Bakery
Baked Chocolate Doughnut
A baked cocoa doughnut with a touch of vinegar for tenderness — same principle as red velvet cake. Fudgier than its vanilla cousin.
Prep
10 min
Cook
20 min
Serves
8
Per serving
149kcal
Protein
4g
Carbs
22g
Fat
6g
Fibre
2g
Ingredients
- 120 gMaida
- 30 gCocoa powder
- 50 gPowdered sugar
- 20 gMilk powder
- 1/4 tspSalt
- 40 gButter or oil
- 1 tspVanilla essence
- 1.5 tspBaking powder
- 1/8 tspBaking soda
- 3 tspVinegar
- 160 mlMilk
Method
- 1
Whisk dry ingredients: maida, cocoa, sugar, milk powder, salt, baking powder, baking soda.
- 2
Whisk wet ingredients: milk, butter/oil, vanilla, vinegar. The vinegar reacts with the baking soda for lift.
- 3
Combine and stir until smooth. Don't over-mix.
- 4
Pipe into greased doughnut tin, 2/3 full.
- 5
Bake at 180°C for 15–20 minutes.
- 6
Cool 5 min in tin, then on a rack. Cool fully before glazing or dipping.