chocolate baked donuts

If you haven't had a chocolate donut yet, this is the time. And let's forget about chocolate glazed and chocolate filed ones, these have lots of cocoa in the dough and they taste exceptional. They appear less sweet than normal donuts, more elegant and unusual, and they will certainly surprise the unsuspecting. There is a variety of ways to serve them, of which I show you three this time and leave a few more ideas for another time :)  The donuts were a big success with everyone who tried them and I can only encourage you to see for yourself!

chocolate baked donuts

3/4 cup full-fat milk
2 tbsp butter
7 g dry yeast / 50 g fresh yeast
1/3 cup sugar
1 egg
2 3/4 cups flour
1/2 cup cocoa

heat the milk with butter and mix until the butter is dissolved
put the sugar and yeast in a small bowl, add 2 tbsp of lukewarm milk/butter mixture and let the yeast start working for 5 min
beat the egg
mix flour with cocoa and salt in a bowl, then add the yeast mixture, rest of the milk and the egg
mix the dough until it comes together , put it on a flour-dusted counter and knead for 5 minutes
let the dough rise in a warm place for an hour
knead it again and roll into about 1,5 cm/1/2” thick, cut out the donuts
let he dough rise for half an hour
bake about 10 minutes into 180C
cool down

rich chocolate glaze

100 g chocolate
50 g butter
50 g sugar
1 tbsp water

melt the butter in a small pan, add water and sugar and boil, stirring, until the sugar is dissolved
take off the stove and add roughly chopped chocolate, mix until the glaze is smooth
use immediately - dip the top of the donuts it in (watch out not to burn yourself!)

chai glaze

3 tbsp strong chai tea (I brewed 1 teabag of the tea in just 1/5 cup water)
powderes sugar

add enough powdered sugar to the chai tea so that the glaze is rather thick (about 3/4 cup), the way it covers the donut you dip in it and doesn't all drip, adjust the amonut of sugar/tea it it's too or not enough thick

pastry cream

300 ml full-fat milk
3 egg yolks
80 g sugar
1 tbsp flour/cornstarch
2 tsp vanilla extract (or to taste, depends on its strength)'
50 g butter

bring the milk to boil
mix the eggs, sugar and flour in a pan, pour the boiling milk over it and mix constantly
put it back on the stove and cook until the pastry cream has thick pudding-like consistency (if you're using cornstarch it might be more runny than using flour but it will settle as it cools)
mix in vanilla extract
add cubed butter and mix thoroughly 
cool down placing the pan in cold water, sprinkle powdered sugar on the top to prevent skin from appearing

my variations: 
donut holes with chocolate glaze & chocolate puffed rice
donut (ring) in chai glaze
donut filled with vanilla pastry cream & glazed with chocolate glaze


  1. These look great! Around how many will this dough make?
    Might try making some this weekend :)


    1. For me it makes about 20 medium sized (8 cm/3" diameter) with holes, but if you don't roll the dough as thin as I do and they end up thicker it might be down to 15.
      I hope you'll enjoy the result as much as my friends did! :)

  2. These look so yummy! I can't wait to try them!

  3. Beautiful photos. The recipe looks delicious.