Old Fashioned Cake Donuts With Chocolate Glaze
Andrea Potischman
Mar 9, 2019
The world is a better place because of donuts. Seriously, it’s true. Donuts make people happy, myself included. Birthday mornings in my house are celebrated with donuts, it’s just something we’ve always done. At 13 and 11, we still have not stopped. I posted a recipe for baked cinnamon sugar donuts last year, I thought it was time for another kind. These are favorites in my household, old-fashioned cake donuts with chocolate glaze and sprinkles because that adds to the happiness donuts bring.
In recent years fashionable donuts have become an “urban food craze” turning a once simple inexpensive grab-and-go treat into a culinary delicacy complete with an expensive price tag. Outrageous combinations have lured even the most dubious visitors to their stores to taste one. And although the apple fritter donut or a maple long John with bacon from Blue Dot Donuts in New Orleans have their place and a following that will try anything, I prefer the old school original–the cake donut, with a light chocolate glaze on top and yes, pretty little colored sprinkles.
Like my cinnamon-sugar donuts, this recipe requires you to purchase a mini donut pan, but let’s face it, if you’re still reading this post, chances are, you are seriously considering making these tasty little cake donuts. Amazon has a great inexpensive option, typically sold in pairs of two so you can make more than 6 of these hard-to-resist donuts at once.
Old Fashioned Cake Donuts With Chocolate Glaze
Ingredients:
For the Donuts:
- 2 cups all-purpose flour
- 3/4 cup whole wheat flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Dash of cinnamon
- 1/4 cup unsalted butter
- 1/4 cup safflower oil
- 1/2 cup sugar
- 1/3 cup brown sugar
- 2 eggs
- 2 1/2 teaspoons vanilla extract
- 1 cup buttermilk
For the Chocolate Glaze:
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon corn syrup
- 1/4 cup milk
- 3 ounces semisweet or dark chocolate, chopped
- 1 cup powdered sugar
- Multicolored sprinkles (optional)
Directions:
- For the Donuts: Preheat the oven to 425 degrees F. Lightly grease 1-2 mini donut pans and set aside.
- In a medium size mixing bowl add both flours, baking powder, baking soda, salt, and cinnamon, Mix well and set aside.
- In the bowl of a kitchen mixer, such as a KitchenAid, fitted with a paddle attachment, add the butter, oil, and both sugars. Mix well to incorporate. Add the eggs one at a time, mixing well after each addition. Add the vanilla. With the mixer on low, add the flour mixture and the buttermilk, alternating and scrapping down the batter as you go.
- Spoon the batter into the prepared donut pans filling them about 3/4 full. Place in the oven and bake until firm to the touch, about 8-10 minutes. Allow to cool completely. Repeat the above process with the remaining batter.
- For the Chocolate Glaze: In a small saucepan add the butter, vanilla, corn syrup, and milk and place over low heat. Bring the mixture to a low simmer while whisking. Turn off the heat and add the chopped chocolate. Whisk well to blend. Once the chocolate has all melted, sift in the powdered sugar and blend. Set aside.
- To Finish the Donuts: Once cooled, working one at a time, dip the top of the donut into the chocolate glaze allowing any excess to drip off before turning upright. Place back on the baking sheet and repeat with the remaining donuts. If using sprinkles, use your hands to evenly scatter the sprinkles on top of the chocolate glaze. Allow the chocolate to dry before serving.
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