Classic baked donuts with chocolate glaze and sprinkles!
Do you like donuts too?
For these baked donuts, you do not need to deep fry them to enjoy together with the simple chocolate glaze!
The donuts are slightly airy, with some texture. I’ve thrown in some peanut butter chips, and it goes really well with the donuts! The glaze is not as rich as melted chocolate, but it’s easy to whip up, and is probably also “healthier choice”.
Baked Donuts with Chocolate Glaze – Recipe from Sally’s Baking Addiction
(Makes about 7-8 regular sized donuts)
Ingredients:
– 125g plain flour
– 1 tsp baking powder
– 1/4 tsp baking soda
– 1/4 tsp ground cinnamon
– 1/8 tsp ground nutmeg (optional)
– 1 large egg, room temperature
– 65g light brown sugar
– 60ml milk, room temperature
– 60g yogurt (Greek or regular full-fat is fine)
– 30g unsalted butter, melted
– 1.5 tsp vanilla extract
Glaze:
– 93g icing sugar
– 2 tbsp cocoa powder
– 1 tbsp milk
– 2 tsp vanilla, optional
Method:
1. Preheat oven to 175C. Grease the donut pan lightly with oil or butter.
2. Whisk flour, baking powder, baking soda and nutmeg together in a medium sized bowl.
3. In another bowl, whisk the egg, brown sugar, milk and yogurt together until smooth. Add in melted butter and vanilla. Whisk till fully combined.
4. Make a well in the dry ingredients, and add the wet ingredients in batches. Stir until just combined (do not overmix). The batter will be thick and runny.
5. Take a piping bag, spoon the mixture in. You might want to put the piping bag over a cup to do it. Snip the opening of the piping bag, pipe the batter into each donut ring. Fill to 3/4 full (or slightly to the top of the ring if you want thicker donuts).
*If you would like to have some chocolate or peanut butter chips, fill the rings halfway, sprinkle some chips in each ring, fill again to 3/4 full, then sprinkle the chips again.
6. Bake for 8-10 mins, or until edges are lightly browned. Let cool before glazing.
7. For glaze: Sift together icing sugar and cocoa powder in a medium bowl. Whisk together slightly. Add 1 tbsp of milk to the icing sugar mixture, and whisk till it comes together. Add in vanilla extract. If it’s too thick, you might want to add a little bit of milk slowly and whisk again, till it becomes a consistency you like.
8. Dunk in the donuts and decorate as you wish! (I’ve used Wilton’s spring sprinkles and confetti)
Note:
– If you’re storing the donuts overnight, do not place in the fridge as the icing will have condensation and turns sticky once out from fridge. Simply replace milk with water in the glaze recipe. Let icing dry completely. Store in airtight container in room temperature overnight.
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