Baked Donuts with Chocolate Glaze
User Reviews
5
Baked Donuts with Chocolate Glaze
Description
Baked Donuts with Chocolate Glaze begin with a batter composed of sifted all-purpose flour, granulated sugar, baking powder, and salt, mixed with buttermilk, eggs, melted butter, and vanilla extract. The dough is portioned into greased donut pans about two-thirds full before baking at 425°F until the donuts spring back when pressed.
After cooling, the donuts are dipped into a chocolate glaze made from powdered sugar, unsweetened cocoa powder, milk, and vanilla extract to form a smooth, thick coating. This glaze sets as it cools, providing a sweet, chocolatey finish that contrasts with the soft, tender dough. The baking method yields a lighter donut texture compared to traditional frying.
To ensure the best texture, ingredients like flour should be properly measured and sifted. Adjusting vanilla extract amounts allows customization of flavor intensity. The glaze consistency may be altered with more or less milk to achieve an appealing thickness for dipping or drizzling. These donuts are a good option for a baked dessert or treat with controlled sweetness and rich chocolate topping.
Ingredients
Donuts
- 2 cups all-purpose flour sifted
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup buttermilk at room temperature
- 2 egg at room temperature, large
- 2 tablespoons butter melted
- 1/2 teaspoon vanilla extract
Chocolate Glaze
- 1 ¼ cups powdered sugar
- 1/4 cup cocoa powder unsweetened
- 2 tablespoons milk plus more as needed
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 425°F. Spray 2 6-donut donut pans with non-stick cooking spray. Set aside.
- In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.
- Add buttermilk, eggs, butter, and vanilla; mix in until just combined.
- Fill each donut pan cavity about 2/3 full. Do not overfill.
- Bake donuts 7-9 minutes or until the tops spring back when pressed.
- Let donuts cool in pan 5 minutes before removing the donuts to a wire rack to cool.
- For chocolate glaze, whisk together the sugar and cocoa powder in a medium bowl.
- Whisk in the milk and vanilla until the glaze is smooth and well-combined. Add additional milk as needed to make a thick but pourable consistency.
- Dip the top of the donuts into the glaze and place on the wire rack to let the glaze set up.
Notes
- Measure all-purpose flour accurately by weighing or sifting before lightly spooning into measuring cups and leveling to avoid dense donuts.
- If buttermilk is unavailable, use a homemade substitute to replicate the texture and tang.
- Adjust the amount of vanilla extract to taste for enhanced vanilla flavor.
- Add more milk to the glaze incrementally to reach the desired smooth and pourable consistency suitable for dipping the donuts.
- Half-and-half or cream can substitute for milk in the glaze for a richer finish if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12donuts
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 212kcal | 11% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 33mg | 11% |
| Sodium | 147mg | 6% |
| Potassium | 155mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 110IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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