Mexican chocolate donuts with glaze
Description
The recipe won't take much time. This recipe yields 4 dozen mini donuts. Serve chilled.
Instructions
- 1
Step 1
1. Make the donuts. Preheat the oven to 220 degrees. Spray the donut pan with oil. In a large bowl, mix flour, cocoa, sugar, baking powder, cinnamon, chipotle, and salt. Add milk, butter, and vanilla extract, and whisk. Add eggs and whisk until smooth.
- 2
Step 2
2. Place the prepared dough into a piping bag and fill each donut mold halfway. Bake for 4-6 minutes.
- 3
Step 3
3. Let cool in the pan for 2 minutes, then transfer to a wire rack and let cool completely before applying the icing.
- 4
Step 4
4. To make vanilla glaze, mix all ingredients in a bowl and whisk thoroughly until smooth.
- 5
Step 5
5. To make the meringue icing, combine sugar, egg whites, and cream of tartar in a bowl set over a saucepan of boiling water. Beat the mixture frequently to prevent the egg whites from solidifying. Continue cooking until the mixture reaches 70 degrees. Remove the bowl from heat and beat the mixture with a mixer at high speed until thick, then add vanilla extract.
- 6
Step 6
6. Dip the bottom part of the donuts into vanilla glaze and let it drip off.
- 7
Step 7
7. Spread a thick layer of glaze made from egg whites over the tops of the doughnuts.
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Step 8
8. Doughnuts can be served as is or slightly baked in the oven until the protein glaze darkens.