Galactic Chocolate Donuts Recipes

CHOCOLATE DONUTS

Steps:

• Preheat oven to 350°F/180°. Grease a donut pan with oil or butter. Set aside.
• Make the donuts: Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Set aside.
• In a medium bowl whisk egg with sugar until well combined. Add milk, yogurt, melted butter and vanilla extract, and whisk until combined. Pour into the flour mixture and mix until just combined. The batter will be thick.
• Fill donut cavities with batter ¾ way full using a spoon or a piping bag (much easier). Cut a corner off the bottom of the bag and pipe the batter into each donut cup.
• Bake for 9-10 minutes or until a toothpick inserted into the center of the donuts comes out clean. Allow to cool for 5 minutes in pan, then remove donuts from pan and transfer to a wire rack. Allow to cool completely before glazing.
• Make the chocolate glaze: Melt the chocolate, heavy cream, and butter gently in the microwave (in 30-second intervals, stirring in between) or a double boiler until smooth. Dip the tops of the donuts into the chocolate glaze, and place on a cooling rack to set.
• Donuts are best eaten the same day or keep them for up to 3 days in the refrigerator.

GALACTIC CHOCOLATE DONUTS

Steps:

• For the donuts, heat oven to 375°F Grease and flour pan. Sift together flour, sugar, baking powder, nutmeg, and salt in a large mixing bowl.
• Stir in buttermilk, eggs, butter and vanilla; beat until just combined.
• Fill each well of a donut pan 2/3 full and bake 10-12 minutes, until the top of the donuts spring back when lightly touched.
• Bake 10-12 minutes, until the top of the donuts spring back when lightly touched.
• Cool 5 minutes in pan; invert onto cooling rack and cool completely.
• While the donuts cools, prepare the glaze. Mix powdered sugar, milk and coconut oil in a bowl until it reaches a smooth consistency.
• Pour approximately ½ cup of the mixture into a small bowl. Add purple and blue food coloring drops into the bowl.
• Gently mix, making marble-looking pattern using a small stick or skewer.
• Dip top of the donut into the glaze, gently lift and remove.
• Sprinkled glazed donuts with edible glitter.
• Repeat steps 7 through 10 until all the donuts are glazed.

GALAXY DONUTS

Steps:

• Whisk all liquid ingredients. Grease a donut pan or a mini muffin pan, and preheat the oven to 350 F. Add dry ingredients to a bowl. Once oven is preheated, stir wet into dry (don't overmix). Smooth batter into the pan. Bake 9 minutes or until donuts are cooked through. Let sit about 5 minutes before popping out of the pan. To frost the donuts, see "How to make the galaxy glaze" written out above in the post.View Nutrition Facts

GLAZED CHOCOLATE DONUTS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray 11 donut cups with cooking spray.
• Mix flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Beat in 3/4 cup plus 2 tablespoons milk, eggs, 2 tablespoons melted butter, and vanilla extract using an electric mixer. Beat until well blended.
• Pour batter into a zip-top bag and cut off 1 corner. Fill each donut cup about 3/4 full using the zip-top bag.
• Bake in the preheated oven until a toothpick inserted into a donut comes out clean, about 10 minutes. Allow to cool slightly, 5 to 10 minutes.
• While donuts cool, combine 1/4 cup butter, cream, milk, corn syrup, and vanilla extract in a small saucepan over medium-low heat until butter is completely melted, 2 to 3 minutes. Reduce heat to low and stir in bittersweet and semisweet chocolate until melted, 2 to 3 minutes more. Remove from heat and whisk in powdered sugar to combine. Dip each cooled donut into the glaze and let cool and set, about 15 minutes.

BAKED CHOCOLATE DONUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease donut pans well.
• Sift flour, sugar, cocoa, baking powder, and salt together into a large bowl.
• Whisk milk, egg, butter, oil, and 2 teaspoons vanilla extract together in a small bowl. Stir into flour mixture until just combined.
• Spoon batter into the prepared donut pans, filling each well 3/4 full.
• Bake in the preheated oven until a toothpick inserted into a donut comes out clean, about 10 minutes. Remove from the oven and let cool for about 5 minutes; tap donuts out onto a sheet pan.
• Combine confectioners' sugar, hot water, and remaining vanilla extract in a bowl to make the glaze.
• Place parchment paper under a wire cooling rack. Transfer cooled donuts to the rack and coat in glaze, letting excess drip onto parchment paper; coat the donuts a second time if desired.