Baked Chocolate Donuts |

Baked Chocolate Donuts

Do you spell it doughnuts or donuts? I’m never really sure. I just default to the easy D-O-N-U-T spelling. Quicker to type, you know. Either way it’s spelled, I love doughnuts. Especially the fried ones, but I hardly ever eat them because I’m trying to maintain my girlish figure. After 3 kids. As if that’s gonna happen!

Still… I love them, and recently discovered Wilton’s Doughnut Pans. They are exactly what they sound like. A small pan with 6 round holes in them to bake donuts. Because baked doughnuts are infinitely less caloric than the fried kind! Well… they are. By 50 calories or so. Anyway, I am kind of obsessed by making fresh donuts for breakfast lately. May I just state, here and now, my children are forever grateful for this so-called obsession!

I’ve made regular plain old cake ones, eggnog ones, and just made chocolate ones. Next up are apple cider ones… recipes to follow…

But I thought I’d share with you the chocolate ones today. I did find a recipe online that I tried, but in the few that I’ve experimented with so far, I like the texture that you get from using buttermilk as the liquid base. Several months ago, I discovered that adding buttermilk to scones keeps them moist and fluffy-ish, not dense at all. So I now keep a container of buttermilk in my fridge for just these kinds of baking occasions. The basic recipe that came with the Wilton pans uses buttermilk, so I adapted these from that, substituting cocoa for a bit of the flour.

Baked Chocolate Donuts

1 3/4 C cake flour
1/4 C Dutch process cocoa
3/4 C sugar
2 t baking powder
1 t vanilla
1 t salt
3/4 C buttermilk
2 eggs, lightly beaten
2 T butter, melted

Chocolate glaze:

1/4 C semisweet chocolate chips
1 T butter
1 T corn syrup
1/2 C powdered sugar
1/4 C HOT water

Makes 12 donuts.

In large mixing bowl, sift cake flour, cocoa, sugar, baking powder, and salt. Add buttermilk, eggs, vanilla, and butter. Beat until just combined. Spray the donut pans with non-stick cooking spray, and sprinkle a bit of sugar into hole. Fill each doughnut cup 2/3 full.

(I discovered that it’s SO much easier to fill the round circle holes in the pan than trying to spoon it in. Place a gallon-size plastic bag into a 4 cup measuring cup, folding the top over the cup. Spoon the donut batter into the bag, twist into a pastry bag shape, and zip the top closed. Clip off about 1/2″ from one of the corners, and pipe into the donut holes. Alternately, if you don’t have a donut pan, grease a cookie sheet, and pipe approximately 8 donuts onto the sheet.)

Bake 7 – 10 minutes or until the top of the doughnuts spring back when touched. Let cool for 4 – 5 minutes before removing.

n medium bowl, microwave chocolate chips, butter and corn syrup on 50% power for 1 minute. Stir until melted, then add in water and powdered sugar until the glaze is smooth. Add more water if necessary.

Dip doughnuts in glaze. Although the glaze needs a bit of time to set up, and the donuts will look prettier if you give them time, they’re best eaten while still warm!!!

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Tags: baked chocolate donuts, baked donut recipes, Baking, Doughnut, Wilton doughnut pans

4 thoughts on “Baked Chocolate Donuts”

Feathers + Futons (@FeathersFutons) on November 14, 2011 at 12:19 am said:

This looks so good and seems really easy! I’m definitely trying this recipe!

http://www.feathersandfutons.blogspot.com

Reply ↓
- prayerposemom on November 14, 2011 at 12:36 am said:
  
  They are easy – they take less than an hour to make 12 warm, fresh donuts! Enjoy…
  
  Reply ↓
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