Baked Glazed Chocolate Donuts
The recipe Baked Glazed Chocolate Donuts can be made in about 45 minutes. This recipe makes 6 servings with 256 calories, 4g of protein, and 9g of fat each. For 43 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe is liked by 3354 foodies and cooks. If you have unsalted butter, sugar, unsweetened cocoa powder, and a few other ingredients on hand, you can make it. Plenty of people really liked this breakfast. It is brought to you by The Faux Martha. With a spoonacular score of 19%, this dish is not so excellent. Try Chocolate glazed baked donuts, Baked Chocolate Glazed Donuts, and Baked Chocolate Glazed Donuts for similar recipes.
Servings: 6
Ingredients:
1/2 tsp. baking soda
1 large egg
3 tbsp. half & half (or milk)
2 tbsp. honey
1/3 c. + 1 tbsp. milk
1/8 tsp. nutmeg
3/4 c. powdered sugar
1/4 tsp. sea salt
dash of sea salt
1/4 c. sugar
Glaze
1/2 c. unbleached all-purpose flour
3 tbsp. unsalted butter, melted
1/4 c. unsweetened cocoa powder
1 tsp. vinegar.jpg)
1/4 c. white whole wheat flour
Equipment:
whisk
bowl
oven
frying pan
wire rack
Cooking instruction summary:
Preheat oven to 400 degrees.In a small bowl, mix together milk and vinegar. Allow to sit for about 5 minutes to curdle. Melt butter in a small bowl and set aside to cool.Meanwhile, sift together flours, cocoa, baking soda, sea salt, and nutmeg in a large bowl. Set aside.Into the cooled butter, whisk in sugar, honey, and egg until evenly combined. Add in curdled milk. [Side note, dip honey measuring utensil in the melted butter first for easy honey removal.]Whisk together wet and dry ingredients until just combined. Over-mixing will create a dense donut.Spray donut pan. Add batter to a piping bag and pipe evenly into the pan (about 2/3 full). You will have a little extra batter. Make a couple donut holes or mini donuts. Bake for 7 minutes. Allow to cool 1 minute before turning pan over to remove donuts onto a cooling rack.Meanwhile, make glaze. In a flat-bottomed bowl, whisk together half and half and powdered sugar until smooth.Once donuts have cooled completely, about 15-20 minutes, dunk in glaze, flipping to cover the entire donut. Place on cooling rack (with something underneath to catch the drippings) and allow to dry, about 30 minutes. Serve. (If you have extra glaze, I sometimes give it a double dunk, allowing dry time between each.) Best served same day. If storing leftovers, lightly cover if at all.
Step by step:
1. Preheat oven to 400 degrees.In a small bowl, mix together milk and vinegar. Allow to sit for about 5 minutes to curdle. Melt butter in a small bowl and set aside to cool.Meanwhile, sift together flours, cocoa, baking soda, sea salt, and nutmeg in a large bowl. Set aside.Into the cooled butter, whisk in sugar, honey, and egg until evenly combined.
2. Add in curdled milk. [Side note, dip honey measuring utensil in the melted butter first for easy honey removal.]
3. Whisk together wet and dry ingredients until just combined. Over-mixing will create a dense donut.Spray donut pan.
4. Add batter to a piping bag and pipe evenly into the pan (about 2/3 full). You will have a little extra batter. Make a couple donut holes or mini donuts.
5. Bake for 7 minutes. Allow to cool 1 minute before turning pan over to remove donuts onto a cooling rack.Meanwhile, make glaze. In a flat-bottomed bowl, whisk together half and half and powdered sugar until smooth.Once donuts have cooled completely, about 15-20 minutes, dunk in glaze, flipping to cover the entire donut.
6. Place on cooling rack (with something underneath to catch the drippings) and allow to dry, about 30 minutes.
7. Serve. (If you have extra glaze, I sometimes give it a double dunk, allowing dry time between each.) Best served same day. If storing leftovers, lightly cover if at all.
Nutrition Information:
covered percent of daily need
