Can chocolate be a breakfast food? For how much I love chocolate, I rarely can eat it for breakfast. But these donuts are an exception. Baked donuts are a new obsession of mine, and I’m having so much fun creating new recipes to share with you!
Valentine’s Day may still be almost a month away, but the stores had shelves of cards and gifts up right after Christmas! So I guess it’s okay for me to call this a Valentine’s Day recipe, right?
This year, Valentine’s Day falls on a Saturday! Andrew and I love making breakfast together on a day off, so I’m sure we will be making breakfast for V-Day this year. Maybe some baked donuts will make an appearance?
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup light brown sugar, packed
- 1/2 cup milk
- 1 large egg
- 4 tablespoons unsalted butter, melted until just browned
- 1 teaspoon pure vanilla extract
For the crumble
- 1 tablespoon cocoa powder
- 1 tablespoon butter, slightly softened
- 1/4 cup powdered sugar
- Preheat oven to 350 F. Grease a donut pan.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and brown sugar.
- In a small bowl, whisk together milk, egg, melted butter, and vanilla extract until thoroughly combined.
- Fold the wet ingredients into the dry ingredients.
- Pour the dough into a piping bag or sandwich bag and pipe into the donut pan. Set aside
For the crumble
- In a medium bowl, stir the cocoa, butter and powdered sugar until crumbly. Sprinkle on top of donuts and bake for 12-16 minutes.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
If you liked this recipe, be sure to check out the Maple Baked Donuts I shared recently. It’s like a pancake in donut form. Yum!