There’s just something about donuts that everyone loves. Up until recently, I assumed everyone had a donut at least once in their life.
Come to find out that some folks have never had a donut before and described them as “deep-fried bread”. I guess they never heard of Baked Donuts with Chocolate Glaze!
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Sure they might not be as good as those from Krispy Kreme or Dunkin’ Donuts or Winchell’s, but they are so easy to make you can have donuts whenever you want!
Instant Yeast vs Active Dry Yeast
Instant Yeast Does not need to be dissolved in water before use and can be mixed directly into the dry ingredients. On the other hand, Active Dry Yeast has to be dissolved in warm water with a bit of sugar before use to ensure it’s alive.
Does Yeast Go Bad?
Active Dry Yeast can go bad since it’s a living organism. It typically has a shelf life of 1–2 years when stored properly. To check if your yeast is still active, dissolve 1 teaspoon of sugar in ¼ cup of warm water. Add 1 packet of active dry yeast, stir, and wait for 5–10 minutes. If the mixture becomes frothy and bubbly, the yeast is still good. If not, it’s time to replace it.
Instant Yeast has a longer shelf life than active dry yeast but can still go bad. To test it, Dissolve ½ teaspoon of sugar in ¼ cup of warm water. Stir in 1 teaspoon of instant yeast. Wait 5-10 minutes. If the mixture foams and bubbles, the yeast is still active. If nothing happens, it’s time to replace it.
Recipe Tips
- Ideally the water should be between 105°F-110°F before adding the yeast. Water above 120°F will kill the yeast.
This is not the first time I’ve made donuts in the comfort of my own home. I’ve made The Salvation Army Donuts, which is a classic recipe for a great tasting donut. If you’ve never had baked donuts, you need to know that they do not have the same consistency as donuts that are deep-fried.
Gather your Ingredients
You will need the following ingredients to make this Baked Donuts with Chocolate Glaze recipe (see recipe card for quantities): Active Dry Yeast, Water, All Purpose Flour, White Sugar, Baking Powder, Nutmeg, Sea Salt, Eggs, Vanilla Yogurt, Unsalted Butter, Vanilla Extract, Semisweet Chocolate, Unsalted Butter, Powdered Sugar, Vanilla Extract and Evaporated Milk.
How to Make Baked Donuts with Chocolate Glaze
- Preheat over to 350°F. Coat a donut pan with non-stick spray. Set aside.
- In a small bowl, sprinkle the yeast over the warm water and set aside.
- Sift together flour, sugar, baking powder, nutmeg, and salt In a medium mixing bowl.
- In another bowl, whisk the eggs, yogurt, melted butter, vanilla extract, and yeast mixture until well combined. Pour the liquid ingredients into the dry ingredients and stir until completely incorporated.
- Transfer the batter to a disposable piping bag and pipe into the prepared donut pan, filling each a little over half full.
- Bake the donuts until golden, about 15 minutes. Remove from the oven and let the donuts cool in the pan for 5 minutes. Transfer the donuts from the pan to the wire rack.
- Heat the chocolate and butter in a small saucepan over medium-low heat until the ingredients are melted. Add the powdered sugar, vanilla extract, and milk and whisk vigorously to combine. If it seems too thick, add a little more evaporated milk until the desired texture is reached. Remove the pan from the heat.
- Dip the top side of a donut into the glaze and twist to coat. Return to the wire rack and optionally cover with sprinkles. Allow glaze to dry for a few minutes before serving.
Baked Donuts with Chocolate Glaze
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Ingredients
For Donuts
- 2 Tsp Active Dry Yeast
- 2 Tbsp Warm Water, 105°F-110°F
- 2 Cups All Purpose Flour
- 1 ¼ Cups White Sugar
- 1 ½ Tsp Baking Powder
- ½ Tsp Ground Nutmeg
- ½ Tsp Sea Salt
- 2 Large Eggs
- 1 Cup Vanilla Yogurt, Low Fat
- 4 Tbsp Unsalted Butter, Melted
- 2 Tsp Vanilla Extract
For the Chocolate Glaze
- 4 oz Semi-Sweet Chocolate, roughly chopped
- 2 Tbsp Unsalted Butter
- 1 Cup Powdered Sugar
- 1 Tsp Vanilla Extract
- 4 Tbsp Evaporated Milk
- Sprinkles, optional
Instructions
For the Donuts
- Preheat oven to 350°F. Coat a donut pan with non-stick spray. Set aside.
- In a small bowl, sprinkle the yeast over the warm water and set aside.
- In a medium mixing bowl, sift together flour, sugar, baking powder, nutmeg, and salt.
- In another bowl, whisk the eggs, yogurt, melted butter, vanilla extract, and yeast mixture until well combined. Pour the liquid ingredients into the dry ingredients and stir until completely incorporated.
- Transfer the batter to a disposable piping bag and pipe into the prepared donut pan, filling each a little over half full.
- Bake the donuts until golden, about 15 minutes. Remove from the oven and let the donuts cool in the pan for 5 minutes. Transfer the donuts from the pan to the wire rack.
For the Chocolate Glaze
- Heat the chocolate and butter in a small saucepan over medium-low heat until ingredients are melted. Add the powdered sugar, vanilla extract, and milk and whisk vigorously to combine. If it seems too thick, add a little more evaporated milk until the desired texture is reached. Remove the pan from the heat.
- Dip the top side of a donut into the glaze and twist to coat. Return to the wire rack and optionally cover with sprinkles. Allow glaze to dry for a few minutes before serving.
I love donuts so I decided to try this recipe. The donuts were delicious. I will definitely make them again.