Chocolate Glazed Donuts

Chocolate Glazed DonutsI made those Blueberry Buttermilk Donuts (which I am STILL hungry for right now) and I knew they wouldn’t be my last. But you know how you love cookies and try different varieties, but mostly you just dream finding the perfect chocolate chip cookies so you make every version of them? That’s my donut quest- I want to try to find that perfect glazed baked donuts that tastes like a fried donut. Chocolate Glazed DonutsMaybe it’s not possible, but it’s worth a shot. It means I get to try endless kinds of a donut like these ones! They lasted two days, and only because I made other treats.
Chocolate Glazed DonutsI had leftover hazelnuts from my Hazelnut Coffee Ice Cream, so I threw those on top. And mini chocolate chips are always welcome on donuts! I used to love that kind when we got a variety box of donuts- I’d heat them in the microwave until the chocolate chips got melty, and then dive in. It’s possible I was born a sugar addict. I’m okay with that.
Chocolate Glazed DonutsTry these soft, buttery, melt-in-your-mouth donuts and you won’t miss the ones from the store, I promise! You can top them with sprinkles, nuts, or chocolate chips. They’re even good with just the white glaze!

*Makes 6 donuts

Donut Ingredients & Directions:
1 c. flour
¼ c. sugar
3/4 t. baking powder
1/8 t. nutmeg
1/8 t. cinnamon
⅓ c. buttermilk
1 egg, beaten
1 T. butter, melted

Preheat oven to 425 F. In a large mixing bowl, combine flour, sugar, baking powder, nutmeg, and cinnamon and stir to combine. Add buttermilk, egg and butter. Stir just until no bits of flour remain. Fill each ring of the donut pan about 2/3 full. Bake 8-9 minutes, until the tops spring back when lightly pressed. Remove from oven and leave donuts in pan for 5 minutes, then remove them from the pan and place on wire rack until cool. Dip top of donuts in white glaze (below). Allow excess glaze to drip off, then place donuts on wax paper or return to cooling rack. Wait a few minutes for glaze to set, then dip top of donuts in chocolate glaze (below). Store in an airtight container for up to 3 days.

White Glaze:
½ c. powdered sugar
1 T. milk
¼ t. vanilla

Stir together all ingredients in a bowl large enough to dip donuts into.

Chocolate Glazes:
½ c. dark chocolate chips
2 t. coconut oil

Place ingredients in a small microwave-safe bowl and heat in 30 second intervals, stirring in between each one, until smooth.

Source: Moms Need To Know 

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