Because of their airy and light texture, the Chocolate Donuts that you make at home using this recipe are a lovely treat that the whole family will appreciate. These baked donuts, as opposed to being fried, result in donuts that have the perfect consistency, flavor, and richness. These chocolate-glazed donuts are perfect for a sweet treat in the morning or as a sugary pick-me-up in the middle of the day.
This delicious baked chocolate donut dish is perfect for a variety of meals, including breakfast, snacks, and dessert. Sprinkles and a decadent chocolate frosting are the perfect finishing touches for these cake-like chocolate donuts. The succulent crumb is difficult to resist. Because of how wonderful they are, you simply cannot limit yourself to eating just one.
Donuts that are baked for only 10 minutes are the perfect combination of chewy and airy because to the short cooking time. I am confident that you will incorporate these donuts into your standard baking routine on a regular basis. Excellent chocolate donuts can be made with the following recipe. Always, it strikes the perfect mix of being chocolatey, airy, and moist all at the same time.
INGREDIENTS REQUIRED FOR THE RECIPE
- Flour These chocolate donuts have a base made of all-purpose flour, and it’s a delicious foundation. It is imperative that you use the correct quantity of flour in order to ensure that your donuts are fluffy and light after baking.
- Powdered cocoa — If you want these donuts to have the best flavor and texture, choose cocoa powder that is high quality and unsweetened.
- Before you use your baking powder and baking soda, make sure you check the dates printed on the containers. As a result of adding these, donuts won’t be quite as dense and will have a better rise.
- Use full milk to get the most authentic flavor and the creamiest texture possible.
- The addition of just one egg is sufficient to provide moisture and help the batter stay together.
- By melting the butter in advance, you can ensure that it won’t be scalding when you use it. The egg shouldn’t be cooked at any point.
- You’ll need chocolate chips for the chocolate glaze, but if you don’t have any, you can get away with breaking up some high-quality pure chocolate baking bars instead. Chocolate chips of lower quality contain stabilizers that prevent them from easily melting during the baking process, so they keep their shape better.
- You will need heavy cream in order to make the chocolate glaze. Avoid using low-fat dairy products if you want your glaze to become firm once it has had a chance to cool.
MEASUREMENTS FOR INGREDIENTS
For the Donuts:
- 2 ¼ cups all-purpose flour (270g)
- ½ cup unsweetened cocoa powder (50g)
- ⅔ cups granulated sugar (133g)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups whole milk room temperature (300ml)
- 1 large egg room temperature
- 4 tablespoons unsalted butter melted (57g)
- 2 teaspoons vanilla extract
For the Chocolate Glaze:
- ½ cup semi-sweet chocolate chips (90g)
- 2 tablespoons heavy cream
- 2 tablespoons unsalted butter cubed (28g)
NUTRITIONAL VALUE
- Calories: 262kcal
- Carbohydrates: 36g
- Protein: 5g
- Fat: 11g
- Saturated Fat: 7g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 3g
- Trans Fat: 0.2g
- Cholesterol: 37mg
- Sodium: 174mg
- Potassium: 171mg
- Fiber: 3g
- Sugar: 15g
- Vitamin A: 279IU
- Vitamin C: 0.01mg
- Calcium: 70mg
- Iron: 2mg
OTHER DETAILS
Prep Time 10 minutes
Cook Time 10 minutes
Rest Time 20 minutes
Total Time 40 minutes
Calories 262kcal
Servings 12 donuts
Equipment
- Donut baking pans
- Mixing Bowls
- Piping bag
- Saucepan
- Wire cooling rack
DIRECTIONS FOR MAKING THIS RECIPE
- Prepare the oven to a temperature of at least 350 degrees Fahrenheit, preferably higher. Lightly coat two doughnut pans, each containing six wells, with floured baking spray and let them.
2. In a large basin, combine all of the dry ingredients (including flour, cocoa powder, sugar, baking powder, baking soda, and salt).
3. In a medium bowl, whisk together the milk, egg, butter, and vanilla extract until the mixture is completely smooth. Mix the milk and egg mixture into the flour using a whisk until it is completely incorporated. The ingredients should be placed in a piping bag. Remove the sharp tip using a cutter.
4. A quantity of donut batter equivalent to around a quarter cup ought to be able to fit in each hole. (The batter should fill each well to the top edge of the center pop out.)
5. About eight to ten minutes into the baking process, a wooden pick should be placed into the core of a donut and should emerge clean. Flip the cake over onto a cooling rack made of wire, and let it to cool for 5 minutes.
6. In a low-sided saucepan, use high heat to bring about a centimeter and a half, or an inch and a half, of water to a boil. Simmer at a temperature between medium and low.
7. Place the chocolate chips, cream, and butter in a medium basin, and then place that bowl over a saucepan containing water that is just simmering. Place it on top of the pan so that it won’t get wet. This will prevent it from getting wet. By stirring the mixture, you can ensure that the chocolate and butter have both melted fully and are thoroughly combined. Remove the bowl off the top of the stove.
8. After coating it in chocolate glaze, place the doughnut where it came from on the wire rack. Add sprinkles straight away, if you prefer. Keep sprinkling and immersing. Donut consumption should be delayed for approximately twenty minutes to allow the glaze to harden. If the container is well sealed, any leftovers can be stored in the refrigerator for up to three days.
PROFESSIONAL GUIDE TO MAKING THIS RECIPE
- In the event that the donuts expand while baking and fill the hole, you may easily remove the center of each chocolate donut by inserting the base of a piping tip into the donut, or you can trim the doughnuts with a small pairing knife.
- By weighing the flour precisely, you may prevent the donuts from turning out with a texture that is excessively heavy after baking. When measuring flour, it is recommended to make use of a scale because this method yields the most accurate results. Flour can be measured without the use of a scale by first fluffing it with a spoon, then sprinkling it into a measuring cup, and finally leveling it off with a knife.
- Do not overwork the batter because this will result in doughnuts that have a grainy texture.
- Make sure the milk and eggs are at room temperature before you start mixing them together. By doing so, overmixing the batter may be prevented, and the baking process can be made more consistent.
- If there is any moisture that gets into the bowl, the chocolate chips, cream, and butter will all melt together. In the event that any water penetrates the chocolate glaze, it will need to be reapplied.
- Be certain that the doughnuts have reached their final temperature before dipping them in the chocolate glaze. If you try to handle the donuts while they are still too hot, the glaze won’t be able to properly set and it will just melt off.
- Donuts that are stuffed with micro chocolate chips have an even more intense flavor of chocolate.
FAQs
HELP! My donuts are dry!
Over-baking is the most common cause of a dry chocolate donut. A dessert that has been overbaked will always end up being dry. Overmixing the batter or using the wrong measurement tools are two more possible causes. To avoid overmixing the batter and creating air bubbles, I recommend using a kitchen scale.
WHERE SHOULD I KEEP THESE DONUTS?
Any leftovers should be stored in an airtight jar in the refrigerator for up to three days.
DO DONUTS LAST WELL IN THE FREEZER?
Donuts without the chocolate frosting can be frozen without losing their texture. After the chocolate donuts have cooled, remove the icing and freeze them in a single layer on a prepared sheet pan for two to three months. You can thaw them in the fridge overnight, then reheat them in the microwave before adding the glaze.
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