Some people think the weekends are for catching up on sleep. I think the weekends are for baking doughnuts. Sure, you can drive to Krispy Kreme and order a dozen of your favorite glazed doughnuts. But who wants to drive and wait in line? Not to mention, risk being given a cold chocolate glazed doughnut? Ugh. Not me! Thankfully, you don’t have to leave your home when you want doughnuts. You can make them yourself!
You might think frying doughnuts is the go-to option, but frying can be messy and hard to do; especially if you’re not a master chef. Making baked doughnuts are way less of a hassle than making fried doughnuts. They’re easier, less of a clean-up, and delicious.
Here are the baked doughnut recipes you need to have in your recipe book ASAP:
Baked Chocolate-Cake Doughnuts
If you’re going to treat yourself to a doughnut, you might as well do it right! These Baked Chocolate-Cake Doughnuts are topped with chocolate frosting and sprinkles which will make it feel like you’re eating dessert, instead of breakfast — dessert for breakfast is the best kind of meal!
Chocolate-y Cake Doughnuts:
Cooking spray, for a doughnut pan
3/4 cup plus 2 tablespoons all-purpose flour
3 tablespoons cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons unsalted butter
3 ounces dark chocolate chips (or chopped)
1/2 teaspoon instant espresso powder
1/2 cup light brown sugar
1 large egg yolk
1/2 cup buttermilk, shaken
1 teaspoon vanilla extract
Chocolate Glaze & Sprinkles:
2 cups powdered sugar
1/2 cup cocoa powder
1 teaspoon vanilla extract
3 to 5 tablespoons milk or water
1 teaspoon corn syrup (optional)
3 tablespoons sprinkles of choice (you might need more, who knows!)
Preheat your oven to 350 degrees F. Spray your doughnut pan with cooking spray and set aside. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a medium saucepan, set over medium heat, add the butter. When melted, add the chocolate chips and espresso powder. Allow to stand and melt for a minute or two and then mix with a spatula until smooth. Turn the heat off and then stir in the sugar and egg yolk. Lastly, whisk in the buttermilk and vanilla extract.
In one batch, add the wet ingredients to the dry and mix just until you no longer see any speckles of flour. Fill the doughnut pan half-way. Transfer the doughnuts to the oven to bake for 12 to 15 minutes, until firm to the touch. Allow to cool in the doughnut pan for a minute or two and then run a butter knife along the outside, lifting them out of the pan with your fingers. Transfer them to a cooling rack while you make the frosting.
Meanwhile, in a medium bowl, whisk together the powdered sugar, cocoa powder, vanilla extract and 2 tablespoons of milk. Add more milk or water, one tablespoon at a time, until it reaches a thick yet pourable consistency. If you like, you can add the corn syrup. This is not mandatory and was only used to give it that beautiful sheen—feel free to skip it! Dip the doughnuts, one at a time, into the frosting and place back on the cooling rack. Top with a liberal amount of sprinkles. Doughnuts will stay delicious for up to 3 days when kept in an airtight container.
This recipe was taken from A Crazy Kitchen