Name: Chocolate Frosted Baked Donuts
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup (125g) all-purpose flour (spooned & leveled); 1 tsp baking powder; 1/4 tsp baking soda; 1/8 tsp salt; 1/4 tsp ground nutmeg (gives that classic “bakery donut” flavor); 1 large egg, at room temperature; 1/3 cup (67g) packed light or dark brown sugar; 1/4 cup (60g/ml) milk, at room temperature; 1/4 cup (60g) sour cream or plain yogurt, at room temperature; 2 tbsp (28g) unsalted butter, melted; 1 and 1/2 teaspoons pure vanilla extract; 1/2 cup (90g) semi-sweet chocolate chips; 2 tbsp (28g) unsalted butter; 2 tsp light corn syrup; 2 tsp water; optional: rainbow sprinkles, for topping

Chocolate Frosted Baked Donuts

This recipe uses a reliable baked donut base with a few key ingredients. Sour cream (or yogurt) adds moisture without weighing down the crumb, while brown sugar brings softness and flavor. A touch of nutmeg gives that classic donut shop taste, and the butter-based chocolate glaze sets into a smooth, glossy finish. The recipe yields just 8 donuts, so be sure to double it if you're feeding a crowd.

Prep30 min Cook10 min Total40 min Makes8 servings Cal/serv240

Steps

Preheat the oven to 350°F (177°C). Grease a donut pan with nonstick spray. This recipe makes 8 donuts, so grease 2 cavities of a second donut pan or bake in batches. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg. Set aside.
In a medium bowl, whisk together the egg, brown sugar, milk, and sour cream/yogurt until smooth. Add the melted butter and vanilla, whisking until fully combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter will be thick.
Transfer the donut batter to a gallon-size zip-top plastic bag and use scissors to snip off the tip of one bottom corner (or use a piping bag). Pipe the batter into the donut pan cavities, filling each about 1/2–2/3 full.
Bake for 9–10 minutes or until the donuts spring back when lightly pressed. Cool the donuts in the pan set on a cooling rack for 2 minutes, then remove them from the pan and place on the rack to slightly cool before glazing. Re-grease the pan and bake the remaining donut batter.
Place the chocolate chips, butter, corn syrup, and water in a medium microwave-safe bowl. Microwave for 20-second increments, stirring after each, until completely melted and smooth. Dip the tops of the slightly cooled donuts into the glaze and add sprinkles, if using. Enjoy immediately or wait for the glaze to set.
Donuts taste best the day they’re made. Cover leftover donuts tightly and store at room temperature for 1–2 days or in the refrigerator for up to 1 week.

Source: Sally ↗ · rated ★ 4.9 by 13 people there

Chocolate Frosted Baked Donuts

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