chocolate donut

All the good taste of a classic chocolate donut made in the oven. With this baked Chocolate Donut recipe, you can have fresh homemade donuts on your breakfast table within the hour! 

Baked Chocolate Donuts

all-purpose flour

sugar

cocoa powder

baking powder

baking soda

salt

milk

eggs

vanilla extract

Tablespoons unsalted butter, melted

heavy whipping cream

whole milk

unsalted butter

corn syrup

oz chocolate

For the donuts, mix dry ingredients in bowl....

For the donuts, mix dry ingredients in bowl. Beat in the eggs, milk, vanilla and butter. Beat until well blended.

Spray donut pan with cooking spray. Fill each...

Spray donut pan with cooking spray. Fill each donut cup about 3/4 full (I use a ziploc with the corner snipped to do this neatly). Fills about 8-10 donuts.

Bake donuts in 325 degree oven for about...

Bake donuts in 325 degree oven for about 11-14 minutes. Allow to cool slightly, remove from pan.

While cooling, make chocolate glaze. In small saucepan...

While cooling, make chocolate glaze. In small saucepan on medium low heat, mix together the cream, milk, butter, vanilla and corn syrup. When butter is completely melted, turn heat to low and add in the chocolate.

Remove from heat and whisk in the powdered...

Remove from heat and whisk in the powdered sugar, adding it slowly until desired consistency.

Dip each donut into the glaze, allow to...

Dip each donut into the glaze, allow to cool. (optional- sprinkle with toppings). Allow chocolate to set (about 15 minutes). Enjoy!

A twist on a classic Nigerian street food, this Chocolate Puff Puff has a crispy exterior combined with a rich &amp; fluffy chocolate inside! Gluten-Free &amp; Vegan

Chocolate Puff Puff Recipe

Cacao Powder

Coconut Sugar

tsp Baking Powder

Nutmeg

Sea Salt

Full Fat Coconut Milk (from a can)

½ cup Filtered Water

tsp Vanilla Extract

Oil for Deep Frying (Salimatu recommends Sunflower)

tbsp Coconut Sugar

tbsp Maple Syrup

Coconut,

Fill a large, deep pot with oil until it’s between 3-5” deep. Heat the oil over medium-high heat while you prepare the Puff Puff batter; you want it to get to around 300F.

In the meantime, add the Flour to a large bowl and sift in the Cacao Powder (to eliminate any clumps). Add the Coconut Sugar, Baking Powder, Nutmeg, and Salt to the bowl and whisk well.

Form a well in the center of the bowl and pour in the remaining wet ingredients. Mix the batter together until everything is evenly combined and uniform.

Once the oil is heated, use a small cookie or ice cream scooper to drop 3 tbsp balls of dough into the hot oil. Depending on the size of your pot, you will need to do this in 2-3 batches. Raise the heat to high and fry the Puff Puff for 5-6 minutes, stirring occasionally to ensure that the dough balls cook evenly and do not stick together.

The balls will have a crisp exterior a “hollow” sound to them when you tap them &#8211; that’s when you know they’re done! Use a slotted spoon to transfer the Puff Puff to a plate lined with a paper towel or clean dish cloth. Immediately sprinkle the balls with Coconut Sugar and top with toasted Coconut. Drizzle with Maple Syrup, then serve warm.

This donut recipe with whole wheat flour are a healthier baked version of the classic donuts. Make two types of donuts, chocolate donut with a delicious chocolate glaze and cinnamon donut with a sprinkle of cinnamon, sugar sprinkle.

Donut Recipe | Chocolate Donut (Eggless Donut)

whole wheat flour

instant yeast (or ¾ teaspoon active dry yeast

sugar (leveled - 36 grams)

milk (or add as required)

Butter (or oil)

nutmeg

vanilla extract (or ½ teaspoon vanilla essence)

sugar ((confectioner's sugar) or icing sugar)

vanilla extract (or a drop of vanilla essence)

desiccated coconut ((finer grates

cinnamon powder ((ground cinnamon))

Butter (- melted)

First warm ½ cup milk and take it in a mixing bowl or pan. Do note that the milk should be warm and not hot.

Then add sugar and instant yeast. Mix very well.

Next add 1 cup of whole wheat flour.

Mix very well with a spoon. Cover the pan with a lid or kitchen towel and allow to leaven for 20 to 30 minutes.&nbsp;

After leavening, you will see that the dough mixture has become stringy and has air pockets in it.

Then add the remaining 1 cup of whole wheat flour, butter, vanilla extract and a pinch of grated nutmeg.

Mix first and then begin to knead the dough. Add ¼ cup more of the milk (milk can be warm or at room temperature). Add milk as required while kneading.

Knead to a smooth, soft and supple dough. The dough should be softer than a roti or naan dough. If dough feels tight then add more milk. Note that when you add more milk, it will look like the dough has become sticky and is covered with milk, but continue to knead and the dough will absorb the remaining milk.

Do note that the dough has to be soft and supple. If the dough is not soft, then the donuts will also not have a soft texture. Overall I have added ¾ cup milk. Depending on the quality of flour, you can add ¾ to 1 cup milk or more if required.

Cover the bowl and keep the dough to leaven for 45 minutes to 1 hour. The dough will double. Warmer temperatures are more conducive for leavening and fermentation.

If using dry active yeast or fresh yeast, then keep for 1:30 minutes to 3 hours. Timing will vary depending on the temperature conditions.

While donut dough is getting leavened, prepare the glaze toppings.

Preparing donut dough

In a bowl, take the powdered sugar or icing sugar, cocoa powder, vanilla extract and milk.

Mix very well and keep aside. If the glaze looks very thick, then you can add 1 tablespoon more milk.

Making Chocolate glaze

Take fine or super fine sugar or powdered sugar or icing sugar in a bowl or plate along with the ground cinnamon powder.

Mix very well and set aside.

Making sugar and cinnamon sprinkle

Line a tray with parchment paper or butter paper. Alternatively you can grease the tray very well with oil or butter.

Gently and lightly knead the dough once more. Then sprinkle some flour and roll the entire dough to a circle having ½ to ¾ inch width.

Keep and press the donut cutter on the dough. Do this on all the rolled dough.

If you do not have a dough nut cutter, then take a lid and press it on the dough. Then take a small lid and keep in the centre of the cut round dough. Remove the small centre piece and you get the donut shape.

Remove gently and keep the donuts on the lined tray. Also keep the small centre pieces. 

Gather the remaining dough and bring it together. Roll and again cut the dough. Make donuts this way with all of the dough

Cover and allow for the second rise for 15 to 20 minutes or until they double in size. With dry active or fresh yeast, keep for 30 minutes to 45 minutes or for more time if needed until the donuts double in size.

Rolling, Shaping and Leavening Donuts

Before baking donuts, preheat the oven with both top and bottom heating elements on at 180 degrees celsius. Keep the baking tray in the centre of the oven.

Bake donuts for 15 to 25 minutes. Timing will vary depending on the oven size, design and actual temperature in the oven.

Bake till the tops are golden. Do not over bake as then the texture becomes dry.

Remove the baked donuts with a spatula and place on a wired rack. If some donuts have got baked and some are still not, then remove the ones which are baked and keep on a wired rack. Continue to bake the remaining ones for some more minutes

Let the donuts become warm or cool slightly. Then proceed to the next step of glazing.

Baking Donuts

Melt 2 tablespoons butter in a steel bowl or a steel plate by keeping it on a low flame on the stove top. Do not touch the plate or bowl as it will be hot.

Place the donuts upside down in the melted butter.

Then place the buttered side in the cinnamon, sugar mixture and gently move the donut on the sugar mixture so that the sugar and cinnamon sticks to the butter. Remove and keep donuts on the wired rack with the sprinkled side facing upwards.

For the chocolate glaze, place the doughnut upside down in the glaze and coat evenly.

Remove and keep the chocolate glazed side upwards on the wired rack.

I also sprinkled some desiccated coconut on a few chocolate donuts. This is an pptional step.

Serve donuts warm or at room temperature. Leftovers can be refrigerated. They will become dense once refrigerated. So while serving, you can warm doughnuts in an oven or microwave oven or let them come to room temperature.

Glazing Donuts

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