Baked Chocolate Doughnuts with Chocolate Glaze
Baked chocolate doughnuts with chocolate glaze feature cocoa powder, vanilla bean paste, fine sea salt and some sour cream for a bit of tang and moisture. Doughnuts garnished with a variety of toppings including chopped pistachios, toasted coconut, sliced almonds, chopped macadamia nuts, chocolate sprinkles, and drizzles of warm caramel sauce and warm creamy peanut butter.
Equipment
- 3 (6-cavity) regular small doughnut pans OR 2 (4-cavity) jumbo doughnut pans
Ingredients
Doughnuts:
- 170 grams unsalted butter, room temperature (3/4 cup)
- 150 grams granulated sugar (1/2 cup)
- 100 grams light brown sugar (1/2 cup)
- 100 grams egg (3 large), room temperature
- 15 grams vanilla bean paste or vanilla extract (1 tablespoon)
- 260 grams all-purpose flour (2 cups)
- 60 grams unsweetened cocoa powder (1/2 cup)
- 10 grams baking powder (2 teaspoons)
- 3 grams baking soda (1/2 teaspoon)
- 5 grams fine sea salt (1 teaspoon)
- 240 grams sour cream (1 cup)
Chocolate Glaze:
- 90 grams powdered sugar (3/4 cup)
- 15 grams unsweetened cocoa powder (2 tablespoons)
- 45 grams milk (3 tablespoons)
- 5 grams vanilla bean paste or vanilla extract (1 teaspoon)
Instructions
Doughnuts:
- Preheat oven to 350 degrees F. Spray three 6-cavity doughnut pans (OR two 4-cavity jumbo doughnut pans ) with non-stick cooking spray or wipe with vegetable oil. Set aside.
- Add unsalted butter, granulated sugar, light brown sugar to stand mixer. Beat on medium until smooth and creamy.
- Add eggs one at a time and beat on low to incorporate after each addition. Add vanilla beat extract and beat on low until incorporated.
- Add the all-purpose flour, cocoa powder, baking powder, baking soda, and fine sea salt to a medium bowl. Whisk to combine.
- Add 1/2 flour mixture to stand mixer. Beat on low just until incorporated. Add sour cream. Beat on low just until incorporated. Add remaining flour mixture. Beat on low just until incorporated. Do not over mix.
- Add doughnut batter to large gallon size plastic storage bag and cut a small hole in corner of bag. Seal the bag and squeeze the batter through the opening into the doughnut pan cavities about 2/3 of the way to the top. Smooth batter with wet finger.
- Bake jumbo doughnuts in hot oven for 20 minutes. Bake regular doughnuts 10 to 12 minutes. Doughnuts will be firm to the touch.
- Remove doughnut pans from oven and cool on wire rack for 15 minutes. Remove from pans to cool completely.
Chocolate Glaze:
- Add powdered sugar, unsweetened cocoa powder, milk, and vanilla bean paste to small bowl. Stir to combine. Add additional milk in 1/2 teaspoon increments to achieve desired thickness. Glaze will be very thick before any additional milk. Dip doughnuts in chocolate glaze. Invert doughnuts and place on rack for the glaze to set.
- If you are garnishing your doughnuts, its best to do so right after you dip the doughnut in glaze as the glaze begins to set very quickly.