Chocolate Crumb Donuts
CHOCOLATE FOR BREAKFAST! DONUTS FOR BREAKFAST!
Chocolate isn’t the healthiest option for a balanced breakfast. Donuts aren’t the healthiest option for a balanced breakfast. SO; we obviously should combine them to get all of our bad choices out of the way at the same time, first thing in the morning!!On a side note… we actually do normally eat a pretty healthy & well balanced diet around here, so the occasional chocolate donut treat is totally acceptable in my book (and since I’m the mom, I get to make the rules!)
We’ve been sharing a lot of breakfast recipes around here (as a busy mom and teacher, a weekend morning is often one of the few times I am able to take the extra few minutes it takes to plate up something pretty and snap some photos). That being said, I hope that everyone doesn’t mind all the yummy breakfast treats we’ve got going on…
NOTE – if you don’t have a DONUT PAN (DOUGHNUT PAN?) yet – you should really get one!!
- For the baked chocolate donuts:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup dark cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/3 cup sour cream
- 1/3 cup granulated sugar
- 1/4 cup vegetable or coconut oil
- 1 large egg
- 1 teaspoon vanilla extract
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- For the glaze:
- 1 1/2 cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
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- For the chocolate crumb topping:
- 1/4 cup (1/2 stick) unsalted butter
- 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/2 Tbs unsweetened cocoa powder
- pinch kosher salt
- Preheat the oven to 350 degrees F and lightly mist a [url href=”http://amzn.to/2d1vbZB”]donut pan[/url] with non-stick spray OR coat with oil from a paper towel
- Place the flour, cocoas, baking soda, and salt in a large bowl and whisk to combine. In a smaller bowl, mix the sour cream, sugar, oil, egg, and vanilla together. Pour the wet ingredients into the dry, and fold together just until combined (batter will becrazy thick and lumpy).
- Transfer the batter to the prepared pan with a spoon and slightly smooth out. Then bake the donuts for 12 to 14 minutes, or until a toothpick inserted in the thickest part of a donut comes out clean or with a few moist crumbs – be careful not to overbake, you don’t want a dry donut!
- Cool on a wire rack, then glaze and coat with chocolate crumb topping.
- To make the glaze: Stir the powdered sugar, milk, and vanilla together in a medium bowl until smooth
- To make the chocolate crumb topping: Melt the butter in a medium bowl in the microwave at a low heat. Add the flour, sugar, cocoa, and salt, and toss together with a fork until crumbly.
- Prepare your surface with wax paper for easier clearn-up. Dunk the top of the donut into the glaze. While the glaze is super wet still, press the crumb topping into the glaze. For extra goodness, once the crumbs are on top, drizzle any and all remaining glaze on top of the crumbs. For good measure; you should probably dust some more powdered sugar on top as well.
As originally seen and then adapted slightly from Allie @ Baking a Moment
Four Years Ago – Apple Sausage Cheddar Breakfast Bake (another classic breakfast treat, this one takes all the delicious flavors of fall and bakes them into a casserole perfect for the family or a crowd)
And I leave you with this, Today’s Question of the Day… What is your favorite time of day to eat unhealthy treats?