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baked donuts with chocolate frosting and sprinkles.

Chocolate Frosted Baked Donuts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 11 reviews
  • Author: Sally McKenney
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 50 minutes
  • Yield: 8 donuts
  • Category: Donuts
  • Method: Baking
  • Cuisine: American

Description

This recipe uses a reliable baked donut base with a few key ingredients. Sour cream (or yogurt) adds moisture without weighing down the crumb, while brown sugar brings softness and flavor. A touch of nutmeg gives that classic donut shop taste, and the butter-based chocolate glaze sets into a smooth, glossy finish. The recipe yields just 8 donuts, so be sure to double it if you’re feeding a crowd.

Ingredients

Donuts

  • 1 cup (125g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground nutmeg (gives that classic “bakery donut” flavor)
  • 1 large egg, at room temperature
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1/4 cup (60g/ml) milk, at room temperature
  • 1/4 cup (60g) sour cream or plain yogurt, at room temperature
  • 2 Tablespoons (28g) unsalted butter, melted
  • 1 and 1/2 teaspoons pure vanilla extract

Chocolate Glaze

  • 1/2 cup (90g) semi-sweet chocolate chips
  • 2 Tablespoons (28g) unsalted butter
  • 2 teaspoons light corn syrup
  • 2 teaspoons water
  • optional: rainbow sprinkles, for topping

Instructions

  1. Preheat the oven to 350°F (177°C). Grease a donut pan with nonstick spray. This recipe makes 8 donuts, so grease 2 cavities of a second donut pan or bake in batches. Set aside.
  2. Make the donuts: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg. Set aside.
  3. In a medium bowl, whisk together the egg, brown sugar, milk, and sour cream/yogurt until smooth. Add the melted butter and vanilla, whisking until fully combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter will be thick.
  4. Transfer the donut batter to a gallon-size zip-top plastic bag and use scissors to snip off the tip of one bottom corner (or use a piping bag). Pipe the batter into the donut pan cavities, filling each about 1/2–2/3 full.
  5. Bake for 9–10 minutes or until the donuts spring back when lightly pressed. Cool the donuts in the pan set on a cooling rack for 2 minutes, then remove them from the pan and place on the rack to slightly cool before glazing. Re-grease the pan and bake the remaining donut batter.
  6. Make the chocolate glaze: Place the chocolate chips, butter, corn syrup, and water in a medium microwave-safe bowl. Microwave for 20-second increments, stirring after each, until completely melted and smooth. Dip the tops of the slightly cooled donuts into the glaze and add sprinkles, if using. Enjoy immediately or wait for the glaze to set.
  7. Donuts taste best the day they’re made. Cover leftover donuts tightly and store at room temperature for 1–2 days or in the refrigerator for up to 1 week.

Notes

  1. Freezing Instructions: You can freeze the baked donuts for up to 2–3 months. For best results, freeze them before adding the chocolate glaze. Let the donuts cool completely, then place them in a freezer-friendly container or zip-top bag with parchment between layers to prevent sticking. Thaw in the refrigerator overnight or at room temperature for a couple hours. Warm in the microwave for about 10–15 seconds, if desired. Once thawed, dip in freshly made chocolate glaze and add sprinkles before serving. You can freeze glazed donuts, but the chocolate topping may lose some of its smooth, glossy finish after thawing. For best appearance and texture, it’s recommended to glaze after thawing.
  2. Special Tools (affiliate links): Donut Pan | Glass Mixing Bowls | Whisk | Silicone Spatula | Cooling Rack
  3. Muffins: You can bake this batter in a standard 12-count muffin pan instead of a donut pan. The recipe yields around 8 muffins. Fill each muffin cup about 2/3 full and bake at the same temperature for about 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool for a few minutes, then add the chocolate glaze and sprinkles.
  4. Milk: For the donut batter, any milk works, dairy or nondairy. We’ve tested with whole milk, skim milk, and unsweetened vanilla almond milk.
  5. Can I Double This Recipe? Yes, absolutely. The recipe yields just 8 donuts. To double for 16 donuts, simply double all of the ingredients.

Find it online: https://sallysbakingaddiction.com/chocolate-frosted-donuts/