Buttermilk Chocolate Chip Doughnuts with Chocolate Ganache and Cookie Dough Crumble

You guys.

No, seriously. You guys!

I just put (raw, eggless) browned butter cookie dough on top of chocolate ganache, on top of chocolate chip doughnuts.

The doughnuts are baked...which totally makes this a seriously feeble attempt at health food justification happening in my brain.

Right.

I should tell you...I'm a firm believer that doughnuts are a breakfast food.

My mom worked the night shift on the weekends when I was a kid, and on her way home, she'd stop at the doughnut shop and leave a white paper bag of breakfast on the counter. It totally fixed the fact that we had to play quietly during the day until she woke up.

This doughnut...might not actually be breakfast food. Unless it's Monday morning. And there's senioritis and almost spring break and notes from a sub on your desk that say, "They said they'd do the work over the weekend. You'll see." Or your equivalent of these things.

Breakfast. Dessert. It's totally your decision.

I'm recommending Tuesday breakfast. But! I can basically guarantee a sugar overload of happiness either way.

Buttermilk Chocolate Chip Doughnuts with Chocolate Ganache and Cookie Dough Crumble

Buttermilk Chocolate Chip Doughnuts
recipe adapted from health.com

2 cups flour
1/2 cup sugar
1 1/2 tsp baking powder
1/4 tsp nutmeg
1/2 tsp salt
1 cup low-fat buttermilk
2 eggs
2 tbsp butter, melted
1 tbsp vanilla (yep; tablespoon)
1/4 cup mini chocolate chips

Combine flour, sugar, baking powder, nutmeg and salt in a medium-sized mixing bowl. In a separate, smaller bowl, whisk buttermilk, eggs, melted butter and vanilla. Fold wet ingredients into dry, being careful not to over-mix. Fold in mini chocolate chips. Spoon batter into a greased doughnut pan (fill a generous 3/4 of the way) and bake in a preheated 425 degree oven for 10 minutes, or until doughnuts are golden brown and spring back to the touch. Let cool slightly in pan, before transferring to a cooling rack to cool entirely before frosting.

Chocolate Ganache

1/2 cup semi-sweet chocolate chips
1/4 cup low-fat buttermilk

Heat buttermilk over low-heat. Add chocolate chips, gradually, stirring until melted. Dip cooled doughnuts in warm ganache to frost.

Browned Butter (Eggless) Chocolate Chip Cookie Dough

2 cups flour
1/2 tsp salt
1 cup brown sugar
1/2 cup granulated sugar
3/4 cup butter, browned
1 tbsp vanilla (tablespoon, again!)
4 tbsp almond milk (or any milk of your choice)
1/2 cup semi-sweet chocolate chips

Combine flour, salt and sugars in a medium-sized mixing bowl. Heat butter over medium-high heat until a golden brown color. Add to dry ingredients. Stir in vanilla and almond milk. Fold in semi-sweet chocolate chips. Crumble over ganache.

PS: This makes extra cookie dough. Store in the fridge, but don't worry about baking. It's eggless and raw and a perfect midnight snack.