I love donuts, but until today, I had never baked yeast doughnuts. Instead of frying the cakes, I decided to bake them because I believe it is more convenient when making a large batch. And the recipe I’m sharing today is for chocolate frosted doughnuts, which are soft and fluffy yeast donuts with a chocolate covering that are far easier to make than store-bought donuts.
When you eat these yeast donuts, the layer of cake that melts in your mouth, along with the sweet chocolate icing, will give you a happy flavor. Chocolate Frosted Donuts are actually a lot easier to create than I anticipated, so what are you waiting for? Make your own familiar cakes for the kids right away.
FOR THE DOUGHNUTS
1 cup all-purpose flour
1/2 cup whole milk
1/3 cup granulated sugar
1 large egg, brought to room temperature
2 tablespoons unsalted butter, melted and cooled
2 teaspoons vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
FOR THE CHOCOLATE GLAZE
1 1/2 cup confectioner’s sugar, sifted
4–5 tablespoons whole milk
4 tablespoons cocoa powder, sifted
2 teaspoons vanilla extract
MAKE THE DOUGHNUTS
Step 1: Preheat the oven to 350 degrees F (177 degrees C), then prepare a donut mold by spraying the interior with non-stick spray.
Step 2: Combine flour, baking powder, baking soda, and salt in a mixing basin, stir well, and strain through a sieve to obtain a smooth flour mixture.
Step 3: Combine the sugar and butter in the bowl of an electric mixer fitted with a stirrer and beat on high speed until the mixture resembles ice cream.
Step 4: Reduce the speed of the electric mixer to low and add the eggs, milk, and vanilla extract to the butter mixture in step 3. Mix thoroughly until the mixture is uniform.
Step 5: Reduce the speed of the mixer to low and gradually add the dry flour mixture from step 2 to the wet mixture from step 4, mixing until thoroughly incorporated.
Step 6: Fill a zip-top bag or a clear frosting bag halfway with the cake batter from step 5.
Step 7: Grasp the ice cream bag and squeeze the cake batter into the prepared cake pan’s cavity to fill 3/4 of the cavity.
Step 8: Bake the cake for about 10 minutes, or until the edges are softly golden brown, in a preheated oven.
Step 9: Remove the cake from the oven and cool completely in the mold on a wire rack.
MAKE THE CHOCOLATE GLAZE
Step 1: Sift together cocoa powder and powdered sugar in a medium mixing dish.
Step 2: Slowly drizzle in the vanilla essence and then the milk, a spoonful at a time, until you achieve the correct consistency. 4-5 tablespoons should suffice!
Step 3: Drizzle the chocolate glaze over the tops of the prepared donuts.
Step 4: If desired, add a layer of sprinkles to the cake before serving. Covered leftover cake and keep it at room temperature for 2 to 3 days.