Chocolate Trifle with Cherries – Day Two – Baked Chocolate Glazed Donuts
These donuts have been on my wish list to make for some time. I’ve been eyeballing them in a magazine. I have just been waiting for the perfect timing to make them.
Well, that… and because I’ve not made donuts from scratch. I’ve always used a muffin mix or cake mix to make cheater donuts like these. I just always thought it was way faster and easier to make them at way. But oh my, these taste way better!
While photographing these donuts, I stepped way, way, way outside of my photography comfort spot. This may get a bit tech-y for ya, so just skip down if you don’t care. It’s okay, you won’t hurt my feelings. Anyway, I have a macro lens which takes great close-up photos. It’s great for getting awesome depth perception in a photograph and I love that; however, sometimes I want all of the photo in focus. I’ve found that when I move the F/stop up, I lose a lot of light and brightness. It’s a rare occasion for me to go much above f/8.
For the photo above I went all the way up to f/20!! Whoa! Thank goodness for the tripod because I had the shutter speed at 5. Yes, 5! I think I still got the whites white without blowing it out and the composition looks great! Thank goodness for experimenting!
Just letting you know that I’m still learning about all this photography stuff!
One thing I know how to do really well is eat! I’ve been eating for a long time and I feel that I’ve gotten pretty darn good at it. So, eating these donuts were easy – too easy! They seemed to just jump into my mouth whenever I walked by them. Honestly, it was quite distracting!
Even my daughter bugged me and bugged me for donuts. She kept stealing the mini ones and wanted to swipe the standard sized ones. I guess it’s not easy being a blogger’s kid. All these great desserts sitting out and you can’t have any of them because Ma hasn’t taken her darn pictures yet.
And God help you if you eat the “pretty” one!
It’s a good thing they were all pretty!
These donuts were really good. I made a batch with and without the coffee granules. I liked them both ways. The coffee flavor was a bit strong when they were first baked but then on the second and third day it was a littles less. I added mini chocolate chips to mine, but you can add toffee bits, peanut butter chips, chopped coffee beans, or even some toasted nuts. Go crazy with them and enjoy!
Chocolate Donuts
Baked Chocolate Donuts with Chocolate Glaze. Simply wonderful!
Ingredients
For the Chocolate Donuts
- 1 1/4 cup flour
- 1/2 cup packed brown sugar
- 1/3 cup cocoa powder, unsweetened
- 1/4 cup sugar
- 1 tablespoon instant espresso powder or coffee crystals
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup whole milk
- 1/2 cup butter, melted
- 1 cup chocolate chips (or any other addition)
For the Chocolate Glaze
- 3 ounces unsweetened chocolate, chopped
- 3 tablespoons butter
- 1 cup powdered sugar
- 1 tablespoon corn syrup, light
- 1 teaspoon vanilla
- 1/4 cup milk, as required
For the White Glaze
- 2 cups powdered sugar
- 2 tablespoons corn syrup, light
- 1/4 cup milk, as required
Instructions
For the Chocolate Donuts
- Preheat the oven to 375℉. Spray your Donut Pan with non-stick cooking spray.
- In a large bowl, combine the dry ingredients and stir to mix. In a small bowl, whisk the egg and add the milk and melted butter. Stir into the dry ingredients until smooth then add in the chocolate chips.
- Transfer the batter to a piping bag or a large baggie and snip off the corner. Pipe the batter into the pan filling each ring only half way.
- Bake the larger donuts for 6 to 8 minutes. If you’re making Mini Donuts, bake them for 5 minutes.
- When done, remove from the oven and let them sit for at least two minutes to set up. Invert the pan and let them cool completely. Add more cooking spray between each batch. It’s faster to have two pans going.
For the Chocolate Glaze
- Place the chocolate pieces and butter into a small sauce pan to melt. This could also be done in the microwave at 70% power for 30 seconds.
- Remove from the heat and stir in the powdered sugar, corn syrup, and vanilla. Add milk as necessary to thin the chocolate to a smooth consistency that is fluid, but not thin. If you add too much milk, add a tablespoon of powdered sugar to thicken it up.
For the White Glaze
- Stir the ingredients together in a bowl. Add milk as necessary to thin the mixture to a smooth consistency that is fluid, but not thin. If you add too much milk, add a tablespoon of powdered sugar to thicken it up.
- Drizzle or spoon the glaze over the rounded part of the donuts. Allow the glaze to set before serving. You can add contrasting drizzle, as I did, or add sprinkles, more chocolate chips, or any other topping you’d fancy.
Images, text and all other content Copyrighted©Karyn Granrud, Susanne Queck and Wunderlander Verlag LLC, or ©Pro Stock Media via Canva.com. Unlicensed republishing permitted. As an Amazon affiliate, we earn on qualified purchases.
