Chocolate glazed soft donuts (Printable Version)
Soft, fluffy donuts coated with a glossy chocolate glaze for a sweet, satisfying treat.
# Ingredients:
→ Dry Ingredients
01 -
150 grams all-purpose flour
02 -
50 grams unsweetened Dutch processed cocoa powder
03 -
100 grams granulated sugar
04 -
4 grams baking powder
05 -
0.5 grams ground cinnamon
06 -
1.25 grams salt
→ Wet Ingredients
07 -
160 grams milk (dairy or almond milk)
08 -
30 grams canola oil or sunflower oil
09 -
5 milliliters vanilla extract
→ Chocolate Glaze
10 -
60 grams powdered sugar
11 -
12 grams unsweetened Dutch processed cocoa powder
12 -
2.5 milliliters vanilla extract
13 -
15 to 30 grams milk for adjusting glaze consistency
# Steps:
01 -
Preheat the oven to 170°C. Lightly brush the donut pan with oil or softened butter to prevent sticking.
02 -
Sift together flour and cocoa powder in a large mixing bowl. Add sugar, baking powder, salt, and cinnamon, then whisk until fully incorporated.
03 -
In a separate bowl, blend the milk, oil, and vanilla extract. Pour the wet mixture into the dry ingredients and gently whisk until just combined, leaving some lumps to maintain tenderness.
04 -
Spoon the batter into the prepared donut pan, filling each mold approximately three-quarters full to allow for rising.
05 -
Bake in the preheated oven for 20 minutes. Check doneness by gently pressing; donuts should spring back. Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
06 -
Combine powdered sugar, cocoa powder, and vanilla extract in a small bowl. Gradually whisk in milk one tablespoon at a time until the glaze reaches a thick, smooth consistency.
07 -
Once cooled, spread the glaze evenly over the donuts using a spoon or spatula. Optionally, dust with additional powdered sugar. Allow glaze to set before serving.
# Notes:
01 -
For a citrus twist, add orange zest to the batter. If a donut pan is unavailable, use a muffin tin and adjust baking times accordingly.
02 -
Store donuts in an airtight container at room temperature for up to 2 days. Freeze unglazed donuts individually wrapped, thaw before glazing.