Baked chocolate doughnuts with salted caramel glaze

So onto recipe three of my self imposed chocolate-a-thon. I am definitely coming to appreciate the versatility of chocolate in baking and am going to incorporate it a bit more and try to think of ways to use it imaginatively. So onto this week’s chocolaty treat, I originally baked these a while ago but never got around to posting them on the blog and thought they would fit in perfectly with my current chocolate theme. So these oven baked chocolate doughnuts with salted caramel glaze have eventually seen the light of day!

Chocolate doughnut with salted caramel glaze

Recently it was national doughnut week, I totally missed out on this because even though I love doughnuts I don’t like to fry my food, hey I eat an abundance of cake I really can’t be eating fried food as well! But luckily Kate over at ‘Hungry Hippo Baking Blog’ had her finger on the pulse and a solution to the frying issue. Very low fat oven baked doughnuts.

chocolate doughnuts on a plate

This sounded to good to be true, she has 7 different flavours and each one looks fantastic. The reason I went for these ones was because I still had a little of my salted caramel sauce left and needed to use it up. Perfect :)

doughnuts on a plate

You don’t have to make your own salted caramel sauce, you can use shop bought if you want. You can use my recipe for a full batch or follow Kate’s for a smaller amount just perfect for this recipe. The choice is yours but a full batch of it will allow you to use it for loads of other dessert possibilities. Or just eat it straight from the jar with a soon like me!

baked chocolate doughnuts with salted caramel glaze

As I mentioned these are a healthier alternative to traditional doughnuts, only containing 10 grams (2 tablespoons) of fat, the rest of the liquid ingredients are natural yogurt and milk, both of which you can use a healthier version of. I used a low fat version of both and I didn’t feel there was a difference in taste.

close up of a half eaten oven baked chocolate doughnut

These doughnuts are great for parties and for kids, this recipe is enough to make 6 full size ones or 12-14 mini ones. They are super quick to whip up and really easy to make. It’s just a case of mixing the wet in one bowl and the dry in another and then combining and they don’t take long to bake. Depending on your oven between 12-15 minutes, I never feel my oven is the hottest in the world; I cook with gas so mine took the full 15 minutes but Kate’s took only 14. Like any cake give them a prod after 12 minutes and if they bounce back they are cooked. If not give them another minute or two. Half the time if you are baking mini ones.

close up of an oven baked chocolate doughnut with salted caramel glaze

For ingredients and directions for the salted caramel sauce please visit here.

*The conversion to cups is a guide, this recipe was made using metric weight*

 


Baked chocolate doughnuts with salted caramel glaze

oven baked chocolate doughnuts with salted caramel glaze

By Emma Published: June 14, 2013

  • Yield: 6 regular 12-14 mini
  • Prep: 5 mins
  • Cook: 15 mins
  • Ready In: 45 mins

A surprisingly low fat doughnut with an indulgent salted caramel glaze.

Ingredients

Instructions

  1. Pre heat your oven to 170C / 325F / Gas mark 3 and prep your doughnut tin by lightly greasing it.
  2. Combine the flour, cocoa, sugar and baking powder in a medium sized bowl; give it a good mix so it’s well combined.
  3. Melt the butter in a small bowl in the microwave; it shouldn’t need more than 15 seconds, once melted put aside to cool slightly.
  4. In another medium sized bowl mix the yogurt, milk, vanilla paste or extract, melted butter and egg together until well combined.
  5. Add the wet to the dry and mix until just combined. Don’t over mix otherwise the gluten in the flour will become overworked and this will give you a tougher dough.
  6. Pipe or spoon the mixture into you pre-prepared pan. I just spooned it in but a piping bag will make it a little easier.
    unbaked doughnut batter
  7. Pop them in your oven on a middle shelf, for 12-15 minutes, check after 12 minutes to see if they are ready. Give one a gentle poke if it bounces back its ready to come out.
  8. Leave them in their trays to cool for about 15 minutes.
    baked doughnuts cooling in their tin
  9. Gently remove them from the tin and allow them to fully cool on your cooling rack.
  10. Once cool cover them with your salted caramel sauce and sprinkle a little extra sea salt on them, then serve.
    doughnuts on a plate

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6 Responses

  1. Kelly from Life made Sweeter

    These doughnuts look absolutely amazing and delicious Emma! Especially with the salted caramel glaze! Yum, I think I would eat the whole batch, great job on these girl!
    Kelly Invites you to read…Finger food Friday – Baked Spinach & Arugula Falafels with QuinoaMy Profile

    • Hi Kelly, thank you so much :) They didn’t last very long in my house I am addicted to salted caramel sauce at the best of times, put it on a health-ish doughnut and it disappears rather quickly!!! I’m definitely going to experiment a bit more with these baked doughnuts though.

  2. I’m glad you liked my recipe and that it worked well for you :) They disappeared ridiculously quickly in my house too!
    Kate Invites you to read…Rhubarb and Custard Tart with Sweet Almond Shortcrust PastryMy Profile

    • Hi Kate, I loved your recipe and plan on trying the others soon. I love the fact they have very little fat in them and can be classed as healthy! I’m sure your recipe will become my go-to oven baked doughnut recipe :)

  3. Molly

    OMG, those pics are making my mouth water. Looks so delicious. My kids are going to love those doughnuts.
    Molly Invites you to read…Review of the Waring TCO650 Toaster Oven updated Fri Jun 21 2013 7:42 am EDTMy Profile

    • Hi Molly, thanks for stopping by :) They were really yummy and I am sure your kids will love them!

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