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Preheat the oven to 350 degrees. Grease 3 (6 section) doughnut pans well.
Into a large bowl, sift together the flour, cocoa powder, sugar, baking powder, and salt.
In a small bowl, whisk together the egg, milk, melted butter, vegetable oil, and vanilla.
Stir the wet mixture into the dry ingredients until just combined.
Spoon the batter into the baking pans, filling each one a little more than three-quarters full.
Bake for 17 minutes or until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
Combine all the ingredients in a medium bowl and mix until smooth.
Place baking paper under wire racks to catch the excess glaze.
As each batch is finished baking, coat the hot donuts in glaze on both sides by dunking each side quickly. Set them on a wire rack to let the excess drip off onto the baking paper underneath.
Once you reach the end, re-dip for a second time.