Guest Post from La Tour de Force: Chocolate & Cinnamon Baked Donuts

As-Salaamu Alaykum,

Ramadhan is less than a week away, excited? anxious? me too. 

Now, who doesn't like doughnuts? I especially enjoy one at breakfast alongside a strong cup of tea.

Here are some beauties baked by the lovely Aiza from La Tour de Force who kindly accepted my invitation to guest post on the blog. 

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Hello/Assalam-u-Alaikum to anybody who happens to slant their eyes upon these words. I'm not good at the formalities so I'll just quickly introduce myself thus by saying; 'I'm Aiza, and I blog over at www.latourdeforce.com'.

I could launch into the story of the day I baked these mini-chocolate-cinnamon-baked donuts, but I've already exercised my typing over the event quite ardently here. In all contexts, I have never been successful at frying donuts, both times I tried to venture into this yeast bread. And these cakey donuts substitute for an amazing alternative. You don't need to make them mini, whatever size of the baking pan you might have on hand would work. They are amazing and I had quite fun decorating them. Also, did I mention how easy these were in comparison?

Without any further ado or distractions, I'll get to the recipe. 

Chocolate & Cinnamon Baked Donuts

Adapted from here.

Makes 18 mini donuts (less in a normal sized donut pan)

Ingredients

1 cup all purpose flour
1/4 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
2 tablespoons unsalted butter, softened
1/2 cup white sugar
1 large egg
1/2 cup buttermilk
1 teaspoon vanilla 
Decorations
Melted Chocolate
Sprinkles/Chocolate Chips, Cookie Crumbs

    Method

1. Preheat oven to 375° F.
2. Combine the first 5 ingredients in a bowl and set aside.
3. Cream the butter and sugar in a large bowl.
4. Add the egg, buttermilk and vanilla and combine. Add the flour mixture and mix until just combined.
5. Spoon into greased and floured donut pan. Or use a ziplock bag to pipe circles onto a baking sheet.
6. Bake for 10 minutes, or until the tops spring back when lightly pressed.
7. To decorate, dip or drizzle with melted chocolate (I used dark) and press into the assortment of         decorations mentioned above.