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Baked Chocolate Donuts

Prep 5 min

Cook 20 min

Ready in 25 min

These chocolate donuts come together quickly and bake in no time for an easy, rich, chocolatey treat.

Ingredients

Oil for brushing
1 cup (250 mL) all-purpose flour
½ cup (125 mL) granulated sugar
¼ cup (50 mL) unsweetened cocoa powder
½ tsp (2 mL) baking soda
¼ tsp (1 mL) salt
½ cup (125 mL) sour cream
¼ cup (50 mL) canola oil
1 egg
½ tbsp (7 mL) milk

1½ cups (375 mL) powdered sugar
¼ cup (50 mL) unsweetened cocoa powder
¼ cup (50 mL) milk
1 tsp (4 mL) vanilla

Directions

Preheat the oven to 350°F (180°C). Brush the Donut Pan with oil.
For the donuts, combine the flour, sugar, cocoa powder, baking soda, and salt in a medium bowl. Add the remaining ingredients and whisk until just combined.
Place the Large Round Tip on the large Decorating Bag. Fill the bag with dough and pipe around each well until it’s about ¾ full. Bake for 8–10 minutes, or until the donuts spring back when lightly pressed. Remove from the oven to a Stackable Cooling Rack. Let the donuts cool in the pan for 5 minutes before releasing. Cool completely.
For the glaze, whisk together all of the ingredients in a small bowl. Place a sheet of parchment paper under the cooling rack. Spread the glaze evenly over the tops of the donuts using the Small Spreader. Let the donuts stand until the glaze sets.

Yield:

12 servings

Nutrients per serving:

U.S. nutrients per serving (1 donut): Calories 210, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 25 mg, Sodium 115 mg, Carbohydrate 34 g, Fiber 1 g, Sugars 24 g, Protein 3 g

Cook's Tips:

For a professional bakery look, place the glaze in a 2-cup (500-mL) Prep Bowl. Dip one donut at a time, top-side down, into the glaze. Swirl and remove, then place glaze-side up on a cooling rack.

While the glaze is still wet, sprinkle with sweetened flaked coconut, chopped nuts, or sprinkles.