- 1 cup all purpose flour
- 2 T cocoa powder
- 1 t. baking powder
- 1/4 t. baking soda
- 1/3 c. sugar
- 1/4 t. ground nutmeg
- 1/2 t. salt
- 2 T unsalted butter
- 1/4 c. buttermilk
- 1/4 c. yogurt
- 1 t. vanilla extract
- 1 large egg
Lightly grease a doughnut (or muffin) tin and preheat the oven to 350°
Whisk together the flour, cocoa powder, baking powder, baking soda, sugar, nutmeg and salt.
Add the butter, and using your fingers, rub it into the dry ingredients until it becomes coarse crumbs.
In a separate bowl, whisk together the buttermilk, yogurt, vanilla and egg.
Add to the flour mixture and stir until just combined. Do no overmix, or your doughnuts may be a bit rubbery.
Fill each cup 1/2 to 3/4 full. It’s important not to overfill, or as the doughnuts rise, you’ll lose the hole.
Bake for 6 to 10 minutes (depending on the size of your doughnut pan), until the doughnuts spring back when touched. Let cool slightlyon a wire rack before glazing. If coating in powdered sugar, let them cool even a bit more.
These doughnuts are delicious.