My obsession with baked donuts keeps growing.
The first experiment was with these. Holy yum!!! They were out of this world. And, yes, I did it again!
These are just plain incredible.
I was too impatient and took the photos of these right after dipping them in the chocolate. But, I let the chocolate covered donuts sit out on a plate for a few hours to harden. That made all the difference in the world.
The soft donuts covered in hard chocolate. Oh my gosh. I can’t even begin to describe to you how good these are. I need another, A.S.A.P.
To top it all off, they’re 100% whole wheat too! Total genius. Thank you, thank you very much.
I know it only makes about a dozen donuts. This is not enough. You’ll need to make another batch.
Side Note: My husband’s coworkers were not very happy with me that I only sent in 11 donuts (I had to try one). Next time, a double batch is the minimum requirement.
Whole Wheat Chocolate Baked Donuts
adapted from Eat Good 4 Life
- 2 eggs
- 1 cup milk (I used 1%)
- 2 tablespoons olive oil
- 2 cups whole wheat pastry flour
- 1/4 cup Hershey’s Special Dark cocoa powder
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup semi-sweet chocolate chips
- 1 cup Ghirardelli 60% cacao chocolate chips (for glaze)
- Preheat the oven to 325°F.
- Spray your donut pan with cooking spray and set aside.
- Meanwhile, beat the eggs, milk, and olive oil together.
- Add in the remaining ingredients (except chocolate chips for glaze) and stir until combined.
- Spoon the batter into the donut pan holes, filling to about 2/3 full (basically in line with the hole part).
- Bake for 15 minutes.
- Allow them to cool for 3 minutes in the pan, then transfer to a cooling rack to cool completely.
- In the meantime, prepare melt the chocolate chips over a double boiler.
- Dip the donuts into the melted chocolate and cool on a wire rack.
Servings: 1 dozen donuts