Glazed Chocolate Baked Donuts

Glazed Chocolate Baked Donuts

Home

About

Contact

For Hire

Recipe Index

{Sweetly}Serendipity

For the the love of sugar, happiness and serendipitous occasions.

Breads

Quick Breads

Yeast Breads

Snacks

Breakfast

Coffee Cake

Muffins and Scones

Pancakes and Waffles

Savory

Mains

Sides

Dessert

Brownies and Bars

Cakes and Cupcakes

Cookies

Pies and Tarts

Puddings and Custards

SRC

Daring Bakers

Reviews

Miscellaneous

Glazed Chocolate Baked Donuts

Posted by Taryn on Apr 18th, 2011 in Breakfast | 4 comments

A few months ago one of the Daring Bakers challenges was to make donuts. Prior to that I’d never even considered making them at home, because the thought of a big pot of hot oil sputtering on my stove top was a little daunting. I love donuts, don’t get me wrong, I just didn’t really feel the need to make them myself. But a challenge is a challenge, so I couldn’t say no. I ended up really enjoying the process of making them, and they came out wonderfully – both raised and cake donuts. The only downside was that -as feared – the house smelled strongly of oil afterwards, so I have not since made them. I have, however, developed quite an obsession with the idea of baked donuts, and for some time had wanted to get a donut pan. For a few weeks I was on an all out search, but after trying a few local stores was not able to find one. I even had Kevin out looking, but he couldn’t find one either. A few weekends ago I stopped into Crate and Barrel on a whim, and what did I spy but a stack of donut pans!!I bought one immediately, and by the next morning had already put it to use – twice!

I made two types of donuts: chocolate cake donuts with a basic buttermilk glaze, and lemon cake donuts with a blackberry glaze. I somehow managed not to photograph the lemon donuts, whose leftovers turned into lemon berry cake pops, but they were yummy. I was in a big rush when I made them and as a result sort of botched the blackberry glaze, so it was sticker than a glaze should be, but the flavor was still there. Next time I won’t try to go rogue and make my own glaze without consulting some sort of recipe.

The chocolate donuts, on the other hand, were really yummy. I overfilled the pan a bit, so as a result the chocolate donuts had rather nondescript holes in the center, but the flavor was mostly what I’d hoped for. They were moderately dense and pretty cakey, but didn’t crumble too much when you bit into them. They were moist and tasty – certainly not the same as a fried chocolate cake donut, but that’s the point right?! The buttermilk glaze definitely uped the ante a bit, and gave them a bit more pizazz than they’d have on their own. I didn’t have nutmeg, which Lara Ferroni (author of the book “Doughnuts: Simple and Delicious Recipes to Make at Home“) states is the key to a real donut flavor, however I bought some so plan on trying again soon to see if it makes a difference.

Baked Chocolate Cake Doughnuts

130 grams (~1 cup) all purpose flour

2 tablespoons natural cocoa powder

1 teaspoon baking powder

1/4 teaspoon baking soda

75 grams sugar

1/2 teaspoon freshly ground nutmeg

1/2 teaspoon fine grain salt

2 tablespoons unsalted butter or coconut oil

1/4 cup buttermilk

1/4 cup yogurt

1 teaspoon vanilla extract

1 large egg

1) Lightly grease a doughnut tin (mini or regular sized) and preheat the oven to 350F.

2) Sift the flour, cocoa powder, baking powder and baking soda, and then whisk in the sugar, nutmeg and salt. Add the butter, and using your fingers, rub it into the dry ingredients until it becomes coarse crumbs.

3) In a separate bowl, whisk together the buttermilk, yogurt, vanilla and egg. Add to the flour mixture and stir until just combined. Do not overmix, or your doughnuts may be a bit rubbery.

4) Fill each cup 1/2 to 3/4 full. You can do this with a spoon, but I used a piping bag which helps to fill each cup more evenly and cleanly. It’s important not to overfill, or as the doughnuts rise, you’ll lose the hole (just like I did!)

5) Bake for 6 to 10 minutes (depending on the size of your doughnut pan), until the doughnuts spring back when touched. Let cool slightly on a wire rack before glazing. If coating in powdered sugar, let them cool even a bit more.

Makes about 15 mini doughnuts, or 7-8 (depending on how full you fill your pans) regular donuts.

For the Buttermilk Glaze, simply mix about 1 cup of powdered sugar with a splash of buttermilk until the mixture reaches the desired consistency, adding 1/2 tsp of buttermilk at a time. If you do not have buttermilk, you can use milk, half and half, cream – whatever you’ve got on hand!

For reference, here is the lemon cake donut recipe as well! While I don’t have photos to share with you of these guys, I highly recommend giving them a try. The recipe is written to make mini donuts, but I made regular size donuts, and I got about 9 donuts.

Ingredients

  • ½ cup granulated sugar
  • Zest of 1 lemon
  • 1¼ cups cake flour, sifted
  • 1¼ tsp. baking powder
  • ¾ tsp. salt
  • ½ cup buttermilk
  • 1 egg, lightly beaten
  • 1½ tbsp. butter, melted
  • ½ teaspoon of vanilla
  • Instructions
Read the whole recipe on Sweetly Serendipity