Baked Chocolate Donuts

Breakfast in bed may be a Valentine’s Day staple for some, but if you let me sleep in then wrap me in a fluffy robe, I’m happy to whip up a treat like these baked chocolate donuts. Skip the hot oil and heat up the oven instead to fill the kitchen with the rich scent of cocoa in the morning – or make them the night before and set the table in advance for the most indulgent breakfast, one that simply requires plating.

Steeped in lore and made from the seeds of a tree whose scientific name is equally romantic – food of the gods – chocolate sets the tone whenever it’s served. Enjoy it early and see where the day leads.

Ingredients

¾ cup all-purpose flour
½ cup unsweetened cocoa powder
½ cup granulated sugar
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
⅓ cup milk
⅓ cup vegetable oil
¼ cup sour cream
1 egg
1 ½ teaspoons vanilla extract

This recipe requires two standard donut pans, which should each hold enough batter for 6 donuts, but if you only have one pan, simply bake them in batches. Begin by oiling the wells of the pans and preheating the oven to 375 degrees.

Whisk together the flour, cocoa, sugar, baking powder, baking soda, and salt in a mixing bowl. In a separate bowl whisk the milk, oil, sour cream, egg, and vanilla extract. Make a well in the cocoa mixture, pour in the wet ingredients, and stir gently to combine.

Spoon the batter into a piping bag or plastic bag (snip a ½-inch hole in one corner) and pipe the batter into the donut pans so that each well is about ¾ full. Bake for about 12 minutes, or just until a toothpick inserted comes out clean. Run a toothpick around the edges to loosen each donut, let sit for a couple of minutes, then invert onto a wire rack to cool completely.

Serve on their own or dip cooled donuts in chocolate glaze plus coconut flakes, nuts, or your favorite topping.