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Baked Chocolate Donuts
These chocolate donuts come together quickly and bake in no time for an easy, rich, chocolate treat.
Ingredients
- Donuts
- Oil for brushing
- 1 cup (250 mL) all-purpose flour
- ½ cup (125 mL) granulated sugar
- ¼ cup (50 mL) unsweetened cocoa powder
- ½ tsp (2 mL) baking soda
- ¼ tsp (1 mL) salt
- ½ cup (125 mL) sour cream
- ¼ cup (50 mL) canola oil
- 1 egg
- ½ tbsp (7 mL) milk
- Glaze
- 1½ cups (375 mL) powdered sugar
- ¼ cup (50 mL) unsweetened cocoa powder
- ¼ cup (50 mL) milk
- 1 tsp (4 mL) vanilla
Directions
Preheat the oven to 350°F (180°C). Brush the Donut Pan with oil.
For the donuts, combine the flour, sugar, cocoa powder, baking soda, and salt in a medium bowl. Add the remaining ingredients and whisk until just combined.
Fill a large decorating bag with dough and pipe around each well until it’s about ¾ full. Bake for 8–10 minutes, or until the donuts spring back when lightly pressed. Remove from the oven to a Stackable Cooling Rack. Let the donuts cool in the pan for 5 minutes before releasing. Cool completely.
For the glaze, whisk together all of the ingredients in a small bowl. Place a sheet of parchment paper under the cooling rack. Spread the glaze evenly over the tops of the donuts. Let the donuts stand until the glaze sets.
Yield:
- 12 servings
Nutrients per serving:
U.S. nutrients per serving (1 donut): Calories 210, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 25 mg, Sodium 115 mg, Carbohydrate 34 g, Fiber 1 g, Sugars 24 g, Protein 3 g
Cook's Tips:
For a professional bakery look, place the glaze in a 2-cup (500-mL) Prep Bowl. Dip one donut at a time, top-side down, into the glaze. Swirl and remove, then place glaze-side up on a cooling rack.
While the glaze is still wet, sprinkle with sweetened flaked coconut, chopped nuts, or sprinkles.
