Double Chocolate Glazed Donuts
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Ingredients
- 1 c. all-purpose flour
- 1/2 c. granulated sugar
- 1/4 c. unsweetened cocoa powder
- 1/2 tsp. baking soda
- 1/2 tsp. vanilla extract
- 1 large egg
- 6 Tbsp. Greek yogurt (may substitute sour cream)
- 1 tsp. instant coffee granules
- 1/4 c. chocolate milk
- 1/4 c. unsalted butter, melted
- pinch of salt
- Glaze
- 1 1/2 c. powdered sugar
- 4 Tbsp. unsweetened cocoa powder
- 3 Tbsp. chocolate milk
- 1/4 Tbsp. vanilla extract
Instructions
- In a medium bowl, whisk together the powdered sugar and cocoa powder. Slowly stir in the milk and vanilla extract. Whisk until the glaze is silky and smooth. If needed, add more milk to achieve the desired consistency. Dip the cooled donuts into the glaze, and top with sprinkles or mini marshmallows.
- Preheat oven to 375 degrees F.
- In a medium mixing bowl, combine flour, sugar, cocoa powder, and baking soda. In a separate small bowl, heat together vanilla, egg, Greek yogurt, milk and butter. Stir the wet ingredients into the dry ingredients until just combined. Transfer the batter into a piping bag or zip-top bag with a corner snipped off. Pipe batter into each donut well about 2/3 full to leave room for donuts to rise. Bake for about 8 minutes or until the tops spring back when touched. Be sure not to overbake.
- Let the donuts cool slightly in the pan, then transfer to a wire rack to cool completely before glazing.