Chocolate Glazed Donuts
These are soft, fudgy, cake-style donuts that are baked, not fried. They use a mix of cocoa powder and espresso powder for a deep chocolate flavor, and Greek yogurt to keep them moist. They are finished with a classic, crackly vanilla glaze.
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.
Notes
Use Dutch-processed cocoa for best flavor. Do not overmix batter.