Simply soft Baked Chocolate Doughnuts is the way that we should be enjoying donuts. Bake, not fried makes a huge difference in taste and flavor, once you try the bake version, you might not want the fried one. Plus, it is a lot easier making the bake version. Donuts ready in 1 hour or less, beat that!
Don’t get me wrong, doughnut (or donut) lovers out there, I do not have anything against doughnuts. In fact, from time to time I buy doughnuts too. I love the custard filled, chocolate glazed and berries filled donuts. Doughnuts are simply delicious and irresistible. I guess for me the issue is not that it doesn’t taste good, because some doughnuts really do taste good. My issue with it is the fact that it is deep fried. We know that some good delicious food comes with a price, but it should always be like that. For me, eating food should be fun and enjoyable, I shouldn’t be worrying about what is in it or how it was cook, but most importantly I shouldn’t be regretting eating it. Food is meant to be enjoyed till the last bite, without regret.
Are Baked Doughnuts Healthy?
I wish I could say “YES”, but we all know that doughnuts or donuts are carbohydrates and sugar loaded treats. It is not not the healthiest dessert bake or fried), but bake is certainly a better option than fried doughnuts. In that sense of comparison, I would say it is a healthier option ONLY when compared to the traditional fried donuts. But bear in mind that baking only reduces the fats from oil, but you still have the carbs and sugar inside and out (look at the frosting itself :). So my dear friends, eat within reason and eat moderately. For me, it always comes down to balance and control portion which makes this recipe perfect. This batch makes 6 medium size donuts, definitely smaller than store-bough ones, but every bite is a real treat.
Why Baked Doughnut is Better than Fried Doughnuts?
- Because bake means less fat and oil
- Bake doughnuts are lighter not only in texture but even after eating it. Because there is less grease, you don’t feel as heavy after eating few pieces (or many) of it
- Bake doughnuts is not as greasy as fried doughnuts
- Bake donut is easier to make
Frost and Decorate It The Way You Like
You can frost the doughnut with any frosting that you like. For me, my personal choice is a simple melted chocolate on top. I used melting/dipping chocolate for this one. Melting chocolate, like the one used for fondue of for coating strawberries solidify better as it cool down. It hardens almost like a thin chocolate and it is not sticky. Chocolate chips is exactly the opposite, as it doesn’t solidify as much when it cools down, and it is sticky to the touch even when it dry out. You can buy melting or dipping chocolate in specialty chocolate stores. In Canada, Lindt, Purdys, Ghirardelli and other small chocolatier shop carries them.
This doughnut is very easy to make, and a LOT of fun to decorate. I used different kind of sprinkles, toffee crunch, caramel chocolate chips, cookies and cream sprinkles. I used dark chocolate and semi sweet chocolate to frost the doughnuts and used the leftover to drizzle on top. There so many ways you can decorate this. Have fun and bring out that creativity in you.
Alternatively, You can use Chocolate Ganache for a more decadent, moist frosting that doesn’t solidify as much. I have a short video on how to make it, check it out in case you are interested
This Chocolate Doughnut was baked, NOT fried. Simple NOT complicated, quick and easy. What is better than a homemade baked donuts? This donuts taste so good, it’s like a chocolate cake in a doughnut form. The texture is soft and moist. Because it is baked, this doughnut is very light. I easily finished 3 pieces in one seating! Dangerous! You really have to try this. Bake certainly is a good option, just like my Bake Churros. Let’s get started!
- 1 cup All-Purpose Flour
- 1/2 cup unsweetened Cocoa Powder
- 1/2 tsp Baking Soda
- 1 tsp Baking Powder
- 1/3 cup Brown Sugar
- 3 tablespoons granulated White Sugar
- 1/4 teaspoon Salt
- 4 tbsp unsalted Butter, melted
- 2 small Eggs
- 3/4 cup Plain Greek Yogurt
- 4 tablespoon fresh Milk
- 1/2 cup All-Purpose Flour
- 1/4 cup unsweetened Cocoa Powder
- 1/4 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 3 tablespoon Brown Sugar
- 2 tablespoons granulated White Sugar
- 1/8 teaspoon Salt
- 2 tbsp unsalted Butter, melted
- 1 small Egg
- 5 tablespoon Plain Greek Yogurt
- 2 tablespoon fresh Milk
Ingredients for Cocoa Chocolate Glaze:
- 2 tbsp unsweetened Cocoa Powder
- 1 1/2 cups Powdered Sugar
- 3-4 tbsp Milk
- 1 tsp Vanilla Extract (optional)
- pinch of Salt
Alternatively, you can use Chocolate Ganache (1:1 ratio of chocolate to cream) to frost the donuts. Get the FULL RECIPE HERE
Ingredients for Chocolate Glaze Using Melting/Dipping Chocolate:
- 1/2 cup Chocolate Wafers
If using melting/dipping chocolate, melt about 1/2 cup. Transfer in a microwave safe bowl and microwave in 45 seconds interval. Stir after each 45 seconds and continue to microwave until chocolate is fully melted. If you do not want to use microwave, you can do the bain-marie method. Pour water in a pan and bring to a simmer. Put a bowl on top of the pan, make sure the bottom is not touching the water. Put the chocolate in the bowl, keep stirring until fully melted.
- Preheat oven to 350F(180C) and spray the doughnut tin with oil or butter.
- Dry Ingredients: Sift together the flour, cocoa powder, baking soda, baking powder, both sugars and salt.
- Wet Ingredients: In a separate bowl, mix together milk, egg, yogurt and melted butter.
- Dry + Wet Ingredients: Add the wet ingredients to the dry and gently mix until just combined. If the batter is too thick to pipe, add a little bit more milk, about 1 tablespoon
- Add batter to a piping bag or ziplock bag. Cut one corner and squeeze to release the batter into doughnut pan wells.
- Bake doughnuts for 13 minutes or until they are firm and spring back when you touch them.
- Cool: Tap the pan to pop out the doughnuts or use a spatula to help release it from the pan.
Chocolate Glaze Options:
- Chocolate Cocoa Glaze: Sift together the icing sugar and cocoa powder. Whisk in the milk, vanilla and whisk until the glaze is smooth. You may need to add additional powdered sugar or milk depending on the consistency you like. Dip the top of each doughnuts in the glaze. Sprinkle toppings while the chocolate frosting is wet. Serve it warm or at room temperature. Store in an airtight container for up to 3 days.
- Alternatively, you can use Chocolate Ganache (1:1 ratio) to frost the doughnuts. Get the FULL RECIPE HERE OR
- Melt Dipping/Melting Chocolate Wafers: This is the one that I used for this recipe. The difference of this compared to Chocolate Ganache is that (a.) You do not need milk when melting it. Simply melt it in 45 seconds interval in the microwave until fully melted (b.) When it solidify and dry out, it is not sticky and (c.) it hardens and solidify better, almost like eating thin bark chocolate coating. You can buy this kind of chocolate in specialty chocolate stores, ask for dipping/melting chocolate, fondue chocolate or couverture chocololate
Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.
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