The Best Baked Donuts

Chocolate Sprinkle Donuts- the best baked donuts you'll ever have!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 and many other treats of my sister Amy’s baby shower. She’s expecting her first baby in November and I cannot wait to meet him! She’s been wanting a baby for awhile so it’s all very exciting. The shower was hosted by my other sister Jill who did a fabulous job hosting, decorating, and planning games. She was okay with the fact that 14 people crammed into her living room/kitchen and made a mess of things. Both of my sisters live about 2 hours away from me, so I don’t see them too often. I love being able to spend time with family!
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.
Ah, these donuts. Perfection. They were the most popular treat at the shower, possibly because everyone could tell what they were right away. Plus, who rejects sprinkle-covered treats? Not me!

*Makes 12 donuts

Ingredients:
1 egg
⅓ c. brown sugar
¼ c. milk
¼ c. Greek yogurt or sour cream
2 T. butter, melted
1 t. vanilla extract
1 c. flour
1 t. baking powder
¼ t. baking soda
¼ t. ground nutmeg

Directions:
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 Ingredients & Directions:
½ c. semisweet chocolate chips
2 T. butter
2 t. light corn syrup
2 t. water
Rainbow sprinkles, optional (kind of)

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.

Source: Sally’s Baking Addiction

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