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Chocolate frosted donut
ChocoChef (Hassoun)

Chocolate frosted donut

Baked cake donuts dipped in a glossy chocolate icing. No yeast, no frying; makes 8.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 8 donuts
Course: Dessert
Calories: 305
Ingredients Method Notes

Ingredients
  

Donuts
  • 1 cup all-purpose flour 125 g
  • ⅓ cup granulated sugar 65 g
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup whole milk 120 ml
  • 1 large egg
  • 2 tbsp butter melted, plus extra for the pan
  • 1 tsp vanilla extract
Chocolate icing
  • 1 cup dark or milk chocolate 170 g, chopped
  • 2 tbsp butter
  • ½ cup powdered sugar
  • 2–3 tbsp warm milk

Method
 

  1. Preheat. Heat the oven to 175 °C (350 °F) and grease a donut pan with butter.
  2. Mix the dry ingredients. Whisk the flour, sugar, baking powder and salt.
  3. Mix the wet ingredients. In another bowl, whisk the milk, egg, melted butter and vanilla.
  4. Make the batter. Pour the wet ingredients into the dry ones and stir just until smooth; do not overmix.
  5. Fill the pan. Pipe the batter into the rings, three-quarters full.
  6. Bake. Bake 10–12 minutes, until the tops spring back when pressed. Cool 5 minutes in the pan, then turn out onto a rack and cool completely.
  7. Make the icing. Melt the chocolate and butter over low heat, stirring. Off the heat, whisk in the powdered sugar and enough warm milk for a smooth, dippable icing.
  8. Frost. Dip the top of each donut in the icing, twist and lift. Let the icing set for 15 minutes on the rack.

Notes

You need a donut pan. Best on the day; keep leftovers airtight at room temperature up to 2 days. Unfrosted donuts freeze for 1 month.