Baked Chocolate Donuts

Directions

We’ll start with the donut part of the donuts.

In a large bowl add the initial dry ingredients (flour, cocoa powder, baking soda, and salt) and whisk until well combined.  Set aside.

In a small to medium bowl add the sour cream, sugar, vegetable oil, egg and vanilla and mix until just combined.

Add the wet ingredients to the dry ingredients and mix again until just combined.

Spoon the batter into your prepared donut pan, filling each indentation about 2/3-3/4 full.

Drop the pan on the counter a couple times, just to even out the batter.

Bake at 350 for 10-12 minutes, or until the edges look firm and a toothpick inserted into one comes out dry.

Remove from the oven and move the pan to a wire rack.  Leave the donuts in the pan for a few minutes to let them set, then remove them to the wire rack by themselves.

You’re going to want to wait until the donuts are completely cool before you glaze them, otherwise the glaze will just kind of drip off.

Making the glaze is easy.  Just add the powdered sugar, milk and vanilla into a small bowl and mix together until well combined.  You should be able to do this with just a fork.  Set this aside – don’t dip the donuts yet.  You want to make the topping first.

To make the topping, add the butter, flour, sugar, brown sugar, cocoa powder, milk and vanilla to a bowl.  Mush everything together with a fork (and maybe your hands) until the mixture is nice and crumbly.

Now it’s time for the glaze.

When you’re ready to top the donuts, spread out a sheet of wax paper onto your counter.

Take your donuts and dunk one side into your glaze then dunk it into your crumble mixture.  Move it around a little bit to make sure you get nice coverage, then put the donut back onto the wax paper, crumble side up.

Do this with all your donuts and let the crumble set (less than an hour) and enjoy!

This one makes about ten donuts.  That you’re probably gonna want to eat for breakfast.