Baked Donuts with Chocolate Fudge Glaze
This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.
These classic vanilla baked donuts are topped with a chocolate fudge glaze and any toppings you want! These homemade donuts are the perfect weekend bake!
If you are looking for more organic donuts, check out my Double Chocolate Baked Donuts, Carrot Cake Baked Donuts, or my Strawberry Glazed Baked Donuts.
Table of Contents
These homemade donuts make it easy to enjoy organic donuts on a weekend morning. I love baked donuts because they come together quick and easily, making these Baked Donuts with Chocolate Fudge Glaze the best weekend breakfast!
These homemade donuts are a simple one bowl batter recipe. For the glaze, I use King’s Cupboard Organic Hot Chocolate Fudge Sauce, making these donuts very easy to make! I add toppings like mini chocolate chips, nuts, and sprinkles — you can top these Baked Donuts with Chocolate Fudge Glaze with anything you like!
Why You'll Love This Recipe
Indulgent Flavor: These Baked Donuts with Chocolate Fudge Glaze offer a rich and decadent experience, with the deep, velvety chocolate glaze providing a perfect contrast to the light and airy baked donuts.
Healthier Alternative: Since these donuts are baked rather than fried, they contain less oil and fewer calories, allowing you to enjoy a delicious treat without the guilt, making them a healthier option for satisfying your sweet tooth.
Easy to Make: Baked donuts are easy and straightforward to make at home, and the addition of rich chocolate fudge glaze adds an indulgence that is incredibly easy as I'm just using my favorite organic fudge sauce!
Ingredients
- All Purpose Flour: My favorite is Cairnspring Mills Organic All Purpose Flour.
- Cane Sugar: I use organic cane sugar as it's less processed than granulated white sugar.
- Nutmeg: This spice is essential for that nostalgic donut flavor. Frontier Co-Op Organic Nutmeg is my top choice.
- Eggs: Use large eggs.
- Heavy Whipping Cream: I use Organic Valley Heavy Whipping Cream, you can use your favorite.
- Yogurt: I used Stoneyfield Organic Greek Vanilla Yogurt, but I've also made these with Greek yogurt too. Either works!
- Butter: I use Organic Valley Salted Butter, you can use your favorite.
- Vanilla Extract: Use a high quality vanilla, like Simply Organic Vanilla Extract. Stay away from the imitation vanilla.
- Cooking Spray: I always recommend a cooking spray to spray the donut pans as this always works best for easy removal. You can use an avocado oil or canola oil cooking spray.
- Hot Fudge Sauce: I use King's Cupboard Organic Hot Fudge Sauce as this is an easy thing to buy. You can also make my chocolate ganache sauce and use that as well.
- Toppings: I use organic mini dark chocolate chips, nonpareils, and rainbow sprinkles that are all made with plant based dyes!
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Mixing Bowl or Mixer: This recipe is so simple that you can mix it up using just a mixing bowl with a whisk, or you can also do this in your stand mixer or hand mixer.
- Donut Pans: You'll need two donut pans.
- Piping Bag: I prefer to pipe the batter into the donut pans using a piping bag. But, this is optional and you can spoon it in as well if needed.
Subscribe to Mimi's Organic Eats Channel
Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!
Subscribing is easy and just by subscribing, you are directly supporting my site!
Step by Step Instructions
Step 1
Preheat the oven to 400°F.
Step 2
To make the batter: In a large mixing bowl, add the flour, cane sugar, baking powder, nutmeg, and sea salt and whisk together to combine. Add the egg, heavy whipping cream, yogurt, melted butter, and vanilla extract. Mix together with a spatula until combined into a thick batter. Transfer the batter to a piping bag.
Step 3
Spray the donut pans with cooking spray. Pipe the batter into the pans, or if you don’t want to pipe, you can also just spoon it into the pans too!
Step 4
Bake for 10 to 14 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pans. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 5
Microwave the hot fudge sauce for 30 seconds, or until it is warm and fudgy. Dip the donuts into the hot fudge sauce or use a butte knife to glaze them. Top with nuts, rainbow sprinkles, or chocolate sprinkles, or you can leave them plain!
Topping Ideas
- Mini Chocolate Chips
- Rainbow Sprinkles
- Chocolate Sprinkles
- Slivered Almonds
- Chopped Peanuts
- Chopped Walnuts
- Freeze Dried Strawberries, Blueberries, or Raspberries
- Fresh Strawberries, Raspberries, Blackberries, or Blueberries
- Drizzle of Caramel Sauce
- Drizzle of White Chocolate
Easy Substitutions
- You don't need a mixer for this recipe, but you can use a hand mixer or stand mixer if you prefer.
- I top these with King's Cupboard Hot Fudge Sauce for ease, but you can use a homemade chocolate glaze or chocolate icing instead as well.
- If you don't have cooking spray, you can grease the donuts pans with butter. But, I find the spray just works better for donuts!
- You can use plain or vanilla yogurt in place of Greek yogurt if that's all you have.
- If you don't have piping bags you can just spoon the batter into the donut pans as well.
- If you don't want seed oils, be sure to omit the sprinkles from your toppings.
FAQ's
Yes, you can make these donuts ahead of time. Just be sure to store them in an airtight container or in a cake dome!
These do need to be stored in an airtight container because they are a baked cake donut. You can use a Tupperware, but a cake dome is a really great option for this!
Craving More?
Baked Donuts with Chocolate Fudge Glaze
Equipment
- Stand Mixer (optional)
Ingredients
Batter
- 255 grams all purpose flour
- 170 grams cane sugar
- 2 teaspoons baking powder
- ½ teaspoons nutmeg
- ¼ teaspoon fine sea salt
- 1 large egg
- 1 cup heavy whipping cream
- 113 grams vanilla Greek yogurt
- 85 grams salted butter (melted)
- 1 teaspoon vanilla extract
- avocado oil cooking spray
Glaze
- King Cupboard’s Organic Hot Fudge Sauce
Toppings
- nuts
- mini chocolate chipos
- natural chocolate sprinkles
- natural rainbow sprinkles
Instructions
- Preheat the oven to 400°F.
- To make the batter: In a large mixing bowl, add the flour, cane sugar, baking powder, nutmeg, and sea salt and whisk together to combine.
- Add the egg, heavy whipping cream, yogurt, melted butter, and vanilla extract. Mix together with a spatula until combined into a thick batter. Transfer the batter to a piping bag.
- Spray the donut pans with cooking spray. Pipe the batter into the pans, or if you don’t want to pipe, you can also just spoon it into the pans too!
- Bake for 10 to 14 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pans.
- Microwave the hot fudge sauce for 30 seconds, or until it is warm and fudgy.
- Dip the donuts into the hot fudge sauce or use a butte knife to glaze them.
- Top with nuts, rainbow sprinkles, or chocolate sprinkles, or you can leave them plain!
- Store in an airtight container for up 3 days.
Notes
Nutrition
Join Our Organic Community
Leave a Comment