Baked Chocolate Doughnuts

I had such a fantastic birthday weekend. I feel so overwhelmed by the love I have felt from my friends and family. So publicly I want to say thank you to the best friends and family I could ask for. One of my favourite gifts I received this year was a doughnut baking tray. This is one of those things that I have wanted for a long time but it was just one of those items I wouldn’t buy for myself. I was so excited that I have already given my first baked doughnut attempt this weekend and the family have already started putting in their requests for different varieties for me to make. If you have never had a baked doughnut before it is different from fried doughnuts but in my opinion it is better. There is something so delicate and light and full of flavour with baked doughnuts that I don’t get from fried doughnuts. The only downside to that is where I could only eat one, maybe two of regular fried doughnuts I could probably have finished off the entire batch of these on my own.

Baked Chocolate Doughnuts

120mL (1/2 c.) double cream
50g (1/4 c.) granulated sugar
73g (1/3 c.) packed dark brown sugar
60mL (1/4 c.) vegetable oil
1 egg
1 tsp vanilla extract
125g (1 c.) flour
(1/4 c.) dark cocoa powder
1/4 tsp sea salt
1/2 tsp baking soda
220g (2 c.) icing sugar
2 Tbsp greek yoghurt
Sprinkles, if desired
recipe adapted from Sugar Crafter


Preheat the oven to 170 C (325 F) and spray a doughnut baking tray pan with cooking spray. In a large bowl, whisk together the cream, sugars, vegetable oil, egg, and vanilla extract.

In a separate bowl, whisk together the flour, cocoa powder, salt, and baking soda.

Gradually add the dry ingredients to the wet ingredients until well blended.

Spoon the batter into the doughnut pan until 1/2 full.

Bake 12-13 minutes or until a toothpick inserted in the centre comes out clean. Let cool and then carefully turn out of the pan.

Whisk together the powdered sugar and yoghurt in a small bowl to make the glaze. If the glaze is too thick for dipping, add a little more yoghurt as needed.

Dip each donut in the glaze. Add sprinkles if desired. Makes a 12 doughnuts.
Baked Chocolate Doughnuts
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 120mL (1/2 c.) double cream
  • 50g (1/4 c.) granulated sugar
  • 73g (1/3 c.) packed dark brown sugar
  • 60mL (1/4 c.) vegetable oil
  • 1 egg
  • 1 tsp vanilla extract
  • 125g (1 c.) flour
  • (1/4 c.) dark cocoa powder
  • ¼ tsp sea salt
  • ½ tsp baking soda
  • 220g (2 c.) icing sugar
  • 2 Tbsp greek yoghurt
  • Sprinkles, if desired
Instructions
  1. Preheat the oven to 170 C (325 F) and spray a doughnut baking tray pan with cooking spray. In a large bowl, whisk together the cream, sugars, vegetable oil, egg, and vanilla extract.
  2. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking soda.
  3. Gradually add the dry ingredients to the wet ingredients until well blended. Spoon the batter into the doughnut pan until ½ full.
  4. Bake 12-13 minutes or until a toothpick inserted in the centre comes out clean. Let cool and then carefully turn out of the pan.
  5. Whisk together the icing sugar and yoghurt in a small bowl to make the glaze. If the glaze is too thick for dipping, add a little more yoghurt as needed.
  6. Dip each doughnut in the glaze. Add sprinkles if desired. Makes a 12 doughnuts
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4 Responses to Baked Chocolate Doughnuts

  1. Stacy says:

    Happy birthday, Laura! We missed you at #SundaySupper but knew you were having a lovely celebration.

    Those doughnuts are beautiful! Very smart your family were to get you that pan. Looks like a win-win to me!

  2. Oh yum, your doughnuts look so delicious!

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