2.27.17
I have never been more grateful for 12 hour tech days in my life. I recently stared at my computer with the daunting task of going through and editing folders of food pictures. PLURAL. FOLDERS. It was scary. So many things…so little time……or so I thought. As I’ve mentioned in previous posts I’m in rehearsals for a show in New York and spare time has been hard to come by. However, when preparing lights and sound for a show before it opens, there’s anywhere from 1-3 days that everyone has hours of down time while they’re not on stage. Bringing a book is encouraged on these days. For me, it was the perfect time to sit in a corner when I wasn’t needed and edit the pictures of all the delicious things I’ve baked in the past few weeks. It was glorious. And by the beginning of day two, everything was done!!! I patted myself on the back, and felt a huge stress melt away. Another way I deal with stress? Eating. Like these doughnuts.
Should I talk about how much I love food or booze for this post? Maybe both? It’s not a revelation that red wine and chocolate go together. It was time for me to take advantage of that. I bought a doughnut pan, because why not, and went to work. To make them super full of cabernet, I put wine in the doughnuts itself and the glaze. It worked, and the dark fruits were subtle, but there. And while I love doughnuts with filling, sometimes a good cake doughnut is exactly what I want. With glaze! Duh.
While spooning the batter into the pan is possible, I would definitely recommend just using a piping bag, it makes the process so fast and easy.
I had some edible gold dust for a cake I made a while back and when I saw it in my pantry, immediately grabbed it to put on the doughnuts, I think it made them fancy. Like doughnut top hats.
Ps. There’s nothing different about the glazes despite their color, I just made a second batch of glaze with a little left in the bowl from the first batch, therefore turning it darker. The flavor was just as tasty in both.
Chocolate Cabernet Doughnuts
Ingredients
For the Doughnuts
- 2/3 cup cocoa
- 1 3/4 cup flour
- 1 1/4 cup brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1/4 tsp nutmeg
- 2 eggs
- 3/4 cup milk
- 1 tsp vanilla
- 2 tsp vinegar
- 1/2 cup unsalted butter, melted
- 1/2 cup cabernet
For the Glaze
- 1/2 cup confectioners sugar
- 4 Tbsp cocoa powder
- 5 Tbsp cabernet
Instructions
For the Doughnuts
- Preheat oven to 350 degrees, grease a doughnut pan
- In a large bowl, whisk together cocoa, flour, baking powder, baking soda, salt and nutmeg
- In a separate bowl, whisk together eggs, milk, vanilla, vinegar, and cabernet
- Add wet ingredients into bowl of dry ingredients, pour in melted butter, stir until combined and batter is formed
- Pour batter into piping bag with the tip cut off and pipe batter into pan about 3/4 way fullBake 12 minutes and allow to cool slightly before dumping onto rack to fully cool
For the Glaze
- Whisk together cocoa powder and confectioners sugar in a medium bowl
- Add in cabernet slowly stirring constantly for glaze to come together
- Once glaze is ready, dip the top of doughnuts into glaze and place on rack with wax paper underneath, add sprinkles or decoration before glaze sets
Adapted from King Arthur’s Flour
