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Glazed Chocolate Donuts | Can't Stay Out of the Kitchen

Glazed Chocolate Donuts

Teresa Ambra
Glazed Chocolate Donuts are the ultimate in comfort food. These delightful cake-like donuts are rich and chocolaty. Then they're glazed with a luscious vanilla glaze. They are so mouthwatering you won't be able to stop at one! Perfect for a holiday, company or weekend breakfast. Be prepared to make more than one batch. Everyone will want more!
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 11
Calories 250 kcal

Equipment

  • 1 12-tin donut pan
  • 1 large mixing bowl
  • 2 medium mixing bowls
  • 1 wooden spoon
  • 1 whisk
  • 2 wire cooling racks
  • measuring cups
  • measuring spoons
  • 1 zip lock bag WITHOUT the "stand and fill" bottom

Ingredients
  

DONUTS:

  • 3/4 cup granulated sugar
  • 1 1/4 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 1/4 cup cocoa powder
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1 large egg
  • 1 tsp. vanilla extract
  • 2 tbsp. unsalted butter melted
  • 1/2 cup sour cream
  • 1/3 cup 2% milk

GLAZE:

  • 2 cups powdered sugar
  • 2 tsp. vanilla extract
  • 3 tbsp. 2% milk

Instructions
 

DONUTS:

  • Preheat oven to 425 degrees.
  • Grease a standard-size 12-cavity donut pan.
  • In a large mixing bowl, stir granulated sugar, flour, cocoa powder, baking soda, baking powder and salt.
  • Add the egg, vanilla, melted butter, sour cream, and milk and whisk until combined.
  • Transfer the batter to a Zip-Lock bag with the corner snipped off.
  • Fill the donut cavities in the prepared pan with the batter until 2/3 full.
  • Bake the doughnuts for 10-15 minutes, or until puffed and a toothpick inserted into the center comes out clean.
  • Cool in the pan for 5-10 minutes, before transferring to a cooling rack to cool completely.

GLAZE:

  • Whisk ingredients together in a mixing bowl until smooth.
  • If the glaze is too thick, thin with a teaspoon or two of milk.
  • Spoon the glaze over the cooled donuts and swirl with the back of the spoon until the top is totally covered with icing.
  • Place glazed donuts on cooling rack.
  • Allow any excess glaze to drip off donuts.
  • Allow the glaze to set 10-15 minutes before serving.

Notes

NOTE: The secret to my donuts raising so nice and high is baking them at 425° instead of 350.° The extra heat allows the donuts to raise sufficiently in the short amount of time it takes to bake them. (I also fill the donut cavities quite full).
 
NOTE: You can purchase 20-tin donut pans at Jo-Ann's Fabric and Crafts.
 
Recipe adapted from Pastry Affair.
 
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 250kcalCarbohydrates: 49gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 30mgSodium: 189mgPotassium: 83mgFiber: 1gSugar: 36gVitamin A: 169IUVitamin C: 0.1mgCalcium: 46mgIron: 1mg
Keyword breakfast, brunch, chocolate, donuts
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