Chocolate Peppermint Donuts
These chocolate peppermint donuts have a rich and decadent chocolate flavor that's covered in a peppermint glaze and topped with crushed candy canes. It's a perfect holiday treat to make for the whole family!
Servings: 6 donuts
Calories: 308kcal
Equipment
- Donut Pan
- Mixing Bowls
- Piping Bag
Ingredients
Chocolate Peppermint Donuts
- ¾ cup flour
- ⅓ cup cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 large egg
- ½ cup sugar
- ¼ cup Lifeway Kefir Organic Vanilla Whole Milk
- ¼ cup yogurt (plain or vanilla)
- 1 teaspoon vanilla extract
- ⅛ teaspoon peppermint extract
Peppermint Glaze
- 1 ¼ cups powdered sugar
- 2 tablespoons milk
- 1 tablespoon unsalted butter, melted
- ⅛ teaspoon peppermint extract
- ¼ cup crushed candy canes
Instructions
- Preheat the oven to 350 degrees and spray a 6-count donut pan with non-stick spray. Set aside.
Chocolate Peppermint Donuts
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, whisk together the melted butter, egg, sugar, kefir milk, yogurt, vanilla extract, and peppermint extract until combined.
- Add the dry ingredients into the wet and gently fold together using a rubber spatula until combined (be careful not to over mix).
- Scoop the batter into a piping bag or a zipped-up sandwich bag. Simply cut a corner off of the bottom of the bag and pipe the donut batter into each donut cup, filling it up just barely to the top.
- Bake the donuts for 8-10 minutes. Use a toothpick to check the center. If it comes out clean, then they're done. Allow the donuts to cool in the pan for 10 minutes before carefully removing them and setting them on a wire rack to finish cooling.
Peppermint Glaze
- In a small bowl, mix together the powdered sugar, milk, melted butter, and peppermint extract until combined. If the glaze is too thick, add ½ tablespoon of milk at a time. If it's too thin, add a ½ tablespoon of powdered sugar. Mix until desired consistency.
- Once the donuts have cooled, dip them into the glaze and place them back onto the wire rack (double dip for extra glaze!). Then sprinkle on the crushed candy cane pieces. Once set, serve immediately and enjoy!
- Keep leftover donuts in an airtight container in the refrigerator or on the counter for up to 3 days.
Notes
- Baking Pan: You'll need a 6-count donut pan like this one or this wilton donut pan. I have both of these and use them interchangeably. Generously spray your pan with nonstick spray.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Donut Batter: I find it so much easier to scrape the donut batter into a piping bag or a large ziplock bag and pipe the batter into the donut molds.
- Bake Time: Be careful not to overbake the donuts or they will turn out dry.
Nutrition
Serving: 1donut | Calories: 308kcal | Carbohydrates: 58g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 193mg | Potassium: 127mg | Fiber: 2g | Sugar: 43g | Vitamin A: 253IU | Vitamin C: 0.1mg | Calcium: 85mg | Iron: 2mg
