baked glazed chocolate donuts

Screen Shot 2014-05-28 at 1.54.11 PM

I’ve been dying to own a donut pan forever, but I could never justify such a uni-purpose item.

Screen Shot 2014-05-28 at 1.55.07 PM

But my lingering every time I passed a donut pan must have been a dead giveaway, and I finally became the proud owner of a donut pan last Christmas. Thank you, wonderful boyfriend of mine :)

Screen Shot 2014-05-28 at 1.54.30 PM

He told me that when he was deciding between the regular and the mini size donut pans, he went with mini because they would be cuter and tinier…which I would obviously love more. #keeper

Screen Shot 2014-05-28 at 1.54.55 PM

Baked Chocolate Donuts

1 cup white whole wheat flour
1/2 cup pure cane sugar
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon vanilla extract
1 egg
6 oz 0% Greek yogurt
1/4 cup almond milk
1/2 teaspoon white vinegar
1/2 teaspoon olive oil

Preheat oven to 350F degrees.  Spray mini donut pan with nonstick spray. Set aside.

Sift the flour, sugar, and cocoa powder together in a large bowl. Mix in the baking soda, and salt. Set aside.

In a medium bowl, whisk the vanilla, egg, yogurt, and milk together until completely smooth.  Whisk in the vinegar and oil until combined.  Slowly fold the wet ingredients into the dry ingredients. Careful not to overmix.  Mix the two together only until no flour pockets remain. Over-handling this batter will make your donuts dense and tough.

Spoon batter into the donut tins, only about 3/4 of the way full. Bake for 10 minutes, or until a toothpick inserted in the center comes out clean. Do not overbake them; they burn easily.  Allow the donuts to cool for 5 minutes in the pan and then transfer to a wire rack to cool for 5 more minutes before glazing.

Glaze

2 cups confectioners’ sugar
1/8 cup milk of choice
1 teaspoon vanilla extract

Sift the confectioners sugar into a medium bowl. Stir in the milk and vanilla until smooth and combined.  Add more powdered sugar to make it thicker or add more milk to make it thinner.  Dunk each donut into the glaze.  Place on a wire rack on top of a large baking sheet to let the glaze drip down.  Repeat dunking two to three more times if you want a thick glaze coating.

Donut holes taste best served on the same day.  This recipe may easily be halved.  Store extras in an airtight container at room temperature for up to 3 days.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Powered by WordPress.com.

Up ↑

%d bloggers like this: