Soft Rich Chocolate Donuts (Printable)
Soft, rich chocolate donuts with silky glaze, perfect for breakfast or dessert indulgence.
# What You'll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1/2 cup granulated sugar
04 - 1 1/2 teaspoons baking powder
05 - 1/4 teaspoon baking soda
06 - 1/4 teaspoon salt
→ Wet Ingredients
07 - 2 large eggs
08 - 1/2 cup whole milk
09 - 1/4 cup unsalted butter, melted
10 - 1 teaspoon vanilla extract
→ Chocolate Glaze
11 - 1 cup powdered sugar
12 - 3 tablespoons unsweetened cocoa powder
13 - 3 to 4 tablespoons milk
14 - 1/2 teaspoon vanilla extract
# How To Make:
01 - Preheat the oven to 350°F. Lightly grease a donut pan with butter or nonstick spray.
02 - In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly mixed.
03 - In a separate bowl, beat the eggs then add milk, melted butter, and vanilla extract. Stir until fully incorporated.
04 - Add wet ingredients to dry ingredients and gently mix until just combined. Avoid overmixing to maintain light texture.
05 - Transfer batter into a piping bag or resealable plastic bag, then pipe evenly into the donut cavities, filling each about three-quarters full.
06 - Bake for 10 to 12 minutes or until a toothpick inserted into a donut comes out clean.
07 - Allow donuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
08 - Whisk together powdered sugar, cocoa powder, milk, and vanilla extract until smooth.
09 - Dip cooled donuts into the glaze, letting excess drip off. Place on wire rack until the glaze sets.
# Expert Tips:
01 -
- They bake instead of fry, so your kitchen doesn't smell like oil for three days afterward.
- The crumb is impossibly soft without feeling dense, and the glaze clings to every bite.
- You can have them from oven to table in under an hour, which feels like magic.
02 -
- Overmixing the batter is the number one reason these become dense—once you see the dry ingredients disappear, you're done stirring.
- The donuts must be completely cool before glazing or the glaze will melt and slide right off.
03 -
- If your glaze is too thick, add milk one teaspoon at a time; too thin, add powdered sugar the same way.
- A donut pan is worth the small investment—you can't replicate the shape or the even baking any other way.