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Soft, cakey baked donuts with a tender vanilla crumb, dipped in a glossy chocolate frosting. No frying required, ready in under 30 minutes, and perfect for breakfast, brunch, or a sweet snack.

Ingredients

  • 1 1/2 cups (190 g) all-purpose flour
  • 3/4 cup (150 g) granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg
  • 3/4 cup (180 ml) whole milk, room temperature
  • 1 large egg, room temperature
  • 1/4 cup (60 ml) vegetable oil or melted butter
  • 1 tsp vanilla extract
  • For the frosting: 1 cup (120 g) powdered sugar
  • For the frosting: 3 tbsp (15 g) unsweetened cocoa powder
  • For the frosting: 2 tbsp (30 g) unsalted butter, melted
  • For the frosting: 2 to 3 tbsp (30 to 45 ml) milk
  • For the frosting: 1/2 tsp vanilla extract
  • For the frosting: pinch of salt
  • Sprinkles or chocolate shavings, for topping (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Generously grease a standard 6-cavity donut pan with nonstick spray or butter.
  2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
  3. In a separate bowl or measuring cup, whisk the milk, egg, oil, and vanilla until combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few small lumps are fine.
  5. Transfer the batter to a piping bag or zip-top bag and snip off a corner. Pipe the batter into the donut pan, filling each cavity about 3/4 full.
  6. Bake for 10 to 12 minutes, until the donuts spring back when lightly pressed and a toothpick inserted comes out clean.
  7. Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack and cool completely.
  8. For the frosting, sift the powdered sugar and cocoa powder into a bowl. Add the melted butter, vanilla, salt, and 2 tablespoons of milk, and whisk until smooth.
  9. Add more milk a teaspoon at a time until the frosting is thick but pourable.
  10. Dip the top of each cooled donut into the frosting, letting the excess drip off, then return to the rack.
  11. Add sprinkles right away, before the frosting sets, and let set for 10 minutes before serving.

Notes

  • Piping the batter with a bag gives neat, even donuts, but you can also carefully spoon it into the pan.
  • Do not overbake, or the donuts will turn dry; they should be pale golden with a soft crumb.
  • Make sure the donuts are completely cool before dipping, or the frosting will slide off.
  • This recipe makes 6 donuts; the batter can be doubled and baked in two batches.
  • For chocolate donuts, replace 1/4 cup of the flour with unsweetened cocoa powder.
  • Store in an airtight container at room temperature for up to 2 days.
  • Unfrosted donuts can be frozen for up to 2 months; thaw and frost before serving.

Nutrition

Find it online: https://thefamilycooking.com/chocolate-frosted-baked-donuts/