Glazed Chocolate Donuts
A simple, mostly traditional chocolate donut recipe with an easy glaze made from powdered sugar and milk.
Equipment
- Donut Pans
- Mixing Bowls
- Cooling Racks
- Rubber Spatula
- Flour Sifter
- Whisk
- Piping Bags
Ingredients
Donut Batter
- 2 Cups All-Purpose Flour
- ½ Cup Cocoa Powder Milk chocolate for lighter donuts, dark for richer.
- ¾ Cup Granulated Sugar
- 2 Tsp Baking Powder
- 1 Tsp Salt
- 2 Eggs lightly beaten
- 1 Cup Whole Milk
- 2 Tbsp Butter Melted
- 2 Tbsp Vegetable Oil
- 1 Tsp Vanilla Extract
Glaze (Double this if you want to double-glaze your donuts)
- 2 Cups Powdered Sugar
- 6 Tbsp Almond Milk Regular milk is fine
- ¼ Tsp Salt
Instructions
For the Donuts
- Preheat oven to 375°F
- Grease donut pans with non-stick cooking spray or butter (not the melted butter).
- Sift the flour, cocoa powder, baking powder, and salt into a mixing bowl.
- In another bowl, whisk together the egg, milk, sugar, melted butter, vegetable oil, and vanilla extract.
- Add the wet to the dry and mix until just combined. Over-mixing will over-work the gluten in the flour.
- Add the batter to a piping bag and pipe into the donut pans, filling each donut about 3/4ths full to allow for expansion while cooking.
- Bake for 15 minutes, or until a toothpick inserted comes out clean.
- Allow the donuts to cool for about 5 minutes, then tap gently to remove onto cooling rack.
To Glaze
- Combine the glaze ingredients and whisk until smooth.
- Prepare your cooling racks with paper towels or a baking sheet beneath them to catch drips and avoid making a mess.
- While donuts are still warm, once they've been removed from their pans, dip them in the glaze. Be quick, flip to coat, and place on the cooling rack. Excess glaze will drip off.
- If you want to double-glaze your donuts, start from the first one once the last of a batch is glazed; this gives enough time for the first coat to slightly harden before adding the second.