do·nut [doh-nuht, -nuht]: a cake that when shaped like a circle with a hole in the middle becomes a perfectly suitable breakfast. See also: doughnut. Copyright: Official dictionary of Dessert For Two.
Boy, could I use some cake for breakfast. I spent all of last week sleeping in hotel rooms. My husband and I have been spending a few days in each city in which he was offered a job. We’ve been checking out houses and grocery stores, and trying to imagine ourselves living in each place.
For most of you, a hotel room is a vacation because someone else makes your bed and cleans up after you. But for a germ-freak like me, staying in a hotel room means wearing shoes at all times (let’s not talk about the shower situation), and immediately peeling off all pillows and blankets from the bed. (The only thing that they wash daily is sheets, don’t you know?!) Wait, we are going to talk about the shower situation. Here goes: the shower curtain. It gets me every time. I know they don’t wash it. I try to gingerly peel it away using tweezers and slide into the shower, but honestly, every damn time, the hot water creates an air current in the cold bathroom and the curtain blows against me. It touches me! And then I proceed to take a shower using water hotter than lava to scald the germs.
I am not comfortable in hotel rooms.
Therefore, I’m so happy to be back home. Home, where I can walk barefoot in a house with a shower curtain that has not touched wayward travelers. Home, where the comforter can touch my face while I sleep because I steam clean it once a month. Now you know how I live. My husband is accepting sympathy cards at this time.
The best part about being home is being back in my kitchen. I had a chocolate chai latte on the road (I think in St. Louis?), and it was divine. Chai is one of my all-time favorite flavors, plus chocolate? It should be breakfast all day, everyday. Chocolate chai donuts should be all day, everyday.
I adapted my chocolate donut recipe from Karly over at Buns in My Oven.
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 cup + 2 tablespoons granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1 large egg, beaten
- 1/2 teaspoon vanilla extract
- 3 tablespoons yogurt (or sour cream)
- 3 tablespoons whole milk
- 3 tablespoons vegetable oil
For the chocolate frosting:
- 3 ounces (1/2 cup) chocolate chips (I used semi-sweet)
- 1/2 teaspoon light corn syrup
- 1 teaspoon coconut oil
- Preheat oven to 375, and grease a donut pan with a capacity of 6.
- In a medium bowl, sift together the flour, cocoa, sugar, baking soda and spices. In a small bowl, whisk together the egg, vanilla, yogurt, milk and oil. Combine the wet and dry mixtures and stir just until no streaks of flour remain. The batter will be thick.
- Spoon the batter into the donut molds, smoothing the surface.
- Bake for 8 minutes, or until they spring back when touched.
- Immediately after coming out of the oven, dump the pan onto a cooling rack, and let the donuts cool while making the frosting.
- To make the frosting, combine all ingredients in a very shallow bowl, and microwave in 10-second intervals, stirring in between. When the mixture is melted, dunk each donut in the frosting and let set. The coconut oil in the frosting will allow the frosting to set when cool.