Chocolate dipped vanilla donuts are soft and fluffy donuts that are dipped in a simple chocolate glaze. They’re baked, not fried, making them so easy to bake it’s dangerous. Spice it up for the holidays by using spooky sprinkles, or for any other occasion.
My favourite part about this recipe is that the donuts are baked. It makes the process so much easier! Whip them up in under 30 minutes.
A donut is not a donut without a dip. Once the donuts are baked, they’re dipped in a simple two ingredient glaze. Actually, it’s a chocolate ganache and it’s perfection. I’ll let that chocolate shine speak for itself.
For more spooky recipes try Monster Cookie Bars, Cinnamon Pecan Chocolate Chip Cookies, and Condensed Milk Pumpkin Swirl Brownies.
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Why this recipe works
Easy to make – One bowl and all the ingredients used can be found in your pantry!
Baked – These donuts are baked and not deep-fried.
Small batch – This recipe yields 6 fluffy regular-sized donuts.
Holidays – The sprinkles can be used for any party or event throughout the year.
Kid-friendly – A great recipe to make with kids since it’s not deep-fried! They’ll love dipping the donuts and decorating them.
Ingredient notes
Scroll to view a few ingredients notes. Full recipe and measurements can be found in the recipe card below.
Butter – Unsalted works best. This will be melted.
Egg – Remove 2 hours before baking.
Dark brown sugar – Carries a higher molasses than other sugars. Light or golden yellow works as well. Don’t use white.
Heavy cream – Used for the chocolate dip. I used 35%, but 18% works as well.
Chocolate – Use semi-sweet or dark chocolate. I used dark due to preference. Milk is too sweet.
Vanilla – Using a good quality vanilla strengthens the flavour and allows for more use of the product in the long run. This is my favourite vanilla extract.
Step by step instructions
Here is how to make and bake these chocolate dipped vanilla donuts. You’ll need a regular-sized donut pan. It only takes a few steps and there’s no electric mixer required.
Step 1: Prep. Preheat the oven to 350°F and lightly grease a regular-sized donut pan. Set aside.
Step 2: Whisk the wet ingredients together. In a large bowl whisk together the vanilla, milk, melted butter, and egg.
Step 3: Add the dry ingredients. Add in flour, brown sugar, salt, and baking powder. Gently fold until there are no dry streaks.
Step 4: Divide and bake. Distribute the batter evenly and bake until the donuts spring back in the pan.
Step 5: Make the chocolate dip. Melt together heavy cream and chocolate using a double boiler method.
Step 6: Dip the donuts. Once cooled, dip the donuts. Add sprinkles if desired, allow to set, and enjoy!
Expert baking tips
Here are a few expert baking tips from my kitchen to yours
- Properly measure the flour by spooning the flour into the measuring cup. If you stick the measuring cup directly into the bag of flour, it will compact it and you will have more than you need. A digital scale will give you the most accurate results.
- The simplest way to divide the batter and get an even rise from the donuts is to transfer it into a piping bag.
- To easily remove the donuts, lightly grease the inside of the donut pan as well as on top.
- Don’t like chocolate dip? Get creative! Use a vanilla glaze, or if it’s seasonal a pumpkin one.
- Use other festive sprinkles, crushed candy canes, and more depending on the holiday.
FAQ
Can I make these ahead of time?
These donuts are best eaten day of.
Can I use a mini donut pan?
Yes! Check the baking after 6-7 minutes.
How do I know the donuts are done baking?
Open your oven door and lightly press on the donuts. If they spring back, they are ready! Start checking after 9 minutes. It took me 11!
My dip isn’t shiny?
The most common reason that a ganache isn’t shiny is because it’s been chilled in the fridge. Make sure you keep the donuts at room temperature.
Storing
These donuts are best eaten day of. They won’t last longer than that anyways!
I don’t recommend keeping them in the fridge.
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- Chocolate Espresso Walnut Cookies
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Chocolate Dipped Vanilla Donuts
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup dark brown sugar
- 1/4 tsp salt
- 1 tsp baking powder
- 1 tbsp vanilla
- 2 eggs room temperature
- 1/2 cup milk room temperature
- 3 tbsp butter melted
Chocolate ganache
- 1/2 cup heavy cream I used 35%
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F and lightly grease a regular-sized donut pan. Set aside.
- In a large bowl whisk together the vanilla, milk, melted butter, and egg.2 eggs, 1/2 cup milk, 3 tbsp butter, 1 tbsp vanilla
- Add in flour, brown sugar, salt, and baking powder. Switch over to a spatula and gently fold in until there are no dry streaks. Make sure not to over-mix!1 1/4 cups all-purpose flour, 1/2 cup dark brown sugar, 1/4 tsp salt, 1 tsp baking powder
- Distribute the batter evenly along the pan. A piping bag works best for this but if you don't have one use a spoon.
- Bake for 10-11 minutes or until the donut springs back when you lightly press it. Allow to cool while you make the glaze.
- Using a double boiler method add the heavy cream and stir until warm. Then add in the chocolate chips and mix until it turns into a thick ganache. Let the ganache cool down for a few minutes before dipping.1/2 cup heavy cream, 1 cup semi-sweet chocolate chips
- Once the donuts are cool enough to touch, dip them in the chocolate ganache. Placing them on the cooling rack and allow the ganache to set here; repeat with all donuts. If desired, add sprinkles while the ganache is still setting!
- These donuts are best eaten the day they're made. I don't recommend making them ahead of time. Enjoy!
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