Baked Chocolate Donuts with Chocolate Glaze

• portionen: 9
• aktive zeit: 30 minutes
• gesamtzeit: 45 minutes

Zutaten

1 cup (124g) all-purpose flour

¼ cup (20g) unsweetened cocoa powder

½ teaspoon baking soda

⅛ teaspoon salt

½ cup (100g) granulated sugar

½ cup milk (see note)

1 large egg

2 tablespoons (30ml) vegetable oil

1 teaspoon vanilla extract

1 cup (113g) powdered sugar

3 tablespoons (15g) unsweetened cocoa powder

2 tablespoons (30ml) milk

1 teaspoon corn syrup

Sprinkles (optional)

5 tablespoons (71g) unsalted butter (, melted)

1 cup (200g) granulated sugar

2 tablespoons ground cinnamon

Anweisungen

Preheat oven to 350°F. Spray donut pan(s) with nonstick cooking spray.

Whisk flour, cocoa, soda, salt, and sugar in a medium bowl. Set aside.

Whisk the milk, egg, oil, and vanilla in a measuring cup. Whisk into dry ingredients.

Transfer the batter to a large gallon size resealable bag. Cut off one tip and pipe into prepared donut pan(s).

Bake for 7-8 minutes until a toothpick just comes out clean. Let cool in pans for about 10 minutes, then carefully remove and top with glaze or cinnamon sugar topping.

Glaze: whisk powdered sugar and cocoa, then whisk in milk and corn syrup slowly. Dip the cooled donuts upside down in the glaze and place them on a cookie sheet or flat surface, glaze side up. Sprinkle with sprinkles. Let sit for about 20 minutes for the glaze to set.

Cinnamon sugar topping: Whisk sugar and cinnamon in medium bowl. Dip donuts in melted butter, then dredge in cinnamon sugar. Once you’re done with all of them, give them a second dusting in the cinnamon sugar.

Best eaten the day they’re made, but they’ll last up to 2 days in an airtight container.

Nährwertangaben

• Portionsgröße: 1 donut
• Kalorien: 348 kcal
• Gesamtfett: 11 g
• Gesättigtes Fett: 5 g
• Ungesättigtes Fett: 5 g
• Transfett: 0.3 g
• Cholesterin: 37 mg
• Natrium: 110 mg
• Gesamtkohlenhydrate: 63 g
• Ballaststoffe: 3 g
• Zucker insgesamt: 48 g
• Eiweiß: 4 g