Billy Holiday was spinning on the turntable as we sat at the the softly lit table. Before us sat plates of leftovers and a fresh salad from the garden. The busy week paired with a particularly grueling day was far behind and a weekend full of time sprawled out before us. Sweet Z and I talked the evening away…planning, watching the Bruins and eating chocolate donuts. It was the perfectly necessary Friday night date.
Baked donuts are such deceiving creatures. I would like to believe because they are baked they are, naturally, healthier. False. But on a night at home this is the perfect way to end the week.
A simple chocolate batter is thrown together. Buttermilk and cocoa are the main stars paired with some coffee, ground lavender and a splash of coffee. A perfect support. Life is funny like that.
I had a moment of creativity…adding crushed blueberry lemon glaze to this donut.
I crushed berries and made a glaze. A great idea…
that I need to keep working on. But powdered sugar and cinnamon? Oh, yes please!
- 1 cup all purpose flour (you may need additional flour)
- 1/4 cup unsweetened cocoa (I used dutch process)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon lavender
- 1/2 cup buttermilk
- 1/4 cup brown sugar
- 1 egg
- 3 tablespoons of coffee
- 1 tablespoon of maple syrup
- Heat the oven to 325*. Coat a donut pan with nonstick spray. In a large bowl whisk together flour, cocoa, baking soda, salt and lavender. In a small bowl, whisk together buttermilk, brown sugar, coffee, maple syrup and egg together until smooth. Combine the wet ingredients with the flour mixture and mix until smooth. Fill each donut cup about 3/4 of the way full. Bake for approximately 12 - 15 minutes until the donut springs back when gently pressed. Allow the donuts to cool in the pan before turning out onto a cooling rack. You may sift powdered sugar and cinnamon over the donut if you are feeling fancy!