baked chocolate frosted donuts

October 18, 2014


These donuts were another awesome recipe from Sally’s Baking Addiction, but the day I made them, the weather was terrible >> hence no beautiful natural lighting. Then I had work on the next day, which of course happened to be gorgeous, and then the weather was awful once again. But they were too good to miss posting about, so here they are, in all their instagram glory.

Baked Chocolate Frosted Mini Donuts
Thanks, Sally, for another perfect recipe!

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 large egg
1/3 cup raw coconut sugar brown sugar
1/4 cup milk (I like using almond milk)
1/4 cup yogurt (I used 0% vanilla Greek yogurt)
2 Tablespoons unsalted butter or coconut oil, melted
1 and 1/2 teaspoons vanilla extract

1/2 cup semi-sweet chocolate chips
2 Tablespoons unsalted butter or coconut oil
2 teaspoons light corn syrup (optional, but gives the glaze that shine)
2 teaspoons water

Preheat the oven to 350F degrees. Spray a donut pan with non-stick spray. Set aside.

For the donuts: Whisk the flour, baking powder, baking soda, and nutmeg together in a medium bowl. Set aside.

Whisk the egg, sugar, milk, and yogurt together until smooth. Add the melted butter and vanilla, whisking until fully combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter will be very thick.

Spoon the batter into the donut cavities—I highly recommend using a large zipped-top bag for ease, as pictured and explained in detail above. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2 ∕ 3 –3 ∕ 4 of the way full.

Bake for 7-8 minutes for mini donuts (or 9–10 minutes for normal size donuts) or until the edges are lightly browned. Remove from the pan and bake the remaining donut batter. Allow the donuts to slightly cool before glazing.

For the chocolate glaze: Place the chocolate chips, butter, corn syrup, and water in a medium bowl. Melt in 20 second increments in the microwave, stirring after each time, until completely melted and smooth. Dip the tops of the donuts into the chocolate glaze and then cover with sprinkles. I simply poured the sprinkles into a deep bowl and dipped the tops of the donuts into it. You’ll likely have leftover ganache. ***I halved the glaze recipe and had the perfect amount

Donuts taste best eaten the same day, though they may be covered tightly and stored at room temperature for 2 days.

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