The Best Baked Donuts

I know that I have a few good donut recipes already, including one that’s similar to this- Chocolate Glazed Donuts– and they’re very good, but this one’s the best. It just is. You can make any kind of glaze for it, make it in a muffin pan, put whatever mix-ins you desire in the dough (Coconut? Sprinkles? Why not?), and it’s going to turn out perfectly. You can use any kind of milk and any kind of yogurt you desire. This recipes wins just for being flexible!Chocolate Sprinkle Donuts- the best baked donuts you'll ever have!Chocolate Sprinkle Donuts- the best baked donuts you'll ever have!I made these several times and love how they turn out. The temperature dropped here suddenly, to about 60 degrees, so I’ve been baking and re-testing some of my favorite blog recipes. I can’t wait for it to warm back up so I can go enjoy the lakes around here, but in the meantime I’m content to eat donuts and binge watch Netflix (Hawaii 5-O, Supernatural, and Friends lately).
1 cup (125g) all-purpose flour (measured correctly) 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon ground nutmeg (gives them that "bakery donut" taste) 1 large egg 1/3 cup (65g) packed light brown sugar 1/4 cup (60ml) milk1 1/4 cup (60g) Greek yogurt2 2 Tablespoons (30g) unsalted butter, melted 1 and 1/2 teaspoons vanilla extract CHOCOLATE GLAZE 1/2 cup (90g) semi-sweet chocolate chips 2 Tablespoons (30g) unsalted butter 2 teaspoons light corn syrup 2 teaspoons water rainbow sprinkles Directions: Preheat the oven to 350°F (177°C). Spray a donut pan with non-stick spray. Set aside. Make the donuts: Whisk the flour, baking powder, baking soda, and nutmeg together in a medium bowl. Set aside. Whisk the egg, brown sugar, milk, and yogurt together 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 very thick. Spoon the batter into the donut cavities—I highly recommend using a large zipped-top bag for ease, as pictured and explained in detail above. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2 ∕ 3 –3 ∕ 4 of the way full. Bake for 9–10 minutes or until the edges are lightly browned. Remove from the pan and bake the remaining donut batter. Allow the donuts to slightly cool before glazing. Make the chocolate glaze: Place the chocolate chips, butter, corn syrup, and water in a medium bowl. Melt in 20 second increments in the microwave, stirring after each time, until completely melted and smooth. Dip the tops of the donuts into the chocolate glaze and then cover with sprinkles. I simply poured the sprinkles into a deep bowl and dipped the tops of the donuts into it. You'll likely have leftover ganache. It's great on ice cream! Donuts taste best eaten the same day, though they may be covered tightly and stored at room temperature for 2 days. Make ahead tip: You can freeze the unfrosted donuts for up to 2 months. Thaw overnight in the refrigerator, warm up to your liking in the microwave, and top with glaze.My only summer plans left are to go visit one of my besties who lives in Minnesota. I haven’t seen her since we went to Maui together in March, which feels like forever ago. We will probably cry about how we don’t live somewhere warm and tropical. It’s what we do!

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The Best Baked Donuts

Servings 12 donuts

Ingredients

  • 1 egg
  • 1/3 cup brown sugar
  • 1/4 cup milk
  • 1/4 cup Greek yogurt or sour cream
  • 2 tbsp butter, melted
  • 1 tsp vanilla extract
  • 1 cup flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp nutmeg

Chocolate Glaze

  • 1/2 cup semisweet chocolate chips
  • 2 tbsp butter
  • 2 tsp corn syrup
  • 2 tsp water
  • rainbow sprinkles (optional, kind of)

Instructions

  1. Preheat oven to 350 F. Spray a donut pan with non-stick spray. Set aside.

    In a large bowl, whisk egg, brown sugar, milk, and yogurt together until smooth. Add butter and vanilla, whisking until fully combined. Whisk in flour, baking powder, baking soda, and nutmeg and stir until just combined. Do not overmix. The batter will be very thick. Spoon into the donut pan, filling each well 1/2 of the way full. Bake for 9–10 minutes or until edges are lightly browned. Remove from pan and bake remaining batter. Allow to cool before glazing.

Chocolate Glaze

  1. In a medium microwave-safe bowl add all ingredients and heat in 20 second intervals in the microwave, stirring after each, until completely melted. Dip tops of donuts in glaze and cover with sprinkles if using. Donuts may be covered tightly and stored at room temperature for 2 days. Donuts can also be frozen unfrosted for up to 2 months. Thaw overnight in refrigerator, warm in microwave, and top with glaze.

*I did use a powdered sugar/milk glaze on the donuts in the photos, but found it to be unnecessary work!*

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1 thought on “The Best Baked Donuts”

  1. These areNOT DONUTS. They are desserts disguised as donuts!:D Anna needs to include portion controls on these!:D

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