Chocolate Baked Donuts (Print Version)
# Ingredients:
→ Donuts with Chocolate
01 -
1/2 cup (120 ml) buttermilk
02 -
1 large egg, at room temperature
03 -
1 cup (125 grams) all-purpose flour, leveled and spooned
04 -
1/2 cup (100 grams) white sugar
05 -
1/2 teaspoon of baking soda
06 -
2 tablespoons (30 grams) melted butter
07 -
1/8 teaspoon table salt
08 -
1/4 cup (22 grams) cocoa powder, unsweetened
09 -
1 teaspoon of vanilla extract
→ Glaze with Chocolate
10 -
1 cup (120 grams) sugar in powdered form
11 -
3 to 4 tablespoons (45 to 60 ml) of milk, depending on consistency
12 -
1/2 teaspoon of vanilla flavor
13 -
3 tablespoons (17 grams) cocoa powder, plain and unsweetened
# Instructions:
01 -
Turn the oven on to 350°F (175°C) and let it preheat. Coat the donut pan with a non-stick spray, making sure it's thoroughly covered, and leave it off to the side.
02 -
Grab a large mixing bowl and toss in the flour, cocoa powder, baking soda, and salt. Whisk everything until it's nicely blended and set aside.
03 -
In another bowl, combine the buttermilk, sugar, egg, butter that you've melted, and vanilla. Stir until it all comes together.
04 -
Pour the bowl with the wet mixture into the dry one. Mix until it just comes together—don't overdo it.
05 -
Scoop the batter into the donut pan cavities, leaving a little space at the top so the donuts have room to rise, about 2/3 to 3/4 full.
06 -
Place the donuts in the oven and bake for 8 to 10 minutes. They're ready when a toothpick poked into one comes out nice and clean.
07 -
Take the pan out of the oven and let the donuts rest in the pan for about 5 minutes. Then move them to a wire rack to cool completely.
08 -
In a medium-sized bowl, stir together powdered sugar, cocoa powder, vanilla, and milk. If it's too thick, add milk a tablespoon at a time until it's just right.
09 -
Take each cooled donut and dip the tops into the chocolate glaze. Put them back on the wire rack and let them sit so the glaze can set. Add sprinkles now if you'd like while the glaze is still sticky.
# Notes:
01 -
These oven-baked treats are lighter than the deep-fried version but still full of chocolatey goodness.
02 -
They're best enjoyed right after baking but will be fine in a sealed container for up to two days.