Baked Chocolate Glazed Donuts are made completely from scratch with sour cream, buttermilk, and a simple powdered sugar glaze.
We love donuts! Baked ones don’t taste quite the same as fried ones, but they are delicious! This simple donut recipe is perfect for breakfast, an after-school snack, or a yummy dessert.
BAKED CHOCOLATE DONUTS
Baked donuts are made with flour, baking powder, baking soda, sugar, egg, cocoa powder, buttermilk, sour cream, and butter. Once the donuts are baked and cooled, dip them in a simple glaze made of vanilla, powdered sugar, and milk.
WHY WE THINK YOU WILL LOVE THIS AMAZING DONUT RECIPE
If you are not already gathering the few ingredients to make this treat, here are some reasons to convince you to do so.
- They’re lower in fat! Grease and oil = fat, and you would need several inches of oil in a pot with most donut recipes. When you bake them in the oven, you don’t need all of that oil!
- They are made quickly. How long would it take to drive to the local donut shop for a fresh batch of donuts? Can you guarantee that they are still soft and warm? This recipe can produce a dozen donuts in less than 30 minutes.
- It’s a simple recipe. Most of the ingredients are ones that you have on hand and you only need a bowl and a spoon to mix them up.
INGREDIENTS IN BAKED CHOCOLATE GLAZED DONUTS
Flour – All-purpose flour works best. A gluten-free flour can be swapped in if needed.
Baking powder and baking soda – These act as the leavening agents in the recipe, so make sure they aren’t old or expired for optimal results.
Salt – Just a little bit of salt helps to bring out all of the other delicious flavors in the donuts.
Butter – For best results, use real butter. Melt the butter and let it cool for a few minutes before adding to the batter.
Brown sugar – Brown sugar adds just the right amount of sweetness to the donut recipe. For best results, make sure the brown sugar is soft and fresh.
Vanilla extract – The higher the quality of the vanilla, the better.
Cocoa powder – Just ½ cup of cocoa powder provides the chocolate flavor to the donuts.
Egg & egg yolk – One whole egg and one additional egg yolk will help bind everything together.
Sour cream – This makes the donuts so rich and moist. You can swap this out with Greek yogurt if you’d like.
Buttermilk – Buttermilk works best, but you can swap it with whole milk or 2% if needed. If you don’t have buttermilk, it is easy to make your own.
DONUT GLAZE
Powdered sugar – This adds sweetness to the glaze but allows it to be completely smooth as well.
Milk – Any type of milk works. Use dairy-free if needed.
Vanilla – Again, the higher the quality of the vanilla, the better.
HOW TO MAKE BAKED CHOCOLATE GLAZED DONUTS
Preheat your oven to 375° F and grease your donut baking pans.
MAKE THE DONUTS
In a large mixing bowl, combine flour, baking powder, baking soda, and salt until combined. Set aside.
Put the butter, sugar, and vanilla in a medium-sized mixing bowl. With an electric mixer, cream together for 2-3 minutes.
Add the cocoa powder to the butter mixture and mix just until combined.
Beat the eggs into the butter mixture, one at a time.
Mix the sour cream into the batter.
Stir the dry mixture into the wet mixture, alternating with the buttermilk until fully incorporated. Do not overmix.
Pour the mixture into a large piping bag or ziploc bag with one corner of the bag snipped off and pipe the batter into each donut cavity about ¾ full. You can also use a spoon to fill each donut well.
Bake in the preheated oven for 8-10 minutes, or until the donuts are cooked through and a toothpick inserted in the donut comes out clean.
Allow the donuts to cool in the pan for 5-10 minutes before removing from the pan.
DIP IN GLAZE
Mix glaze ingredients in a medium bowl until smooth. Dip donuts into the glaze mixture (I like to double dip for an extra thick coat).
Transfer coated donuts to a wire rack to cool. For less of a mess, place some wax paper under the wire racks so the glaze doesn’t drip all over your counters!
BAKED CHOCOLATE GLAZED DONUTS
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ cup butter melted
- ½ cup brown sugar packed
- 1 teaspoon vanilla extract
- ½ cup cocoa powder
- 1 large egg
- 1 egg yolk
- ⅓ cup sour cream can swap with Greek yogurt
- ⅓ cup buttermilk can swap with whole milk or 2% if needed
DONUT GLAZE
- 1 ½ cups powdered sugar
- ½ cups milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375° F and grease your donut baking pans.
MAKE THE DONUTS
- In a large mixing bowl, combine flour, baking powder, baking soda, and salt until combined. Set aside.
- Put the butter, sugar, and vanilla in a medium-sized mixing bowl. With an electric mixer, cream together for 2-3 minutes.
- Add the cocoa powder to the butter mixture and mix just until combined.
- Beat the eggs into the butter mixture, one at a time.
- Mix the sour cream into the batter.
- Stir the dry mixture into the wet mixture, alternating with the buttermilk until fully incorporated. Do not overmix.
- Pour the mixture into a large piping bag or ziploc bag with one corner of the bag snipped off and pipe the batter into each donut cavity about ¾ full. You can also use a spoon to fill each donut well.
- Bake in the preheated oven for 8-10 minutes, or until the donuts are cooked through and a toothpick inserted in the donut comes out clean.
- Allow the donuts to cool in the pan for 5-10 minutes before removing from the pan.
DIP IN GLAZE
- Mix glaze ingredients in a medium bowl until smooth. Dip donuts into the glaze mixture (I like to double dip for an extra thick coat).
- Transfer coated donuts to a wire rack to cool. For less of a mess, place some wax paper under the wire racks so the glaze doesn’t drip all over your counters!
Nutrition
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WHAT IS A SUBSTITUTE FOR ALL-PURPOSE FLOUR IN CHOCOLATE DONUTS?
If you are looking for a gluten-free option, you can substitute all-purpose flour with a gluten-free flour blend designed to be a 1:1 replacement for all-purpose flour. Other substitutes for all-purpose flour include almond flour, oat flour, and coconut flour, but remember that these flours will result in a different texture and flavor for your donuts.
HOW TO MAKE BUTTERMILK
One common substitution for buttermilk is to use regular milk and an acid like vinegar or lemon juice. To make this substitution, simply add 1 tablespoon of vinegar or lemon juice to a measuring cup, and then add enough milk to make 1 cup. Let the mixture sit for a few minutes until it curdles and thickens, and then use it in place of buttermilk in the recipe.
HOW LONG ARE BAKED DONUTS GOOD FOR?
Donuts are best when eaten fresh immediately after preparing them. You can store any leftover donuts in an airtight container at room temperature for about 3-4 days. You can freeze them for up to 3 months if they are tightly wrapped in plastic wrap and placed in an airtight container or freezer bag. Donuts can be reheated in the microwave, a warm oven, or even an air fryer!
MORE DELICIOUS DONUT RECIPES TO TRY:
- BAKED STRAWBERRY DONUTS
- PUMPKIN SPICE CAKE DONUTS
- EASY CINNAMON DONUTS
- 15-MINUTE CHOCOLATE GLAZED DONUTS
- COPYCAT DUNKIN DONUTS CRULLERS RECIPE
- FUNFETTI CAKE DONUTS
- BAKED BANANA DONUTS
- OLD-FASHIONED SOUR CREAM DONUTS
- RASPBERRY PUFF PASTRY DONUTS
- HOMEMADE STRAWBERRY GLAZED DONUTS
Baked Chocolate Glazed Donuts are made completely from scratch with sour cream, buttermilk, and a simple powdered sugar glaze.
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