These Glazed Chocolate Donuts are light and sweet with a mild chocolate flavor. Coated in a thin glaze, they are the perfect treat! Best yet, they're gluten free, nut free, eggless and can easily be vegan!
Preheat your oven to 350 degrees Fahrenheit. Grease 2 donut pans well with vegetable oil.
In a large bowl, whisk together the gluten free flour, the light brown sugar, the cocoa powders, baking powder and the salt. Set aside.
Put the 2 tablespoons of butter or vegan baking stick in a small heat safe bowl.
Microwave in 10 second increments until melted. Set aside to cool.
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
In a medium bowl, whisk together the cornstarch water mixture, the milk of choice, the cooled melted butter and the vanilla until combined. Make sure the melted butter isn't hot because if you pour hot butter into the cold milk, it will be chunky.
Slowly pour the wet ingredients into the dry and use a whisk to combine. If it gets too thick, switch to using a spatula.
Either spoon the batter into the greased donut pans and fill to almost the top or put all the batter into a piping bag or a zip top bag with the corner snipped off and pipe the batter into the donut pans.
Fill each well to almost the top. Smooth the batter with a tiny knife or the back of a small spoon.
Bake the donuts in the center rack of the 350 degree oven for 20 minutes. The donuts should be risen and spring back at you when gently touched.
If you gently poke the donuts and a dent forms, they're not done baking. You can also insert a toothpick and make sure it comes out clean.
Let the donuts cool in the pans for at least 5 minutes before taking them out. If you try to take them out too soon, they will stick and break apart into a giant mess. Once 5 minutes is up, use a small spatula to loosen them from the pan.
Place the donuts on a cooling rack with a baking sheet underneath. The next part is a bit messy.
For The Glaze
Combine all glaze ingredients in a bowl and whisk till combined and smooth.
If the glaze is too thick, add more water ¼ teaspoon at a time until you reach the desired consistency. If the glaze is too thin, add more confectioners' sugar, 1 tablespoon at a time, until you reach the desired consistency.
Take one donut and dip the entire thing in the glaze. Do it quickly, you don't want it submerged too long but you do want the entire donut coated.
Immediately wipe the donut bottom and place bottom side down on a cooling rack with wax paper or baking sheet underneath. The glaze will drip so the wax paper is to lessen the mess on your counter.
Let the glaze dry completely and harden before eating and storing.
Video
Notes
Storing
Once the glaze on the donuts has completely hardened, individually wrap them each in aluminum foil. Try to create a teepee with the top of the foil so it isn't touching the glaze as much.Store them wrapped in aluminum foil at room temperature for up to two days.
Freezing
Once the glaze on the donuts has completely hardened, individually wrap them each in aluminum foil. Try to create a teepee with the top of the foil so it isn't touching the glaze as much. Pop them in a zip top bag and freeze the donuts for up to 30 days.To defrost, take out of the freezer and leave at room temperature until soft; about 2 hours.
For Vegan
Use a gluten free flour free from dairy, vegan baking sticks instead of butter and use a non dairy milk.
For Regular AP Flour
I cannot test this recipe due to celiac disease but these are the changes I would make:
Use 1 ⅔ cups of packed AP Flour (280 grams)
Use ⅓ cup packed cocoa powder
About Cocoa Powders
If you don’t have both types of cocoa powders on hand, just use dutch or natural unsweetened but keep in mind your donuts won’t be as dark as mine are. But, if you only used dark, your baked goods would be way too dry and bitter.