Baked Donuts with Ruby Chocolate Glaze
These Baked Donuts fulfill all your breakfast dreams without all that immediate post-donut guilt!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 8 donuts 1x
- Category: Donuts
- Method: Bake
- Cuisine: Breakfast, Snack
Scale
Ingredients
For the Donuts
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 large egg, at room temperature
- ⅓ cup packed dark brown sugar
- ¼ cup buttermilk or whole milk, room temperature
- ¼ cup full-fat sour cream or plain full-fat yogurt, room temperature
- 2 tablespoons unsalted butter, melted
- 1 ½ teaspoons vanilla
For the Chocolate Glaze
- ¼ cup heavy whipping cream
- ½ cup Trader Joe’s Ruby Chocolate (or semi-sweet chocolate chips)
- 1 teaspoon vanilla (use only with semi-sweet chocolate)
Instructions
- Preheat oven to 350°F. Spray a donut pan with non-stick spray. Set aside
- Make the donuts: Whisk the flour, baking powder, baking soda and salt together in a medium bowl. Set aside. Whisk the egg, brown sugar, milk, and sour cream together until smooth. Add the melted butter and vanilla, whisking until fully combined. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. The batter will be very thick. Pipe the batter into the donut cavities—I highly recommend using a large zipped-top bag for ease. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling ⅔ – ¾ of the way full. Bake for 9–10 minutes or until the edges are lightly browned. Allow to cool for about two minutes and transfer to a wire rack set on a large piece of parchment paper or on a baking sheet. Bake the remaining donut batter (there is usually enough batter for 1-2 more donuts) and once baked, transfer to the wire rack. Allow donuts to cool down until you can handle them
- Glaze the Donuts: Place the chocolate into a medium sized bowl. Set aside. In a microwave-safe bowl or glass measuring cup, heat the heavy cream for 45 seconds. Pour it over the chocolate, add in the vanilla extract (if using semi-sweet chocolate only), and then stir until chocolate is completely melted and smooth. Dip each slightly cooled donut into the glaze, swirl around, and then carefully lift up and place onto a cooling rack. You can add sprinkles or additional toppings now before the glaze sets
Notes
- Store any leftovers in an airtight container at room temperature for up to 2 days
- Donuts (with no topping) may be frozen for up to 2 months. Thaw overnight in the refrigerator and warm up in the microwave for just a few seconds
- Recipe adapted from Sally’s Bake Blog
Keywords: baked donut recipe, baked donuts, baked doughnuts, donut baking pan, baked cake donut recipe, homemade baked donuts, baked cake donuts, baked chocolate donut recipe, chocolate glazed donuts, nut free donut recipe, kid friendly donut recipe
Find it online: https://kickassbaker.com/baked-donuts-with-chocolate-glaze/
