Baked Chocolate Donuts (Print Version)
# Ingredients:
→ Chocolate Donuts
01 -
1 cup (125 grams) all-purpose flour, spooned & leveled
02 -
1/4 cup (22 grams) unsweetened cocoa powder
03 -
1/2 teaspoon baking soda
04 -
1/8 teaspoon salt
05 -
1/2 cup (120 ml) buttermilk
06 -
1/2 cup (100 grams) granulated sugar
07 -
1 large egg, room temperature
08 -
2 tablespoons (30 grams) butter, melted
09 -
1 teaspoon vanilla extract
→ Chocolate Glaze
10 -
1 cup (120 grams) powdered sugar
11 -
3 tablespoons (17 grams) unsweetened cocoa powder
12 -
1/2 teaspoon vanilla extract
13 -
3-4 tablespoons (45 to 60 ml) milk, as needed
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Thoroughly spray a donut pan with non-stick cooking spray and set aside.
02 -
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
03 -
In a separate bowl, mix together the buttermilk, sugar, egg, melted butter, and vanilla extract until thoroughly blended.
04 -
Add the wet ingredients to the dry ingredients and mix until just combined, being careful not to overmix.
05 -
Spoon the batter into the donut cavities, filling each about 2/3 to 3/4 full to allow room for rising.
06 -
Bake for 8-10 minutes or until a toothpick inserted into a donut comes out clean.
07 -
Remove from the oven and allow donuts to cool for about 5 minutes in the pan. Then remove donuts and transfer to a wire rack to cool completely.
08 -
In a medium bowl, mix together the powdered sugar, cocoa powder, vanilla, and milk. Adjust consistency by adding more milk if needed, one tablespoon at a time.
09 -
Dip the tops of the cooled donuts into the glaze and return to the wire rack to allow the glaze to set. Add sprinkles if desired while the glaze is still wet.
# Notes:
01 -
These baked donuts are lighter than traditional fried versions but still deliver rich chocolate flavor.
02 -
The donuts are best enjoyed the same day they're made but can be stored in an airtight container for up to 2 days.