GLAZED CHOCOLATE DOUGHNUTS

FOR THE DOUGHNUTS:
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup granulated sugar
1 large egg
2 tablespoons unsalted butter, melted
2 ounces unsweetened chocolate, melted
1/2 tablespoon pure vanilla extract
1/2 cup buttermilk
2 large egg whites, lightly beaten with 1 teaspoon water (for egg wash)
1/3 cup chocolate wafer crumbs (about 15 wafers)
FOR THE GLAZE:
1/2 cup confectioner's sugar
1 1/2 tablespoons water

Preheat oven to 400 degrees F. Lightly spray heavy-gauge nonstick baking sheet with cooking spray.

Sift flour, baking powder, baking soda, salt and cinnamon together into mixing bowl.

In separate large bowl, combine granulated sugar, egg, butter, melted chocolate and vanilla. Whisk until light and frothy. Into sugar mixture, alternatively stir in the flour and the buttermilk in thirds, to form a very stiff dough.

On floured work surface, pat dough into circle about 9 inches wide and about 1/2-inch thick. Using 2 3/4-inch doughnut cutter, cut out 8 doughnuts.

Using pastry brush, paint each doughnut all over with egg white wash. Roll each in wafer crumbs to coat. Place doughnuts on prepare sheets.

Bake for 10 to 12 minutes, or until puffed and firm.

TO MAKE THE GLAZE:
Meanwhile, combine confectioner's sugar and 1 1/2 tablespoons of water in shallow bowl. Whisk thoroughly. While doughnuts are still warm, dip into glaze.

Makes 8 doughnuts
Source: Guilt-Free Frying by Barry Bluestein and Kevin Morrissey