Baked Mini Chocolate Donuts
11 July 2013 | 55 comments
Posted in 30-minutes recipe, donut, Featured Articles, snacks, Vegetarian, Western
Posted in 30-minutes recipe, donut, Featured Articles, snacks, Vegetarian, Western
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:
- Pre-heat oven to 160°C. Greased the donut pans with cooking spraying or brush with oil.
- Combine milk and yogurt in a small bowl. Add oil and mix well. Set aside.
- Combine flour, baking powder and cocoa powder in a medium bowl. Sieve and set aside.
- 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.
- Combine egg mixture and milk mixture with flour mixture alternately. Mix until the batter is smooth.
- Pour the batter into a piping bag (note 5). Fill each donut count or cavity until 80% full.
- 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.
- Repeat the same step for the second donut pan.
Notes:
- I used unbleached plain flour. Do not pack the flour, just fill it loosely.
- I used organic raw cane sugar.
- Greek-style yogurt is creamier than plain yogurt. But it’s still fine using plain yogurt.
- I used extra virgin coconut oil.
- 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.
- Use dry measuring cup to measure flour, cocoa powder and sugar.
- The baking time and oven temperatures vary depending on the types of oven, so use your own judgment to experiment.
- I have skipped the glazing part but you may do so to suit your own liking.
- 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.
- The texture will be slightly dense if you bake the donuts with normal size donut pan.
Ooh.. These look reali lovely!! May I know where did u buy the donut tray from? Thxs 🙂
Mikki: Thanks! I bought mine from Sun Lik, 33 Seah Street, Singapore 4 years ago. 😉
😀 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!
Alice: Pampering “my little child” quite frequent now. Hope I don’t gain weight later. 😉
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! 😀
Caroline: I’m sure you will get your chocolate fix soon. Happy trying! 😉
Oh my, these are so pretty and look yummy too
My kids would love them!
Alice: It’s sure a hit among kids! Hope your kids will love them too! 😉
These little donuts look so cute and yummy. Do you think canola oil can be used?
Chris: Yes, you can. Happy trying! 😉
OMG!!!! These chocolate donuts look soooo tempting and yummy!!!! Going to make some soon. Thanks for sharing.
Ellena Guan: It’s my pleasure to share. Happy trying! 😉
I could eat a few at one go! They are so soft and wonderful.
Angie: Hahaha! That’s what happened to my son and hubby. 😉
Your donuts look so puffy ! Would love to try these someday!
Jeannie: They are definitely worth the try! 🙂
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?
Olivia: I’m not sure how to modify this recipe to make plain donut. But, I have a lemony donut recipe (https://food-4tots.com/2009/02/11/baked-donuts/) that you maybe be interested. Both recipes yield different texture. The chocolate donuts have more refine texture and are very delicious. Hope you can give it a try one day!
I am ready for chocolate anything, anytime 🙂
Tigerfish: Hahaha! *High five* 😉
I love baked donuts as they are less greasy and more healthy.
Yours look so tempting !
Christine’s Recipes: Thanks!! Glad you love it! 😉
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 😀
Jelly Lover: Thank you! First add 3 tablespoons yogurt, then fill with milk until the mixture reaches 1/2 cup. I use fresh milk. 😉
Oh wow!! Looks fantastic!! Do you have a favourite glaze recipe that we can use on top of these yummy donuts?
Faria: So sorry, I haven’t tried any glaze recipe before. But I guess you can find many good ones from the net. 😉
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?
Jelly Lover: Salad oil means any edible vegetable oil that might be used in a salad dressing. You can use corn oil, sunflower oil, safflower oil, canola oil, peanut oil, a light olive oil, or any other fairly bland vegetable oil you can find. For me, I use organic extra virgin coconut oil (please refer to this link – https://food-4tots.com/2013/05/21/steamed-chocolate-banana-cupcakes/2/). Sometimes, I also use extra virgin olive oil (Borges or Bertolli brand). You can read the label to reconfirm the usage. Another way is to check with the shop assistant. 😉
Thanks so much dear 😀
Jelly Lover: You’re most welcomed! 😉
My donut texture is chewy. Did I over mix the batter? Supposed to be soft and puffy?
Cookie: Hope your problem has been addressed via our email correspondence. Do try it again and let me know the outcome. 😉
Hi, can I know, where can I get those donut baking trays?
Jennifer: I bought mine from Sun Lik Trading at Seah Street. You can also find them from Taobao. 🙂
Hi, can I know, can I get the, Donut baking tray ? Fr Sg thks
Jennifer: Please refer to my earlier reply.
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
Dawn: I’m happy that my recipes work for you! Did you use dry measuring cup to measure flour, cocoa powder and sugar? (Note: Dry measuring cup is not the same as the liquid measuring cup).
Oh… I used those liquid ones. Where can I get the dry measuring cup? Are they available in ntuc?
dawn: I’m not sure about NTUC. You may give it a try. Alternatively, you can get them from any local baking supply shops such as Phoon Huat. 🙂
Thanks so much for replying. I will check it out there
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!
Bev: Thanks for your kind sharing! Do let me know how it turns out after you have tried it. 😉
Yvonne: Hope you will find this link helpful to convert the dry ingredients: http://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures/Measures.cfm. Yes, 100ml equals to 1/2 cup milk yogurt mixture. Happy trying! 🙂
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. 🙂
Yvonne: Yogurt is the key ingredient to keep the donuts moist. Try using Greek-style yogurt in your 2nd attempt. Looking forward to hearing your feedback. 🙂
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.
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. 🙂
can these be frozen? if so, are there specific defrosting instructions?
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. 🙂
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
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! 🙂
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.
Colin: What an interesting combination! Great for coffee lovers! 🙂
Hi! I am new to your blog. Just tried the chocolate doughnut. They are nice and not too dense. I forgot to put the oil, but they are still good! Substituted the cocoa powder with milo because I only have milo at home. It turned out nice. I used regular size doughnut pan (6 doughnut in a pan). This is a keeper!