Super easy chocolate glazed donuts made with baked cake donuts and the best sweetened condensed milk chocolate glaze!
Good morning friends! …if it’s morning for you, if not then good afternoon or good night lol regardless, Eagle Brand and I are here to make your day better with the best chocolate glazed donuts!
What are chocolate glazed donuts?
“Chocolate glazed donuts” can be interpreted as a chocolate donut that’s glazed or as a donut with chocolate glaze. I went with the latter. We have an easy peasy baked donut recipe, so yeah no proving the dough until it’s doubled in size like fried donuts, etc. These are cake donuts which get baked in donut molds and then dipped in the BEST chocolate glaze.
How to make baked donuts
I partnered with none other than Eagle Brand to make these baked donuts using their sweetened condensed milk. Sweetened condensed milk is great for a unique flavor, addition of a liquid and/or sweetener. I especially love it for glazes and all things chocolate but more on that later.
These baked donuts follow the basic steps of combing the wet ingredients until they’re well combined and then folding in the dry ingredients.
- Flour – I use all-purpose flour and I’m sure a 1:1 gluten-free flour substitute would work as well.
- Oil – I use canola oil but any vegetable oil will work well. Olive oil and coconut oil will change the flavor a bit. Substituting for melted butter may give it a slightly firmer texture.
- Sweetened Condensed Milk – I ALWAYS use Eagle Brand for sweetened condensed milk. It provides a unique flavor and moisture to the donuts.
- Light brown sugar – Can be substituted for dark brown sugar or granulated sugar but I like the richness and slightly more sweetness it brought to the donuts.
- Sour cream – sour cream provides soooo much moisture without making a batter too wet.
How to make the chocolate glaze
Ok glazes are easy but can also be finicky. First of all, if you’ve never tried Eagle Brand Sweetened Condensed Milk with chocolate, you are missing out on a big part of life.
Second, this chocolate glaze recipe literally has two ingredients and one step. Mix the Eagle Brand Sweetened Condensed Milk with cocoa powder. I prefer dutch-processed cocoa powder for just about anything because I like the color and flavor better but regular unsweetened cocoa powder will work great too!
Third, no powdered sugar mess, no corn syrup, no chocolate chips, you’re welcome. I’m not even going to tell you how many times I ended with too much icing because I had to keep adding a little extra liquid or powdered sugar to get the perfect consistency. Or how many times I’ve had my chocolate seize when melting it for a glaze… The point is, this chocolate glaze is not only phenomenal tasting, it’s so much easier to make and still so shiny!!
I wanted the glaze thick so it has a nice amount on the donut without dripping off but it’s too thick to work with, you can microwave it for 5-10 seconds to loosen it up a bit.
How to serve and store chocolate glazed donuts
The donuts can be served immediately after glazing. They’re best served at room temperature.
The glaze can take a while to fully set so if you stack them while they’re wet, they’ll get chocolate all over each other (is that really a problem though?!). Allow them to sit out for a couple hours or place them in a tray/container without stacking them and cover them with plastic wrap, making them air tight. Keep them at room temperature for 1-2 days and refrigerate for them for longer, up to a week.
The donuts can be frozen but I would do that only if they’re not glazed. Place them in an airtight container and then place the container in a freezer bag. To defrost them, place them in the refrigerator overnight and then remove them from the refrigerator a few hours before serving to bring them to room temperature. Glaze them once they’ve defrosted.
If you make these, make sure to tag us on instagram @baranbakery and @eaglebrandmilk. We’d love to see your chocolate glazed donuts and we hope you guys enjoy them as much as we did! As always, have a blessed day and happy baking!
- 1 1/4 cups (150g) all-purpose flour, spooned and leveled
- 1/2 Tbsp baking powder
- 1/4 tsp salt
- 1/4 cup (60mL) canola oil
- 1/2 cup (153g) Eagle Brand Sweetened Condensed Milk
- 2 Tbsp (25g) light brown sugar, lightly packed
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/4 cup (56g) sour cream
- 1/2 cup (40g) Dutch-process cocoa powder, spooned and leveled
- 3/4 cup (230g) Eagle Brand Sweetened Condensed Milk
- Preheat the oven to 425F (218C) and grease a donut pan. Combine the flour, baking powder and salt and set the dry ingredients aside.
- Combine the oil, Eagle Brand Sweetened Condensed Milk, light brown sugar, egg, vanilla extract and sour cream until the mixture is completely smooth.
- Fold in the dry ingredients just until the last streak of flour is combined.
- Fill a piping bag with the batter and use it to fill the donut molds about 3/4 full. Bake for 8-9 minutes, just until they start to look golden and the center springs back when you press on it.
- Remove the donuts from the oven and invert them onto a wire rack to finish cooling. Repeat this process with the rest of the batter.
- To make the glaze, whisk the cocoa powder into the Eagle Brand Sweetened Condensed milk until fully combined. Take the donuts and dip the top half into the glaze and serve.
- Store remaining donuts in an airtight container.
Amount Per Serving: Calories: 305Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 39mgSodium: 211mgCarbohydrates: 42gFiber: 1gSugar: 26gProtein: 7g
Nutrition information may not be fully accurate.
For similar recipes, check out:
- CEREAL DONUTS
- BAKED MAPLE DONUTS WITH GLAZE OR STREUSEL TOPPING
- BAKED S’MORES DONUTS TOASTED MERINGUE
- BANANA DONUT
Thanks so much for supporting the brands that support Baran Bakery. This post was sponsored by Eagle Brand. All thoughts and opinions are 100% my own.