Chocolate Baked Donuts (Print Version)
# Ingredients:
→ Chocolate Donuts
01 -
1/2 cup (120 ml) buttermilk
02 -
1 teaspoon vanilla extract
03 -
2 tablespoons (30 grams) butter, melted
04 -
1/2 cup (100 grams) granulated sugar
05 -
1/4 cup (22 grams) unsweetened cocoa powder
06 -
1 cup (125 grams) all-purpose flour, measured properly
07 -
1 large egg, at room temperature
08 -
1/2 teaspoon baking soda
09 -
1/8 teaspoon salt
→ Chocolate Glaze
10 -
1/2 teaspoon vanilla extract
11 -
3-4 tablespoons (45 to 60 ml) milk, adjust amount as needed
12 -
1 cup (120 grams) powdered sugar
13 -
3 tablespoons (17 grams) unsweetened cocoa powder
# Instructions:
01 -
Heat the oven to 350°F (175°C). Generously coat a donut pan with non-stick spray before setting it aside.
02 -
In a big bowl, stir together flour, cocoa powder, salt, and baking soda until it's all mixed.
03 -
Use another bowl to whisk the buttermilk, melted butter, sugar, vanilla, and egg until smooth.
04 -
Pour the wet mixture into the dry and stir until just blended—don’t overdo it!
05 -
Scoop batter into the donut sections, leaving room for them to puff up, about two-thirds full.
06 -
Pop them in the oven for 8–10 minutes, or until a clean toothpick comes out easily.
07 -
Let them cool down in the pan for 5 minutes, then move them to a wire rack to finish cooling.
08 -
In a bowl, mix powdered sugar, cocoa powder, vanilla, and milk. Keep adding milk little by little to get the right thickness.
09 -
Dip the tops of the cooled donuts into your chocolate glaze. Let the excess drip back onto the rack. If you’re using sprinkles, sprinkle them over now while it’s wet.
# Notes:
01 -
These oven-baked donuts have a lighter texture but pack a full-on chocolate punch.
02 -
Enjoy them fresh the same day, or store in a sealed container for up to 2 days.