My husband has a really interesting workout routine. It’s very complex and I’m still trying to understand the science behind it. He religiously goes to the gym at least five days a week. For the first part of his routine, he does an hour or more of cardio and weights. He probably burns about five to six hundred calories in that time. Then, the second part is what confuses me. He finds it necessary to replenish any of those calories he may have spent with a donut. Yes, that does say donut. The man stops at a local donut shop on his way home and gets a donut!
It would be a lot easier to be mad at him if he didn’t have that cute laugh every time he tells me about how good the donut was! So, I figure, I can’t control the fact that my husband considers donuts “energy bars,” but maybe I can entice him with a healthier version.
In that quest, I made SO many batches of this donut. A couple of them ended up in the trash. Then, one day I found this version from Buns In My Oven. I took that recipe, adapted it to create the baked donut I was looking for and was so incredibly surprised! I mean, even the creator of the now infamous “Donut Workout” looked like he was about to melt into the ground when he took his first bite. And that is saying something.
Baked Chocolate Glazed Donuts
1 1/4 C. all purpose flour
1/2 C. sugar
1/3 C. dark cocoa powder
3/4 t. baking soda
1/8 t. salt
1/2 C. milk (I use unsweetened vanilla almond milk)
1/3 C. light or fat free sour cream
1 t. vanilla extract
3 T. canola oil (or melted coconut oil)
1 1/2 C. powdered sugar
3 T. milk (I use unsweetened vanilla almond milk)
1 t. vanilla extract
Special Equipment: donut pan, gallon-size zipper bag
Preheat your oven to 375 degrees. Prepare the donut pan by spraying with baking spray.
In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt. Set aside.
In a small bowl, beat the eggs then add the milk, sour cream, vanilla and canola oil. Beat until combined.
Pour the egg mixture into the dry ingredients and mix just until combined.
You can use a spoon to pour the batter into the donut pan, or you can use this technique. Fold down the top of a gallon-size zipper bag. Stand the bag up in a bowl or measuring cup. Pour the batter into the zipper bag. Get the air out of the bag and seal it up. Carefully cut just about 1/8″ of a corner of the bag. Pipe the batter into the donut pan, filling each well up about 2/3 full.
Bake the donuts for 7 to 8 minutes.
Remove from the oven and cool for about 3 minutes in the pan, then remove them and allow them to cool further on a wire rack.
Prepare the glaze by combining all of the ingredients in a medium bowl until smooth. Dip the tops of each donut into the glaze then place them back on the wire rack to set…or into your mouth for quality control.
Makes 12 donuts.
- I love dark cocoa in this recipe, but regular cocoa is fine.
- I use unsweetened vanilla almond milk so much! I just love the flavor and that it has less calories, sugar and fat than regular milk, but you can most certainly use what you like best.
- Be sure to use baking spray with flour and not just regular cooking spray. I’ve learned from lots of trial and error (and from my friend Anne) that a non-stick pan doesn’t really mean non-stick and that cooking sprays don’t work as well as baking sprays.
- If you love the idea of baked donuts, you will love these Baked Cider Donuts.