Get your

inspiration 

from 

EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Baked Doughnuts with Chocolate Glaze

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.


First time ever making Baked Doughnuts with Chocolate Glaze and using a silicon tray. The recipe says an electric mixer is not required but when you’ve just bought a stand mixer you look for excuses to use it 😊 So good and soft.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Baked Doughnuts with Chocolate Glaze made with buttermilk iso cream

Baked Doughnuts with Chocolate Glaze

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: EsmeSalon.com
  • Prep Time: 15 minutes
  • Rest Time: 2 minutes
  • Cook Time: 15 minutes
  • Total Time: 32 minutes
  • Yield: 8 1x
  • Category: Cake, Cupcakes, Cookies and Tarts

Description

Have you been brave enough to try and make Doughnuts? Well, if you prefer not to fry them, then you’re in luck with these easy baked donuts You will end up with less preparation work, and also less cleanup, and mess. Above all, you will find that these baked Doughnuts are super delicious and maybe even better than those fried.


Ingredients

Units Scale

Doughnuts

  • 100 g butter melted
  • 45 ml vegetable oil
  • 125 g castor sugar
  • 2 eggs at room temperature
  • 100 ml buttermilk (I used 100 ml cream and 1 tbsp vinegar)
  • 60 ml milk
  • 1 tsp vanilla essence (I used extract)
  • 210 g all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp ground nutmeg
  • Pinch of salt

Cinnamon sugar

  • 2 tbs Castor sugar
  • 2 Tsp Ground cinnamon
  • 2 tbsp Melted butter

Chocolate glaze

  • 1/2 cup chocolate chips or 1/2 slab dark chocolate
  • 2 tbsp butter
  • 2 tbs corn syrup
  • 12 tsp hot water if needed

Instructions

Doughnuts

  1. Preheat oven to 180°C / 350°F.
  2. Spray doughnut pan with non-stick cooking spray.
  3. In a large jug whisk together butter, oil, castor sugar, eggs, buttermilk, milk, and vanilla.
  4. In a mixing bowl sift together flour, baking powder, soda, nutmeg, and salt.
  5. Stir to combine.
  6. Pour the wet ingredients into the dry ingredients and with a whisk/mix until the batter is smooth and lump-free.
  7. No electric mixer is needed. I used my stand mixer because it’s new and I like playing with it, which could also be why they were so pillowy.
  8. Spoon batter into doughnut pan and tap lightly to spread evenly.
  9. Do not overfill the pan as it rises quite high.
  10. Bake for + 15 minutes until cooked through.
  11. Leave to rest for 2 minutes before turning out.

Cinnamon sugar:

  1. First, dip the doughnut into butter then roll it in the sugar mix.

Chocolate Glaze:

  1. Melt the chocolate, butter, and corn syrup on 50% power in the microwave, stirring frequently until smooth and melted.
  2. Add hot water if the mixture is too thick.
  3. Dip the doughnut into the chocolate glaze and let drain on a wire rack.

To glaze I melted a slab of Aero bubble, 4 Ferrero Rocher chocolates (which were in the drawer next to my bed), and a little cream in the microwave.



Nutrition

  • Serving Size: 1
  • Calories: 463
  • Sugar: 31
  • Sodium: 256
  • Fat: 27
  • Saturated Fat: 13
  • Unsaturated Fat: 12
  • Trans Fat: 1
  • Carbohydrates: 53
  • Fiber: 2
  • Protein: 6
  • Cholesterol: 90
Recipe Card powered byTasty Recipes

The History of the Doughnut 

It is true that the humble doughnut does have a convoluted past that involves Dutch immigrants, Russian exiles, French bakers, Irving Berlin, Clark Gable, and a certain number of Native Americans. And, yes, in its democratic ethos, its optimism, and its assorted origins, it does seem rather quintessentially American.

Read the full post as it’s very interesting.

Similar Recipes

We do have lots of Doughnut / Donut recipes for you to check out.

Copyright © 2024 esmesalon.com – All rights reserved.

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.

COPYRIGHT STATEMENT

I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please es**@es*******.com">contact me should you wish to discuss it further.

MISSION STATEMENT

My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog.

6 thoughts on “Baked Doughnuts with Chocolate Glaze”

    • Hi Danielle, I am honored that you popped in and that you will take a look at trying this out. Please if I may ask, once done will you leave a rating and review on the recipe and post for us. Thanks in advance and I truly hope you will enjoy it.

      Reply
    • Hi Julian, thank you for popping in. Please let me know what you think of this one when you made it and if possible may I respectfully ask that you come back, leave a rating, and review this recipe, as it will be much appreciated. Thanks in advance and enjoy

      Reply
    • Good morning friend. I totally agree with you, prefer baked over fried stuff. To answer your question, I use Nutritionix as a calculator as its part of my recipe package.

      Reply

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star