Chocolate Dalgona Buttermilk Donuts

These small batch chocolate dalgona buttermilk donuts are inspired by the infamous Dalgona Coffee. They are loaded with cozy warm spices, dipped in a delicious chocolate ganache glaze and have a strong coffee kick to them which makes them so delicious! These are slightly bittersweet and the perfect dessert for dark chocolate and black coffee lovers. However, I have also mentioned a sweeter alternative. These are very easy to put together and so customisable. Instead of the dalgona coffee frosting, you can top these donuts with a chocolate ganache, caramel sauce or even a peanut butter frosting! But needless to say, the bittersweet mocha flavor of these donuts is unparalleled by any other I’ve ever had. 

Ingredients you will need to make this recipe:

• All-purpose flour: I highly recommend weighing all your ingredients using a kitchen scale for accurate recipe results. If you’re using cups, don’t scoop your cup into the flour. Spoon the flour into your cup and level it off with the back of a knife. 
• Cocoa Powder: A good quality natural and unsweetened cocoa powder is the best (I use Hersheys and I love it). This can make a huge difference in the taste of chocolate in your baked goods. I highly recommend you use a cocoa powder which is natural and unsweetened.
• Brown Sugar: You can use either light or dark brown sugar to make this recipe. This recipe uses more brown sugar than granulated sugar which gives more moisture and softness to these donuts.
• Cinnamon Powder: This adds a cozy warmth to your donuts which I don’t recommend leaving out on.
• All-spice: I always love adding lots of spices to my bakes. But if this is not something that you prefer, you can always leave it out.
• Espresso Powder: Not only does this add a coffee flavor to your donuts, but also enhances the flavor of chocolate in them. Even if you plan on swapping the dalgona coffee frosting out, I don’t recommend skipping this in the donuts.
• Unsalted Butter: It is very important to have your butter at room temperature. You can ensure this by lightly pressing your finger on the block of butter. It should slightly leave an imprint. I also prefer to use unsalted butter because salted butters have varying amounts of salt content in them and it is always a good idea to add it on your own and avoid your bakes from being too salty.
• Egg: Use large eggs and bring them to room temperature before mixing in. Eggs strengthen the binding of donuts and also add moisture. Having your eggs at room temperature makes it easier to incorporate them and allow them to mix thoroughly in your donut batter. A good way of doing this is by letting them sit in a bowl filled with room temperature water for around 10 minutes or until they come down to room temperature.  
• Buttermilk: Buttermilk is more acidic and has a higher fat content than whole milk too. Both of these things help it cut through the sweetness of the donuts, giving them a better flavor overall. It also helps to add moisture to your bakes.
• Vanilla: You must use a high quality pure vanilla extract in your recipes. This helps to add a rich flavor to your baked goods. Pure vanilla extracts are typically dark brown in color. This enhances the flavor of all ingredients and you should never leave this out.
• Chocolate: I highly recommend using good quality baking chocolate chips or chocolate bars (I use callebaut) to ensure the best flavor. This will also help you get a very silky and shiny chocolate ganache glaze.

Some Notes:

Other Chocolate recipes you’ll love:

• Single Layer Chocolate Ganache Buttermilk Cake
• Hi-Hat Peanut Butter Cupcakes
• Ultra Moist S’mores Buttermilk Cupcakes

Some other tips for making these donuts:

• If you’re in a pinch and don’t have buttermilk in hand, I have a DIY substitute for you. Add 1 teaspoon of lemon juice in half cup. You can double or half this as required. Fill that cup with whole milk to the top. Mix and let it sit for 5 minutes. That’s it, your buttermilk is ready. Your donuts may not turn out marvellous, but they will still be delicious!
• It is always a good idea to pipe your donut batter into the donut pan rather than spooning it to ensure they are perfectly round and rise evenly. Spooned donuts can turn out crooked.
• I highly recommend investing in an oven thermometer and a kitchen scale. Baking at accurate temperatures and weighing your ingredients correctly ensure that you can replicate the recipes perfectly and enjoy the best flavors.

Happy Baking!

Chocolate Dalgona Buttermilk Donuts

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• Author: Shambhavi
• Total Time: 22 minutes
• Yield: 6 donuts 1x

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Description

These small batch chocolate dalgona buttermilk donuts are inspired by the infamous Dalgona Coffee. They are loaded with cozy warm spices, dipped in a delicious chocolate ganache glaze and have a strong coffee kick to them which makes them so delicious! Needless to say, the bittersweet mocha flavor of these donuts is unparalleled by any other I’ve ever had. 

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Ingredients

Scale 1x2x3x

Chocolate Donuts

• ⅔ cup (85g) all purpose flour
• ⅓ cup (35g) unsweetened cocoa powder
• ½ teaspoon cinnamon powder
• ½ teaspoon all spice powder, optional
• 1 teaspoon espresso powder
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¼ cup (56g) unsalted butter, at room temperature
• ¼ cup (55g) light or dark brown sugar
• 1 large egg, at room temperature
• ½ teaspoon pure vanilla extract
• ⅓ cup (84ml) buttermilk, at room temperature

Chocolate Glaze

• ¼ cup (57g) unsalted butter, cut into cubes
• ½ cup (85g) semi-sweet or dark chocolate, cut into small pieces

Dalgona Foam

• ¼ cup (14g) espresso powder
• ¼ cup (59ml) boiling hot water
• 7 tablespoons (55g) powdered sugar

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Instructions

Chocolate Donuts

1. Preheat oven to 350°F (177°C) for 10 minutes. Grease a donut pan with butter or cooking spray and set aside.
2. In a large bowl, whisk together the flour, baking soda, baking powder, cocoa powder, brown sugar, cinnamon, all spice and espresso powder.
3. In another bowl, melt butter and let it cool for a minute until it stops bubbling. To the butter, add the whole milk, vanilla and egg. Whisk the mixture until it’s fully combined.
4. Slowly whisk in dry ingredients to the wet ingredients around 4-5 tablespoons at a time and mix until fully incorporated. Repeat until no dry ingredients are remaining.
5. Carefully transfer the donut batter to a piping bag and pipe it onto the donut pan, keeping it about ⅔ full.
6. Bake the donuts at 350°F (177°C) for 11-12 minutes or until toothpick comes clean.
7. Let the donuts cool for sometime in the donut pan before transferring to a wire rack to cool completely.

Chocolate Glaze

1. While the donuts are cooling, in a separate bowl, add the butter and chocolate. Microwave the mixture in 20 second intervals, while whisking vigorously in between. Repeat until both the butter and chocolate have melted.
2. Let the mixture cool for about 5 minutes and thicken a bit.
3. Dip one side of the cooled donuts generously in the chocolate glaze and place them on a wire rack icing side up. Repeat until all donuts are iced.

Dalgona Coffee Foam

1. In a cup, mix together espresso powder, hot water and sugar. Beat it using a spoon or hand whisk until the mixture is light in colour and fluffy.
2. Transfer the mixture to a piping bag fitted with a small piping tip or use a spoon to drizzle the dalgona coffee foam over each donut.
3. Enjoy the leftover foam with a cup of dalgona coffee! Store donuts in an airtight container for upto a week.

Notes

• If you’re in a pinch and don’t have buttermilk in hand, I have a DIY substitute for you. Add 1 teaspoon of lemon juice in half cup. You can double or half this as required. Fill that cup with whole milk to the top. Mix and let it sit for 5 minutes. That’s it, your buttermilk is ready. Your muffins may not turn out marvellous, but they will still be delicious!
• It is always a good idea to pipe your donut batter into the donut pan rather than spooning it to ensure they are perfectly round and rise evenly. Spooned donuts can turn out crooked.
• I always recommend using an oven thermometer and a weighing scale to get the best results. They help you to perfectly replicate the recipe and enjoy the best bakes with the most accurate results. 

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Dessert, Breakfast, Donuts, Doughnuts
• Cuisine: American

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