In high spirits for tomorrow, there was no way I could leave my donut pan tucked away in the cupboard. It’d be like having a pool and not swimming in it when it’s hot out.
Those two things just wouldn’t make sense.
So what’s tomorrow you ask?
Silly me to assume you should know…
But incase you’ve been living under a rock, it’s National Donut Day!!!
And today, I present you with a recipe my taste buds are singing for joy over.
These babies have the perfect amount of richness and hit all the right notes of what I was craving in a chocolate donut.
And there’s a bonus: they’re baked! So… they’re kind of better for you, right? 🙂
Baked Chocolate & Nutella Swirl Glazed Donuts
– 1 1/4 cup 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 tablespoon canola oil (or melted coconut oil)
– 1/4 cup nutella
– baking spray
– 1 1/2 C. powdered sugar
– 3 T. milk (I use unsweetened vanilla almond milk)
– 1 t. vanilla extract
1. Preheat your oven to 375 degrees. Prepare the donut pan by spraying with baking spray.
2. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt. Set aside.
3. In a small bowl, beat the eggs then add the milk, sour cream, vanilla and canola oil. Beat until combined.
4. Pour the egg mixture into the dry ingredients and mix just until combined.
5. You can use a spoon to pour the batter into the donut pan, or you can use this 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.
6. Add droplets of nutella into donut batter and with a knife, swirl it around in the donut pan.
7. Bake the donuts for 7 to 8 minutes.
8. 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.
9. 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.