Satisfy your craving for chocolate doughnuts with this healthier version. Source: EatingWell Magazine, September/October 1996

Patsy Jamieson
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To make batter & bake doughnuts: Preheat oven to 400 degrees F. Thoroughly coat the molds of 2 mini-Bundt pans with cooking spray. Sprinkle molds evenly with 2 tablespoons granulated sugar, shaking out excess. (If you only have one pan, bake the recipe in 2 batches.)

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  • Whisk together flour, cocoa, baking powder, baking soda and salt in a mixing bowl. Whisk egg and egg white in another bowl until frothy. Add brown sugar and the remaining 1/2 cup granulated sugar; whisk until smooth. Add yogurt (or buttermilk), oil and vanilla and whisk until blended. Add the dry ingredients and stir with a rubber spatula just until moistened.

  • Spoon about 2 tablespoons of batter into each prepared mold, smoothing the surfaces with a small spoon. Bake until the tops spring back when touched lightly, 8 to 10 minutes. Loosen edges and turn the doughnuts out onto a wire rack to cool. (If baking in 2 batches, cool the pan, clean it, then recoat it with cooking spray or oil and sugar.)

  • To make glaze: Whisk confectioners' sugar, vanilla and enough of the milk to make a smooth, thick glaze. When the doughnuts are completely cool, set them, fluted-side up, on a wire rack over wax paper. Spoon some glaze over each doughnut, letting it drip down the sides. (Alternatively, dip the doughnuts in glaze.) Let stand until glaze has set.

Tips

Equipment: 2 mini-Bundt pans

Nutrition Facts

245 calories; 5.5 g total fat; 0.5 g saturated fat; 16 mg cholesterol; 223 mg sodium. 69 mg potassium; 45.6 g carbohydrates; 0.9 g fiber; 32 g sugar; 3.8 g protein; 26 IU vitamin a iu; 49 mcg folate; 67 mg calcium; 2 mg iron; 7 mg magnesium;

Reviews (3)

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3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/06/2014
No more trips to the doughnut shop! I had been searching for a really good chocolate cake doughnut recipe and this is it! I've been making these for a few years now and I'm always amazed that they are not only homemade but baked as well! My changes: I use a non-stick doughnut pan so I don't bother with the added sugar. I reduce the sugar in the batter to about 1/3 cup since the glaze makes them plenty sweet enough. I also use full fat milk and full fat yogurt. Low fat is just plain gross and definitely not healthy. Read More
Rating: 4 stars
02/19/2012
Delicious Little CAKES! These are amazing especially warm out of the oven! However I will continue my search for a doughnut recipe that tastes like the ones you get from Robins as these are more like a really good chocolate cake than a doughnut. Read More
Rating: 5 stars
10/30/2011
I have made these doughnuts multiple times and love them. I do not have a doughnut pan so used a muffin pan (24 muffins). Read More
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