While not the absolute fanciest of desserts, chocolate glazed donuts are a comforting bite of childhood that any age can enjoy. These baked bites are ready to go in under 30 minutes and require basic staple ingredients that every beginner baker should always have on hand.
This past weekend my girls were incredible. They not only slept in until 9:30 am but then got up, went into the kitchen to make each other hot chocolate. They left my husband and I to relax drinking our coffee in peace and quiet while we watched Netflix in bed. While not glamorous, for any parent with young kids, being able to relax, with a cup of coffee, and the ability to binge watch Netflix is the highlight of my day right now. It's mid January, Germany is still in a hard lockdown, and getting through a week of homeschooling and work is an accomplishment on its own and requires some downtime on the weekends.
So when my husband and I finally came into the kitchen at 10:30, I told my girls I could make them whatever they wanted for breakfast. I suggested pancakes, waffles, french toast, scrambled eggs, etc... My oldest, who is 7, asked 'So you'll make us whatever we want for breakfast? Really?' And I replied, 'Sure, you girls were so great this morning, what would you like?'
Here answer was clear, DONUTS. Chocolate donuts with sprinkles.
I should have known. So let the baking begin. Here are the ingredients that you will need. If you are not gluten free then of course just use regular all purpose flour. These are the ingredients that I buy in Germany and I try to always have in my kitchen at all times.
If you have never heard of Skyr Icelandic Yogurt I really recommend you try it. Our whole family loves it and it is a great source of protein with not that much fat, barely any at all! It is also not as sour as a standard Greek Yogurt but it still is super thick and creamy. When you do as much baking as I do, you have to find healthy alternatives throughout the day so that your clothes still fit!
Fun German fact. A lot of Germans drink buttermilk straight out of the bottle, which is why it comes in these smaller bottles. The grocery stores also sell buttermilk in different flavors like strawberry. While it is not something we drink at home, I do LOVE to bake with it. When I am baking something very sweet I like to balance the sweetness with something sour or acidic. The buttermilk and the Skyr yogurt do just that!
This recipe is SO incredibly easy and fast that I was happy to oblige my 7 year old. In less than 30 minutes we were all sitting at the kitchen table sinking our teeth into these sugary chocolatey 'breakfast desserts.' Breakfast dessert is a thing, right?
These donuts require 1 bowl. Yes just ONE bowl. First mix all the dry ingredients, then add the wet ingredients, then pipe the batter into the donut pan. Bake for 10 minutes, let cool and then glaze and add sprinkles. That's it!
The Dry Ingredients:
Add in your wet ingredients and beat until smooth, but don't over beat.
Pipe in your batter:
*I piped too much batter and the donuts rose when baking, duh, baking powder and eggs will do that. Because I put too much batter in, the hole of the donut became covered. But no worries. Check out what I did to save my donuts and get an extra donut bite.
Just punch out the middle, eat it right away, destroying the evidence that you messed up when piping. No one will notice the difference!
The next batch I piped a bit less only filling the wells about 3/4 full.
Wait until they are cooled and dunk them into your glaze. Sprinkle with your favorite topping, my girls chose rainbow sprinkles. Shocking.
Grab a cup of fresh hot coffee and enjoy! The extras can be stored in an airtight box for a few days.
I want to add that there are 2 very different types of donuts. There are baked donuts, which I have shown here as well as fried donuts which are made with yeast. The fried donuts are the donuts you would expect more from a place like Dunkin Donuts and baked donuts have more of a light cakey texture. In a few weeks I will be writing a post about yeast donuts so stay tuned.
Here is the recipe: