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.


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.

Baked Mini Nutella Doughnuts

The latest baking craze have been about doughnuts or ‘gourmet doughnuts’. Of course, I wanted to have a go and try baking them for myself. So in an excited and hurried attempt, I ordered a baking pan from Amazon. It’s a shame baking pans are not quite as popular and accessible in UK home-ware stores.

So, there I was on a Thursday morning, waiting in anticipation for my package to arrive as Amazon promised. And when it arrived, I quickly realised that I ordered the wrong doughnut pan! Instead of the normal-sized pans, I ordered the mini sized pans.

Not wasting all the waiting and planning to bake doughnuts, I experimented anyway and safe to say, this is one of my favourite baking experiments. These doughnuts are so moreish and the nutella glaze is so tasty but not sickly sweet. My family finished them all straight away!


For the doughnuts:

  • 156g plain flour
  • 1 tbsp cocoa powder
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 50g caster sugar
  • 3 tbsp packed brown sugar
  • 45g nutella
  • 3 tbsp or 42g butter, softened
  • 1 egg
  • 1/2 tsp vanilla extract
  • 118ml milk

For the glaze:

  • 125g icing sugar, sifted
  • 2 1/2 tbsp nutella
  • 4-6 tsp milk
  • 1/2 tsp vanilla extract


  1. Preheat oven to 180C/375F/Gas Mark 4. Grease a doughnut pan.
  2. Whisk dry ingredients and set aside. In a separate bowl, beat butter, both sugar and nutella with an electric mixer at medium speed. Then slowly beat in the egg and nutella.
  3. In 3 separate batches, fold in the milk and flour into the nutella mixture.
  4. Bake in the preheated oven for about 7-9 minutes. Watch the oven carefully as the doughnuts cook quite quickly.
  5. To make the glaze, whisk the ingredients together until the mixture is smooth and runny.