See also: how to perk up a Monday.
Here’s one more chocolate recipe for those with a sweet tooth. This isn’t exactly a Monday-only treat — unless you plan to make it tonight for a special breakfast tomorrow. Which you absolutely should. For yourself!
Quick question: is a doughnut breakfast or dessert? For me it’s become both. Ten years ago I likely would have called it breakfast, even though doughnuts weren’t a favorite when I was younger. My current obsession is fairly recent.
That obsession means I’ve encountered all manner of over-the-top doughnuts — cheesecake toppings, cereal crusts, dozens of glazes and sprinkles. Those decadent creations often feel more appropriate as dessert than as a morning meal, especially if eaten alone without eggs or fruit. A sugar-forward doughnut first thing in the morning can set the tone for a day of questionable choices and an energy crash.
My compromise: doughnuts are breakfast dessert — dessert after breakfast. Have a balanced meal first, then enjoy a doughnut as a sweet finish. It’s satisfying and prevents that immediate sugar slump. Also, there’s always room for dessert; I never say no to a small bite, and sharing dessert lets you sample more flavors without overdoing it.
In my ideal doughnut universe, yeasted doughnuts reign supreme. They’re light and airy, and I choose them over cake doughnuts every time. Cake doughnuts are denser and not my first pick, though they’re great for dunking in coffee — and Eddie prefers cake doughnuts, so baked versions make him very happy.
Baked doughnuts aren’t the same as fried ones, and their texture tends to be closer to cake doughnuts than yeasted varieties. But they’re much easier to make and won’t fill your home with fryer smells — a definite plus.
These are chocolate fudge doughnuts topped with a bright blood orange glaze. If blood oranges are in season, use them — the juice is delicious and gives the glaze a pretty pink hue. If you can’t get blood oranges, regular orange juice will still be tasty.
The combination of rich chocolate, a hint of orange and a vibrant pink drizzle makes these doughnuts charming for breakfast dessert, after-dinner dessert, or a special treat any time of day. You can even arrange them on a cake stand or top a milkshake with one for an indulgent twist.
I love you this many doughnuts!
Baked Chocolate Fudge Doughnuts
18
doughnuts
45 mins
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Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup cake flour
- 1/3 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk (whole or 2%, or full-fat coconut or almond)
- 4 ounces chopped chocolate
Chocolate Ganache
- 6 ounces high-quality dark chocolate, chopped
- 1/3 cup heavy cream
- 1/2 tablespoon unsalted butter
Blood Orange Glaze
- 1/4 cup freshly squeezed blood orange juice
- 1/2 teaspoon vanilla extract
- 3/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F. Spray a donut pan with nonstick spray. Whisk together the flours, cocoa, baking powder and salt.
- In a large bowl, whisk together the melted butter and sugar until combined. Add the dry ingredients and the eggs, mixing until the batter is just combined. Whisk in the vanilla, then stir in the milk until smooth. Fold in the chopped chocolate. Spoon batter into the donut pan until each mold is about 3/4 full. Bake 13 to 15 minutes, until set and slightly golden. Remove and let cool. Once cool, dip each donut in the ganache and drizzle with the orange glaze. Serve immediately.
Chocolate Ganache
- Place the chopped chocolate in a bowl. Heat the cream over low heat until warm and bubbles form at the edges. Pour the cream over the chocolate and let sit 30 seconds, then stir until smooth. Stir in the butter and set aside.
Blood Orange Glaze
- Whisk together the blood orange juice, vanilla and powdered sugar until smooth and combined. Adjust consistency with more juice or powdered sugar as needed.
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Might even be better than margarita Monday!