The month of May is a very special month in our family. In order of celebration we have: my birthday, my sister’s birthday, Mother’s Day (times 5 when we count our grandmas), my Mom’s birthday, Phil’s birthday, our wedding anniversary, and that fun time of the year when the government surprises you with the birthday gift of renewing your license plates.
May is essentially our second Christmas (wallet included), but what I particularly love about the month is its connection to femininity, to Mother Nature and to its element, earth. It’s a month of renewal with the seasons, a month of celebrating all things beautiful, and a month dedicated to Mom. And what better way to celebrate Mom than with the original hole foods; donuts!
The choice of Homer Simpson, police officers and a childhood classic, the donut is a decadent brunch item that has come a far way from your traditional Hawaiian variety, and a trend more commonly baked than they are fried. No matter the cook, I prefer chocolate donuts while Phil prefers a glazed donut, choices thrust upon us by our own Moms.
In honour of both, we met in the middle and created the ultimate baked chocolate donut with a white chocolate strawberry glaze using Green & Black’s Organic, a chocolate of excellence and deserving of Mom’s everywhere.
Baked Chocolate Strawberry Glazed Donuts
PREP TIME | 10 Minutes
COOK TIME | 15 Minutes
INGREDIENTS | Makes 12 Donuts
- 100g Green & Black’s 70% Cocoa or higher
- 1/2 cup butter
- 1/2 cup milk (we used sheep’s milk)
- 3/4 cup white sugar
- 2 cups whole wheat flour
- 2 tbsp cocoa powder
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp vailla
- 2 large eggs
- 1/2 cup strawberries
- 50g Green & Blacks White Chocolate
- 1 tbsp butter
- 1 cup icing sugar
Make your Donuts
Preheat your oven to 350°. Break up the bar of Green & Black’s Dark Chocolate and place in a large bowl (or bowl of your stand mixer). In a small saucepan on medium heat add butter, milk, and white sugar. Cook mixture while stirring until sugar is dissolved (2 minutes). Pour over the chocolate and mix with a spoon until the chocolate is completely melted. Allow to cool for 5 minutes, then, while mixing on low speed, add vanilla and eggs. Continue to mix until well combined. In a small bowl, sift together the flour, cocoa powder, baking powder, and salt. Slowly add the dry ingredients to the wet while your mixer is on medium speed. Allow to come together into a thick cake batter.
Fill Your Donut Holes
Add batter to a piping bag or large zip-lic bag with the corner clipped off. Pour the batter into each donut tray leaving about 1/4″ of space from the top. (If you don’t have a donut baking tray, you can use tin foil in a muffin tin. Take an 8″ square of foil and shape the donut hole using your thumb. Place in the muffin tray and shape to create the donut cup.) Bake for 12 minutes and then remove the donuts from the tray and allow to cool on a wire rack.
Prepare the Glaze
Puree the strawberries in a food processor, pass through a sieve and set aside in a small bowl. Using a small saucepan with boiling water as a base and place a metal bowl on top. Add the white chocolate squares and 1 tbsp of butter. Whisk until melted and smooth. Remove from heat and add 1 tbsp of milk and 1 cup of icing sugar. Continue to whisk until mixed then add in the strawberry puree. Mix until well combined.
Dip, Dip and Decorate
Grab a donut by its sides and dip half of it into the glaze, twisting the donut to capture as much glaze as possible. Then in a fast motion, swipe the donut up to catch the glaze and lay on a cooling rack. Once the first layer has dried, dip them again and top with your favourite fixings including nuts, chocolate flakes, coconut, edible flowers or sprinkles, if you’re into that Hawaiian look.
Chef Sous Chef
Disclaimer: This post was sponsored by Green & Blacks Chocolate. All chocolatey opinions are our own.
Ready to eat a baked chocolate donut? Get the full printable version of this recipe below.