Chocolate donuts, made using almond milk and greek yogurt, then baked instead of fried! Do you love donuts, but are looking for a healthier way to satisfy that donut craving?? Then baked donuts are the answer! I have been baking donuts for years and just realized I have yet to share any of my baked donut recipes on the blog! So I fixed that 🙂 And read on to the end, for a little secret I am going to let you in on…shhhhhh.
Generally baked donuts are healthy, and these are…just ignore the toppings I put on them hehehe. My stepson Ethan found some Jif Cookies ‘n Cream Hazelnut Spread at the grocery store the other day and he asked me to make him something using the Jif Spread. Well, my boy loves chocolate and donuts, so I made him Baked Chocolate Donuts, frosted with Jif Cookies ‘n Cream Spread and sprinkled crushed Original Cannoli Chips Cookies & Cream Cannoli Chips on top. Oh and sprinkles too! Chocolate heaven in donut form y’all! After all was done and said, I decided these donuts probably were better off as a dessert, than for breakfast though, because of the decadent frosting and topping I put on them (but you can totally eat these for breakfast too—I won’t judge!).
Have you ever had a baked donut? Soooooo they are not going to be like REAL donuts (duh–those are fried). Baked donuts have a nice fluffy, cake-like texture, with the added bonus of not having to deal with the mess of frying. You do need a donut baking pan to make these though! You can buy donut pans on Amazon, at Michael’s, Hobby Lobby and most other craft stores. This is the one I have, and it was fairly inexpensive:
I used my new Butter Vanilla Baking Emulsion from LorAnn Oils. I met representatives from LorAnn Oils at the Winter Fancy Food Show and they were sweet enough to send me some of their baking emulsions to develop some recipes with! I love their baking emulsions, because you use them as an equal replacement for extract, but the emulsions are more intensely flavored and don’t bake out. LorAnn Oils has some AMAZING baking emulsion flavors! You can buy their emulsions at most craft stores, baking supply stores and online!
If you don’t have this emulsion on hand, you can still make these donuts…just use vanilla extract in its place.
Baked Chocolate DonutsPrint Recipe
- 1 egg, room temperature
- 1/2 cup vanilla greek yogurt (one 5.3-ounce container), room temperature
- 1/4 cup canola oil
- 1/4 cup milk (I used unsweetened vanilla almond milk)
- 1 teaspoon LorAnn Oils Butter Vanilla Bakery Emulsion (or 1 teaspoon vanilla extract)
- 1/2 cup white granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
Preheat oven to 375-degrees. Spray a donut pan with baking spray and set aside.
In a large mixing bowl, add the egg, yogurt, milk, vegetable oil and LorAnn Oils Butter Vanilla Baking Emulsion. Stir until well combined. Stir in the sugar. Add the cocoa powder, flour, nutmeg, baking soda and baking powder. Stir until just combined.
Use a spoon to spoon the batter into the prepared donut pan. Fill the donut hole cavity two-thirds full.
Bake donuts in 375-degree oven for 11-minutes. Remove the pan from oven and let set for several minutes on the counter. Once cool enough to handle, remove the donuts from the pan, and transfer to a wire rack to finish cooling before frosting.
Frost donuts with your desired frosting and toppings. I used the Jif Cookies 'n Cream Spread and dolloped it on each donut and spread it on top of the donut with a knife. I crushed up my Original Cannoli Chips Cookies & Cream Cannoli Chips and sprinkled the crumbs on top and then added sprinkles.
Store in an airtight container at room temperature. Donuts are best eaten within 2-3 days of making.
Donuts cooling down, waiting to get all frosted up!
You can use any frosting for your donuts that you have on hand…cookie butter, Nutella, peanut butter spreads. Or make a glaze using a cup of powdered sugar, a tablespoon of melted butter, a teaspoon of vanilla extract and a little warm water to get it to your desired consistency.
But that Jif Cookies ‘n Cream spread….that stuff is seriously ah-mazing.
If you work at MPD or MFD, then that pink box looks familiar 😉
You still can’t believe that something that decadent looking is actually baked, can you? Mmmm hmmm!
So. I am a cop and have heard every cop and donut joke there is. But do you know why cops are associated with donuts?? Because back in the day, donut shops were the only places that were either open in the early morning hours or 24-hours a day. And as cops, we work during the night and wee hours of the morning, so donut shops were the only places cops could go to grab a hot cup of coffee and something to eat during those graveyard shifts. I worked my fair share of night shifts on patrol, but luckily we had an IHOP and that was pretty much our dinner spot every night. So the secret???? Cops really do like donuts! Donuts are a morning briefing staple hehehe. And if you end up on the news or in the newspaper, you are bringing donuts in for your platoon. Or if you crash your patrol car. I’m not going to tell you how many times I have had to bring in donuts 😉
I have linked this recipe up at the following Link Parties: What’s Cookin Wednesday, Pin Junkie Pin Party, Fantastic Friday, Weekend Potluck, Sugar and Spice, Monday Plan Monday. Click on the links to check out a lot of fun recipes and crafts from a ton of bloggers! So much fun!