Baked Chocolate Donuts with Chocolate glaze (VIDEO)
These are the ultimate baked dhocolate donuts with chocolate glaze! This is a crazy delicious, must-try homemade doughnut recipe with chocolate in the dough, in the glaze, and also in the decoration (that might remind you of Brigadeiros)!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 70 g Unsalted butter (room temperature)
- 70 g Granulated sugar
- 1/2 teaspoon Vanilla extract
- 2 Eggs (room temperature)
- 1-2 tablespoon Sour cream (optional, room temperature)
- 63 g All purpose flour
- 7 g Cocoa powder (unsweetened Dutch processed)
- ½ teaspoon Baking powder
- Pinch of salt
- 40 g Chocolate chips (eg. Callebaut Dark Chocolate (callets))
- 150 g Callebaut Dark Chocolate (callets) (use good quality semi-sweet chocolate)
- 50 g Heavy Cream (36% fat content)
- 15 g Unsalted butter (room temperature)
- Pinch of salt
- Chocolate sprinkles
Instructions
- 1
Make the baked chocolate donuts
- 2
Heat oven to 175 C / 347 F.
- 3
Prepare your Silikomart Donut mold.
- 4
Cream butter and sugar for 3-5 minutes until it becomes pale, then add eggs, one at a time. Do not overbeat. Fold in vanilla and room temperature sour cream (if using).
- 5
Sift in flour, salt, cocoa powder and baking powder and fold just until well combined with the help of a rubber spatula.
- 6
Fold in chocolate chips, if using.
- 7
Pipe the donut batter into the Silikomart Donut mold.
- 8
Bake for 15-20 minutes or until a skewer inserted comes out clean. Do not overbake as the donuts can become dry.
- 9
Let the donuts chill in the fridge before glazing.
- 10
Glazing the chocolate donuts
- 11
Chop semi-sweet chocolate into small pieces, or use Callebaut dark chocolate callets.
- 12
Heat cream in a saucepan over medium heat just until simmering.
- 13
Pour warm cream over the chocolate, let them set for a minute until chocolate gently melts then stir or blend together.
- 14
Add in butter and and a pinch of salt.
- 15
Use the glaze once it is cooled to about 27C / 81F.
- 16
Before glazing the donuts make sure donuts are nice and chilled (5C / 41F) and the glaze is on the right temp (27C / 81F). Temperature is key to be able to glaze the donuts neatly, please check my tips above.
- 17
Hold the donut with your fingers and dip it into the glaze. Move the donut a bit for a few seconds then carefully remove it from the glaze. While still holding the donut with your fingers (facinng down), carefully remove any excess glaze from it with the help of your fingers on your other hand.
- 18
Let the glaze fully set at room temperature, or, in case your kitchen is too warm, place it into the fridge.
- 19
Decorate according to your liking eg. with chocolate sprinkles.
- 20
The donuts can be stored for 2-3 days in an airtight container either at room temperature or in the fridge. Bring them back to room temperature before serving.