Glazed Chocolate Donuts

by

I stole this recipe for Glazed Chocolate Donuts from Bella Mini Donut Maker. These mini donuts are made in a donut maker. First flour, cornstarch, sugar, cocoa powder, baking powder and salt are mixed in a bowl. Then in a second bowl mix together sour cream, egg, vanilla and milk. Add the wet ingredients to the dry ingredients. Next add the batter to the molds in the maker. The donuts are cooked then dipped in a glaze made with powdered sugar and milk. These donuts are so good, someone may steal them.

The ingredients for this recipe are: 1 cup AP flour, ½ tsp cornstarch, ⅓ cup sugar, 3 tbsp (heaping) cocoa powder, 1 tsp baking powder, ⅜ tsp salt, ¼ cup sour cream, 1 large egg, ¼ tsp vanilla extract, ½ cup milk, ½ cup powdered sugar and 2 tsp milk

In a large bowl whisk together the flour, cornstarch, sugar, cocoa powder, baking powder and salt.

Then in another bowl combine the sour cream, egg, vanilla and milk. Whisk well to incorporate.

Pour the wet ingredients into the dry ingredients and whisk until well combined.

Next when the donut maker is preheated, add 1 heaping tablespoon batter into each mold.

Bake for 3 minutes (or according to machine instructions) until mini donuts are golden. Place hot donuts on a wire cooling rack.

Prepare glaze: in a small bowl whisk milk into sugar. Dip the top of each donut into the glaze, and twist to coat. Lift the donut straight up and let the excess drip off, then place the glazed donut glaze-side up on a lined baking sheet. Allow to rest for 15 minutes to let the glaze set before serving.

If you liked this recipe for Glazed Chocolate Donuts then you can try other sweet breakfast recipes like Homemade Toaster Strudels, Cinnabon Cinnamon Roll Cake, Raspberry Custard Kuchen, Fruity Croissant Puff or Birthday Cake Cinnamon Rolls.

Print

Glazed Chocolate Donuts

These mini donuts are made in a donut maker. First flour, cornstarch, sugar, cocoa powder, baking powder and salt are mixed in a bowl. Then in a second bowl mix together sour cream, egg, vanilla and milk. Add the wet ingredients to the dry ingredients. Next add the batter to the molds in the maker. The donuts are cooked then dipped in a glaze made with powdered sugar and milk.
Course Breakfast
Prep Time 10 minutes
Cook Time 24 minutes
Resting Time 15 minutes
Servings 24 donuts

Ingredients

  • 1 cup AP flour
  • ½ tsp cornstarch
  • ⅓ cup sugar
  • 3 tbsp heaping cocoa powder
  • 1 tsp baking powder
  • ⅜ tsp salt
  • ¼ cup sour cream
  • 1 large egg
  • ¼ tsp vanilla extract
  • ½ cup milk

Donut Glaze

  • ½ cup powdered sugar
  • 2 tsp milk

Instructions

  1. Use a brush or paper towel to apply oil to the cavities of the baker. Plug in to preheat.
  2. In a large bowl whisk together the flour, cornstarch, sugar, cocoa powder, baking powder and salt.
  3. In another bowl combine the sour cream, egg, vanilla and milk. Whisk well to incorporate.
  4. Pour the wet ingredients into the dry ingredients and whisk until well combined.
  5. When the red light is ready, add 1 heaping tablespoon batter into each mold.
  6. Bake for 3 minutes until mini donuts are golden. Place hot donuts on a wire cooling rack.
  7. Prepare glaze: in a small bowl whisk milk into sugar.
  8. Dip the top of each donut into the glaze, and twist to coat. Lift the donut straight up and let the excess drip off, then place the glazed donut glaze-side up on a lined baking sheet.
  9. Allow to rest for 15 minutes to let the glaze set before serving. Best eaten within a few hours.

Recipe Notes

I use a ½ tbsp measuring spoon for the batter. 1 tbsp was too big, the batter overflowed when baking. My yield was 36 donuts.