December 20, 2013
For someone as obsessed with donuts as I am, it sure did take me a long time to create my own donut recipe. But once I finally whipped up these Baked Apple Donuts there was no turning back. Now, lucky for you, I can’t stop!
These baked Chocolate Donuts with Chocolate Peppermint Glaze, my latest donut creation, make a decadently delicious holiday treat. Whip them up on Christmas Eve morning—they take 30 minutes from start to finish—or serve them as a surprise winter break dessert one night next week. Even better, get the kids in the kitchen and turn this simple, two bowl recipe into a family project. Can you think of a better way to spend a wintry afternoon?
I’ve tried these donuts with both a plain and peppermint flavored standard glaze.
Both versions are delicious, but the chocolate peppermint glaze takes the cake or, um, doughnut, so to speak. To make these super festive, crush up candy canes and sprinkle them over the donuts before the glaze dries completely—or have the kids do it.
It’s like peppermint magic pixie dust.
Baked Chocolate Donuts with Chocolate Peppermint Glaze
(Can be shared with kids 12+ mos)*
Makes about 1 dozen
For the donuts:
Butter or cooking spray, for greasing pan
1 cup flour
1/2 cup granulated sugar
1/4 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon espresso powder (optional)
1/4 cup milk, warmed
1/2 cup canola or vegetable oil
8 tablespoons plain Greek yogurt
1 large egg, room temperature
1 teaspoon vanilla
For the chocolate peppermint glaze
1 1/2 cups powdered sugar
4 tablespoons unsweetened cocoa powder
3 tablespoons milk
1/2 teaspoon pure peppermint extract
1. Preheat oven to 350 degrees. Lightly grease a donut pan and set aside. To make the donuts: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, salt, baking soda, and espresso powder until there are no lumps; set aside.
2. In a medium bowl, whisk together milk, oil, yogurt, egg, and vanilla.
3. Using a wooden spoon or silicone spatula, mix the wet ingredients into the dry until well combined.
4. Fill each well of the donut pan until about 3/4 full and bake for 10 minutes. Remove from oven and allow donuts to cool in pan for 5 minutes before transferring them to a wire rack where they can cool completely.
5. In the meantime, make the glaze: In a medium bowl, whisk together powdered sugar, cocoa powder, milk, and peppermint extract until smooth. You should get a nice, silky drip when you lift the whisk out of the bowl. If necessary, add a little more milk to make the glaze something into which you can dip donuts, but be careful not to make it too thin.
6. Dip the smooth side of each donut into the glaze and twist to get a nice, thick cover. Place the dipped donuts on a wire rack, glazed side up, to allow the glaze to harden. Serve as soon as it does!
*Note: While there is nothing in this that is unsafe for younger eaters, I recommend these beginning at 12-months-old due to the high sugar content. No matter how old your little eaters, be sure to serve age appropriate portions. A little of these sweet treats goes a long way for wee ones!