They're not quite what you'd get from Tim Hortons, and they sure don't measure up to my fond memories of a short-lived acquaintance with Krispy Kreme... but they aren't bad, and they were a sure hit with the kids!! Don't try too hard for perfection, and you'll have good results quite suitable for the family cookie jar or sharing with little friends!
I didn't have a donut cutter, so I used my biscuit cutters from Pampered Chef - a 1.5" and a 3" cutter made a nice donut shape, plus some "holes" to bake for the girlies. There's a bit of a learning curve to making them, so the third pan turned out the best. The work surface needs to be VERY well floured as the dough is fairly sticky. What I found helpful was actually to flour the counter and then pat flour over the surface of the dough as well. Keep the cutter well-floured, too.
One other note - I baked these on stoneware, and they took slightly more than 15 minutes to finish baking.
The recipe came from Home Joys, over here: http://homejoys.blogspot.com/2010/02/baked-chocolate-cake-doughnuts.html
Baked Chocolate Cake Doughnuts
1 1/2 cup sugar
3 eggs
4 T butter, melted
1 cup buttermilk
2 cup whole wheat flour
1 3/4 cup white flour
1/2 cup cocoa powder
1 T baking powder
1 tsp baking soda
1 tsp salt
Beat sugar, butter and eggs until light and foamy. Stir in milk. Stir in remaining ingredients just until blended. Batter will look like a thick cake batter. Cover and chill in fridge for 1 hour or overnight. Turn dough onto a well-floured surface and pat to 1/2 inch thick. Cut with doughnut cutter. Place on greased baking sheet and bake at 350 for 10 - 12 minutes. When cool, dip the tops in fudge glaze. Or roll in powdered sugar.
Fudge Glaze:
Melt 1/4 cup butter in saucepan. Remove from heat and whisk 1 cup powdered sugar, 1/3 cup cocoa powder until combined. Gradually whisk 2 T hot water. If glaze thickens add a few more drops of hot water. If you prefer a mocha glaze add a little espresso powder.
Makes about 2 dozen doughnuts.
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