Donuts

For the Donuts:

• 3/4 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt , to taste
• 2 1/2 tablespoons melted Pelwatte butter , cooled to room temperature
• 1 egg
• 1/4 cup brown sugar
• 3 tablespoons white sugar
• 1 1/2 teaspoons Vanilla Flavour
• 1 teaspoon vinegar mixed with 2/3 cup Pelwatte milk

For the Glaze:

• 3/4 cup icing sugar
• 3 tablespoons cocoa powder
• 3-4 tablespoons cream
• 3 teaspoon brown sugar dissolved in 2 teaspoons hot water
• sprinkles optional

Preheat the oven to 350F degrees. Spray a 6 cavity donut pan with non-stick cooking spray or grease with Pelwatte butter and set aside.

In a medium bowl whisk together the flour, cocoa powder, baking soda and salt until combined.

In a separate medium bowl whisk together the melted Pelwatte butter, egg, sugars, Vanilla Flavour, Pelwatte milk and vinegar mixture. Add the dry ingredients into the wet & whisk until combined. The batter will be thick.

Spoon the batter into the prepared donut pan. Or pour the batter into a zip lock bag, cut off the bottom corner, and pipe the batter into the prepared tin.

Bake for 8-10 minutes. If you lightly touch the donut, it should spring back. Or an inserted toothpick should come out clean. Allow donuts to cool in the pan for 5-10 minutes, then remove from the pan and continue cooling on a wire rack.

While the donuts are cooling, make the glaze. Whisk together the icing sugar, cocoa powder and about 2 tablespoons cream. Add the brown sugar syrup and slowly add the remaining cream until the glaze is smooth.

Once the donuts are cooled, dip the top in the glaze and sprinkle with sprinkles.