Chocolate Crumb Donuts

It’s been awhile since I made donuts and since I have a bunch of chocolate left over from Choctoberfest, I figured it was fitting to make chocolate donuts. These were so good that I don’t think I’ll ever made another chocolate donut again…plus you can’t go wrong with glaze and crumbs. They’re the consistency of a cake because they’re baked, but oh so good and such a treat for breakfast with a big glass of milk.

I made the donuts the night before we were going to have these for breakfast and then in the morning, whipped up the glaze and crumb topping. On a side note, do you spell these delicious treats as donuts or doughnuts?

3/4 cup flour
1/4 cup unsweetened cocoa powder
1/4 cup dark cocoa powder
1/2 tsp baking soda
1/4 tsp kosher salt
1/4 tsp ground espresso powder
1/3 cup plain Greek yogurt
1/3 cup sugar
1/4 cup vegetable oil
1 egg
1/2 tsp vanilla extract

Glaze ingredients:
1 1/2 cups powdered sugar
3 tbsp milk (I used whole)
3/4 tsp vanilla extract

Crumb topping ingredients:
I found this to make way more crumbs than needed, so I would probably reduce this in half.
1/2 cup unsalted butter
1 1/2 cups flour
2/3 cup sugar
1/3 cup unsweetened cocoa powder
1/4 tsp salt

Preheat oven to 350 degrees. Lightly spray a donut pan with cooking spray and set aside. In a large bowl, whisk together the flour, cocoa powders, baking soda, salt and espresso powder. In a separate bowl, combine the yogurt, sugar, oil, egg and vanilla extract. Fold the wet ingredients into the dry, until just combined. Divide the batter between the donut molds. Bake for 12 to 14 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in pan for 5 minutes and then remove and place on a wire rack to completely cool.

For the glaze, whisk together the ingredients until smooth. You may need to add additional milk by the teaspoon to get the consistency of the glaze. Do not dip donuts until you’ve made the crumb topping. For the crumb topping, melt the butter in a small pan over low heat. Add in the flour, sugar, cocoa powder and salt. Mix with a fork until a crumbly mixture forms.

When ready, dip the donut into the glaze, allowing any excess to drip off. Press the crumb topping on the glaze before it dries. Continue until all donuts are glazed and have crumb topping. Drizzle any remaining glaze over the top.

Source: Baking A Moment