Chocolate Glazed Donut
Oh, these are my little happy place, warm cocoa donuts that go all shiny under a puddle of chocolate glaze, and honestly the hardest part is not eating the batter with a spoon. They come together in about half an hour, so I make them whenever a chocolate craving refuses to be reasoned with.
- Total time
- 30 min
- Servings
- 6
- Calories
- 280
- Protein
- 4g
Ingredients
- 1 cup flour
- ¼ cup cocoa powder
- ½ cup sugar
- 1 tsp baking powder
- ½ cup milk
- 1 whole egg
- 3 tbsp butter
- ½ cup chocolate chips
- 1 cup powdered sugar
Instructions
- 1
Heat your oven to 350F (175C) and lightly grease a donut pan or a muffin tin, getting butter into every little corner so nothing sticks later. While that warms up, gently melt your 3 tbsp butter, a quick 20 seconds in the microwave or in a small pan, then let it cool so it is warm-not-hot (hot butter will scramble your egg, and nobody wants chocolate scrambled eggs).
- 2
In a big bowl, whisk together the flour, cocoa powder, sugar, and baking powder until it is one even, dusty brown color with no pale flour streaks. Whisking now means no bitter cocoa pockets later.
- 3
Make a little well in the middle of your dry mix and pour in the milk, crack in the egg, and add that cooled melted butter. Stir slowly until it just comes together into a smooth, glossy batter, thick like soft frosting. Stop the second you stop seeing dry flour, over-mixing makes tough, rubbery donuts instead of tender ones.
- 4
Spoon the batter into your greased pan, filling each spot about three-quarters full so they have room to puff up into a proper dome. A zip-top bag with one corner snipped off makes this mess-free if you have one.
- 5
Bake for about 12 minutes. They are done when the tops spring back if you press them gently and a toothpick poked into one comes out clean or with just a crumb or two, no wet batter. Chocolate hides browning, so trust the springy top over the color.
- 6
Let them cool in the pan for 5 minutes, then tip them out onto a rack. Wait until they are just warm or fully cool before glazing, because if they are piping hot the glaze slides right off and pools sadly at the bottom.
- 7
Melt the chocolate chips gently, 30 seconds in the microwave, stir, then another 15 seconds if needed, until glossy and smooth. Go slow here; chocolate scorches fast and turns grainy if it gets too hot.
- 8
Whisk the powdered sugar into the melted chocolate a little at a time. It will look too thick at first, so add a tiny splash of warm water, half a teaspoon at a time, until it drips off your spoon in a slow, ribbony pour. That is the sweet spot: thick enough to cling, loose enough to shine.
- 9
Dip the top of each donut straight into the glaze, give it a little twist, and lift, letting the extra drip back into the bowl. Set them glaze-up on the rack and let them sit about 10 minutes so the glaze firms into that lovely soft-set sheen. Then bite in while I pretend I am not already on my second one.
Tools you’ll need
- oven
- donut pan or muffin tin
- mixing bowls
- whisk
- microwave or small saucepan
- spoon
- toothpick
- cooling rack
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