredients: In a separate medium bowl, lightly whisk the beaten egg, buttermilk, melted butter, and vanilla extract until just combined.
  4. Incorporate Wet into Dry: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold them together until just combined. Stop mixing the moment you see no dry streaks; overmixing will result in a tough doughnut.
  5. Fold in Chips: Gently fold in the ½ cup of mini chocolate chips.
  6. Fill the Pans: Transfer the batter into a piping bag or zip-top bag. Pipe the batter evenly into the prepared donut pan rings, filling each cavity about two-thirds full.
  7. Bake: Bake for 10–12 minutes, or until the doughnuts spring back lightly when touched and a toothpick inserted comes out clean.
  8. Cool: Remove the pan from the oven. Let the doughnuts cool in the pan for 5 minutes before gently flipping them out onto a wire cooling rack. Allow them to cool completely (about 15 minutes) before icing.
  9. Make the Icing: In a small bowl, whisk together the sifted powdered sugar, cocoa powder, vanilla, and pinch of salt. Gradually add the milk or cream, starting with 3 tablespoons, mixing until you achieve a thick, smooth, yet dippable consistency.
  10. Glaze the Doughnuts: Dip the cooled doughnuts, top-side down, into the chocolate icing. Twist and lift.
  11. Set and Serve: Place the glazed doughnuts back on the wire rack to allow the icing to set (about 5 minutes). Sprinkle with the reserved 1 tablespoon of mini chocolate chips before the icing dries completely.