Category Archives: Doughnuts

Baked Double Chocolate Doughnuts 

My daughter has been asking me to make doughnuts for a while. I love doughnuts,  just not too crazy about frying. I tried frying doughnut holes a couple of times, but they came out like burnt fritters. The only doughnuts I had successfully done were my Baked Honey Crullers. So this time, I decided to bake them again. I figured I would have a better chance of success. And voilà! I made it in one try ! The more exciting part is my son loves them ! He doesn’t have a sweet tooth and it’s not often that he likes my goodies (at least me and my daughter think they are !) He even asked me to make it again and I did ! It’s so easy when you have a doughnut pan. You can actually transform any of your muffin or quick bread recipes into doughnuts !  Just dress them up with a glaze or some sprinkles ! 

Makes 12 -14 doughnuts

For the doughnuts 

  • 270 g all-purpose flour
  • 40 g unsweetened cocoa powder 
  • 120 g granulated sugar 
  • 60 g demerara or brown sugar 
  • 3 g baking powder 
  • 3 g baking soda 
  • 2 g salt 
  • 2 large eggs
  • 60 mL vegetable oil 
  • 250 mL buttermilk (adjust if needed)
  • 5 mL pure vanilla extract 
  1. Preheat oven to 350°F
  2. Sift together flour,cocoa powder, baking powder, baking soda and salt
  3. Add in both sugars 
  4. In another bowl, mix together eggs, oil, buttermilk and vanilla 
  5. Add wet ingredients into dry ingredients 
  6. Mix until just blended 
  7. Spoon/pour batter into lightly greased doughnut trays 
  8. Bake for 10-12 minutes 
  9. Cool completely on rack 

For the chocolate glaze 

  • 120 g semi-sweet or dark chocolate, finely chopped 
  • 120 mL whipping cream
  • 2.5 mL pure vanilla extract 
  1. Heat whipping cream over medium heat until just starting to boil 
  2. Pour it over chopped chocolate 
  3. Wait 30 seconds, add vanilla and stir until smooth 

When doughnuts are cooled, dip one side into chocolate glaze, place on rack to dry 

Tools that I used

Wilton Nonstick 6-Cavity Donut Pan

You can get this doughnut pan through the Amazon website by clicking the above link. I will receive a small compensation if you purchase the item. 


Baked Honey Crullers

We love doughnuts! And my daughter has been asking me to make some. I tried making the fried ones a few times, but failed. So, I thought I would try some other methods. Upon some “research”, I discovered that crullers are made from choux paste…..Wait a minute…… I have a choux paste recipe from my pastry course last year! So here it is, my Baked Honey Crullers! They have a light and airy texture. You can pipe them any shapes and sizes you want, and I had so much fun making them!

Makes about 20 crullers

For the choux paste

  • 200 mL water
  • 90 g unsalted butter
  • 1/4 teaspoon salt
  • 2 tablespoons granulated or vanilla sugar 
  • 2/3 cup all-purpose flour
  • 3 eggs
  • zest of 1/2 lemon (optional)

For the honey glaze

  • 3 tablespoons honey
  • 1 cup icing sugar
  • 3-4 tablespoons milk
  1. To prepare choux paste, heat together water, butter, salt and sugar in a pot over medium heat until just starting to boil
  2. Turn heat down to low, add flour all at once
  3. Stirring constantly, cook until a thin film of paste formed at the bottom of the pot, about 5 minutes
  4. Transfer paste to a heat-proofed mixing bowl and cool paste down
  5. Meanwhile, preheat oven to 375ºF and prepare piping bag with desired piping tip
  6. Add eggs to paste, one at a time and mix well after each addition
  7. Add lemon zest
  8. Transfer to piping bag and pipe into rings on baking sheets lined with parchment paper, about 3 inches in diameter
  9. Bake at 375ºF for about 12-14 minutes until starting to brown, then turn heat down to 325°F and bake for another 6-8 minutes until golden
  10. Let cool first on baking sheets, then completely on rack
  11. Prepare glaze by whisking together honey, icing sugar and milk to desired consistency
  12. Drizzle over crullers or dip crullers into glaze (Best to serve immediately)

Original recipe of choux paste by Chef Marco Ropke at the Vancouver Pastry Training Centre