Baked Donuts

Ingredients

• 150 g (1¼ cups)wholemeal flour
• 25 g (2 tbsp)coconut sugar
• 8 g (2 tsp)baking powder
• 240 ml (1 cup)almond milk
• 30 ml (2 tbsp)coconut oil
• 5 ml (1 tsp)vanilla extract
• 1egg
• 3 tbspsprinkles
• to tastedark or white chocolate
• as neededspray oil

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C/375°F.

2. 2

   Mix dry ingredients

   Put the wholemeal flour, baking powder and coconut sugar in a large bowl and stir to combine.

3. 3

   Add wet ingredients

   Pour in the almond milk and coconut oil, add the vanilla extract and crack in the egg. Mix until everything is combined into a batter.

4. 4

   Fold in sprinkles

   Add the sprinkles and gently stir them through the batter.

5. 5

   Fill the pan

   Generously spray a doughnut pan with oil and divide the batter between the doughnut shapes. Tap the pan gently on the worktop to level the tops and spread the batter evenly.

6. 6

   Bake the doughnuts

   Bake for 10–13 minutes, until lightly golden. Check one by inserting a toothpick; it should come out mostly clean.

7. 7

   Cool on a rack

   Carefully remove the doughnuts from the pan and leave them to cool on a wire rack.

8. 8

   Melt the chocolate

   For the glaze, melt your chosen chocolate in a double boiler or in the microwave.

9. 9

   Dip and decorate

   Dip the doughnuts in the melted chocolate, let the excess drip away, then scatter over some sprinkles.

10. 10

    Let the glaze set

    Wait for the chocolate to set before serving.

What are baked doughnuts?

Doughnuts are a familiar American bakery treat, often made from yeasted or cake-style dough and fried. This version is baked in a ring-shaped pan, giving it the classic doughnut form without a pot of hot oil.

Wholemeal flour gives the crumb a heartier character, while coconut sugar and a chocolate coating bring sweetness. Sprinkles in the batter and on top make these easy to customise.

Nutrition and macros by portion

The nutrition label shows one serving as written: 179 calories, 4g protein, 27g carbs, 7g fat.

The flour and sugar provide most of the carbohydrates, while coconut oil and the chocolate coating contribute much of the fat. The egg and almond milk add some protein, though the doughnuts are not especially protein-rich. Pair one with yoghurt or fruit for a more rounded snack.

Choosing the ingredients

Wholemeal flour: it gives the doughnuts more flavour and a slightly denser crumb than white flour. Measure it carefully so the batter does not become too stiff.

Almond milk and coconut oil: these provide the liquid and fat for the batter. The oil should be liquid and easy to mix through.

Chocolate: choose dark or white chocolate, as preferred. The recipe gives no quantity, so have enough to dip the doughnuts you plan to glaze.

Getting the batter right

Mix the dry ingredients together first so the baking powder is distributed through the flour. Once the wet ingredients go in, stir just until combined; the batter should be thick enough to hold its shape but still easy to spoon into the pan.

Fold in the sprinkles gently to keep them evenly distributed. A few small lumps are less of a concern than overmixing the batter.

Filling the doughnut pan

Grease the pan generously, including the sides of each ring, so the baked doughnuts are easier to release. Divide the batter evenly between the moulds for more consistent baking.

A gentle tap on the worktop helps level the surface. Avoid banging the pan hard, which can shift the batter unevenly.

Checking for doneness

Start checking at 10 minutes, as the recipe gives a baking window of 10–13 minutes. Look for lightly golden tops and test with a toothpick; it should come out mostly clean.

Let the doughnuts cool on a wire rack after removing them from the pan. This allows steam to escape rather than collecting underneath.

Melting and setting the chocolate

Melt the chocolate in a double boiler or microwave, taking care not to scorch it. If using a microwave, heat in short bursts and stir between them.

Dip the cooled doughnuts and let excess chocolate drip off before adding the extra sprinkles. Leave them undisturbed until the coating has set.

Serving ideas

Serve the doughnuts once the chocolate is set, alongside coffee, tea or a glass of milk. Fresh fruit makes a simple accompaniment and adds a contrasting, fresher note.

For a varied batch, use dark chocolate on some doughnuts and white chocolate on the rest. Keep the toppings light enough that they stay on the glaze.

Recipe notes & tips

• Weigh the flour for a consistent batter.
• Grease the doughnut pan thoroughly, especially around the centre posts.
• Distribute the batter evenly so the doughnuts bake at a similar rate.
• Begin checking for doneness at 10 minutes.
• Cool the doughnuts before dipping so the chocolate coating is easier to manage.
• Let excess chocolate drip off before adding the final sprinkles.

Variations

• Chocolate choice: use dark or white chocolate for the coating.
• Extra sprinkles: swap the glaze decoration for a different sprinkle mix.
• Plain finish: leave off the chocolate for a less rich topping.
• Mixed batch: glaze half with dark chocolate and half with white chocolate.

Common mistakes to avoid

• Overmixing the batter: stir only until the ingredients are combined to avoid a tougher texture.
• Uneven filling: divide the batter as evenly as possible so the doughnuts finish baking together.
• Skipping the pan spray: grease the moulds generously to help the doughnuts release cleanly.
• Baking too long: check from 10 minutes and take them out once lightly golden and mostly clean when tested.
• Dipping while hot: cool the doughnuts on a rack first so the chocolate is less likely to run off.

How to store

Store cooled, glazed doughnuts in an airtight container at room temperature for up to 2 days. If the chocolate softens, chill them briefly to firm the coating; avoid prolonged reheating, which can dry the crumb.

Frequently asked questions