these fluffy baked chocolate glazed doughnuts are a close rival to your favorite doughnut shop version and are easily made at home!
Growing up in the Northeast and living in Boston for 7+ years, there was no escaping Dunkin Donuts. It’s where we used to “hangout” in Middle School and it’s where my sister and I went to get munchkins before watching Everwood back when we both lived in Boston.
So needless to say, doughnuts have been a part of my life for a very long time.
To be honest (and I might make a lot of enemies saying this!) I’ve never really loved all the coated/sprinkled/bedazzled doughnuts. For the most part when I’m doing to have one I like a simple glaze at best when it comes to toppings.
My dad was always a powdered sugar or old fashioned type of doughnut guy and I think that rubbed off on me and my sisters because we’re all the same way.
But the chocolate glazed steals my heart. It’s the doughnut I will go for every time (and apparently the doughnut a lot of people go for because it’s often sold out when I go to get it!).
The other day I was REALLY craving one but didn’t feel like loading Owen and Ollie up in the car to go get one so I figured I would just make my own!
I mean, I have a doughnut pan and everything so there’s really no excuse to be spending money on something I can easily make in the comfort of my own home (while in my pjs no less!).
And boy am I glad my laziness to get in the car won out because now I have a delicious baked chocolate glazed doughnut recipe at my disposal anytime the craving strikes!
This recipe has not been tweaked to add more nutrition, they’re just a good classic recipe to keep on hand for when you just want a doughnut! Though I will say, my sister is vegan so my next step is to try to create a vegan-friendly version of these!
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these fluffy baked chocolate glazed doughnuts are a close rival to your favorite doughnut shop version and are easily made at home!
Ingredients
For the Doughnuts:
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 1 large egg
- 6 tablespoons plain whole milk greek or skyr yogurt (I used siggi’s 4%)
- 1/4 cup whole milk
- 1/4 cup canola oil
For the Glaze:
- 1 1/2 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla
Instructions
- Preheat oven to 375 degree F and grease two 8-doughnut doughnut pans (or use mini doughnut pans!)
- Add flour, coca powder, baking soda and salt together into a sifter and sift through into a bowl. Add sugar and whisk to combine then set aside.
- In a separate bowl, combine beaten egg, vanilla, greek yogurt, milk and oil and whisk to combine.
- Add wet to dry ingredients and gently fold using a rubber spatula until just combined
- Add everything into a piping bag (or a ziploc bag) then cut the tip. Pipe batter into prepared dough pan filling until you’ve reach just below the very top. Repeat for remaining batter. *(see note)
- Carefully lift and drop the pan several times on a hard surface to allow batter to settle.
- Place in the oven and bake for 8 minutes or until the doughnuts spring back after you touch them.
- Remove and cool in the pan for 5-10 minutes on a wire cooling rack then turn out and allow to cool another 5-10 minutes.
- Once cooled, mix together powdered sugar, milk and vanilla. Place a piece of parchment paper under the cooling rack then carefully dip fully cooled doughnuts into it on both sides replacing back on the rack to allow the glaze to set.
- Once glaze has set, enjoy!
Notes
* You don’t have to use this technique to get the batter into the pan, I find it’s just much easier.
recipe from buns in my oven with a few tweaks!
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