Description
Festive donuts with chocolate glaze and crushed candy canes, perfect for holiday mornings.
Ingredients
Scale
- 1/2 cup heavy cream (118mL)
- 3/4 cup semisweet chocolate chips (172g)
- 1/3 cup crushed candy canes (66g)
- 1 cup all-purpose flour (120g)
- 1/2 tsp baking soda (9g)
- 1/2 tsp baking powder (2g)
- 2 tbsp cocoa powder (14g, unsweetened)
- 1/3 tsp salt (2g)
- 1/4 cup vegetable oil (60mL)
- 1 cup white sugar (200g)
- 1 egg
- 1/2 cup coffee (118mL)
- 1 tsp vanilla extract (5mL)
- 2 tbsp sour cream (30g)
- 1/4 cup crushed candy cane (50g)
Instructions
- Preheat oven to 325°F. Butter and flour the donut pan.
- In a medium bowl, sift together all the dry ingredients.
- Whisk the dry ingredients.
- In a separate bowl, mix the wet ingredients. Pour wet into dry. Whisk until combined. Stir in the crushed candy cane.
- Pipe the batter into the prepared pan.
- Bake for 10 to 14 minutes or until a toothpick comes out clean. Cool on a rack.
- For the ganache, heat cream, chocolate, and peppermint extract in a double boiler until melted. Whisk and set aside to cool.
- Dip cooled donuts in the ganache and sprinkle with crushed candy cane.
Notes
- Use a piping bag for even batter distribution.
- Let ganache cool slightly before dipping to avoid drips.
- Prep Time: 15 min
- Cook Time: 14 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: chocolate peppermint donuts, holiday breakfast, Christmas brunch, festive donuts