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bite taken out of chocolate frosted donut stacked on two other donuts
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Baked Chocolate Frosted Donuts

These chocolate frosted donuts are baked, not fried, super simple to make and obviously covered in plenty of festive sprinkles.
Course Breakfast
Cuisine American
Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes
Servings 6 donuts
Calories 280kcal
Author Ryan Beck

Ingredients

Vanilla Donuts

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¼ cup granulated sugar
  • ¼ cup greek yogurt
  • 1 egg, beaten
  • 3 tbsp milk
  • 1 tbsp unsalted butter, melted
  • 1 tsp vanilla extract

Chocolate Glaze

  • 6 tbsp powdered sugar
  • 1 tbsp cocoa powder
  • 1 tbsp whole milk
  • ½ tsp vanilla extract

Instructions

Vanilla Donuts

  • Preheat oven to 400°F. In a large bowl, combine flour, baking powder, sugar and salt. Add greek yogurt, egg, milk, butter and vanilla extract and stir until just combined. (Over-stirring will make donut tough)
  • Place batter in ziploc bag and squeeze out air. Cut corner of bag. Spray donut pan with non-stick spray. Pipe the batter evenly in the donut pan. It should make 6. Bake for 8-9 minutes or until stick comes clean. These are a sponge-like consistency so don't expect it to be really browned on top. Remove from oven and remove from pan and cool on a cooling rack.

Chocolate Glaze

  • For the glaze, whisk the sugar and cocoa powder in a shallow bowl. Slowly stir in milk and vanilla extract to make smooth, pourable glaze. Dip each donut in the glaze and place back on cooling rack. Top with sprinkles if desired. Allow glaze to set for 30 minutes before serving.

Notes

  • Even though they say non-stick, spray your donut pans with non-stick cooking spray to make sure the donuts come out.
  • Use baking powder that is less than a year old since it has been opened. If you use older baking powder, it won’t be powerful enough to help leaven the donuts. You can test it by stirring half a teaspoon of baking soda into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it’s still fresh enough to use.
  • When measuring the flour, lightly spoon it into a measuring cup and then level it off with the back of a knife to get the right amount.
  • You can spoon the batter into the donut pans, but the easiest way to get the batter in the pan is by using a pastry bag or Ziploc bag with the corner cut off.
  • Just like with any cake type batter that you make, you’ll know the donuts are done when a toothpick comes out clean.
  • Let the baked donuts cool completely before you dip them in the glaze.
  • Leftovers will store well in at room temperature for 1-2 days in an air-tight container.

Nutrition

Serving: 1donut | Calories: 280kcal | Carbohydrates: 38g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 47mg | Sodium: 156mg | Potassium: 35mg | Fiber: 2g | Sugar: 22g | Vitamin A: 250IU | Vitamin C: 0.8mg | Calcium: 20mg | Iron: 0.2mg