Ingredients (~9-12 donuts)
For the Donuts
- 165g all-purpose flour (~1 1/3 cups)
- 24g cornstarch (~3 Tbsp)
- 135g sugar (~2/3 cup)
- 9 Tbsp Dutch-processed cocoa powder (1/2 cup + 1 Tbsp)
- 2 1/4 tsp instant espresso powder
- 3/4 tsp baking soda
- Pinch of salt
- 1 large egg + 1 egg yolk (or 2 small eggs)
- 1 Tbsp vanilla extract
- 255g Greek yogurt (~1 cup)
- 90g milk (~1/3 cup + 1 Tbsp)
- 60g avocado oil (or neutral oil) (~1/4 cup)
For the Glaze
- 300g powdered sugar (~2 1/2 cups)
- 6 to 12 Tbsp milk (adjust for consistency)
- 1 1/2 tsp vanilla extract
Make the Batter
Preheat your oven to ~400°F. Grease a donut pan thoroughly with oil or baking spray.
In a medium bowl, whisk together the milk, egg, egg yolk, Greek yogurt, oil, and vanilla extract until well incorporated.
In a separate medium bowl, sift together the flour, cornstarch, cocoa powder, sugar, baking soda, espresso powder, and salt. Whisk to combine.
Pour the wet ingredients into the dry ingredients. Mix until just combined and no dry pockets of flour remain. Do not overmix.
Pipe and Bake
Transfer the batter into a piping bag (or a ziplock bag with the corner cut off).
Pipe the batter into the prepared donut pan rings. Fill them about halfway full.
Bake for ~9-10 minutes. They are done when the tops spring back when lightly touched.
Remove the donuts from the oven and let them cool slightly in the pan before transferring them to a wire rack to cool completely.
Glaze the Donuts
While the donuts cool, make the glaze. In a medium bowl, whisk together the powdered sugar, vanilla, and 6 Tbsp of milk.
Whisk until smooth. If the glaze is too thick, add more milk (1 Tbsp at a time) until it reaches a dippable consistency. If it’s too thin, add more powdered sugar.
Once the donuts are cool, dip the top of each donut into the glaze.
Place them back on the wire rack and let the glaze set until it forms a crust.
Chocolate Glazed Donuts
Ingredients
For the Donuts
- 165g all-purpose flour ~1 1/3 cups
- 24g cornstarch ~3 Tbsp
- 135g sugar ~2/3 cup
- 9 Tbsp Dutch-processed cocoa powder 1/2 cup + 1 Tbsp
- 2 1/4 tsp instant espresso powder
- 3/4 tsp baking soda
- Pinch salt
- 1 large egg + 1 egg yolk or 2 small eggs
- 1 Tbsp vanilla extract
- 255g Greek yogurt ~1 cup
- 90g milk ~1/3 cup + 1 Tbsp
- 60g avocado oil (~1/4 cup) or neutral oil
For the Glaze
- 300g powdered sugar ~2 1/2 cups
- 6 to 12 Tbsp milk adjust for consistency
- 1 1/2 tsp vanilla extract
Instructions
- Preheat oven to 400°F and grease donut pan.
- Whisk wet ingredients: milk, eggs, yogurt, oil, vanilla in one bowl.
- Sift dry ingredients: flour, cornstarch, cocoa, sugar, baking soda, espresso powder, salt in another bowl.
- Combine wet and dry ingredients, mixing until just incorporated.
- Transfer batter to piping bag and fill donut pan rings halfway.
- Bake 9-10 minutes until tops spring back when touched.
- Cool donuts in pan briefly, then transfer to wire rack.
- For glaze, whisk powdered sugar, vanilla, and milk until smooth.
- Adjust glaze consistency with milk or sugar as needed.
- Dip cooled donuts in glaze and let set on wire rack.
