Description
These Dark Chocolate Donuts with Blood Orange Glaze offer a rich, decadent chocolate flavor balanced perfectly with a bright, tangy blood orange glaze. Baked to perfection, these donuts are moist and tender with melted dark chocolate chips enhancing every bite. Perfect for a sophisticated breakfast treat or an indulgent dessert.
Ingredients
Dry Ingredients
- 2/3 cup all purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 cup light brown sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1 large egg
- 1/3 cup whole milk
- 1/4 cup (4 tbsp) melted butter
- 1/4 cup Greek yogurt
- 1/4 cup dark chocolate chips (melted)
Blood Orange Glaze
- 1 cup powdered sugar (more if needed)
- Juice of 1 blood orange
Instructions
- Preheat Oven and Prepare Donut Pan: Preheat your oven to 350°F (175°C). Grease your donut pan thoroughly to ensure the donuts don’t stick and set it aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, light brown sugar, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, melt the butter and allow it to cool slightly. Add the whole milk, large egg, and Greek yogurt (note: the recipe mentions vinegar in the instructions but the ingredients list Greek yogurt instead, so Greek yogurt assumed) and whisk until the mixture is smooth and fully combined.
- Combine Wet and Dry Mixtures: Using a wooden spoon, gradually add the wet ingredients to the dry ingredients, mixing gently until a uniform batter forms without overmixing.
- Add Melted Dark Chocolate: Melt the dark chocolate chips and fold them gently into the batter until they are evenly distributed.
- Fill Donut Pan: Spoon the batter into a piping bag or ziploc bag with the corner cut off. Pipe the batter into the greased donut pan cavities, filling each about two-thirds full.
- Bake Donuts: Place the pan in the preheated oven and bake for 10-11 minutes, or until a toothpick inserted into the donuts comes out clean. Remove from oven and let the donuts cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
- Prepare Blood Orange Glaze: In a bowl, whisk together the powdered sugar and the juice of one blood orange until smooth and lump-free. Adjust the glaze consistency by adding 1-2 tablespoons of water if it is too thick.
- Glaze Donuts: Once the donuts have completely cooled, either dip one half of each donut into the blood orange glaze or drizzle the glaze over the top. Allow the glaze to set before serving. Enjoy your delicious dark chocolate donuts with a zesty blood orange finish!
Notes
- Ensure the melted butter is not too hot when mixing with eggs to prevent curdling.
- Do not overfill the donut pan to avoid batter spilling over during baking.
- The Greek yogurt adds moisture and tanginess; do not omit for best texture.
- The glaze can be thinned with water to your preferred consistency for easier dipping or drizzling.
- Store leftover donuts in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat donuts slightly before serving for best texture.
