Monday, January 13, 2014

Baked Chocolate Donuts with Chocolate Glaze

Ah, here we are, three weeks into January and I'm sharing a donut recipe.  How cruel!  Does it help if I note that they're baked and not fried?  I mean, it could be worse.  Which, let's face it, is actually quite terrible diet advice.

Maybe that explains some things in my life.....

Don't think I've abandoned my resolutions already.  I have not.  But resolutions or not, I've had every intention of still baking delicious treats.  It's what I do.  Because YOLO.  Yeah I said it.

And so here we are with donuts.  Which is a phrase I think to myself all too often.
And this glaze is heavenly.  It's glossy and rich but sets shiny after a few minutes.  Perfect for stacking (for blog photos, ahem) and transporting to share with friends and coworkers.  I've also found that keeping them all for yourself works just fine too.

But I wouldn't know anything about that.  

Here's the recipe! 

Baked Chocolate Donuts with Chocolate Glaze
Makes about one dozen donuts


  • 2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup brown sugar, packed
  • 2 eggs
  • 6 tablespoons unsalted butter, melt 
  • 2 teaspoons vanilla extract
Chocolate Glaze
  • 2 1/4 cups powdered sugar
  • 6 tablespoons unsweetened cocoa
  • 1/8 teaspoons salt
  • 5-6 tablespoons milk
  • 1 1/2 teaspoons vanilla extract
1.  Preheat oven to 375 degrees.  Liberally spray donut pans with nonstick spray and set aside. 
2.  In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.  In a medium bowl, add buttermilk, sugar, eggs, butter and vanilla extract and whisk well to fully combine.  Add wet ingredients into dry and stir until just combined and no dry flour remains.  
3.  Pour batter into a pastry bag (or ziplock with the corner snipped) and pipe the batter into the pan, about 2/3 full.  Bake 11-13 minutes until just set and toothpick inserted in the center returns only moist crumbs.  Revert onto cooling rack to cool completely before glazing.  
4.  While the donuts cool, make the glaze.  In a medium bowl, add powdered sugar, cocoa powder, and salt and whisk to combine.  Add milk, starting with 5 tablespoons and whisk until ingredients are moistened and forms a glaze.  Be sure not to make he glaze too runny or it may not set once on the donut.  Add vanilla extract and stir to combine.  To glaze the donuts, dip the donut face-down into glaze and gently allow to sink about half way into the glaze.  Remove and place glaze-up on a cooling rack placed on top of a baking sheet (to catch any dripping glaze).  Adorn with sprinkles.  


Recipe from Use Real Butter      

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  1. these look BOMB. I just love the way those sprinkles look - beautiful pictures!

    1. Thanks Christine! When something has sprinkles, the pictures pretty much take themselves, right?

  2. Nice looking donuts. How much cocoa powder in the recipe? The directions say 1/2 unsweetened cocoa powder. Is that 1/2 of a cup?

    1. Yikes! Thanks for catching that! You're right, it should be 1/2 cup. I've corrected it now.