- 6
Ingredients
- For the glaze:
- 3/4 cup flour
- 1/4 cup cocoa powder
- 1 Tbsp. cornstarch
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup milk
- 1 teaspoon vanilla
- 4 tablespoons vegetable oil
- 1 cup powdered sugar
- 2 tbsp water
Preparation
Step 1
Preheat the oven to 450ºF.
Whisk together the flour, cocoa powder, corn starch, sugar, baking powder, and salt.
Add the egg, milk, vanilla, and vegetable oil. Mix until smooth batter forms. Pour batter into a large piping bag (I usually use a gallon sized zip top bag).
Generously and thoroughly grease a donut baking tin with nonstick cooking spray. Snip the corner of the bag and pipe the batter into the tins, filling each about 3/4 full. (My donut pan only bakes 6 donuts at a time, so I typically overfill each one just a bit or I have a little batter left over-- which I will sometimes use to make a few mini donuts in my mini pan).
Bake for 7-8 minutes until toothpick inserted comes out clean. Let donuts cool in pan for about 10 minutes, until pan is cool enough to handle. Invert donuts onto a wire rack for complete cooling.
Whisk together the powered sugar and water until smooth. Spoon glaze over each donut.