Chocolate Baked Donuts (Print Version)
# Ingredients:
→ Chocolate Donuts
01 -
1/2 cup (120 ml) buttermilk
02 -
1/8 teaspoon salt
03 -
1 cup (125 grams) plain flour, measured properly
04 -
1 large egg, at room temperature
05 -
1/4 cup (22 grams) unsweetened cocoa powder
06 -
1 teaspoon of vanilla extract
07 -
1/2 teaspoon baking soda
08 -
2 tablespoons (30 grams) melted butter
09 -
1/2 cup (100 grams) white sugar
→ Chocolate Glaze
10 -
3-4 tablespoons (45 to 60 ml) milk, adjust as needed
11 -
3 tablespoons (17 grams) cocoa powder, unsweetened
12 -
1/2 teaspoon of vanilla flavoring
13 -
1 cup (120 grams) icing sugar
# Instructions:
01 -
Turn on the oven and set it to 350°F (175°C). Make sure to coat your donut mold with non-stick spray and leave it aside.
02 -
In a big bowl, stir the flour, cocoa, salt, and baking soda until they’re evenly mixed.
03 -
In a second bowl, stir together the sugar, buttermilk, egg, melted butter, and vanilla until smooth.
04 -
Pour wet ingredients into the dry ones and stir gently until most of the lumps are gone. Avoid stirring too much.
05 -
Scoop the batter into the molds so they’re about 2/3 or 3/4 full. Leave some space for them to puff up.
06 -
Bake those donuts for 8-10 minutes. They’re ready when a toothpick comes out clean.
07 -
Take the donuts out of the oven and let them sit in the tray for 5 minutes. Then put them on a rack to cool off completely.
08 -
Mix the powdered sugar, cocoa, vanilla, and milk in a bowl. Add a splash more milk if you want it thinner, but just a little at a time.
09 -
Take the cooled donuts and dip their tops in the glaze. Place them back on the rack and let the icing firm up. Sprinkle on decorations before the glaze hardens, if you like.
# Notes:
01 -
Baking these donuts gives them a lighter texture compared to frying, while still packing a deep chocolate taste.
02 -
They're best fresh the first day but can keep in a sealed container for up to 2 days.