Ingredients
- 1/2 cup butter, softened
- 1/3 cup brown sugar
- 1/3 cup sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 2/3 cup plain Greek yogurt
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 1/2 cups flour
- 1/3 cup strong brewed coffee, cooled
- 1 cup mini chocolate chips
For the glaze and drizzle
- 1 1/2 cups powdered sugar
- 2 tablespoons coffee, cooled
- 1/4 cup semisweet chocolate chips
- 1/2 teaspoon shortening
Greek yogurt, chemical leavening, and chocolate chips are common in modern baked donut recipes for a moist, light cake-donut texture.
Step-by-step instructions
Step 1: Prep the pan and oven
- Preheat oven to 375°F (190°C).
- Grease a donut pan well (nonstick spray or a light coat of butter/oil), making sure to coat around the center posts so donuts release easily.
Most baked donut recipes call for 350–375°F and a well-greased pan to prevent sticking.
Step 2: Cream butter and sugars
- In a large bowl, beat softened butter with brown sugar and granulated sugar until creamy and slightly fluffy.
- This step should take a couple of minutes with a hand mixer, similar to other cake-style donut batters.
Creaming helps incorporate air and dissolve sugar, leading to a tender crumb.
Step 3: Add wet ingredients
- Add the egg and vanilla extract and mix until combined and smooth.
- Mix in the plain Greek yogurt until fully incorporated; the batter will look thick and creamy.
Greek yogurt is frequently used in baked donut recipes to add moisture and tenderness without making the batter too thin.
Step 4: Combine dry ingredients and coffee
- In a separate bowl, sift together baking powder, baking soda, and flour.
- Gradually add the dry mixture to the butter mixture, alternating with the cooled coffee, mixing just until combined after each addition.
- Do not overmix; stop when you no longer see streaks of flour.
Alternating dry ingredients with liquid (here, coffee) is a standard approach in cake-style batters to keep them smooth and prevent overmixing.
Step 5: Fold in chocolate chips
- Fold in the mini chocolate chips by hand with a spatula until evenly distributed.
- The batter should be thick but spoonable or pipeable.
Many baked donut recipes recommend stirring in chips or add‑ins at the end to avoid breaking them up.
Step 6: Fill the donut pan
- Spoon the batter into the prepared pan, filling each cavity about 3/4 full.
- For neater donuts, you can pipe the batter: transfer to a piping bag or zip-top bag, snip off a corner, and pipe around each ring, a common technique in baked donut recipes.
Avoid overfilling; most baked donuts should be filled about 2/3–3/4 full so they rise nicely without overflow.
Step 7: Bake
- Bake for about 10 minutes at 375°F, or until the donuts spring back lightly when touched and a toothpick inserted comes out clean or with a few moist crumbs.
- Let the donuts sit in the pan for 2 minutes to firm slightly.
- Carefully transfer to a wire rack to cool completely before glazing.
Similar baked donut recipes bake 9–12 minutes and recommend a brief in-pan rest before transferring to a rack.
Coffee glaze and chocolate drizzle
Step 8: Make the coffee glaze
- In a bowl, whisk together powdered sugar and cooled coffee until smooth and pourable.
- If the glaze is too thick, add a few drops more coffee; if too thin, add a little more powdered sugar.
- Using cooled coffee helps control consistency and prevents the glaze from becoming too runny, as noted in other coffee-glaze recipes.
Step 9: Dip the donuts
- Once donuts are completely cooled, dip the tops into the coffee glaze.
- Lift and let excess drip off, then place the donuts back on the rack for the glaze to set.
- Many baked donut recipes use this dip-and-drip method so the glaze coats the top and lightly runs down the sides.
Step 10: Make the chocolate drizzle
- In a microwave-safe bowl, combine semisweet chocolate chips and shortening.
- Microwave in 20–30 second bursts, stirring between each, until melted and smooth.
- Using a spoon or piping bag, drizzle the melted chocolate over the glazed donuts in thin lines.
Shortening or oil is often added to melted chocolate chips for glazes or drizzles to improve shine and fluidity.