Baked Glazed Chocolate Doughnuts

These homemade baked chocolate doughnuts with a sweet vanilla glaze satisfy my chocolate cravings without the hassle of deep frying. I perfected this recipe during a rainy weekend when my kids were begging for a special treat, and it's become our Sunday morning tradition ever since.

I discovered this recipe when trying to create a healthier alternative to store bought doughnuts. My family now requests these over the weekend and they disappear faster than I can glaze them.

Ingredients

• All purpose flour: creates the perfect cake like texture for these baked doughnuts
• Sugar: provides just the right amount of sweetness to balance the cocoa
• Unsweetened cocoa powder: gives that deep chocolate flavor use Dutch processed for a richer taste
• Baking soda and baking powder: work together to create the perfect rise
• Vanilla extract: enhances the chocolate flavor splurge on pure extract for best results
• Egg: binds everything together and adds moisture
• Yogurt: makes these incredibly tender use Greek yogurt for extra protein
• Softened butter: adds richness room temperature works best for proper mixing
• Confectioners sugar: for the glaze makes it smooth and creamy
• Milk: thins the glaze to the perfect consistency whole milk works best

Step-by-Step Instructions

Prepare the Oven:

Preheat your oven to 350°F and position the rack in the center. This temperature creates the perfect environment for doughnuts to rise evenly without drying out.

Mix Dry Ingredients:

Combine flour sugar cocoa baking soda and baking powder in a medium bowl. Whisk thoroughly to ensure no cocoa lumps remain as this affects the texture of your finished doughnuts.

Combine Wet Ingredients:

In a separate smaller bowl mix vanilla extract egg yogurt and softened butter until smooth and well incorporated. The yogurt provides moisture while the butter adds richness.

Create Doughnut Batter:

Pour the wet ingredients into the dry ingredients and mix just until combined. Overmixing will develop too much gluten resulting in tough doughnuts so stop when no dry streaks remain.

Fill Doughnut Pan:

Grease your doughnut pan thoroughly using butter wrappers works perfectly. Fill each cavity about 2/3 full approximately 2 tablespoons of batter per doughnut to allow room for rising.

Bake to Perfection:

Place pan in preheated oven and bake for 8 10 minutes. Test doneness with a toothpick it should come out with a few moist crumbs but not wet batter.

Create Powdered Sugar:

In a food processor or blender process granulated sugar until it becomes fine powdered sugar usually takes about 1 minute. This creates fresh powdered sugar with no anticaking agents.

Make the Glaze:

Combine your freshly made powdered sugar milk and vanilla in a small saucepan over low heat. Stir constantly until smooth but remove before it gets too hot or it will become too thin.

Glaze the Doughnuts:

Once doughnuts have cooled completely dip the tops into the warm glaze allowing excess to drip back into the pan. Place on a wire rack set over parchment paper to catch drips.

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My secret ingredient is the touch of yogurt which makes these incredibly tender. I discovered this by accident when I ran out of milk one Sunday morning and substituted yogurt. The family unanimously agreed it made the best version ever and now I never make them any other way.

Storage Tips

These chocolate doughnuts stay fresh at room temperature in an airtight container for up to two days. The texture is best on the first day but a quick 10 second microwave refresh works wonders on day two. For longer storage freeze unglazed doughnuts then thaw and glaze when ready to serve. This prevents the glaze from becoming sticky during the freezing process.

Mix-In Ideas

Transform these basic chocolate doughnuts by folding mix ins to the batter. Mini chocolate chips add texture and extra chocolate punch. Finely chopped nuts particularly walnuts or pecans provide pleasant crunch. Even a swirl of peanut butter or Nutella creates delightful pockets of flavor. Keep additions to about 1/3 cup total to maintain the proper doughnut consistency.

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Glaze Variations

While the classic vanilla glaze is delicious try these alternatives for variety. Replace vanilla with almond extract and add a drop of food coloring for festive occasions. Create a chocolate glaze by adding 2 tablespoons of cocoa powder to the sugar mixture. For a citrus twist add orange or lemon zest to the glaze. You can even sprinkle with colorful sprinkles crushed candy or toasted coconut while the glaze is still wet.

Recipe FAQs

→ Can I use a different glaze for the doughnuts?

Absolutely! You can experiment with different glazes, such as chocolate, maple, or even a fruity glaze like strawberry.

→ Do I need a doughnut pan to make these?

While a doughnut pan helps achieve the classic doughnut shape, you can also use a muffin tin and improvise by cutting out the centers after baking.

→ How should I store the doughnuts?

Store them in an airtight container at room temperature for up to two days. For longer storage, refrigerate or freeze them.

→ Can I make these doughnuts gluten-free?

Yes, you can replace the flour with a gluten-free all-purpose flour blend. Ensure it has the right gluten-free baking additives.

→ What can I use instead of yogurt?

You can substitute yogurt with sour cream or even buttermilk for a similar texture and flavor.