I felt the need for donuts the last time I went grocery shopping, but because I have to be careful with the budget, I didn’t buy any. Instead, I decided I’d make them at home. And so I made Chocolate Butter Rum Donuts.
They’re heavy on the rum flavoring, which is funny coming from me. I can no longer drink rum after a rather unfortunate weekend at my older sister’s many years ago. Which is just fine. The older I get, the less inclined I am to drink. The flavor in these donuts reminds me more of Butter Rum Lifesavers, which are my favorite. My younger sister used to get me the “books” of Lifesavers for Christmas, and I’d immediately eat all the Butter Rums.
I suppose that if you’re a fan of rum, you could use it in place of the rum extract, though obviously I haven’t tried nor will I be trying that myself.
These disappeared rather quickly. I had a couple, Jay had a couple, and the bambino had a couple for breakfast. They’re quite tasty paired with a glass of milk.
In a large mixing bowl, whisk the flour, brown sugar, cocoa powder, baking powder, and salt.
In a small mixing bowl, whisk the eggs, egg white, heavy cream, melted butter, and rum extract together. Add all at once to the dry ingredients and mix just until combined (the mixture will be VERY thick).
Pour the batter into a pastry bag fitted with a large round tip, and add the batter to the prepared pans. Fill the wells two-thirds full.
Bake the donuts 12-14 minutes, or until they spring back lightly when touched. Cool in the pans 5 minutes before removing and cooling completely on wire racks.
Place a wire rack on a baking sheet lined with wax paper and set aside.
To make the glaze, whisk the powdered sugar, melted butter and rum extract together. Continue whisking and add the milk slowly, until the desired consistency is reached. Dunk the tops of the donuts in the glaze. Place on the wire rack and allow any excess to drip onto the wax paper. Allow the glaze to set before dunking a second time, if desired.