This morning I woke up craving one thing: chocolate-glazed chocolate donuts with sprinkles. Summer mornings mean sleeping in and then spending a leisurely few hours baking. These baked chocolate donuts are just 60 calories each and are a much lighter alternative to fryer donuts soaked in oil. They complement my runs instead of undoing them. I actually prefer these even over my baked glazed donuts because I’m a chocolate fan through and through. The donuts themselves aren’t overly sweet, which balances perfectly with the rich chocolate glaze. In short: they’re delightful. Happy Friday — any weekend baking plans?
Note: The chocolate glaze recipe is adapted from Alton Brown (2004); after trying his version, I was hooked.
| Baked Chocolate Donuts |
- Mini chocolate donuts
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/3 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp plain yogurt
- 1/4 cup milk
- 1 egg
- 3 tbsp vegetable oil
- 1/4 tsp vanilla extract
- Chocolate glaze
- 2 tbsp unsalted butter
- 3/4 tsp light corn syrup
- 1 tbsp milk
- 1/2 tsp vanilla extract
- 2 tbsp semisweet chocolate chips
- 1/2 cup confectioners’ sugar
- Sprinkles for decoration
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
- Add the yogurt, milk, egg, vegetable oil, and vanilla. Stir until the batter is smooth and fully combined.
- Spray mini donut pans with non-stick spray and fill each cavity about 3/4 full with batter.
- Bake for about 7 minutes, or until the donuts spring back lightly when touched. Remove from oven and cool slightly in the pan, then transfer to a wire rack.
- Allow the donuts to cool completely on a wire rack before glazing.
- To make the chocolate glaze: over low heat in a small saucepan, melt the butter with the corn syrup, milk, and vanilla. Once the butter has melted, add the chocolate chips and stir until smooth. Remove from heat, whisk in the confectioners’ sugar until the glaze is glossy and lump-free.
- While the glaze is still warm and fluid, dip or spoon it over the cooled donuts. Add sprinkles immediately, as the glaze sets quickly. Keep the glaze over very low heat while you work if you need to reheat it.
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