0 In Recipes

Chocolate Glazed Mini Donuts (And Donut Holes!)

Happy National Donut Day, everyone!

If you know me at all, you are aware that I consider donuts vital to my wellbeing.  Like second only to water kind of vital. Well ok maybe donuts come after water and sleep. But they’re high on the list regardless.

Now, mini donuts?!?!? Move over sleep and water because there’s a new sheriff in town and his name is mini donut. Seriously. Why is mini food way better than regular sized food? It has to be because it’s cute. Or maybe it’s because even ordinary food seems fun when it’s tiny. Or it’s that you think you can eat more of it since it’s little. Because you totally can.  I mean three or four of these little guys equals just one regular sized donut, so why not take advantage of that?

Ok I’m focusing on the mini food at hand here.  These little guys.  Soft, rich chocolate donuts topped with a thick sweet glaze that has just a hint of lemon in it…so ridiculously tasty.  And so easy! Plus in terms of donuts, they’re on the healthy side. So you know…that’s a bonus.

I think what I like best is the donut to glaze ratio, as in there is a whole bunch of glaze for each donut. Because really, a donut without glaze is essentially just a sad little muffin.

You’ll need:

  • For the donuts:
    • 2 cups flour
    • 1 cup sugar
    • 1/2 cup unsweetened cocoa powder
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • 2 large eggs, beaten
    • 3/4 cup milk
    • 1/4 cup nonfat yogurt
    • 2 teaspoons vanilla extract
    • 3 Tablespoons unsalted butter, melted
  • For the glaze:
    • 1 1/2 cups powdered sugar
    • 1/4 cup heavy cream
    • 1 teaspoon vanilla extract
    • 1 teaspoon lemon juice
  1. Preheat oven to 350 degrees. Spray a mini donut pan with cooking spray.
  2. Sift flour, cocoa powder and sugar into a large bowl. Mix in salt, baking powder and baking soda and set aside.
  3. Whisk eggs, milk, yogurt and vanilla together until completely smooth.  Whisk in melted butter.
  4. Slowly fold the dry ingredients into the wet ones. Don’t over mix or your donuts will end up tough.
  5. Fill mini donut pans 3/4 of the way full with batter.  Bake donuts for 10 minutes and allow them to cool for 5 minutes in the pan before transferring them to a wire cooling rack.
  6. Sift the powdered sugar into a bowl and mix in heavy cream, vanilla and lemon juice. Add more sugar or cream until you get the desired consistency. Dunk each donut into the glaze and return to wire rack.
  7. Dunk as many times as your heart desires.

These are definitely better fresh, but you can keep them in an airtight container for a few days…if they last that long…

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