Doughnuts! So yummy! But they are a rare treat for us.
They are just so NOT good for you, I can’t justify eating that kind of thing often myself, and I certainly don’t want to be giving them to my kids on a regular basis.
Most doughnuts are fried, which just piles on to the unhealthiness already inherent in those little circles of yumminess. But lately I have seen a lot of baked doughnut recipes floating around, and I was intrigued. Doughnuts that are just a little less unhealthy? Sure, I’ll give that a shot!
So, to be clear, I would not label these as healthy doughnuts, but they are a little better for you since they are baked, not fried. I also used fat-free Greek yogurt, to boost them with a little protein and make them nice and moist. They are so delicious and fun to eat, especially with the little mini-morsels sprinkled on top!
While I still wouldn’t recommend giving them to your kids for breakfast on a school day, they are fantastic to serve as part of a special breakfast (like a holiday or birthday), a nice brunch, or anytime as a delicious dessert! I make the orange glaze with real orange juice, and the resulting tangy citrus flavor really complements the moist chocolate of the doughnut.
I recommend glazing them just prior to eating them, as it just looks best when freshly done. However, I didn’t see anyone complaining about the taste when we ate them the next day, even though the glaze was not quite as shiny and pretty!
These also freeze well, so you might want to make extra and stash them in the freezer for last-minute treats during the week. You can always just sprinkle them with confectioner’s sugar if you don’t have the time or energy to make the glaze.
Baked Double Chocolate Doughnuts with Orange GlazePrint Recipe
For the doughnuts:
For the doughnuts:
- Preheat oven to 325 degrees F (160 degrees C).
- In a medium bowl, mix the flour, sugar, cocoa powder, and baking soda. Set aside.
- In another medium bowl, mix the milk, Greek yogurt, eggs, butter, and vanilla.
- Combine the wet and dry ingredients and the mini morsels, mixing until just combined.
- Fill each cavity of your doughnut pan about 3/4 way with the batter. (The batter is thick, so I found it helpful to pour the batter into a plastic storage bag, cut off the bottom corner, and pipe the batter into the doughnut molds.)
- Bake for 10-11 minutes.
- Cool completely in the pan, then remove for glazing.
For the glaze:
- Combine the orange juice, melted butter, and vanilla.
- Add the powdered sugar and mix until smooth.
- Dip cooled doughnuts into the glaze, then sprinkle with mini-morsels.
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