3/4 cup (180 ml) unbleached all-purpose flour

1 tsp. (5 ml) baking powder

1/4 tsp. (1 ml) baking soda

1/4 tsp. (1 ml) salt

1 egg

1/3 cup (75 ml) sugar

2 tbsp. (30 ml) canola oil

1/2 cup (125 ml) buttermilk

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Generously butter the 12 cavities of a doughnut pan.

In a bowl, combine flour, cocoa, baking powder, baking soda and salt. Set aside.

In another bowl, whisk the egg and sugar until the mixture is frothy, about 2 minutes. Add oil and mix. Add dry ingredients alternately with buttermilk and mix until the dough is smooth.

Use a pastry bag fitted with a plain tip to divide dough into mould cavities. Bake for 10 minutes or until a toothpick inserted in the centre of the dough comes out clean. Unmould by inverting doughnuts onto parchment paper or a clean cloth. Let cool.

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