These baked chocolate glazed doughnuts are soft, fluffy and cakey with a silky and rich chocolate glaze! They're a chocolate lover’s dream! So easy to make and can be ready in less than 30 minutes! You can top them off with chocolate shavings or any sprinkle of your choice. 

WHAT YOU"LL NEED FOR THIS DELICIOUS RECIPE!

Scroll down to the recipe card for the complete list of ingredients and their exact quantities. Here are your ingredients,

FOR THE DOUGHNUTS

• Plain flour/All-purpose flour: Make sure to measure it correctly. The best way to measure all-purpose flour is by using a digital scale. If you don’t have it, then spoon the flour into the measuring cup and then scrape a knife across the top of the measuring cup to level the flour.
• Baking Powder & Baking Soda: Both are used in this recipe.
• Whole Milk (Full fat): It gives a creamy texture to these doughnuts and also adds flavour.
• Egg: should be at room temperature.
• Salt: It balances the sweetness and enhances the flavours.
• Caster sugar or superfine sugar: I used caster sugar. If you can’t find caster sugar, you can make it at home. Simply pulse-blend the granulated sugar in your coffee grinder or food processor until the texture is super fine like fine sand but not powdery. It needs only 2-3 quick pulses.      
• Cocoa powder: Always use good quality cocoa powder, it makes the difference. Be sure to use unsweetened cocoa powder. It gives a deep and rich chocolate flavour.
• Unsalted Butter: It is added for extra richness and a buttery flavour. Make sure to use unsalted butter because you can control the amount of salt according to the recipe requirement. 
• Plain Yogurt: It makes these doughnuts super moist. Yoghurt should be at room temperature. You can also use sour cream or even Greek yoghurt instead of plain yoghurt. 

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FOR THE GLAZE

• Dark Chocolate (54%) or Chocolate chips: Always use good quality chocolate. You can use dark baking chocolate or semisweet chocolate or Chocolate chips.
• Double cream/Heavy Cream: Always use double cream or heavy cream to make a rich and silky chocolate glaze. 
• Unsalted butter: softened to room temperature. It will make your Chocolate glaze silky and shiny.

EQUIPMENT REQUIRED

• Doughnut pan(I used 6 hole doughnut pan)
• Mixing bowls 
• Whisk
• Piping bag
• Wire rack

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LET’S MAKE IT STEP BY STEP!

FOR THE DOUGHNUTS

• Grease the holes of the doughnut pan with cold butter and set aside.
• In a large mixing bowl, sift together plain flour, cocoa powder, baking powder, baking soda, salt and sugar. Set aside.
• Melt the butter in the microwave, and let it cool down slightly.
• In another medium bowl whisk the egg until fluffy (about one minute).
• Whisk in milk (room temperature), plain yoghurt and vanilla extract.
• Stir melted butter in the milk mixture.
• Now add wet ingredients to dry ingredients and gently stir until just combined. Don’t over-mix the batter.
• Fill the piping bag with the batter, twist the top end and secure it with a rubber band or a chip clip so you never have to worry about your filling escaping before you are ready. Snip a slightly large hole, gently press from the top and pipe the batter into the doughnut holes, filling each doughnut hole ¾ of the way full. 
• Set aside the remaining batter in the piping bag.
• Slightly tap the pan on the counter to remove any large air bubbles and bake in the preheated Fan oven at 155C/311F (175C/347F for a conventional oven) for 9-10 minutes or until a toothpick inserted into the centre of the doughnut comes out clean.
• Allow the doughnuts to cool for 4-5 minutes in the pan. After that, use a spreader knife to run around the edges of each doughnut to release it easily. Slightly lift up each doughnut with the help of a spreader knife and transfer to a wire rack. Allow them to cool completely before glazing.
• Wash the doughnut pan, dry it with a kitchen towel then grease it again with cold butter and repeat the same procedure as mentioned above to make the next batch of your doughnuts using the remaining batter.

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FOR THE GLAZE

• You can make it in a microwave (in 30-sec intervals, stirring in between) or on a double boiler like I did. Chop the dark chocolate and place it in a heat-safe bowl. Place that bowl over a small saucepan of simmering water (only fill the saucepan with 1 or 2 inches of water). Make sure that the water does not touch the bottom of the bowl. When the chocolate melts, take room temperature double cream/heavy cream, and add to the melted chocolate. Stir it constantly and gently until it’s smooth. Add softened butter and mix to combine, then remove from the heat. Let it cool slightly.
• Set your wire rack over a baking tray lined with baking paper.
• Dip the top of each doughnut into the warm glaze, gently twist and get it up off the glaze then shake the doughnut to even out the glaze. Place it back onto a wire rack to let the excess glaze drip off.
• After 1-2 minutes sprinkle some chocolate shavings (optional). You can also use any sprinkles of your choice. You can also keep them in the fridge to set the glaze.

PRO TIPS TO MAKE THE BEST BAKED DOUGHNUTS!

• Use a digital scale to measure the ingredients to get the best results.
• Don’t over-mix the batter.
• Don’t forget to grease your doughnut pan for easy removal.
• Don’t overbake them otherwise you will end up with dry and crumbly doughnuts.
• Use good-quality chocolate for the glaze.
• Doughnuts should be cooled before glazing and the glaze should be warm.

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STORAGE

Once cooled, store in an airtight container in the fridge for up to 3-4 days however, they are best enjoyed the day they are made.

I hope that you'll try this recipe and you'll love them as much as my family and I do! If you make this recipe then be sure to tag @kaotickrunch on Instagram. We'd love to see your creations!

Happy baking and eating! 😊