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RECIPE: Baked Chocolate Doughnuts

The best way to enjoy doughnuts is straight out of the oven with a hot beverage for a quick breakfast fix or a with warm milk as an afternoon snack for the little ones.

Baked dougnuts are healthier and have a more cake like texture as opposed to a fried doguhnut. On the plus side, the baked version has less saturated fats and yields delciously soft and tender bites. It really is almost impossible to eat just one.


  • 1 cup of flour
  • 1/4 cup of cocoa powder
  • 1 tablespoons of yeast
  • Pinch of salt
  • 1/2 teaspoon of warm milk
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla

Chocolate Icing (Optional)

  • 1 cup granulated sugar
  • 3 tablespoons of cocoa powder
  • 1/2 teaspoon vanilla
  • 3 tablespoons milk


  • Preheat the oven
  • In a large bowl, sift the flour, cocoa powder, and salt.
  • Stir in 1/4 cup of the sugar.
  • In another bowl, mix the yeast with quarter cup of the sugar and half teaspoon of the warm milk.
  • Make a well in the flour and pour in the yeast mix, the melted butter, vanilla and the egg.
  • Mix to make a dough and then knead, cover the bowl and leave to stand for 45 minutes, or until the dough has doubled in size.
  • Grease your doughnut pans or 12 piece baking set.
  • Spoon the batter into the greased pans, filling them about 3/4 full.
  • Bake the doughnuts for 10-12 minutes.
  • To check if it is ready, insert a toothpick into the center of one of the doughnut. It should come out clean.

For an additional touch of chocolate

  • Combine 1 cup granulated sugar, 3 tablespoons of cocoa powder, 1/2 teaspoon vanilla and 3 tablespoons milk.
  • Blend to make it smooth.
  • Dip the top of each doughnut in the icing; or spread icing on the doughnuts.

NB: The doughnut should be cool before icing.

Feautured image: Woman’s day


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