Baked Chocolate Doughnuts

Name: Baked Chocolate Doughnuts
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Yield: 6 doughnuts
Ingredients: 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

Yield: 6 doughnuts

Prep Time: 15 minutes

Cook: 10 minutes

Avoid the mess and indulgence of frying with these ultra rich Baked Chocolate Doughnuts.

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Tessa's Recipe Rundown...

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.

Avoid the mess and indulgence of frying with these ultra rich Baked Chocolate Doughnuts.

Baked Chocolate Doughnuts

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).

How to make

Baked Chocolate Doughnuts

Yield: 6 doughnuts

Prep Time: 15 minutes

Cook Time: 10 minutes

Inactive Time 30 minutes

Total Time: 55 minutes

Avoid the mess and indulgence of frying with these ultra rich Baked Chocolate Doughnuts.

Ingredients

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

Chocolate glaze:

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

Directions

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.

Recipe Notes

From From Lara Ferroni and Alton Brown

Course: Dessert

Cuisine: American

If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

Recipe by Tessa

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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17 Responses to “Baked Chocolate Doughnuts”

#
Maria — November 30, 2010 at 11:01 pm

YUM! These look fantastic! I love the chocolate glaze!
#
notoriousexperiments — November 30, 2010 at 11:08 pm

oh those look fantastic! I love the fact that you don't have to fry them!
#
Sheena — November 30, 2010 at 11:19 pm

I've been wanting to try make baked doughnuts, these ones look amazing, especially the chocolate glaze!
#
Rachel — December 2, 2010 at 8:49 pm

I just bought doughnut pan and I'm totally using this recipe for my first experiment! These look so yummy. I'm so glad I can now make doughnuts without all of calories of deep frying!! Yumm

Rachel @ bakerita.com
#
holly labovitz — December 8, 2010 at 9:02 pm

These are wonderful!!
#
Shadi — December 13, 2010 at 7:14 pm

Hi 🙂
thanks for the recipe! I baked them today but there was a big problem 🙁 They didn't rise at all!:( I didn't have doughbut pan so I had a baking sheet on the oven tray and they I made the rings of doughnuts my self, the taste was awesome but they didn't rise at all, can you help me ?:(
[email protected]
#
meetmeinthekitchen — March 17, 2011 at 1:23 am

I'm thinking of making these friday morning for my friends as a day before spring break treat. The only problem is, I have no time to go to the store and get plain yogurt, and I only have raspberry. Would this be a bad choice? Chocolate-Raspberry doughnuts? I'd love some input!
#
Tessa — March 17, 2011 at 2:51 am

Meetmeinthekitchen – I think that would be fine! As long as your strain out any raspberry chunks (if there are any). You could even do a raspberry glaze:

*2 tablespoons strained raspberry jam or raspberry jelly
*1/2 teaspoon vanilla
*1/2 cup confectioners' sugar

Combine jam and vanilla. Slowly whisk in sugar until thick texture is achieved.

Hope it works out for you! I wish my friends made me spring break treat doughnuts 😉
#
Sonia — November 16, 2011 at 4:18 pm

Because these are baked, that means they are super healthy right? 😉

I am so excited about this.
#
peanutbutterandpeppers.com — November 16, 2011 at 4:39 pm

Yum, these look fantastic. Funny I bought my donut molds, made fun donuts and I haven't used it since! I most definitly will be making these donuts this weekend! Thanks!
#
Donna — February 13, 2012 at 10:08 pm

These were fantastic. I substituted olive oil for coconut oil and sprinkled shredded coconut on glazed doughnuts. Seriously these are great!
#
Jill — March 21, 2012 at 8:57 pm

Oh yum. These donuts are amazing. I have to make everything gluten free/dairy free for my daughter but they were still delicious. I used brown rice flour blend for the AP flour, almond yogurt and almond milk. I brushed the donut pan with coconut oil and used coconut oil in the frosting.
#
Robbie — October 2, 2012 at 5:00 pm

This is a wonderful recipe! I made this with whole wheat flour and it came out wonderfully. Thank you very much!!
- #
  Tessa — October 2, 2012 at 9:09 pm
  
  Thank you! I’m glad it worked out with whole wheat flour, maybe I’ll try using it next time I make a batch of these 🙂
#
fried chicken recipe kfc — August 5, 2013 at 7:32 pm

Fried Chicken outside the Southern United states of america.
Preparation method: Take finely chopped onions in a bowl and add yogurt,
grated coconut, green chili and salt to taste. Essentially
the most important portion of frying fish is making
it possible for the oil to reach the best temperature prior
to including the fish.

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