Chocolate Glazed Donuts
Servings: 12 donuts
DRY INGREDIENTS
- 1 cup (150 grams) all-purpose flour
- ½ cup (100 grams) sugar
- ½ cup (50 grams) unsweetened dutch processed cocoa powder or natural cocoa powder
- 1 teaspoon (4 grams) baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
WET INGREDIENTS
- ⅔ cup (160 grams) milk any, we use almond milk
- 2 tablespoons (30 grams) canola oil or sunflower oil
- 1 teaspoon vanilla extract
CHOCOLATE GLAZE
- ½ cup (60 grams) powdered sugar
- 2 tablespoons (12 grams) unsweetened dutch processed cocoa powder or natural cocoa powder
- ½ teaspoon vanilla extract
- 1 - 2 tablespoon (15 - 30 grams) milk any, we use almond milk
Make the chocolate donuts
- Preheat oven to 340°F or 170°C. Brush your donut pan with oil or softened butter.Sift flour and cocoa powder into a mixing bowl. Add sugar, baking powder, salt, cinnamon, and whisk to combine.
- Add milk, oil, and vanilla extract. Whisk until just combined, without over-mixing. Some lumps are ok.
- Transfer donut batter into the donut pan with a spoon. Fill moulds up to ¾ max.
- Bake immediately at 340°F or 170°C for 20 minutes.Let cool down for 15 minutes in the pan then take them out and arrange them on a wire rack to cool down completely.
Make the chocolate glaze
- To a small bowl, add cocoa powder, powdered sugar, vanilla extract, and milk. Whisk until thick, smooth, and glossy. Start with little milk, add more if necessary.
- Apply glaze on donuts with the back of a spoon or a spatula.
- If you don't want to use the chocolate glaze, you can dust donuts with powdered sugar, or do some with glaze and some with powdered sugar.
Nutritional information is an estimate for 1 chocolate glazed donut out of 12.
TIPS
- We use a manual whisk. You can also use a hand mixer or stand mixer with whisk attachment to make the batter. If you do so, make sure not to over-mix.
- Over-mixing make the donuts less fluffy, more compact, and doughy.
- Only fill the moulds up to ¾ or slightly below that. The donuts will rise thanks to the baking powder. If you add too much batter, they'll increase so much that they'll turn out without a hole.
- Make sure your baking powder is active. If you are unsure add ½ teaspoon baking powder into a bowl and pour over ¼ cup of boiling water. If it foams, it's still active; if not, it's not good.
