Name: DOUBLE HOT CHOCOLATE DONUTS
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 2
Ingredients: King David Quality Vegan Kosher White Chocolate Flavored Chips; Challenge Butter, Unsalted, European Style; SIGNATURE SELECTS Vinegar, White Wine; O Organics Milk, Low Fat, Organic; Grade B Medium Eggs; SIGNATURE SELECTS Iodized Salt & Pepper Set; Arm & Hammer Fridge-N-Freezer Baking Soda; SIGNATURE SELECTS Baking Powder, Double Acting; Peet's Coffee Espresso Capsules for Nespresso Original Line, Crema Scura Medium Roast; McCormick Gourmet™ Organic Ground Saigon Cinnamon; SIGNATURE SELECTS Sugar, Light Brown; Guittard Cocoa Powder, Cocoa Rouge, Unsweetened; Krusteaz Gluten Free All Purpose Flour

Preheat oven to 350F. Grease a donut pan with non-stick cooking spray; set aside.
In a large bowl, whisk together the flour, cocoa powder, collagen peptides, brown sugar, cinnamon, espresso powder, baking powder, baking soda, and salt.
In another bowl, whisk together the egg, milk, vinegar if using, and melted butter until combined.
Slowly whisk the wet ingredients into the dry ingredients.
Then, spoon the batter into a large ziploc bag. Cut the tip of the bag and pipe the batter into the prepared donut pan, about ⅔ full for each donut well.
Bake for 11-12 minutes until a toothpick inserted comes out clean.
Let cool in the pan for 5 minutes, then transfer to a cooling rack and cool completely.
While they are cooling, melt the chocolate in the microwave at 20-second intervals.
Gently dip one side of the donut into the melted chocolate, making sure you fully coat it on one side. Then immediately dip in mini chocolate chips if desired.
Enjoy!

DOUBLE HOT CHOCOLATE DONUTS

Serves 2

30 mins prep

40 mins cook

70 mins total

What you need

How to make

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