Chocolate Donut with Glaze

There's something about the smell of chocolate baking that stops time in a kitchen. I discovered these donuts on a lazy Saturday morning when I was determined to prove that homemade could beat the bakery down the street. That first batch came out of the oven golden and tender, and when I dipped one in the glaze while it was still warm, I knew I'd found something special.

I brought a batch to my neighbor who'd just moved in, and she stood in her doorway holding one like it was made of gold. She came back three days later asking for the recipe, which told me everything I needed to know about these donuts.

Ingredients

• All-purpose flour (1 cup): Sift it if you can—it aerates the batter and gives you a lighter crumb that doesn't feel heavy.
• Unsweetened cocoa powder (1/2 cup): Don't cheap out here; good cocoa makes the difference between flat chocolate flavor and something that lingers.
• Granulated and brown sugar (3/4 cup total): The combination gives you sweetness with a subtle molasses depth that plain sugar can't touch.
• Baking powder and baking soda (1 tsp and 1/2 tsp): This pair is crucial—they work together to lift the batter and create that tender crumb.
• Salt (1/4 tsp): It amplifies the chocolate flavor, so don't skip it even though the amount seems tiny.
• Eggs, milk, oil, and vanilla (room temperature): Cold ingredients won't incorporate smoothly, so take them out 20 minutes before you start.
• Sour cream (1/2 cup): This is the secret weapon that keeps these donuts tender and moist long after they cool.
• Powdered sugar and milk for glaze: Sift the powdered sugar unless you want lumpy glaze—I learned that the hard way.
• Cocoa powder for glaze (optional): Add this if you want an extra hit of chocolate flavor in the finish.

Instructions

Get your oven ready:

Preheat to 350°F and lightly grease your donut pan with a little oil or cooking spray. A well-greased pan is the difference between donuts that release easily and ones you have to coax out.

Mix the dry ingredients:

Whisk together flour, cocoa powder, both sugars, baking powder, baking soda, and salt in a large bowl until everything is evenly distributed. Take your time here—lumpy cocoa powder in your batter is never fun.

Combine the wet ingredients:

In a separate bowl, whisk eggs, milk, vegetable oil, vanilla, and sour cream until smooth and unified. The sour cream should be fully incorporated so there aren't any pockets of tang in your donuts.

Bring it together:

Pour the wet mixture into the dry mixture and stir gently until just combined—you're looking for a batter that's cohesive but still has a few small flour streaks. Overmixing makes tough donuts, and nobody wants that.

Fill the pan:

Transfer your batter to a piping bag or a zip-top bag with the corner snipped off, then pipe into the donut pan cavities until each one is about two-thirds full. This gives them room to rise without overflowing.

Bake until golden:

Bake for 12 to 15 minutes, or until a toothpick inserted into a donut comes out clean with just a few moist crumbs. The exact time depends on your oven, so start checking at 12 minutes.

Cool with patience:

Let them rest in the pan for 5 minutes so they firm up, then transfer to a wire rack to cool completely. Glazing warm donuts is tempting, but they'll hold the glaze better once they're fully cooled.

Make the glaze:

Whisk powdered sugar, milk, vanilla, and cocoa powder (if using) until smooth and pourable. If it's too thick, add milk a teaspoon at a time until it reaches the right consistency.

Glaze and set:

Dip the top of each cooled donut into the glaze, let the excess drip off, and place it back on the rack. Give the glaze 10 to 15 minutes to set and firm up before serving.

Save

What makes these donuts special isn't just how they taste—it's how they bring people together. I've served them at breakfast tables, afternoon coffee breaks, and late-night conversations, and every time, they disappear just a little too quickly.

Storage and Keeping

These donuts stay soft and delicious for up to two days in an airtight container at room temperature. I've found that they actually taste even better the next day, when the flavors have settled and the texture becomes even more tender. If you need to keep them longer, they freeze beautifully for up to a month—just thaw them gently at room temperature and they taste almost like freshly baked.

Variations to Try

Once you nail the basic recipe, the fun really starts. You can swap vanilla extract for espresso powder in the batter for a deeper, more sophisticated chocolate flavor, or add a teaspoon of cinnamon to the dry ingredients for warmth. The glaze is equally forgiving—try adding a pinch of sea salt on top for contrast, or stir in a tiny bit of orange zest for something unexpected.

Why These Donuts Win

Baked donuts get a bad reputation from dense, dry versions that taste like disappointment with frosting. These ones prove that reputation wrong with their tender crumb and chocolate-forward flavor that feels genuinely indulgent. The combination of sour cream and brown sugar creates something that tastes like you spent hours in the kitchen, even though you didn't.

• The cocoa powder should be unsweetened and good quality—it makes a noticeable difference in how rich and authentic the chocolate flavor tastes.
• Room temperature ingredients blend together more smoothly and create a batter that bakes more evenly throughout each donut.
• A simple white glaze looks elegant, but the chocolate version is what converts skeptics into believers.

Save

These donuts remind me that the best homemade treats aren't about being fancy—they're about being better than what you can buy. Make them once, and they'll become part of your regular rotation.

Your Questions Answered

→ What makes the donuts moist?

The addition of sour cream and vegetable oil helps keep the donuts tender and moist.

→ Can I make a chocolate glaze instead of vanilla?

Yes, adding cocoa powder to the glaze mixture creates a rich chocolate topping.

→ How do I know when the donuts are done baking?

Insert a toothpick into a donut; if it comes out clean, they are ready.

→ What tools are needed for preparation?

You'll need mixing bowls, a whisk, a donut pan, a piping or zip-top bag, and a wire rack for cooling.

→ Can the donuts be stored?

Store them in an airtight container for up to 2 days to maintain freshness.