1 tsp xanthan gum if your flour doesn't already contain it
2 tbsp unsweetened cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup granulated sugar
2 tbsp butter
1/4 cup milk
1/4 cup plain greek yogurt
1 tsp vanilla extract
1 egg, beaten
1/4 cup butter
2 tbsp milk
1 tbsp agave nectar
1/2 tsp vanilla extract
2 ounces unsweetened chocolate, chopped
1 cup confectioners' sugar, sifted
Preheat oven to 350 degrees. Lightly grease donut pan. In a large bowl sift together gf flour, xanthan gum, cocoa powder, baking powder, baking soda, salt, and sugar;
whisk till completely mixed.
Using a kitchen aid paddle attachment mix the butter into the dry mixture till a course texture like sand is formed.
In a small saucepan heat milk till simmering, set aside. In a medium bowl combine egg, yogurt , vanilla, and warmed milk; mix till incorporated.
Add wet mixture into the dry ingredients and blend just until incorporated, do not over mix.
I put the mixture into a ziplock bag and pipe it into the doughnut pan.
Bake 10 minutes or until a toothpick entered in center of a donut comes out clean.
Remove and let cool in pan for 5 minutes;
For the glaze, in a medium saucepan combine butter, milk, agave and vanilla. Heat over medium until butter is melted, remove and add chopped chocolate. Whisk mixture till chocolate has melted,
While glaze is still hot, dunk the tops of donuts into the glaze and let cool till dry to the touch. This recipe makes 8 full-size donuts.