Best-Ever Baked Donuts
Park Feierbach
Who doesn't love a good donut? This baked variety is just as satisfying as the fried version, but SO much lighter. We can't resist a good chocolate glaze, but these would also be delicious rolled in cinnamon sugar, churro-style.
Made them? Let us know how it went in the comment section below!
Yields:
10
servings
Prep Time:
0
hours
10
mins
Total Time:
0
hours
45
mins
Ingredients
2
c.
all-purpose flour
2
tsp.
baking powder
1
tsp.
kosher salt
1/4
tsp.
baking soda
Pinch of nutmeg (optional)
2
large eggs
1/3
c.
packed brown sugar
1/3
c.
granulated sugar
3/4
c.
milk, divided
1/2
c.
sour cream
2
tbsp.
melted butter
2
tbsp.
vegetable oil
2
tsp.
pure vanilla extract
1
c.
semisweet chocolate chips
Sprinkles, for garnish
Directions
- Preheat oven to 400° and grease two donut pans. In a large bowl, whisk to combine flour, baking powder, salt, baking soda, and nutmeg if using.
- In a medium bowl, whisk to combine eggs, sugars, 1/2 cup milk, sour cream, butter, vegetable oil, and vanilla until smooth. Pour wet ingredients into dry ingredients and fold until just combined. (Some lumps are OK!)
- Using a piping bag or resealable plastic bag, pipe batter into donut pan, filling each well about 3/4 of the way full.
- Bake for 8 to 10 minutes, or until the tops appear dry and the undersides are golden. Let cool 5 minutes before turning out.
- Meanwhile, combine chocolate chips and remaining 1/4 cup milk in a microwave-safe bowl. Microwave at half power in 30-second increments, stirring after each round, until chocolate is completely melted.
- Dip or spread donuts with frosting, then add sprinkles. Let chocolate set 10 minutes before serving.
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