"Chocolate donuts that are baked not fried. These donuts have a cake-like consistency."
Chocolate Crumble Donuts
5
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- Recipe Card
Prep time 30mins
Cook time 11mins
Serves or Makes: 6
Recipe Card
ingredients
- 3/4 cups All-Purpose Flour
- 1/4 cups Unsweetened Cocoa Powder
- 1/4 cups Dark Cocoa Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/2 cups Sour Cream
- 1/3 cups Granulated Sugar
- 1/4 cups Vegetable Oil
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 2 cups Powdered Sugar
- 3 tablespoons Milk
- 1 teaspoon Vanilla Extract
- 1/2 stick Unsalted Butter
- 3/4 cups All-Purpose Flour
- 1/2 cups Sugar
- 2 1/2 tablespoons Unsweetened Cocoa Powder
- 1/4 teaspoon Salt
Method
Step 1
Preheat the oven to 350 degrees F and lightly mist a donut pan with non-stick spray OR coat with oil from a paper towel. Put the flour, cocoas, baking soda, and salt in a large bowl and whisk to combine. In a smaller bowl, mix the sour cream, sugar, oil, egg, and vanilla together. Pour the wet ingredients into the dry, and fold together just until combined. The batter is very thick, do not be alarmed by this.
Step 2
Transfer the batter to the prepared pan with a spoon and slightly smooth out. Then bake the donuts for 12 to 14 minutes, or until a toothpick inserted in the thickest part of a donut comes out clean or with a few moist crumbs - DO NOT OVER BAKE OR ELSE YOU WILL HAVE A VERY DRY DONUT. Cool on a wire rack, then glaze and coat with chocolate crumb topping. To make the glaze: Stir the powdered sugar, milk, and vanilla together in a medium bowl until smooth To make the chocolate crumb topping: Melt the butter in a medium bowl in the microwave or on the stove at low heat. Add the flour, sugar, cocoa, and salt, and toss together with a fork or hands until crumbly. Dip the top and bottom of the donut into the glaze. While the glaze is wet, press the crumb topping into the glaze. Feel free to glaze the crumb topping as well.