Baked Donuts with Ruby Chocolate Glaze
These Baked Donuts fulfill all your breakfast dreams without all that immediate post-donut guilt!
Servings: 8 servings
Calories: 300kcal
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 large egg room temperature
- ⅓ cup brown sugar packed
- 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 extract
Glaze
- ¼ cup heavy whipping cream
- ½ cup ruby chocolate such as Trader Joe's or substitute with semi-sweet chocolate
- 1 teaspoon vanilla extract use only is using semi-sweet chocolate
Instructions
- Preheat oven to 350°F. Spray a donut pan with non-stick spray. Set aside
- 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 over mix.
- 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.
- 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 wire 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
Nutrition
Calories: 300kcal
