- Recipe Difficulty
- Recipe Preparation Time
- 10 min
- Recipe Cooking Time
- 20 min
- Recipe Servings
1 ½ Cups Cake flour
1 tsp. Baking soda
¾ Cup Cane sugar
1 tsp. Vanilla
Electric non-stick donut maker
Cooking spray (as needed)
12 oz. Dark chocolate chips
¾ Cup Butter, softened but cool and cut into cubes
2 tsp. Maple syrup
In a small bowl, whisk together the flour and baking soda. Set aside.
Separately, whisk together the a2 Milk, sugar, and vanilla.
Add the dry mixture to the wet mixture and incorporate until just saturated.
Heat a non-stick electric donut maker and prep it with cooking spray, as needed.
Pour the batter into a sealable freezer bag and snip the tip. Working in batches, pipe the batter into the wells of the donut maker. Once indicated by the autotimer, turn the donuts out of the wells and cool them on a rack.
Melt all the glaze ingredients together in a double boiler and whisk until smooth. Set aside and keep warm.
Dip the top of each donut in the warm glaze, allowing the excess to drip back into the bowl. Place them back on the rack and add sprinkles if desired.
Serve immediately or cover and store at room temperature for up to 3 days.