These Baked Chocolate Glazed Doughnuts are a healthy baked alternative to classic chocolate frosted doughnuts while being just as delicious.
Every year when I was growing up, our family would decorate the Christmas tree. At the end of the night, we’d sit by the tree and admire our work. We would sing some Christmas carols, drink hot chocolate, and eat doughnuts. It was one of the greatest nights of the year to me as a young girl, sometimes our parents would even let us sleep by the tree.
This was such a great tradition that my husband and I decided to carry it on with our own little family. The memories are just as sweet. This year I decided to make our own baked doughnuts. I do want to report the night we were supposed to do this we got some sick kiddos, so we had to postpone but we still had the doughnuts… we couldn’t wait.
Note: You do need to eat these immediately as they start to dry out soon after you bring them out of the oven.
Cheers to good memories, family and holiday traditions. XOXO San
How do you make Baked Chocolate Glazed Doughnuts?
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In the bowl of your stand mixer with the paddle attachment, beat the egg and sugar on medium speed for about 1 minute. Add in the milk, yeast, salt, and vanilla. Turn the mixer to low, and then add in 2 cups of the flour. Attach the dough hook and then on medium speed, add the butter one piece at a time until smooth. Reduce the speed to low, and then add the rest of the flour until the dough sticks to the hook and pulls away from the sides of the bowl. It should be soft and moist, but not sticky.
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Turn the dough out on to a lightly floured surface and knead until smooth. Place in a mixing bowl coated with cooking spray and cover with a damp towel. Let rise until doubled in volume, about 1 hour.
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Punch down the dough and roll it out to about ½” thickness. With biscuit cutters, cut out 3″ circles with 1″ holes. Preheat the oven to 400 degrees. On a baking sheet lined with parchment paper, place the doughnuts 1″ apart. Cover with plastic wrap and let sit on top of the preheating oven until almost doubled in size, about 25 minutes.
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Bake until light golden in color, 5-8 minutes. Let them cool while you make the glaze.
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In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
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Dip the doughnuts into the warm glaze, top with sprinkles if you wish.
My favorite kitchen tools used to make Baked Chocolate Glazed Doughnuts
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MEASURING CUPS: Nothing beats a good set of measuring cups that last a long time. I love metal measuring cups because of their durability.
MEASURING SPOONS: I have to have a metal set of measuring spoons on hand. The plastic ones just don’t last long in our house thanks in large part to the garbage disposal.
KITCHENAID MIXER: I love my Kitchen-Aid mixer and use it almost daily. For cookies, bread, sauces, frostings and dough – I find many recipes that I can use my Kitchenaid to reduce prep time. I have two that I couldn’t live without.
Here are a few more of my favorite donut recipes: Baked Blueberry Cake Donuts, Baked Chocolate Frosted Cake Donuts, and Copycat Starbucks Devil’s Food Cake Donuts.
Don’t forget to pin this to your favorite Pinterest board to save for later!
Baked Chocolate Glazed Doughnuts
Ingredients
Doughnuts
- 1 egg
- 1/4 cup granulated sugar
- 1 cup milk heated to 115 degrees (I heat this in the microwave for 45 seconds to 1 minute)
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 2 teaspoon vanilla extract
- 2 1/2 - 3 1/2 cups unbleached flour divided, plus more for kneading
- 1/4 cup butter cut into 1" cubes
Chocolate Glaze
- 3/4 cup semisweet chocolate chips
- 3 tablespoons butter
- 1 tablespoon light corn syrup
- 1/4 teaspoon vanilla extract
Instructions
Doughnuts
- In the bowl of your stand mixer with the paddle attachment, beat the egg and sugar on medium speed for about 1 minute. Add in the milk, yeast, salt, and vanilla. Turn the mixer to low, and then add in 2 cups of the flour. Attach the dough hook and then on medium speed, add the butter one piece at a time until smooth. Reduce the speed to low, and then add the rest of the flour until the dough sticks to the hook and pulls away from the sides of the bowl. It should be soft and moist, but not sticky.
- Turn the dough out on to a lightly floured surface and knead until smooth. Place in a mixing bowl coated with cooking spray and cover with a damp towel. Let rise until doubled in volume, about 1 hour.
- Punch down the dough and roll it out to about ½" thickness. With biscuit cutters, cut out 3" circles with 1" holes. Preheat the oven to 400 degrees. On a baking sheet lined with parchment paper, place the doughnuts 1" apart. Cover with plastic wrap and let sit on top of the preheating oven until almost doubled in size, about 25 minutes.
- Bake until light golden in color, 5-8 minutes. Let them cool while you make the glaze.
Chocolate Glaze
- In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
- Dip the doughnuts into the warm glaze, top with sprinkles if you wish.
Notes
My review: So I was surprised how good they actually were. I mean come on they aren’t the same as a Dunkin’ but for a take on a healthier version, I am impressed. I will make them again.
Kid’s reviews: So they were a little skeptical as I was but in the end, they ate their designated doughnut. The reviews I got back are the following: Aiden, 10 years, “Mom, these are not the same as a “real” but I am glad you found a recipe to where we can maybe have two doughnuts instead of one.” Madden, 6 years, ate the entire top first then the bottom, no words. This is good. Jordan, 8 years, “I don’t like them as much as “real” doughnuts but I will still eat them.” Jersey, 4 years, no complainants and wanted to take them to school for her entire class. Cannon, 3 years, ate the top and that’s it but that is what he does normally anyway.
I love sweets especially chocolate cake so I will definitely try the cake you share the recipe for.