Get ready to transform your kitchen into a bakery paradise with these irresistible chocolate donuts that taste just like the legendary Entenmann's classic! Whether you're a chocolate lover, a donut enthusiast, or simply craving a decadent treat that's both easy to make and impossible to resist, this recipe is your ultimate culinary destination. Imagine biting into a rich, moist chocolate donut with a perfect tender crumb that rivals the most famous store-bought brands - all made from scratch in just 25 minutes!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 donuts
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 12-cavity donut pan with non-stick cooking spray or butter to ensure easy removal of donuts.
- In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt. Whisking these dry ingredients ensures a smooth, lump-free mixture.
- In a separate medium bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract until well combined and slightly frothy.
- Pour the wet ingredients into the dry ingredients and mix gently with a spatula or whisk until just combined. Be careful not to overmix, as this can result in tough donuts.
- Transfer the batter to a piping bag or a large zip-top bag with a corner snipped off. Carefully pipe the batter into the prepared donut pan, filling each cavity about 2/3 to 3/4 full.
- Tap the donut pan gently on the counter to release any air bubbles and ensure an even surface.
- Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into a donut comes out clean and the donuts spring back when lightly touched.
- Remove from the oven and let the donuts cool in the pan for 5 minutes. Then carefully remove them from the pan and transfer to a wire rack to cool completely.
- Optional: Once cooled, dust with powdered sugar, dip in chocolate glaze, or decorate as desired to mimic the Entenmann's style.
- Store the donuts in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Tips
- • Use room temperature ingredients for the smoothest batter and most consistent texture • Don't overmix the batter - mix just until ingredients are combined to keep donuts tender • For perfectly shaped donuts, use a piping bag or zip-top bag for precise filling • Check donuts a minute early to prevent overcooking - they should spring back when lightly touched • Let donuts cool completely before adding any glaze or powdered sugar topping • Invest in a quality non-stick donut pan for the best release and most professional-looking results • Experiment with toppings like chocolate glaze, sprinkles, or a simple powdered sugar dusting
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 3g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 25mg
