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 cups all purpose flour
- 1/2 cup sugar
- 1/3 cup dark cocoa powder
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt
- 2 eggs
- 1/2 cup milk I use unsweetened vanilla almond milk
- 1/3 cup light or fat free sour cream
- 1 teaspoon vanilla extract
- 3 tablespoons canola oil or melted coconut oil
- baking spray
- 1 1/2 cups powdered sugar
- 3 tablespoons milk I use unsweetened vanilla almond milk
- 1 teaspoon vanilla extract
- Special Equipment: <a href="http://astore.amazon.com/talono-20/detail/B004CYELOQ" target="_blank" data-mce-href="http://astore.amazon.com/talono-20/detail/B004CYELOQ">donut pan</a> 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 the following 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.
These are fantastic thank you so much
Thank YOU so much! I’m so happy you enjoyed them! :)
These look amazing! I’ll have to try them using an egg replacer since we’re vegan. :)
I’m so glad you think so, Susan! I actually just made them yesterday morning…we had a snow day! I’d love to hear how your vegan version turns out! I would love to try it!
So glad I found this recipe on Pinterest!
Made these in my little mini muffin pan and wound up with about 4 dozen donuts (7-8 is still perfect for these) although I think I only have about dozen left since my roommates went a little crazy ( but who can blame them!)
I do love the results (delicious!), however besides the donut shape, I pretty much felt like I was eating a moist cupcake, which of course isn’t a bad thing at all, just a forewarning for people who may be looking for a more true donut texture
The glaze was also super simple and the perfect consistency!
I will definitely be adding this recipe to my favorites!
Thank you for sharing!
Whoops! I meant I made them in my mini donut pan :)
I’m so glad you and your roommates loved these, Meg! Great to know they worked well in your mini pan! Thanks so much for sharing!
I have a mini donut pan, I’m assuming the baking time would go down for making minis, any idea how much?
Those mini pans are adorable, Katrina! I don’t own one, so I really have no idea about the timing. These donuts bake up so quickly though, so I’d advise you begin checking them at the 4 or 5 minute mark. Use a toothpick and give one a poke. If it comes out clean remove them right away. Good luck! Let us know how you made out! :)
I made them tonight, it was my first time using my mini donut pan. Anyway, once I got the right amount of batter to use figured out 6 minutes seemed to be the way to go. Super tasty!! I subbed out the sour cream for plain Greek yogurt and each mini donut worked out to only 66 calories a piece, not bad!
Wonderful! I’m so glad to hear they worked out so well in the mini pan. Thanks so much for sharing the timing and nutrition info on them! Great to know!
I love baked donuts – I find the regular ones a bit too greasy. I do totally sympathise with the desire to work out in order to eat donuts, though ;)
I know what you mean Rachel. Baked donuts are so nice and light. My husband will be thrilled to hear he’s got someone on his side on this! ;)
Amy @ Elephant Eats
So glad you found your way to my blog so I could find yours! And even happier that I found it right around the time you posted this donut recipe ;) I got a donut pan for Christmas and I will be putting it to use asap on this!!!
I’m so glad we’ve found each other too Amy! Yay! You got a donut pan? I can’t tell you how much fun I’ve had making up new donuts! You’re going to love it! Hope you love these chocolate ones as much as I do! I could eat them all myself!
Dorothy @ Crazy for Crust
I like your husband’s routine. I’m jealous! :) Your photos are gorgeous!
I’m jealous too Dorothy! I could never get away with that! Thanks so much…you are so sweet!
Hi, there wouldn’t happen to be an alternative to the donut mold? I’m outside of the US and I think it’d be near impossible to find one. Thanks, E
Hi Elaine! I’m not sure if you would be interested in ordering one from amazon.com or not, but, you can find it here: http://astore.amazon.com/talono-20/detail/B000OFND8W (it links to Taste Love & Nourish Marketplace). I’ve only tested this recipe with that donut pan, but you might be able to try a mini muffin pan and adjust the baking time. I’d love to hear your results if you do! Thanks for stopping by!
Heather @ Sugar Dish Me
Wahhhhh men are so annoying. More specifically, their METABOLISMS are annoying. My other half will workout and then eat a triple whopper with cheese. And never gain a pound. I think the donut is WAY less offensive.
These donuts are GORGEOUS!!!!! Seriously. I am SO gonna try them out!!!
Shelley @ Two Healthy Kitchens
The Donut Workout! Hilarious!!! What a funny story! I love that you tried so hard to give your Romeo (and us!) a healthier alternative! Gorgeous photos, great recipe – wish I was eating one of these right now!
Thanks so much! They certainly are healthier…but they make it hard to practice portion control! ;)
Two Red Bowls
That’s too funny!!! And I LOVE the look of these gorgeous chocolate donuts!!!! They’re making me hungry just looking at them … I need to invest in a donut pan at some point and all these fantastic pumpkin and apple cider and chocolate donuts are making this need more and more urgent! Glad you finally found the perfect recipe and can’t wait to try it out when I finally get that pan!
Thank you so much! Yes…definitely get a donut pan! We’ve used ours so much. It’s fun to experiment (and eat)!
Bianca @ Confessions of a Chocoholic
Haha donuts as energy bars would be ideal! These look great. I want one after my workout too :)
Yeah, my hubby thinks so too Bianca! Thanks so much!