food 4 tots

Baked Mini Chocolate Donuts

doughnuts, donuts, chocolate, baked, mini donut, chocolate cake, toddler, kid, children, food 4 tots

 

RECIPE FOR BAKED MINI CHOCOLATE DONUTS

Adapted and modified: Norpro Recipe

Make: 24 mini donuts

Ingredients:
1¼ cups plain flour/ all purpose flour (note 1)
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs (about 65g each) **
½ cup castor or granulated sugar (note 2)
¼- ½ teaspoon vanilla extract
½ cup milk mixture (3 tablespoons Greek-style yogurt plus milk) (note 3) **
3 tablespoons salad oil (note 4)

**- at room temperature

Methods:

  1. Pre-heat oven to 160°C. Greased the donut pans with cooking spraying or brush with oil.
  2. Combine milk and yogurt in a small bowl. Add oil and mix well. Set aside.
  3. Combine flour, baking powder and cocoa powder in a medium bowl. Sieve and set aside.
  4. In a large bowl, beat eggs lightly. Add sugar and continue to beat until foamy. Add vanilla and salt. Mix well. Scraping the sides at least once.
  5. Combine egg mixture and milk mixture with flour mixture alternately. Mix until the batter is smooth.
  6. Pour the batter into a piping bag (note 5). Fill each donut count or cavity until 80% full.
  7. Bake for 6-8 minutes or until when a toothpick inserted into the donut come out clean. Allow the donuts to cool in the pan for 5 minutes and then invert them onto a cooling rack.
  8. Repeat the same step for the second donut pan.

Notes:

  1. I used unbleached plain flour. Do not pack the flour, just fill it loosely.
  2. I used organic raw cane sugar.
  3. Greek-style yogurt is creamier than plain yogurt. But it’s still fine using plain yogurt.
  4. I used extra virgin coconut oil.
  5. You can DIY piping bag with a clean square or rectangular plastic bag. Transfer the mixture into the bag, tighten the opening with a rubber band and cut out a small corner for the batter to be squeezed out.
  6. Use dry measuring cup to measure flour, cocoa powder and sugar.
  7. The baking time and oven temperatures vary depending on the types of oven, so use your own judgment to experiment.
  8. I have skipped the glazing part but you may do so to suit your own liking.
  9. Any leftovers can be stored in the fridge and they can last for a couple of days. Just lightly warmed them up in a toasted oven before serving.
  10. The texture will be slightly dense if you bake the donuts with normal size donut pan.

 

donuts, chocolate, baked, mini donut, chocolate cake, toddler, kid, children, food 4 tots

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58 Comments

  1. Mikki says:

    Ooh.. These look reali lovely!! May I know where did u buy the donut tray from? Thxs 🙂

  2. Alice says:

    😀 I agreed with you my friend, the “little child” need to be pampered at times. This version is definitely healthier and it looks good too!

  3. Caroline says:

    I have been experimenting for months in making a chocolate donut! I’ve thrown more batches away than I can count! Yours look divine! I’m bookmarking this page and making these to finally satisfy my chocolate donut fix! 😀

  4. Alice says:

    Oh my, these are so pretty and look yummy too
    My kids would love them!

  5. Chris says:

    These little donuts look so cute and yummy. Do you think canola oil can be used?

  6. Ellena Guan says:

    OMG!!!! These chocolate donuts look soooo tempting and yummy!!!! Going to make some soon. Thanks for sharing.

  7. I could eat a few at one go! They are so soft and wonderful.

  8. Jeannie says:

    Your donuts look so puffy ! Would love to try these someday!

  9. Olivia says:

    If I just want plain donut, besides from not putting in the cocoa powder, are there any other adjustments that I need to make for the recipe?

  10. tigerfish says:

    I am ready for chocolate anything, anytime 🙂

  11. I love baked donuts as they are less greasy and more healthy.
    Yours look so tempting !

  12. Jelly Lover says:

    The mini donuts so lovely!
    I have a question on “½ cup milk mixture (3 tablespoons Greek-style yogurt plus milk) ”
    Does this mean ½ cup milk + 3 tablespoons Greek-style yogurt mix together? What kind of milk we should use?
    Thanks 😀

  13. Faria says:

    Oh wow!! Looks fantastic!! Do you have a favourite glaze recipe that we can use on top of these yummy donuts?

  14. Jelly Lover says:

    Thanks dear. I been searching for Salad oil for a few days in supermarket but still can’t find. Do you mind to show me how does it looks like?

  15. Jennifer says:

    Hi, can I know, where can I get those donut baking trays?

  16. Jennifer says:

    Hi, can I know, can I get the, Donut baking tray ? Fr Sg thks

  17. dawn says:

    Hi

    Love all your recipes and I have tried quite a few of them. They always turn out great!

    I tried this donut recipe today and find that they are a little dense in texture. Not light and fluffy. How can I improve on it?

    Thanks for your help

  18. Bev says:

    Just bought a silicone tray from a company called Epicure….home based business. Think you can order online too. Can’t wait to try these donuts!

  19. Yvonne says:

    Hello! I would really love to try this esp the fact that we don’t need to use the electric mixer 🙂 I don’t have a “dry cup” for baking but, I have a digital kitchen scale for baking purposes. Can you kindly check what is the equivalent grammage for the dry ingredients pls?
    From your pic, I can see it’s 100ml for the 1/2 cup of milk-yogurt mix. I’m hoping to try this out this weekend 😀

  20. Yvonne says:

    Hello! I’ve just made these with my electric donut maker. It’s cooked in <2mins. It's soft and fluffy but not moist enough 🙁 I used plain yogurt (Emmi swiss brand) and fresh milk. What did I miss?

    • food-4tots says:

      Yvonne: These donuts are not moist once they are out from the oven. But if you leave them aside for some time (maybe a couple of hours), they will definitely turn moist. 🙂

  21. Yvonne says:

    You are so right! I kept them in airtight container and they were more moist overnight. I wanted them to be even more moist, maybe I’ll improve in my 2nd try 😀 Thanks again!

  22. Clara says:

    Hi, my donut is not soft and fluffy . It’s dense and chewy. I have used dry measuring cup during the 2nd try but it turn out to be the same. Can you kindly advice me what went wrong?
    Many thanks.

    • food-4tots says:

      Clara: Did you follow my recipe closely without changing anything? Did you mix the ingredients well? Over-baking may cause the texture to be dense and chewy. What kind of donut mould did you use? If you have taken any photos, please send me a copy. 🙂

  23. Michelle says:

    can these be frozen? if so, are there specific defrosting instructions?

    • food-4tots says:

      Michelle: Yes, you can keep them in a zipper storage bag and freeze. Remove the donuts from the freezer and thaw. Then heat up your toaster oven or oven for 5 minutes. Off the power and place the donuts inside the oven for another 5 minutes (without heat). Alternatively, you can steam them. 🙂

  24. Melissa says:

    Hi! Is your pan the same as the Wilton 12 cavity mini donut pan? Could you tell me baking time conversions if it’s smaller, bigger or something

    • food-4tots says:

      Melissa: I’m not sure about Wilton donut pan. I bought mine from a local baking supplier store. It has no label. Different ovens have difference temperature setting. You may need to use your adjustment. As a rule of thumb, the normal large sized donut will take around 15 minutes to bake at 175°C. Hope it helps! 🙂

  25. Colin says:

    Made these but in coffee and walnut cake mixture recipe.
    Then dipped them in a strong coffee water ice and let them dry on a rack.

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