I’m very excited to share this recipe with you today. It has become one of my favorite desserts recently (let’s face it, chocolate on chocolate action is hot). I’m not going to waste your time with words when you could be eating these Baked Chocolate Doughnuts in less than an hour, so go ahead and get right to the recipe. But I would like to say that if you don’t have a doughnut pan, you can use a muffin tin. But if you really would like a doughnut pan, maybe come back tomorrow (hint, hint).
Taste: Chocolate doughnuts. How could that possibly taste bad?
Texture: I’m not going to pretend like these doughnuts have the same texture as traditional fried doughnuts because they just can’t. But they’re still pretty darn delicious. The doughnuts are light and moist and the glaze is better than any store-bought doughnut I’ve tasted.
Ease: Wow. So much easier than dealing with a high-maintenance yeast-based dough and then dumping an entire bottle of oil into a giant pot to fry then having your house smell like KFC for the next week.
Appearance: These doughnuts are purrrty. I love how the glaze hardened just as it was dripping down the side of the doughnut.
Pros: Finger-lickin’ good (did I just say that?).
Cons: The doughnuts are best eaten the day they are glazed.
Would I make this again? Absolutely. Just writing this post has made me want to whip up another batch.
Baked Chocolate Doughnuts
Yield: 6 doughnuts
1 cup all purpose flour
2 tablespoons natural cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
2/3 cup 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
1/4 cup unsalted butter (4 tablespoons)
4 tablespoons whole milk, warmed
1/2 tablespoon light corn syrup
1 teaspoon vanilla extract
2 ounces bittersweet chocolate, chopped
1 cup confectioners' sugar, sifted
For the doughnuts:
Lightly grease a doughnut (or muffin) tin and preheat the oven to 350 degrees F.
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.
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.
Fill a ziploc bag with the batter, cut an opening in one corner, and pipe the batter into each cup 1/2 to 3/4 full. It’s important not to overfill, or as the doughnuts rise, you’ll lose the hole. Bake for 8-10 minutes, until the doughnuts spring back when touched. Let cool slightly on a wire rack before glazing.
For the glaze:
Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.