Chocolate Glazed Donut

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Prep Time: 10

Cook Time: 10

Servings: servings

Calories: 236kcal

Equipment

muffin pan or donut pan or see pro tips

Ingredients

3/4 cup All-purpose flour
1 tsp Baking powder
pinch Salt
2.5 tbsp Sugar
1 Egg
2.5 tbsp Sour cream
2 tbsp Milk
2 tsp Butter melted
1 tsp Vanilla extract
Rainbow Sprinkles

Frosting

1/4 cup Dark chocolate chips
2 tbsp Milk or more if needed

US Customary - Metric

Instructions

Preheat oven to 400°F.
In a bowl, add flour, baking powder, salt, and sugar; whisk to combine.
Add the egg, sour cream, milk, butter and vanilla extract and stir everything until just combined.
Cut out a square of tin foil, form the tin foil around your middle finger to create the center hole for the donut and line a muffin pan with the tin foil (or spray a donut pan if you have one) grease well with non-stick spray.
Spoon the batter about half way into the tin foil liner.
Cook for about 10-15 minutes, until a toothpick inserted into the donut comes out clean or the donut springs back when touched. Remove from the oven and remove the tin foil liner from the muffin pan to cool.
Meanwhile, bring a saucepan of water to a simmer. Add the chocolate chips and milk to a bowl and place it over top of the simmering saucepan. Stir while melting the chocolate until it is smooth. Remove the bowl from the saucepan.
Very gently peel the tin foil and tenderly twist the center part out from the donut. Dip the tops of each donut into the chocolate and sprinkle with rainbow sprinkles if desired.

Notes

Pro tip: Another way to make these without a donut pan or muffin pan is to use a round mold. If you don’t want your donuts to have a muffin bottom and need a nice round shape, use a round mold that you can simply lay on the baking sheet or parchment paper-lined sheet. Fill up the round mold three-quarters of the space as the donut would rise. Use either a small cap of a bottle or create a hole after baking using a circular cookie cutter or similar apparatus.

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