Baked chocolate cake donuts topped with a chocolate glaze and sprinkled with crunchy pistachios. Perfect for a weekend breakfast with family.
So hai guyyyyys! Today’s post is a very exciting one. About a month ago, I was contacted by a New York-based magazine, Young, Hot, and Modern, asking to do a feature on Broma Bakery. My old friend from Boston, Haley, was working at her job in the city when an editor came in to drop something off. Haley started talking about everything under the sun with her. The topic of my blog came up, and the editor said that they would to look into doing a feature with me. A month later and the article is live tah-day!
Here is a link to the article. Find the link to the recipe at the bottom of the post.
How fun is that? And of course they asked for headshots, so I had some updated over last week, and I’ll post a few funny shots on Wednesday. It’s mostly me eating (scarfing) food.
Which brings me to my next order of business: these double chocolate glazed donuts with pistachios. Ooooooh baby, you’re looking good (that’s me talking to the pistachios, not you.). I’ve lived without a donut pan my whole life, and this weekend, I couldn’t take it anymore. So I bought one and immediately got to work on these chocolate circles of goodness.
There’s just something about chocolate and pistachio that is… mmmh!
The best part? They take no time at all. Like, 30 minutes tops. That’s pretty amazing for a weekend breakfast. Can you imagine taking these to a friend’s house? They would ooh and ahh and you’d just sit back and not tell them that they were the easiest things ever. Bask in the glory of seeming like a baking god.
Then eat a piece of humble pie. And then bask again.
Preheat oven to 350°F. Grease a standard sized donut pan and set aside.
In a microwave-safe bowl, melt butter and chopped chocolate. Pour into medium sized bowl and stir in brown sugar, egg, milk, and salt. Fold in flour, cocoa powder, baking powder, and baking soda until just combined.
Transfer mixture into a pastry bag or large ziplock with a hole cut in one corner. Pipe batter into donut molds, filling ⅔ of the way up the mold. Bake donuts for 10 minutes, or until a knife inserted in the center of a donut comes out clean. Allow to cool for 10 minutes before frosting.
While the donuts are cooling, make the frosting. In a microwave safe bowl, melt chocolate and butter. Whisk in powdered sugar, heavy cream, corn syrup, and vanilla extract until smooth and shiny.
Once the donuts have cooled, dip one side into the chocolate mixture. Use a spoon to smooth the glaze on the donut. Sprinkle with chopped pistachios. Serve!