Baked Chocolate Donut


Since my last recipe really turned out to be a muffin, I wanted to make a donut and use yeast.  This recipe was a bit strange, as I think the author left things out but they turned out pretty good anyway!


  • 2 packs of dry yeast
  • 1/4 cup warm water
  • 1 1/2 cups lukewarm milk (scalded and cooled)
  • 1/2 cup sugar
  • 1 tsp salt
  • 1/2 cup cocoa
  • 1/3 shortening
  • 4 1/2 cups flour
  • 2 eggs
  • 1/4 cup butter


  • Dissolve the yeast in warm water
  • Blend in the milk, sugar, salt, cocoa, eggs, shortening and two cups of flour
    • Here is the first mix up —- the recipe never told me when to add the rest of the flour!  I added 2 more cups after mixing a bit
  • Blend at low speed for 30 seconds, then beat two more minutes at medium
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  • Cover and rise until twice the size.  This usually takes one hour
    • I let this rise over night.  The dough is very sticky and not dough-like at all
  • Flour your surface and rolling pin
  • Turn out the sticky dough and roll out until it is 1/2 inch thick
  • Cut with a 2 1/2 inch donut cutter
    • I used a pint glass and a frosting tip to cut the centers
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  • Life the donuts and place on a greased baking sheet
  • Brush your donuts with melted butter
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  • Cover and let rise for about 20 minutes.  They should double in bulk again
    • Mine did not rise again!
  • Preheat the oven to 425 degrees
  • Bake for about 10 minutes
  • When done, shake them in icing sugar or spread a chocolate glaze on top
    • I made a chocolate glaze out of chocolate chips and butter
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One Response to Baked Chocolate Donut

  1. Neve says:

    Oh, those look good – I want one!! Nice double-effort this month, Erla.

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