Base on the number of donuts I ate during my growing-up years, it’s really quite amazing I wasn’t an obese child. I definitely was a fan of donuts. My favorite was a maple bar. Sometimes a buttermilk bar. Or the cinnamon twist kind. Possibly chocolate frosted with sprinkles. And the traditional old-fashioned were pretty great. Okay, and I really liked the little donut holes too.
And now all I can think about is how much I want a donut.
Focus… Back to blogging.
For this donut recipe, I decided to go with the chocolate frosted variety. Really can’t go wrong there.
Donuts are actually much easier to make than you might think. They sounded super intimidating the first time I considered trying to make them. The thing to remember with this recipe, though, is that these are baked no fried. Much healthier, plus no hot oil to deal with.
The secret ingredient in this donut recipe is nutmeg. That’s what gives them more of the bakery-esque taste. So definitely don’t leave it out!
Additional toppings for these donuts are pretty much whatever you want them to be. I used sprinkles and crushed Oreos. I think the sprinkles give them a fun, happy quality, and the crushed Oreos give a little extra chocolate boost. Plus Berney is addicted to Oreos (“You really can’t eat just one!”) so I figured why not. Alternately, you can just leave the donuts plain with the chocolate frosting. Nothing wrong with that. Still completely delicious.
Breakfast (or an afternoon snack…) awaits!
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1 large egg
- 1/3 cup light brown sugar (or dark brown)
- 1/4 cup unsweetened plain almond milk
- 1/4 cup Greek yogurt
- 2 Tablespoons unsalted butter, melted
- 1 ½ teaspoons vanilla extract
- 4 oz. semi-sweet chocolate
- 2 Tablespoons unsalted butter
- 1 teaspoon brown rice syrup
- Crushed Oreos
- Preheat the oven to 350°. Spray donut pans with non-stick spray. Set aside.
- Whisk together the flour, baking powder, baking soda and nutmeg in a medium bowl. Set aside.
- Whisk together the egg, brown sugar, milk and 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. Be careful not over-mix! The batter will be very thick.
- Spoon the batter into the donut cavities (or for an easier, less-messy option: scoop batter into a large zipper-top bag, cut off a corner at the bottom of the bag, and pipe the batter into each donut cup) filling about 3/4 of the way full.
- Bake for 9–10 minutes or until the edges are barely browned. Let the donuts cool in pan for a few minutes before removing to a wire rack. Allow the donuts to slightly cool before frosting.
- To make the chocolate frosting, place the chocolate, butter and brown rice syrup in a microwave-safe. Melt for 1 minute, stir, then continue to microwave in 20 second increments, stirring after each time, until completely melted and smooth.
- Dip the tops of the donuts into the chocolate frosting and then cover with sprinkles or Oreos (or nothing). You will have leftover chocolate.
- Donuts taste best eaten the same day, but they may be covered tightly and stored at room temperature for a couple days.