Baked Chocolate Glazed Donuts

Very soft, rich donuts that don’t need to be fried! Baked in the oven, these donuts are lower in calories than deep-fried ones. The dough in this recipe is very successful, it is easy and simple to work with, and the donuts from it turn out to be unusually airy!
cook time: 2h
Noah Merrick
Baked Chocolate Glazed Donuts

Nutrition Facts (per serving)

324
Calories
10g
Fat
46g
Carbs
8g
Protein

Ingredients (16 portions)

For donuts:

Wheat flour 500 g
Milk 200 ml
Dry yeast 10 g
Eggs 1 pc
Sugar 100 g
Butter 50 g
Salt 0.5 tsp
Vanillin to taste

For the glaze:

Milk 50 ml
Sugar 50 g
Cocoa 4 tbsp
Butter 50 g

Recipe instructions

Step 1

Step 1
How to make donuts with chocolate glaze in the oven? Prepare ingredients for making donuts. Remove the egg and butter from the refrigerator in advance; they should be at room temperature. This is important when making yeast dough so that the yeast is actively working and raising it. If the food is cold (or, conversely, hot), the yeast will not be activated or will die.

Step 2

Step 2
Heat the milk until warm, it should be pleasantly warm, but not hot, so as not to kill the living organism — the yeast. Pour the yeast into the milk and leave for 10 minutes. This is not a dough, the yeast will not be activated and will not start working, this is only necessary to dissolve it. You need sugar to activate!

Step 3

Step 3
Beat an egg into the milk, add sugar, salt and vanillin. Stir with a whisk.

Step 4

Step 4
Sift all the flour into the milk mixture. Sifting the flour aerates it, which makes baked goods softer and airier.

Step 5

Step 5
Start kneading the dough — mix the mass with a spoon.

Step 6

Step 6
Add soft butter. And start kneading with your hands. At first the dough will be sticky, but gradually it will become smooth, homogeneous and stop sticking to everything. This will take about 10 minutes. In the process I needed a little extra flour, but just a couple of tablespoons. The gramming here is quite accurate, but there may be nuances. Below is a link to an article about flour, check it out.

Step 7

Step 7
When the dough finally comes away from the walls, gather it into a ball. Cover the bowl with the dough with a towel, lid or film and leave to rise for about an hour.

Step 8

Step 8
After an hour, the dough should double in size. If suddenly this does not happen for you, give the test a little more time, about half an hour. If after this the dough has not risen, it means that your yeast has not been activated (this can happen for many reasons).

Step 9

Step 9
Place the risen dough on a floured work surface. Next comes the stage of donut formation. You can roll out the dough into a layer and cut out donuts with a glass, and then, in the center, with a glass. This will give you neater donuts, but youʼll end up with a lot of extra dough. I chose a more economical method. Divide the dough into equal parts and then roll each into a ball. I got 16 pieces.

Step 10

Step 10
Take the blank and make a hole in the center, stretching and forming the future donut.

Step 11

Step 11
Place the donuts on a baking sheet lined with baking paper. Cover with a towel and leave for 20 minutes. During this time, the future baked goods will proof, which will make them more fluffy and tender.

Step 12

Step 12
Bake the donuts in the oven, preheated to 190°C for 15-20 minutes, top-bottom mode. The photo shows that with this formation method, the hole in the middle practically disappeared, since the donuts grew very much during baking.

Step 13

Step 13
While the donuts are cooling, prepare the glaze. Get groceries for her.

Step 14

Step 14
Place sugar and cocoa in a saucepan and pour milk over them. Place over low heat and stir constantly until the sugar and cocoa dissolve. Place oil in a saucepan.

Step 15

Step 15
Continue heating the mixture until hot, but do not boil it; the oil may separate the whey. Stir until smooth and then cool well.

Step 16

Step 16
Using a fork, dip one side of the cooled donuts into the glaze. Decorate the top as desired. I sprinkled with confectionery sprinkles.

Additional rubrics

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