Can I make these donuts without a donut pan?

Yes! While a donut pan gives you that classic shape, you can use a muffin tin for "donut holes." Fill each cup about halfway and reduce baking time by 1-2 minutes. Alternatively, you can make a foil cylinder in the center of each muffin cup to create the donut hole.

Can I use sour cream instead of yogurt?

Absolutely! Sour cream works perfectly as a 1:1 substitute for yogurt in this recipe, providing the same moisture and similar tanginess. You could even use Greek yogurt for extra protein.

Why did my donuts come out dry?

Dry donuts usually result from overbaking or overmixing the batter. Remember to mix just until combined and check for doneness early. Also, measure your flour correctly by spooning it into the measuring cup rather than scooping directly from the container.

Can I make the batter ahead of time?

For best results, bake the batter right after mixing. The leavening agents activate when wet, and letting the batter sit too long can result in flat donuts. However, you can mix the dry ingredients ahead of time and combine with wet ingredients just before baking.

Chocolate Donuts Recipe

Description

An irresistible treat, these fluffy Chocolate Donuts are rich, chocolatey, and topped with a decadent chocolate glaze and sprinkles. Perfect for satisfying your sweet cravings, they’re incredibly easy to make at home. Whether for breakfast, dessert, or a snack, these donuts are sure to delight!

Ingredients

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For the Donuts:

1 cup all-purpose flour (120g)
1/2 teaspoon baking powder (2g)
1/2 teaspoon baking soda (3g)
1/3 cup unsweetened cocoa powder (28g)
1/8 teaspoon kosher salt
1/2 cup granulated sugar (100g)
1 large egg (50g)
1/2 cup plain yogurt (114g)
1/4 cup canola oil (50g)
1 teaspoon pure vanilla extract (4g)

For the Chocolate Glaze:

1/2 cup chocolate chips (85g)
2 tablespoons unsalted butter (28g)
1 tablespoon milk (14g)
1/2 teaspoon pure vanilla extract (2g)
2 tablespoons chocolate sprinkles (24g), for topping

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Instructions

Preheat the Oven
Preheat your oven to 350°F (180°C). Spray a donut tin generously with nonstick baking spray to ensure the donuts don’t stick while baking.
Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cocoa powder, salt, and granulated sugar until well combined.
Mix Wet Ingredients
In a separate medium bowl, whisk the egg, yogurt, canola oil, and vanilla extract together until smooth and creamy.
Make the Batter
Gradually pour the wet ingredients into the bowl with the dry ingredients. Gently mix until the batter is just smooth, being careful not to overmix to maintain a tender donut texture.
Fill the Donut Tin
Use a spoon or piping bag to transfer the batter into the prepared donut tin. Fill each mold about ¾ full to prevent the donuts from overflowing as they bake.
Bake the Donuts
Bake the donuts in the preheated oven for 8-10 minutes, or until a toothpick inserted into the center comes out clean. Let the donuts cool in the pan for 5 minutes before flipping them onto a wire rack to cool completely. Repeat as needed with additional batter.
Prepare the Chocolate Glaze
In a microwave-safe bowl, combine the chocolate chips, unsalted butter, milk, and vanilla extract. Heat for about 30 seconds (or more if needed, depending on your microwave) until melted. Stir until the mixture is smooth and glossy.
Frost and Decorate
Generously frost the cooled donuts with the chocolate glaze using a spoon or an offset spatula. Top with chocolate sprinkles for a festive finishing touch.

Notes

Be sure to grease your donut pan well to prevent sticking.
Avoid overmixing the batter to ensure soft and tender donuts.
Do not overfill the molds; filling them just about ¾ full allows for perfect rise and shape.
Storage: Store the donuts in an airtight container at room temperature or in the refrigerator for up to 4 days. They can also be frozen for up to 3 months.

Nutrition

Serving Size: 1 donut
Calories: 280
Sugar: 18g
Sodium: 110mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 2g
Protein: 4g
Cholesterol: 30mg