Baked Chocolate Donuts Topped With A Thick Chocolate Glaze

Ingredients

• 140 g (1 cup)plain flour
• 25 g (1/4 cup)unsweetened cocoa powder
• 1/2 tspbaking powder
• 1/2 tspbicarbonate of soda
• 1/8 tspsalt
• 1egg
• 100 g (1/2 cup)sugar
• 80 ml (1/3 cup)milk
• 60 ml (1/4 cup)yoghurt
• 30 g (2 tbsp)unsalted butter
• 1/2 tspvanilla extract

Instructions

1. 1

   Mix dry ingredients

   In a bowl, combine the flour, cocoa powder, baking powder, bicarbonate of soda and salt.

2. 2

   Whisk wet ingredients

   In a separate bowl, whisk the egg and sugar together. Add the milk, yoghurt, melted butter and vanilla, then whisk until well combined.

3. 3

   Combine the mixtures

   Add the wet mixture to the dry ingredients and stir just until combined. The batter should be thick and dough-like.

4. 4

   Fill the tin

   Spoon the mixture into a non-stick doughnut tin, filling each cavity halfway. For easier portioning, put the batter in a sealed bag, snip off a small corner and pipe it into the cavities.

5. 5

   Bake the doughnuts

   Bake in an oven preheated to 180°C for about 9–10 minutes, or until a toothpick inserted into a doughnut comes out dry. Leave them to cool before glazing.

6. 6

   Melt the glaze

   The supplied method says to put the glaze ingredients in a bowl and microwave them in 30-second bursts, stirring between each, until fully melted. Those glaze ingredients and their quantities are not included in the supplied ingredient list.

7. 7

   Dip and set

   Dip the cooled doughnuts in the melted glaze and leave them aside to set. If using sprinkles, add them before the glaze dries.

What are baked chocolate doughnuts?

Doughnuts are ring-shaped sweet bakes, traditionally fried, while this version is cooked in a doughnut tin. The recipe gives them a chocolate flavour with cocoa and uses raising agents to help the batter lift in the oven.

The method is simple: mix the dry and wet ingredients separately, combine them briefly and bake. The glaze is part of the title and method, but its ingredients and quantities are missing from the supplied recipe.

Nutrition and macros by portion

The nutrition label shows one serving as written: 328 calories, 7g protein, 53g carbs, 10g fat.

The listed ingredients provide carbohydrates mainly from flour and sugar, with fat from butter and smaller amounts from the egg and dairy. The egg, yoghurt and milk contribute some protein; a serving alongside fruit or another protein-rich snack can make a more balanced plate. Nutrition estimates below are for the listed doughnut ingredients only and exclude the unspecified glaze.

Choosing the cocoa and flour

Cocoa powder: unsweetened cocoa brings the chocolate flavour without adding extra sugar. Whisk it thoroughly with the flour so it is evenly distributed.

Flour: plain flour forms the base of the batter. Measure or weigh it carefully; too much flour can make the finished doughnuts dense.

Mixing for a tender crumb

Wet mixture: whisk the egg and sugar first, then add the milk, yoghurt, melted butter and vanilla. This helps the ingredients come together before they meet the flour.

Gentle mixing: stop as soon as the dry ingredients are incorporated. The batter is meant to be thick, and prolonged mixing can make the doughnuts tougher.

Filling the doughnut tin

Half full: fill each cavity only halfway, as specified in the method, to leave space for the batter to rise. A piping bag or a sealed bag with a small snipped corner makes it easier to fill the rings neatly.

Even portions: try to distribute the batter evenly between the cavities so the doughnuts bake at a similar rate. Avoid smearing batter across the centre of each ring.

Checking when they are baked

Timing: begin checking at around 9 minutes, within the stated 9–10-minute bake. The recipe gives 180°C as the oven temperature.

Doneness: insert a toothpick into a doughnut; it should come out dry. Let the doughnuts cool before dipping so the glaze can coat them rather than immediately running off.

Finishing with chocolate glaze

Melting: the method calls for microwave heating in 30-second bursts, with a stir between each burst, until the glaze is melted. The recipe does not specify what to melt or how much, so those details need to be confirmed before making the topping.

Setting: dip the cooled doughnuts and leave them until the glaze firms. Add sprinkles promptly, while the coating is still wet.

Serving ideas

Serve the doughnuts once the glaze has set, with tea, coffee or a glass of milk. Their chocolate flavour also works well alongside fresh berries.

For a simple presentation, arrange them in a single layer so the glaze stays intact. If adding sprinkles, use them sparingly so they do not overwhelm the chocolate topping.

Recipe notes & tips

• Whisk the cocoa powder into the flour well to break up any lumps.
• Melt the butter before adding it to the wet mixture, and let it cool slightly first.
• Mix the batter only until no dry patches remain.
• Use a piping bag or snipped food bag for more even filling.
• Start checking the doughnuts at 9 minutes, as the method gives a short baking time.
• Let the doughnuts cool fully before dipping them in glaze.

Variations

• Add sprinkles: scatter them over the glaze before it sets.
• Use a different extract: swap the vanilla for another flavouring if desired.
• Add citrus zest: mix a little finely grated orange zest into the wet ingredients.
• Serve with berries: add fresh berries alongside the finished doughnuts.
• Make mini doughnuts: use a smaller suitable tin and check for doneness early.

Common mistakes to avoid

• Overmixing the batter: stop as soon as the ingredients are incorporated to avoid a tougher texture.
• Overfilling the cavities: fill them halfway as directed so the batter has room to rise.
• Skipping the toothpick check: test at around 9 minutes and bake only until it comes out dry.
• Glazing while warm: cool the doughnuts first so the topping is less likely to run off.
• Guessing the glaze quantities: the glaze ingredients are missing from the supplied list, so confirm them before preparing the topping.

How to store

Store unglazed doughnuts in an airtight container at room temperature and eat within 2 days for the best texture. If glazed, keep them in a single layer or separate layers with baking paper; the exact storage time may depend on the glaze used. Warm briefly in the microwave if desired, but note that this may soften the glaze.

Frequently asked questions