Nothing quite says touchdown! like baked glazed chocolate donuts. Am I right? You should definitely add these gems to your Super Bowl menu. The fellas will go gaga over them. I’m only kidding. Make them now, or tomorrow, or any other day. But maybe not for the big match. Not kidding—I just found out the Super Bowl is this Sunday.

We are entirely un-American in this house. Football is not our favorite pastime. Oh wait, that’s baseball. However, it’s not for a lack of effort on my parents’ part. They are a football watching, cheering, subscribing people. And I’m the black sheep.

I can, however, appreciate the Super Bowl spread, especially my mom’s seven layer dip. We’ll probably make it this weekend and watch the game in spirit. Go Cowboys!

Seriously though, these baked glazed chocolate donuts are my kind of touchdown—baked, healthy(er), and chocolatey. I like to think I have decent self-control, but these guys gave me a run for my money. We’ll keep this portion of the conversation qualitative and not quantitative. Just know I ate a lot.

Someone once told me my baked donuts don’t taste like Krispy Kreme. They’re right. These guys are the closest kin to the cake donut. They’re a bit leaner and meaner but definitely not lacking in flavor. Just trust me. Or try them yourself today, tomorrow, or any other day. But maybe not on Super Bowl Sunday. Aren’t you supposed to eat chicken wings?

Speaking of donuts, tell me you know Kelly of Studio DIY. 

Baked Glazed Chocolate Donuts

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5 from 1 review

• Total Time: 17 minutes
• Yield: 6+ donuts, 12+ mini donuts 1x

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Description

I’m not a huge donut fan, but give me a cake donut, or even better a baked cake donut, and I’m suddenly a major fan. The actual donut isn’t all that sweet in this recipe. You can add an extra tablespoon of sugar if you must. Plenty of sweetness is added as you glaze. Depending on your definition, this chocolate baked donut lands on the healthier side, sweetened partially with honey and the flour supplemented with a bit of wheat.

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Ingredients

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Baked Donuts

1/3 c. + 1 tbsp. whole milk
1 tsp. white vinegar
3 tbsp. unsalted butter, melted
1/2 c. unbleached all-purpose flour
1/4 c. white whole wheat flour
1/4 c. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. kosher salt
1/8 tsp. nutmeg
1/4 c. pure cane sugar
2 tbsp. honey
1 large egg

Glaze

1 c. powdered sugar
3 tbsp. whole milk
dash of kosher salt

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Instructions

1. Preheat oven to 400°F.
2. In a small bowl, mix together milk and vinegar. Allow to sit for about 5 minutes to curdle. Melt butter in a small saucepan until half melted. Set aside to finish melting and cooling.
3. Meanwhile, whisk together flours, cocoa, baking soda, sea salt, and nutmeg in a large bowl. Set aside.
4. Into the cooled butter, whisk in sugar, honey, and egg until evenly combined. Add in curdled milk. (Tip:  dip honey measuring utensil in the melted butter first for easy honey removal.)
5. Whisk together wet and dry ingredients until just combined. Over-mixing will create a dense donut.
6. Spray donut pan. Add batter to a piping bag and pipe evenly into the pan (about 2/3 full). You will have a little extra batter. Make a couple donut holes or mini donuts.
7. Bake for 7-8 minutes. Allow to cool 1 minute before turning pan over to remove donuts onto a cooling rack.
8. Meanwhile, make glaze. In a flat-bottomed bowl, whisk together half and half and powdered sugar until smooth.
9. Once donuts have cooled completely, about 15 minutes, dunk in glaze, flipping to cover the entire donut. Place on cooling rack (with something underneath to catch the drippings) and allow to dry, about 30 minutes. Serve. (If you have extra glaze, I sometimes give it a double dunk, allowing dry time between each.) Best served same day or made the night before. To make the night before or store leftovers, keep on the cooling rack and store uncovered.

• Prep Time: 10 min.
• Cook Time: 7 min.

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