chocolate donuts

If you've never had the pleasure of sinking your teeth into a freshly fried and cinnamon-sugar coated churro, please do yourself a favor and make these immediately! A popular Mexican, Spanish and Portugese pastry, they are richer than a traditional doughnut and can be eaten plain or dipped in melted chocolate, dulce de leche or hot chocolate.

Churros

unsalted butter

milk

water

salt

all-purpose flour

egg (at room temperature)

vanilla extract

Vegetable oil (for frying)

sugar

cinnamon

Add at least 1 inch of vegetable oil to a large heavy skillet (I recommend a 12-inch cast iron skillet). Bring the oil to 360 degrees F over medium heat.

While the oil is heating, make the dough. Place the butter, milk, water, and salt in a medium saucepan and bring to a boil over medium-high heat. Add all of the flour at once, reduce heat to medium-low and stir with a wooden spoon until the mixture forms a ball and appears to dry out (a film or “crust” will develop on the sides and bottom of the pan), another 2 to 3 minutes.

Immediately place the dough into a mixing bowl and beat on low until it stops steaming and is just warm to the touch, approximately 1 minute.

Increase mixer speed to medium and add the egg, beating until fully incorporated and scraping the sides and bottom of the bowl as needed. Add the vanilla extract and mix until thoroughly combined, about 1 minute. The final dough will appear smooth, creamy, and shiny.

Transfer the dough to a pastry bag fitted with an extra large open star piping tip (I recommend Ateco #829). Line a rimmed baking sheet with two layers of paper towels.

Mix together the sugar and cinnamon in a shallow bowl and set aside.

Once the oil comes to temperature, pipe the churros directly into the oil, about 6 inches in length. Use a pair of kitchen shears to snip off the dough at the end of the piping tip. Repeat with additional churros in the oil (don’t overcrowd the pan - you should fit about 4 or 5 per batch). Turn the churros in the oil and cook until golden brown all over, about 2 to 3 minutes. Remove to the paper towel-lined pan to drain for about 15 seconds, or until able to be handled, then toss in the cinnamon-sugar mixture and transfer to a serving dish.

Allow the oil to back up to temperature and repeat step #7 with the remaining dough, approximately three more batches. Serve immediately!

Easy baked chocolate cake donuts with a rich chocolate glaze (and sprinkles!)

Baked Chocolate Donuts with Chocolate Glaze

tsp vinegar or lemon juice

all purpose flour

cocoa powder

tsp baking powder

egg (lightly beaten)

tsp vanilla extract

butter

mini chocolate chips (optional)

chocolate chips

heavy cream

Sprinkles (for decorating)

Preheat oven to 350F. Lightly spray donut pans with nonstick spray and set aside.

In measuring cup, measure out ⅔ cups milk. Stir in vinegar or lemon juice and set aside. Allow to sit for at least 5 minutes while you prepare the dry mixture.

In medium-sized bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.

In separate large bowl, stir together your milk and vinegar/lemon juice mixture, egg, vanilla extract, and melted butter.

Add the dry mixture to the wet and stir briefly. Add mini chocolate chips and continue to stir until mixture is just combined (do NOT over-mix or your donuts will be dense)

Spoon or pipe (using a large ziplock bag with a hole snipped in a corner) into donut pan.

Bake on 350F for 10-11 minutes.

Allow to cool before glazing.

In small saucepan over low heat, combine chocolate chips and heavy cream.

Stir constantly until chocolate is completely melted.

Remove from heat and allow to cool for 5 minutes.

Dip donuts in glaze (or spread on top of donuts with knife) and cover with sprinkles, if desired.

Allow glaze to set for 15 minutes and serve.

Donuts taste best when eaten the same day.

Glaze

Fluffy, baked chocolate cake donuts made in 30 minutes! Gluten-free, perfectly sweet, and topped with a simple coconut oil glaze!

30-Minute Chocolate Donuts (Vegan / GF)

aquafaba* ((the liquid

almond milk ((warmed in the microwave

coconut oil

organic cane sugar sugar

maple syrup or agave nectar

tsp pure vanilla extract

tsp sea salt

unsweetened applesauce ((or other hearty fruit puree,

tsp baking soda

cocoa powder ((plus 1 extra Tbsp

almond flour*

gluten-free flour blend*

Tbsp coconut oil ((melted))

maple syrup

Tbsp unsweetened cocoa powder ((if clumpy, sift))

sea salt

Preheat oven to 375 degrees F (190 C) and lightly grease two donut pans*.

To a small mixing bowl, add aquafaba and use a mixer (or whisk) to vigorously blend until soft peaks form - about 1-2 minutes. Set aside. (If yours doesn’t quite whip up into soft peaks, it’s OK. Just get them as fluffy as possible! A sprinkle of cream of tartar helps them firm up.)

Warm almond milk in the microwave. This way, it doesn’t harden the coconut oil. Set aside.

To a large mixing bowl, add the melted coconut oil. Then add the coconut sugar, maple syrup, vanilla extract, and sea salt and whisk vigorously to combine - about 45 seconds. Then add applesauce and warmed almond milk and whisk once more to combine.

Add baking powder, baking soda, cocoa powder (sifted if clumpy), almond flour, and gluten-free flour and whisk to combine.

Lastly, add the whipped aquafaba and gently stir/whisk in, trying to be as gentle as possible. If the batter appears too thin at this point, add 1 Tbsp each almond flour or gluten-free flour at a time until it thickens up. It should be semi-thick and more scoopable than pourable.

Divide batter evenly between donut tins, filling all the way full. There should be 11-12 donuts (amount as original recipe is written // adjust if altering batch size).

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean and the top appears dry and fluffy. Time will vary if you sub ingredients.

In the meantime, make glaze (optional). To a small mixing bowl, add melted coconut oil, maple syrup, sifted cocoa powder, salt, and vanilla extract. Whisk to combine. You should have a slightly thick glaze. If too thick, thin with a little maple syrup or more coconut oil. If too thin, add cocoa powder.

Taste and adjust sweetness if needed by adding more maple syrup. Set aside. Prepare any other toppings, such as coconut flakes, cacao nibs, or sprinkles, at this time.

Remove donuts from oven and let cool for 1-2 minutes. Then grab the tins with a towel and tap on the counter 2 times to loosen. Then gently invert onto a cooling rack. Let cool for 5 minutes (the longer they cool, the more they'll firm up).

Dip in glaze. Then top with desired toppings, such as sprinkles, coconut flakes, or cacao nibs!

Best when fresh. Store cooled leftovers covered at room temperature up to 3 days or in the freezer up to 1 month (best if stored unglazed).

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

baking powder

baking soda

eggs

Tablespoons unsalted butter, melted

heavy whipping cream

whole milk

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!

Baked chocolate donuts have a cake-like texture and a smooth chocolate glaze. They are ready in under 30 minutes!

(125 g) all-purpose flour

(25 g) unsweetened cocoa powder

espresso powder (optional)

egg (room temperature)

(100 g) granulated sugar

(80 ml) milk (room temperature)

(60 ml) plain, full-fat yogurt (room temperature)

(30 g) unsalted butter (melted)

Preheat oven

Preheat oven to 350 F. Grease a donut tin with butter or nonstick spray and set aside.

Whisk dry ingredients

In a large bowl, whisk together flour, cocoa powder, baking soda, salt and espresso powder. Set aside.

Make donut batter

In a medium bowl, whisk together the egg and sugar until well combined. Add the milk, yogurt, melted butter and vanilla extract. Mix until incorporated and smooth. Pour wet ingredients into bowl of dry ingredients and mix just until combined.

Bake donuts

Using a piping bag or a spoon, transfer the batter to the prepared donut tin, filling each cavity about three-quarters full. Bake donuts at 350 F for 8 to 10 minutes or until a toothpick inserted into one comes out with little to no crumbs. Allow the donuts to cool in the pan for a couple minutes before inverting them onto a wire rack to cool completely.

Make donut glaze

For the glaze, place the chocolate, heavy cream and butter in a microwave-safe bowl. Heat on 50% power level for one minute. Let the mixture sit for a couple minutes, then stir until smooth. If not smooth, heat for another 30 seconds on 50% power level.

Dip donuts in glaze

Dip the top of each donut in the chocolate glaze and place back on the wire rack to set. Garnish with chocolate shavings if desired.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1657206904/nqfodzwblhvvpx61x08i.mp4

These fluffy Chocolate Donuts are made in only one bowl and baked instead of fried! A yummy Gluten-Free, Vegan, and Oil-Free healthy treat.

One Bowl Chocolate Donuts

Cacao Powder

½ tsp Baking Powder

½ tsp Baking Soda

Sea Salt

Flax “Eggs” (2 tbsp Ground Flax + 5 tbsp Water)

Unsweetened Non-Dairy Milk

(130 grams) Unsalted Almond Butter

(75 grams) Coconut Sugar

tbsp Apple Cider Vinegar

½ tsp Vanilla Extract

dairy-free Chocolate Chips, melted

Cacao Nibs, for sprinkling on top

Preheat the oven to 350F and grease two 6-donut tins. If you have silicone donut tins, you do not have to grease them.

Mix the blended Oat Flour, Cacao Powder, Baking Soda, Baking Powder, and Salt together in a large bowl.  Form a well in the center of the bowl and add the remaining wet ingredients. Begin by mixing the wet ingredients together in the center of the bowl, then slowly incorporate the surrounding dry mix until a thick batter forms.

Evenly distribute the batter between 12 donut molds; I use these molds and a scant ¼ cup of batter for each. Bake for 25 minutes, then remove from the oven. Let sit in the tray for 3 minutes, then carefully “wiggle” each tray to loosen the donuts and transfer to a cooling rack. Let cool completely before topping with Chocolate. Store leftovers at room temperature in a container with a loose-fitting lid for up to 5 days.

For the optional Chocolate Topping: melt your Chocolate chips in a small bowl with a flat bottom using either the microwave* or a double boiler. Use your hand to carefully “dunk” each Donut into the bottom of the bowl, then twist the Donut in the chocolate in a clockwise motion as you remove it (sort of like opening a doorknob). Transfer to a cooling rack and let cool until the Chocolate has set.

Quick, easy, and delicious!  I topped with peanut butter frosting made from PB powder &amp; water then added sprinkles!! So good!

Ahhhhh???? 
Can I use maple syrup instead of coconut sugar?

I made these last night and they were delicious! Thank you for the recipe. I made them as written with regular old fashioned oats that I blended. I read the recipe wrong and only added two teaspoons of flax to my flax egg mix instead of two tablespoons. I didn’t think it looked quite thick enough but wondered if that was because I used ground golden flax instead of regular flax. The donuts turned out fine though. The vegan chocolate chip “frosting” made these super delicious.

Chocolate donuts with chocolate chips and a chocolate glaze will wake you up in the morning.

Chocolate Donuts

unsalted butter, softened

brown sugar

plain Greek yogurt

table salt

nutmeg

bag milk chocolate melting wafers

pink chocolate melting wafers

white, brown, and pink sprinkles

Preheat oven to 375°. Spray a donut pan...

Preheat oven to 375°. Spray a donut pan with nonstick baking spray. Wipe out the excess spray.

In a mixing bowl, beat the butter and...

In a mixing bowl, beat the butter and sugars until creamy.  Add the vanilla, egg, and yogurt and cream again.

In a large bowl, stir together the baking...

In a large bowl, stir together the baking powder, baking soda, salt, cocoa, nutmeg, and flour.

Alternately add the flour mixture and milk into...

Alternately add the flour mixture and milk into the butter mixture and beat until everything is incorporated.

Stir in the chocolate chips by hand. Spoon...

Stir in the chocolate chips by hand.  Spoon into donut cavities filling them at least 3/4 full.

Bake for 9-10 minutes or until the tops...

Bake for 9-10 minutes or until the tops spring back when pressed.  Let cool in the pan for 3 minutes before removing to a wire rack.

After 10 minutes use an icing tip 1M...

After 10 minutes use an icing tip 1M to cut out the centers where the batter over baked. Cool completely.

Wipe the pan out completely and spray with...

Wipe the pan out completely and spray with nonstick spray again. Fill with more donut butter and repeat until finished.

Melt the chocolate according to the package directions....

Melt the chocolate according to the package directions.  Dip the tops of the donuts in the melted chocolate and add sprinkles.  Let set.  Store in a sealed container on the counter for 2-3 days.

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