Yeast-free and bake instead of fried, these chocolate sprinkle donuts are a fun one bowl treat. Soft and fluffy chocolate cake donuts topped with an easy chocolate glaze and lots of sprinkles.
97gplain flour (all-purpose flour) (¾ cup / 3.4oz)
20gdutched process cocoa(2 tablespoons / 0.7oz)
1teaspoonbaking powder
¼teaspoonsalt
⅓cup, packedbrown sugar(66g / 2.3oz)
½cupbuttermilk, room temp
1large egg, room temp
2tablespoonsvegetable oil(notes 1)
1teaspoonvanilla extract
FOR THE CHOCOLATE GLAZE
¾cupicing sugar (powdered sugar)(97g / 3.4oz)
1tablespooncocoa(10g / 0.4oz)
28gunsalted butter, melted (2 tablespoons / 1oz)
1teaspoonvanilla
1tablespoonhot water(notes 1)
Sprinkles
For best results, always weigh ingredients where a weight is provided
Equipment
Mixing bowl and balloon whisk
piping bags
Donut pans
Cooling rack
Instructions
FOR THE CHOCOLATE DONUTS
Preheat the oven to 180C (160C fan forced) / 350F. Lightly grease a donut pan with butter (notes).
In a medium bowl sift together the flour, cocoa, baking powder and salt. Add the sugar then whisk it all together well, making sure there are no lumps.
Make a well in the centre of the dry ingredients and add the buttermilk, egg, vegetable oil and vanilla. Use a balloon whisk first to break the egg yolk and start whisking the wet ingredients to combine, then switch to gently stirring in the flour until you have a thick but runny batter.
Without cutting the end off, sit a piping bag, tip downwards, into a tall glass. Fold the top over the rim of the glass and press your hand into the middle to open it up.
Pour the batter into the piping bag, then gather up the top and twist firmly so the batter can't escape backwards. Use scissors to cut the tip off the bag and pipe the batter into the donut tin holes to about ⅔ full. (notes)
When all the batter is piped in, give the pan a gently tap twice on the kitchen bench, then bake for 8-9 minutes.
Let them cool in the pan for 5 minutes, then flip the pan over a wire rack and give the edge a gentle tap to release them. Let them cool completely before frosting (30 minutes or so).
FOR THE CHOCOLATE GLAZE
In a medium bowl, sift together the icing sugar and cocoa. Whisk to combine well.
Add he melted butter, vanilla and hot water. Whisk until fully combined. Add more water (room temp fine) 1 teaspoon more at a time until the glaze is thick but settles back on itself in a few seconds when you lift the whisk and let the icing run back into the bowl. If it's too runny, add a little more sugar. (notes)
Immediately sprinkle the sprinkles over the top.
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Notes
I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Many countries use a 15ml tablespoon, so check yours before measuring.
Butter for greasing: I prefer to lightly grease with butter but you can use spray oil. Just use very little and make sure to rub it around the pan holes well, right before you pipe the batter in, as it can have a tendency to pool.
This batter will make 7 donuts, if you only have one pan, you can bake one batch, then once you've removed the donuts, wash and re-grease one hole, then pipe and bake the last two.
You can make the donuts in a muffin pan but you won't have a donut shape.
Making the glaze the right consistency is a balancing act. Too thick and the donuts will fall apart as you dip them. Too thin and it won't set. Use one donut as a test and adjust the consistency of the icing by adding a tiny bit of water (like ½ teaspoon at a time) to thin it out or icing sugar to thicken it up.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.