Classic baked donuts with a simple, gooey, chocolate glaze! Ready from your mixing bowl to your table in less than twenty minutes- perfect for an indulgent breakfast or simple dessert.
Growing up, my favorite donut at the local donut shop was chocolate frosted with sprinkles. What can I say, I’m a simple girl. In fact, that’s still my go-to favorite when I get donuts as an adult- and now I can make those donuts (doughnuts?) at home- and they’re baked, so I can eat twice as many, right?
I made these donuts three times in four days- which is a record for me. I don’t repeat recipes often! I made these for part of my mom’s mother’s day breakfast, accompanied by omelets and strawberries. So naturally I had to practice- many times.
I took these into work, and my coworkers raved about them! One of the medical assistants came out to the waiting room and asked “Faith, did you make those cookies? They are so good. Like, really good! And they’re light and cakey, which is great!”
I adapted this recipe from the Sally’s Baking Addiction cookbook. I doubled the milk called for and added all brown sugar and olive oil instead of butter. Due to the use of oil and brown sugar, these donuts are soft and moist, and stay dry for days- if they last that long. In my experience, these will be gone within a few hours.
Now to my favorite part…. TOPPINGS!
I do love sprinkles. 🙂
The glaze is fantastic as well- three ingredients, and gooey and dark- chocolately. It comes together in minutes, and makes just enough for this recipe, plus a lil’ bit extra to eat off a spoon. No leftovers here to tempt you! The glaze quickly sets up, so work quickly if adding sprinkles. This gives a wonderful “bakery-like” quality to the glaze.
A simple recreation of my favorite bakery donuts- I can tell these will be made many more time in my kitchen- and in yours!
- 1 cup flour
- ½ cup brown sugar
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup buttermilk (to make substitute: put ½ teaspoon of lemon juice or vinegar in a liquid measuring cup, then fill with milk to the ½ cup line. Stir and let sit for five minutes.)
- 2 tablespoons oil
- 1 large egg
- 1 teaspoon vanilla extract
- CHOCOLATE GLAZE:
- ¾ cup confectioners (powdered) sugar
- ¼ cup cocoa powder
- ¼ cup milk
- Preheat oven to 350˚F. Spray donut pan with nonstick baking spray.
- Whisk together flour, brown sugar, baking powder, salt, and cinnamon.
- In a liquid measuring cup, measure out buttermilk or buttermilk substitue. Whisk in oil, egg, and vanilla extract.
- Whisk wet ingredients into dry ingredients, being sure to only mix until the ingredients are just combined.
- Spoon into donut pan.
- Bake for 7-10 minutes, or until tops are firm and a toothpick inserted into the middle comes out clean.
- Move to a wire cooling wrack to cool.
- GLAZE: (Make while donuts are cooling.)
- Whisk together sugar and cocoa powder.
- Whisk in milk 2 tablespoons at a time, until glaze is fully mixed.
- For a thinner glaze, add less milk.
- For a deeper chocolate flavor, use ⅔ cup sugar and ⅓ cup cocoa powder.
- Dip cooled donuts in glaze and serve.
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