Glazed Chocolate Doughnuts (Baked)

For the past month, I’ve been obsessed with doughnuts. Not just any doughnuts, but Crosstown Doughnuts in particular. They have a stall around the corner from my workplace in Leather Lane Market and they serve beautiful gourmet doughnuts with a unique array of flavours. It is so dangerous…

With that in mind and from scoffing their doughnuts at least three times a week, sparked the inspiration for this recipe. Although this recipe yields cake doughnuts that are baked (because it’s healthier, right?) unlike the fried yeast-raised counterpart. I am still on the hunt for a foolproof yeast doughnut recipe that can be baked instead of fried. I find that baking yeast doughnuts do not produce the same pillowy texture in comparison to the fried version.

These doughnuts are light, moist and full of chocolate flavour. You can also double-dip them into the glaze if you’d prefer a sweeter finish.



For the doughnuts:

  • 80ml milk
  • 1 tsp vinegar
  • 40g butter, melted
  • 92g plain flour, sifted
  • 30g unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/8 tsp ground cinnamon
  • 60g sugar
  • 1 large egg

For the glaze:

  • 95g icing sugar, sifted
  • 3 tbsp milk
  • Dash of sea salt


  1. Preheat oven to 400F/200C/Gas Mark 6.
  2. In a bowl, mix together milk and vinegar to make buttermilk. Allow to sit for 5 minutes until the milk has curdled. Meanwhile, melt butter in a saucepan and leave to cool.
  3. Sift the flour, cocoa powder, baking soda and cinnamon together in a separate bowl.
  4. Into the cooled butter, whisk in the sugar and egg until evenly combined. Add in the curdled milk and whisk together until fully incorporated. Fold in the wet mixture into the dry ingredients, careful not to overmix as this creates dense doughnuts.
  5. Grease doughnut pan and spoon the mixture into a piping bag. Snip the ends off with scissors to create a 1-inch hole and pipe the mixture into the doughnut pan until it is about 2/3 full. 
  6. Bake for 7-8 minutes. Allow to cool for 1 minute before removing the doughnuts into a wire rack.
  7. Leave to cool the doughnuts completely for at least 15-20 minutes. Meanwhile, make the glaze by whisking the icing sugar, milk and a dash of sea salt together until smooth. Dip the doughnuts fully into the glaze and leave to dry for about 20 minutes. If there are any leftover glaze, you can double-dip the doughnuts if you wish. Then, just top with pistachios or any of your preferred toppings and it is ready to serve.


White Chocolate, Raspberry & Pistachio Tart

I have a confession to make. I’m not a big tart/pie fan. But after I made this beauty, I changed my mind…

The sweet pastry is rich, buttery and has a crisp cookie-like texture. A lot of people (including myself) get lazy and buy shop-bought pastry to save time and money. But if you are feeling extra special, it is definitely worth making this pastry from scratch. It is very simple to make and can be made in a food processor to save time. I am definitely adding it in my baking repertoire.

In addition, there is actually no proper baking involved in this recipe, apart from blind baking the crust. Just melt the white chocolate and cream together in a bain-marie, fill the pastry along with the rest of the toppings then leave in the fridge to chill.


For the pastry:

  • 250g plain flour
  • 170g  butter, cubed
  • 1 tbsp caster sugar
  • 1 egg, beaten
  • 2-4 tbsp cold water

For the filling:

  • 400g good quality white chocolate
  • 42g butter
  • 154g heavy cream
  • 1/2 tsp vanilla extract
  • 2 cups raspberries
  • 20g sliced almonds
  • 25g chopped pistachios


  1. Roast nuts in medium oven for 10 minutes. Remove from heat and set aside.
  2. Crumb flour, sugar and butter until it resembles fine breadcrumbs. Add egg and water and work with your hands until the dough comes together. Shape into a disk, cover with cling film and chill for 30 minutes.
  3. Roll the dough into a tart pan. Trim excess and chill for a further 20 minutes.
  4. Preheat oven to 180C/375F/Gas Mark 4. Blind bake for 15-20 minutes, remove weights and cook for a further 5-10 minutes until the crust is golden brown. Remove from the oven and leave to cool completely.
  5. Spread the raspberries evenly over the tart case and sprinkle with half of the nuts.
  6. Meanwhile, melt the chocolate and butter in a bain-marie. Remove from heat then add the extract and cream, and stir gently until well mixed.
  7. Pour the chocolate mixture over the case. Sprinkle with the remaining nuts immediately. Refrigerate for at least 4-5 hours.

Baked Banana Doughnuts

In my previous doughnut post, I was ranting about how I bought the wrong doughnut pan. A week later, I finally bought the right sized pan and was so excited to make these!

The doughnut batter itself is just like a cake batter, really. The ingredients and the process are exactly the same, but still tasted delicious nonetheless. The only issue that I had was the size. Next time, I would have piped a bit more batter into the doughnut pan to give it more height. More height = more bite, meaning happier people!

I used the same nutella glaze that I used in my previous doughnut post. It was that good that I was happy to use it twice in my baking experiments. Enjoy!


  • 50g + 2 tbsp caster sugar
  • 3 tbsp oil
  • 1 large egg
  • 1 mashed banana
  • 1/2 tsp vanilla extract
  • 1 tbsp yoghurt
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 110g plain flour


  1. Preheat oven to 180c/375F/Gas Mark 4. Grease a doughnut pan.
  2. Whisk egg and sugar for about 4 minutes until it becomes thick and light in colour. Stir in the mashed banana, oil, vanilla extract and yoghurt.
  3. Fold in the dry ingredients in 2 batches into the egg mixture. Be careful not to overmix.
  4. Bake for 10-12 minutes until the doughnuts spring to touch.