CHOCOLATE DONUTS
Provided by Shiran
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F/180°. Grease a donut pan with oil or butter. Set aside.
- Make the donuts: Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Set aside.
- In a medium bowl whisk egg with sugar until well combined. Add milk, yogurt, melted butter and vanilla extract, and whisk until combined. Pour into the flour mixture and mix until just combined. The batter will be thick.
- Fill donut cavities with batter ¾ way full using a spoon or a piping bag (much easier). Cut a corner off the bottom of the bag and pipe the batter into each donut cup.
- Bake for 9-10 minutes or until a toothpick inserted into the center of the donuts comes out clean. Allow to cool for 5 minutes in pan, then remove donuts from pan and transfer to a wire rack. Allow to cool completely before glazing.
- Make the chocolate glaze: Melt the chocolate, heavy cream, and butter gently in the microwave (in 30-second intervals, stirring in between) or a double boiler until smooth. Dip the tops of the donuts into the chocolate glaze, and place on a cooling rack to set.
- Donuts are best eaten the same day or keep them for up to 3 days in the refrigerator.
BAKED CHOCOLATE DONUTS
Baked chocolate-glazed donuts. You can add a few chocolate chips to the donuts before baking, if desired.
Provided by Darkzule
Categories Bread Quick Bread Recipes
Time 40m
Yield 30
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease donut pans well.
- Sift flour, sugar, cocoa, baking powder, and salt together into a large bowl.
- Whisk milk, egg, butter, oil, and 2 teaspoons vanilla extract together in a small bowl. Stir into flour mixture until just combined.
- Spoon batter into the prepared donut pans, filling each well 3/4 full.
- Bake in the preheated oven until a toothpick inserted into a donut comes out clean, about 10 minutes. Remove from the oven and let cool for about 5 minutes; tap donuts out onto a sheet pan.
- Combine confectioners' sugar, hot water, and remaining vanilla extract in a bowl to make the glaze.
- Place parchment paper under a wire cooling rack. Transfer cooled donuts to the rack and coat in glaze, letting excess drip onto parchment paper; coat the donuts a second time if desired.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 42.4 g, Cholesterol 9 mg, Fat 1.8 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 0.8 g, Sodium 122.7 mg, Sugar 35.2 g
COPYCAT DUNKIN' DONUTS CHOCOLATE GLAZED DONUTS
These are chocolate doughnuts in a thin shell of vanilla scented glaze. If you've never had a cake doughnut before you're in for a treat. They're light and rich, and certainly difficult to stop eating.
Provided by EmKenBken
Categories Dessert
Time 2h45m
Yield 12 doughnuts
Number Of Ingredients 13
Steps:
- Doughnuts:.
- In large bowl whisk together the flour, cocoa powder, baking powder, and salt. Using an electric mixer fitted with a paddle attachment beat eggs until light in color and well combined, about a minute, add the sugar, butter, and buttermilk and beat until smooth. Add the egg mixture to the flour mixture and mix until just combined, do not overmix.
- Add the flour mixture and continue to mix just until dough comes together.
- Lightly flour a work surface and roll dough to 1/2-inch thick. Using a flour dipped 3-inch round cutter, cut out doughnuts. Use a flour dipped 1/2-inch round cutter to cut centers. (reserve centers for doughnut holes) Transfer cut doughnuts to a flour-dusted baking sheet.
- Top a cooling rack with a layer of paper towels, and place over a rimmed sheet tray. Attach a deep-frying thermometer to the side of large heavy-bottomed pot or dutch oven, heat 2-inches of oil, over medium-high, to 375°F Add doughnuts to the oil, being careful not to overcrowd, fry until doughnuts float to the surface of the oil, then continue to fry until golden about two minutes more. Turn doughnuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels.
- Glaze:.
- In a small saucepan over low warm milk to a simmer. Pour warm milk into a medium heatproof bowl. Whisk in confectioners sugar, vanilla and salt until smooth and glossy. Place bowl over a pot of simmering water until thin and smooth, about 4 to 6 minutes. Remove from heat. Using your fingers, or tongs fully submerge each doughnut in the glaze. Place each glazed doughnut on a cooling rack placed over a baking sheet. Allow glaze to dry for at least 1 hour. Serve within a day.
Nutrition Facts : Calories 1444.9, Fat 117.7, SaturatedFat 18.9, Cholesterol 77.8, Sodium 353, Carbohydrate 99.6, Fiber 3.6, Sugar 74.5, Protein 7.2
CHOCOLATE GLAZE
Steps:
- 1. Sift together the sugar and cocoa powder in a medium bowl. Slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.
CHOCOLATE OLD-FASHIONED DONUTS
Soft, cakey, ridiculously chocolaty (and ridiculously easy) old-fashioned donuts with an irresistible sweet and simple glaze! Once you give these a try, you'll always want to make them homemade.
Provided by Stephanie
Categories Breakfast
Time 1h40m
Number Of Ingredients 15
Steps:
- First, make the donuts: In a large bowl, whisk together flour, cocoa powder, cornstarch, baking powder, 1 teaspoon salt and nutmeg until well combined.
- In a separate large bowl using an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, beat granulated sugar and butter on medium speed just until mixture appears sandy, about 1 minute. Beat in egg yolks on medium speed until mixture is light and thickened, about 1 to 2 minutes. Add flour mixture in three additions, alternating with sour cream, beating after each addition until batter is well-combined.
- Cover bowl with plastic wrap; refrigerate at least 1 hour, up to 4 hours, until batter is slightly firm.
- Meanwhile, heat oil in a large pot or deep saucepan with a deep-fry thermometer attached. Heat oil to 325°F.* On a very well-floured surface using a well-floured rolling pin, roll dough out to 1/2-inch thickness. Use a well-floured donut cutter or two different-sized biscuit cutters to cut dough into approximately 16 to 18 donuts and donut holes (re-roll scraps once, if needed).
- Fry donuts in batches, about three at a time, 2 minutes each side or until puffed and cooked through. Use a slotted spoon or deep fry skimmer to transfer cooked donuts to a paper bag or paper towel-lined baking sheet to drain excess oil. Repeat with remaining donuts and donut holes.
- Next, make the glaze: In a small saucepan over low heat, heat milk to just below a simmer (when it begins to steam). Remove from heat; whisk in powdered sugar, pinch salt and vanilla until smooth. Use a fork to carefully dunk donuts one at a time into glaze, coating both sides. Lift to allow excess glaze to drip off donut, then transfer to a cooling rack with parchment or paper towel underneath to catch excess glaze. Allow donuts to sit until glaze is fully set, about 15 to 20 minutes.
- Donuts are best served the day they're made, but will keep in an airtight container at room temperature for up to 2 days.
Nutrition Facts : ServingSize 1 donut, Calories 186 calories, Sugar 22.2 g, Sodium 160.7 mg, Fat 4.3 g, SaturatedFat 2.5 g, TransFat 0 g, Carbohydrate 36 g, Fiber 1.1 g, Protein 2.6 g, Cholesterol 30.3 mg
GLAZED CHOCOLATE DONUTS
Yummy glazed chocolate donuts without frying! My family loved these! I don't fry anything,so was happy to find this recipe. You can also sprinkle these with toppings after dipping into the glaze.
Provided by TJMURPH
Categories Bread Quick Bread Recipes
Time 40m
Yield 11
Number Of Ingredients 20
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Spray 11 donut cups with cooking spray.
- Mix flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Beat in 3/4 cup plus 2 tablespoons milk, eggs, 2 tablespoons melted butter, and vanilla extract using an electric mixer. Beat until well blended.
- Pour batter into a zip-top bag and cut off 1 corner. Fill each donut cup about 3/4 full using the zip-top bag.
- Bake in the preheated oven until a toothpick inserted into a donut comes out clean, about 10 minutes. Allow to cool slightly, 5 to 10 minutes.
- While donuts cool, combine 1/4 cup butter, cream, milk, corn syrup, and vanilla extract in a small saucepan over medium-low heat until butter is completely melted, 2 to 3 minutes. Reduce heat to low and stir in bittersweet and semisweet chocolate until melted, 2 to 3 minutes more. Remove from heat and whisk in powdered sugar to combine. Dip each cooled donut into the glaze and let cool and set, about 15 minutes.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 52.5 g, Cholesterol 54.1 mg, Fat 10.6 g, Fiber 2.3 g, Protein 5.4 g, SaturatedFat 6.2 g, Sodium 438.9 mg, Sugar 31.6 g
CHOCOLATE GLAZED DONUT RECIPE
Steps:
- Pour vegetable oil into a large deep skillet and heat on a large burner. You want the oil to get to 375 degrees.
- While the oil is heating up, use a bottle cap or small round cookie cutter to cut a whole in the middle of the dough. Repeat this process until all the dough is cut.
- Once the oil is heated add donuts 2-3 at a time to the pan. Fry for 30 seconds then flip and fry on the other side for 20-30 seconds. Carefully remove from oil using a slotted spoon and place on paper towels. Repeat until all donuts are fried.
- Heat dark chocolate in the microwave in 20 second increments until melted. When donuts are cooled dip the donut top down into the bowl (a shallow one works best) of chocolate and remove and set aside. Repeat until all donuts are coated with chocolate. Add sprinkles if desired and enjoy!
Nutrition Facts : Calories 305 kcal, Carbohydrate 31 g, Protein 4.5 g, Fat 18.8 g, SaturatedFat 9.8 g, Sodium 583 mg, Fiber 1.7 g, Sugar 8.1 g, ServingSize 1 serving
CHOCOLATE GLAZED DONUTS RECIPE
If you love donuts then, you'll love the chocolate glazed donuts. They are delicious, easy-to-make, and don't take much time. If you want to make cafe-like donuts at home then, do give this recipe a try.
Provided by Yamini Rathore
Categories Breakfast
Time 3h
Number Of Ingredients 11
Steps:
- In a standing mixer bowl, add flour, sugar, salt, and yeast.
- In a pan, add milk and warm it. Add 4 tablespoons butter and stir until it melts. Add the vanilla extract and stir it.
- Now, add the milk mixture to the bowl with the flour mixture and let the machine slowly mix. Keep mixing till a shiny dough is formed for about 6-8 minutes.
- Transfer this dough to a bowl and cover it with plastic wrap. Let it rest for about 2 hours.
- When the dough has doubled in size, take it out on a surface dusted with flour. Knead it with your hands. Cut the dough into small 3-inch sized balls with the help of a round cutter. Also, make small holes in the middle of these balls.
- Heat oil in a deep pan. Place the dough balls in the oil and fry them for few minutes. When one side begins to brown, flip them and fry the other side for a few minutes. Take them out and drain the excess oil.
- In another pan, melt butter. Then add chocolate and heavy cream. Stir it to make the chocolate glaze.
- Dip the donuts in the chocolate glaze. Place them on a plate and garnish them with crushed chocolate. Serve cold.
Nutrition Facts : Calories 250 kcal, Carbohydrate 22 g, Fat 12 g, Cholesterol 5 mg, Sodium 95 mg, ServingSize 1 serving
BAKED CHOCOLATE FUDGE GLAZED DOUGHNUTS
Better than fried doughnuts and easier too...best any day doughnut to bake, no reason required!
Provided by Tieghan Gerard
Time 40m
Number Of Ingredients 16
Steps:
- 1. Preheat the oven to 350° F. Grease a 6-cup doughnut pan or 12-cup muffin pan with melted butter2. In a large mixing bowl, whisk together the eggs, maple syrup, milk, vanilla, and vinegar until combined. Add the flour, cocoa powder, instant coffee powder, baking powder, baking soda, and salt, mix until just combined. Stir in the chocolate chips and melted butter until just combined. 4. Divide the batter evenly among the molds in the prepared pan, filling 1/2-2/3 of the way full. Bake 12-13 minutes, until just set. Remove and let cool 5 minutes, then run a knife around the edges to release, and invert the pan.5. Meanwhile, make the glaze. You can make both glazes or just one.Glaze 1: Microwave the chocolate chips and oil on 30-second intervals, stirring after each, until melted and smooth. Glaze 2: Microwave the chocolate chips and milk on 30-second intervals, stirring after each, until melted and smooth. 6. Dip or drizzle the doughnuts into the glaze. Highly recommend eating a few of these warm.
Nutrition Facts : Calories 216 kcal, ServingSize 1 serving
COCONUT GLAZED CHOCOLATE DONUTS
These coconut glazed chocolate cake donuts are just like Dunkin Donuts! Perfect with a hot cup of coffee or a chocolate milk.
Provided by Erin Indahl-Fink
Categories Breakfast
Time 23m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In mixing bowl combine all ingredients, and mix until smooth. Batter will be thick.
- In a donut pan, lightly spray with non-stick spray. Fill the donut cups aproximately 1/2 full. This equates to about 2 Tbsp. of batter per donut.
- Bake for approximately 8 minutes. Donut is done when the cake is touched and it springs back. Let cool in the pan for about 5 minutes before transferring to a cooling rack.
- To prepare icing, simply combine powdered sugar with milk. Stir to a thinner, glaze consistency add a few more drops of milk if necessary. Drop the donuts into the glaze and cover the entire surface. Drop into the coconut, and cover all sides. Transfer back to the rack to let dry, or eat right away. Store in airtight container at room temperature.
FLOURLESS CHOCOLATE DONUTS WITH CHOCOLATE ICING (EASY BAKED DONUT)
Sink your teeth into a Homemade Chocolate Glazed Donut that bakes soft and tender every time. Made without flour (naturally gluten free) and with creamy almond butter and other pantry staples, these easy baked chocolate donuts are the perfect weekend or special occasion treat!
Provided by Ana Ankeny
Categories Dessert
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees. Spray a 6-count donut pan with cooking spray (see note about pans below).
- In a medium bowl, whisk together the eggs, sugar, melted butter (cooled slightly before adding to the bowl), almond butter, and vanilla.
- Sift in the cocoa powder, baking powder, and baking soda. Add the salt and mix well.
- Divide the batter among the 6 donut cavities in the prepared pan, smoothing the tops with a spoon or your finger.
- Bake for 12-15 minutes or until toothpick inserted into a donut comes out clean.
- Remove from the oven and let cool the donuts cool at least 10 minutes before removing from the donut pan.
- In a small bowl, sift together the powdered sugar and cocoa powder.
- Add the vanilla and 2 teaspoons milk of choice; stir. Add additional milk, just one teaspoon at a time, until a glaze reaches desired consistency.
- To top the donuts with glaze, turn a donut upside down and dip the top side into the chocolate glaze, smoothing with a spoon if needed. Place glaze-side-up on a cooling rack. Sprinkle one half of the donut with crushed almonds or desired toppings. Let chocolate glaze set before serving.
Nutrition Facts : ServingSize 1 donut, Calories 240 calories, Sugar 25 g, Sodium 317 mg, Fat 17 g, SaturatedFat 6 g, Carbohydrate 21 g, Fiber 4 g, Protein 6 g, Cholesterol 67 mg
CHOCOLATE DOUGHNUT GLAZE
Provided by Alton Brown
Categories dessert
Time 41m
Yield enough glaze for 20 to 25 doughnuts
Number Of Ingredients 6
Steps:
- 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.
More about "glazed chocolate donuts food"
BAKED CHOCOLATE GLAZED DONUTS - MY HEAVENLY RECIPES
From myheavenlyrecipes.com
Estimated Reading Time 2 mins
- In a bowl, whisk the dry ingredients together. (The flour, cocoa powder, baking soda, baking powder, sugar, brown sugar, nutmeg and salt.)
GLAZED CHOCOLATE DONUTS - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
Cuisine North AmericanTotal Time 25 minsCategory DessertCalories 254 per serving
- Add the flour, cocoa powder, baking powder, baking soda, and sugar. Beat into the wet ingredients.
CHOCOLATE DONUTS WITH GLAZE - BUNS IN MY OVEN
From bunsinmyoven.com
Ratings 19Calories 258 per servingCategory Dessert
- In a medium mixing bowl, combine the flour, sugar, cocoa powder, chocolate chips, baking soda, and salt.
CHOCOLATE GLAZED DONUTS (YEAST DONUTS) - FOOD DUCHESS
From foodduchess.com
Estimated Reading Time 8 mins
- In a measuring cup add warm water and yeast together. Stir together to combine, then allow to sit until it becomes foamy, about 10 minutes. Meanwhile, in a separate bowl, whisk together the flour and the salt, and set aside.
- Turn the proofed dough out onto a lightly floured work surface and roll out to be about ½” thick. Using cookie cutters (I use a 3” cookie cutter and a 1” cookie cutter), cut out your donuts and their holes, then transfer them onto a parchment lined baking sheet. For easy transferring into the oil, cut out 4” square parchment sheets to place each donut on to proof – the parchment can be placed into the hot oil with the donut, then removed after. Ensure there is enough space between each donut to allow for rising room (I typically use 2 baking sheets for this).
- Add chopped chocolate to a microwave proof bowl and place in microwave for 1 minute, or until melted (check at 1 minute, stir, and return to microwave if needed in 20 second intervals until melted).
GLAZED CHOCOLATE DONUTS - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
5/5 (13)Total Time 20 minsCategory DessertCalories 293 per serving
EASY BAKED GLAZED CHOCOLATE DOUGHNUTS - ERREN'S KITCHEN
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4.8/5 (75)Total Time 32 minsCategory BreakfastCalories 256 per serving
CHOCOLATE GLAZED DONUTS + 17 OTHER MUST TRY DONUT …
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Servings 30-35Total Time 2 hrsEstimated Reading Time 4 mins
GLAZED CHOCOLATE DONUT BUNDT CAKE {EASY DESSERT RECIPE ...
From thebusybaker.ca
4.9/5 (13)Calories 405 per servingCategory Dessert
- Next, prepare your bundt pan by greasing it well with 2-3 tsp butter or margarine and "flouring" it with cocoa powder. Tap our as much of the excess cocoa powder as you can - you only want a very thin layer to coat the inside of the cake pan so it disappears as the cake bakes.
- After the bundt pan is greased and floured, measure the flour, white sugar, brown sugar, cocoa powder, baking soda, baking powder and sea salt into a large mixing bowl. Give the mixture a stir with a wire whisk to combine all the ingredients.
- To a separate bowl add the buttermilk, vegetable oil, eggs, and vanilla and whisk them together with a fork.
CHOCOLATE FROSTED DONUTS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.8/5 (6)Estimated Reading Time 5 minsCategory DonutsTotal Time 50 mins
- Whisk the flour, baking powder, baking soda, and nutmeg together in a medium bowl. Set aside.
- Whisk the egg, brown sugar, milk, and yogurt together until smooth. Add the melted butter and vanilla, whisking until fully combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter will be very thick.
- Spoon the batter into the donut cavities—I highly recommend using a large zipped-top bag for ease, as pictured and explained in detail above. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2/3 to 3/4 of the way full.
HEALTHIER CHOCOLATE GLAZED DONUTS | RUNNING WITH SPOONS
From runningwithspoons.com
4.7/5 (3)Total Time 18 minsEstimated Reading Time 4 mins
- In a large mixing bowl, combine flour, cocoa powder, sugar, baking powder, and baking soda. Stir until well combined and set aside. In a separate mixing bowl, whisk together the egg, milk, yogurt, coconut oil, melted chocolate, and vanilla. Mix well before adding to flour mixture and stir gently until just combined.
- Use a piping bag or ziplock bag with one corner cut off to pipe the batter into your prepared pan, filling each one about ⅔ full. Bake for 8-10 minutes, or until donuts spring back when touched. Allow to cool before applying the glaze.
- Combine sugar, milk, and vanilla in a medium sized mixing bowl, stirring until smooth. Feel free to add more sugar (to thicken) or milk (to thin) to achieve desired consistency.
BAKED EGGNOG GLAZED CHOCOLATE DONUTS - A LATTE FOOD
From alattefood.com
Reviews 7Estimated Reading Time 3 minsCategory BreakfastTotal Time 29 mins
- Whisk powdered sugar and 3 Tbsp of glaze together. If the glaze is too thick, add in the remaining Tbsp of eggnog.
CHOCOLATE GLAZED DONUTS (BAKED DONUTS RECIPE) - THE ...
From theanthonykitchen.com
5/5 (2)Category Breakfast, BrunchCuisine AmericanCalories 224 per serving
- Once the donuts are cool enough to handle, dip them in the warm glaze and aside on a sheet of wax paper to set -- 10 - 15 minutes. If using sprinkles, be sure to add while the glaze is fresh! Then, serve and enjoy!
EASY 15-MINUTE CHOCOLATE GLAZED DONUTS - BUTTER WITH A ...
From butterwithasideofbread.com
5/5 (3)Total Time 15 minsServings 8
- Pour 2 cups of canola oil into a medium sized saucepan and begin heating on medium-low heat (I set mine at 4.)
- Open the biscuit dough and separate. To make bars, gently stretch the biscuits into an oblong shape, as opposed to the round shape they come in. To make regular circle donuts, separate each biscuit and cut out a small circle in the center of each biscuit using a biscuit cutter, or a soda bottle cap.
- Combine butter, milk and corn syrup in a small bowl. Whisk in melted chocolate chips and powdered sugar until smooth. (I melted my chocolate in the microwave for 30 seconds, then 10 second intervals until completely smooth. Remember to not over cook chocolate or it will seize!) Glaze will set up, so return it to the microwave if needed to soften and whisk smooth again.
- Check the temperature of the oil using a meat thermometer– it needs to read 350 degrees F. Increase heat gradually if necessary.
CHOCOLATE GLAZED DONUTS, YEAST-RISEN AND DEEP FRIED ...
From veenaazmanov.com
Ratings 18Total Time 2 hrsCategory Brunch, Dessert, High Tea, SnackCalories 223 per serving
- Yeast - In a bowl of a stand mixer with the hook attachment, combine warm milk, sugar, and instant dry yeast (you can also knead this by hand). Let rest for 3 to 5 minutes until foamy.Tip - It is not necessary to activate instant yeast. But I always like to ensure my yeast is good and water is at the right temperature by activating it. This way I don't waste ingredients.
- Pour oil into a heavy pot or deep fryer and bring to about 350 °F - 360 °F.Tip 1 - Make sure you have enough oil so the donuts will be at least half immersed in oil when puffed.Tip 2 - You want the oil hot, but not too hot. When you drop a donut hole it should come up in about 30 seconds. If it comes up too soon, it means the oil is too hot. Too slow means the oil is too cold. Adjust accordingly.
THREE EASY DOUGHNUT GLAZES - KING ARTHUR BAKING
From kingarthurbaking.com
4.2/5 (22)Total Time 5 minsServings 0.5
- To make the vanilla glaze: Stir the ingredients together, adding extra liquid or confectioners' sugar to adjust the consistency as needed. Yield: about 1/2 cup glaze.
- To make chocolate glaze: Melt the ingredients together over low heat or in the microwave, stirring often. Add extra corn syrup if needed to make a smooth, shiny glaze.
- To make apple cider glaze: Stir all of the ingredients together, adding additional sugar or cream if needed to make the glaze the consistency of molasses.
BAKED CHOCOLATE GLAZED DONUTS - 1840 FARM
From 1840farm.com
4.7/5 (3)Estimated Reading Time 8 mins
- Preheat the oven to 400 degrees Fahrenheit. Most donut pans have a nonstick surface that does not require any preparation. However, I find that a very light coating of pan spray or my homemade magic pan release spread helps to ensure that the donuts come out of the pan cleanly. So, I brush a very light coating of my homemade magic pan release spread in each cavity of my donut pan before mixing up my batter.
- In a large bowl, combine the dry ingredients. I like to use a dry whisk to combine the dry ingredients, aerate them, and break up any small lumps. If you prefer, you can sift them together and achieve the same result.
- In a small bowl, combine the eggs, sour cream, milk, melted butter, and oil. Whisk until the wet ingredients are well combined. Add them in a single addition to the dry ingredients and mix with a spatula or spoon until smooth.
- Transfer the batter to the donut pan. This can be a tricky process until you get the hang of it. Many bakers use a pastry bag with a large open tip. I like to use a large spoon. Fill each cavity of the donut pan between ⅔ and ¾ full. Just like a cupcake, baked donuts will rise as they bake, so take care not to overfill the pan. Overfilling will lead to misshapen donuts that may lose their recognizable donut shape. They’ll be delicious, but look more like muffin tops than donuts.
GLAZED CHOCOLATE DONUTS - LOVE BAKES GOOD CAKES
From lovebakesgoodcakes.com
5/5 (1)Total Time 19 minsServings 15Calories 230 per serving
- In a large bowl, cream the butter, vanilla, and both sugars. Add the egg, sour cream and buttermilk. Mix until well combined.
- In a separate medium bowl, combine the baking powder, baking soda, cocoa powder, and flour. Gradually add to the wet ingredients.
- Fill the donut pan cavities three-quarters of the way full. Bake for 9 minutes. Allow the donuts to cool in the pan for 2-3 minutes before removing to wire racks to cool completely.
GLUTEN-FREE CHOCOLATE CAKE DONUTS
From glutenfreepalate.com
5/5 (45)Total Time 32 minsCategory BreakfastCalories 220 per serving
- For the donuts- Preheat oven to 350°F. Spray the donut baking pan with non-stick cooking spray, dust lightly with gluten-free flour and set aside.
- Place all dry ingredients in a medium mixing bowl and whisk till combined. Add milk, egg, vanilla and butter. Whisk until smooth.
- Fill each donut cup in the donut pan 1/2 full with the batter. Bake for 10 – 12 minutes or until a toothpick comes out clean. I recommend starting with the lowest time and checking progress.[br][br]
- For the glaze- Whisk together all ingredients until smooth. You may need to add additional powdered sugar for a thicker glaze. Dip the top of each donut in the glaze. Serve it warm or at room temperature. Store in an airtight container for up to 3 days.
GLAZED CHOCOLATE PUDDING DONUTS - MY FOOD AND FAMILY
From myfoodandfamily.com
Servings 6Total Time 1 hr 12 minsCategory HomeCalories 390 per serving
- Mix baking mix, granulated sugar and pudding mix in large bowl. Beat egg with whisk in medium bowl. Add sour cream, 1/3 cup milk, oil and vanilla; mix well. Add to dry ingredients; stir just until blended. (Batter will be stiff.)
- Spoon into 6-compartment donut pan sprayed with cooking spray, filling each compartment 3/4 full; smooth surface.
- Bake 10 to 12 min. or until toothpick inserted in center comes out clean and donut springs back lightly when touched. Cool in pan 10 min. Remove to wire rack; cool completely.
CHOCOLATE GLAZED DONUTS - TORNADOUGH ALLI
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5/5 (1)Total Time 17 minsCategory Breakfast, DessertCalories 228 per serving
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[HOMEMADE] CHOCOLATE GLAZED DONUT : FOOD
From reddit.com
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