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Baked donuts are incredible easy to make and bake – though they do require a special pan. For along time I avoided buying one of these specialty pans, but after baking up my first batch of donuts I was so glad I did. The texture of these donuts falls somewhere between a cake and muffin and they are way healthier than the fried version. Okay, so they’re still donuts with chocolate and beer in them and definitely not diet food – but there are delicious and a perfect little pick me up with a cup of coffee (or a cold beer!)
Donuts Ingredients:
3 tablespoons unsalted butter
3 ounces dark chocolate, chopped
2 cups cake flour
¾ cup sugar
¼ cup unsweetened cocoa powder
2 teaspoons baking powder
½ teaspoon salt
1 large egg, plus 1 large egg yolk
1 teaspoon vanilla extract
1/3 cup milk
½ cup dark beer
Yield: 12 baked donuts
Donuts Instructions:
1. Heat oven 375 degrees F. Lightly coat the donut pan with non-stick spray or extra butter.
2. Melt the butter and chocolate in a microwave safe bowl: microwave for 30 seconds, stir to combine and microwave for 15 additional seconds. Set aside to cool.
3. Whisk together flour, sugar, cocoa powder, baking powder, and salt in large bowl; set aside.
4. Whisk together the egg, egg yolk, and vanilla extract in another small bowl. Add in the milk and beer and stir to combine. Fold in the melted chocolate mixture.
5. Transfer the donut batter to a ziptop bag, snip off a corner and pipe into donut tins. Fill the well ¼ of the way up – be careful not to overfill! Bake for about 8 to 10 minutes.
Chocolate Glaze Ingredients:
3 tablespoons unsalted butter
3 ounces dark chocolate, chopped
1 3/4 cup powdered sugar
2- 3 tablespoons milk
Chocolate jimmy sprinkles, optional
Chocolate Glaze Instructions:
1. Melt the butter and chocolate in a microwave safe bowl: microwave for 30 seconds, stir to combine and microwave for 15 additional Add the powdered sugar ½ cup at a time, alternating with a tablespoon of milk until the glaze is the consistency of
2. Place cooling rack over bake sheet. Dip top of donuts and place on cooling rack to dry. These donuts are best eaten the day they are baked.
Recipe Notes:
For ease of filling the donut pan, put the donut batter in a ziptop bag, snip off a corner and piped it into the pan. Be careful not to over fill. Over filling the wells will create donuts without holes.You can also bake these as muffins if you don’t have a donut pan. If you make regular size ones, bake them for 1 to 2 minutes longer than the recipe below suggests.
I tested this recipe with both Guinness and Left Hand Milk Stout but any dark beer (stout or porter) will work. And yes – I ate a lot of donuts in the making of this post.
Meghan Splawn is a professional recipe developer. She works full-time as part of Alton Brown’s culinary team. Her personal blog, Stir& Scribble, is full of clever cooking, classic cocktails, and useful kitchen tips.
Recipe, styling, and photos: Meghan Splawn
Donut pan found at Target or on Amazon.com