We bake these Thermomix® donuts in the oven, not in a deep-fryer. The batter is mixed in the mixing bowl and poured into silicone moulds. The result is softer than a classic deep-fried donut, but considerably lower in fat and without any splashing risk at the hob.
We make these donuts with 30 g of cocoa powder in the batter. That is enough for a strong chocolate flavour without making the batter dry. The baking-stable chocolate chips add extra chocolate pockets without melting and spreading during baking.
Baked Chocolate Donuts in the Thermomix®
Ingredients 0 / 11 ✓
- 2 eggs
- 80 g sugar
- 1 pinch salt
- 100 g milk
- 90 g oil + a little extra for greasing the baking tin
- 180 g plain flour (type 405)
- 1 tsp baking powder
- 30 g cocoa powder (unsweetened)
- 30 g baking-stable chocolate chips
- 100 g milk chocolate couverture
- 100 g dark chocolate couverture
Instructions 0 / 9
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1
Mix the batter.
Add eggs, sugar and salt to the mixing bowl and mix for 1 minute / speed 5. Scrape the batter down from the sides of the mixing bowl with the spatula.
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2
Add the liquids.
Set the Thermomix® to speed 2. Slowly pour milk and oil through the lid opening into the mixing bowl. Continue running for 1 minute at speed 2.
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3
Mix in the dry ingredients.
Add flour, baking powder and cocoa to the mixing bowl and mix for 20 seconds / speed 4.
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4
Preheat the oven.
Preheat the oven to 170°C top and bottom heat.
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5
Fold in the chocolate chips.
Add the chocolate chips and fold them in using the spatula.
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6
Brush the donut tin with a little oil, fill the cavities with two thirds of the batter and bake for 12 to 14 minutes.
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7
Remove the donut tin from the oven, leave to cool slightly, then turn the donuts out of the tin and leave to cool completely.
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8
Place the couverture in the mixing bowl, chop for 10 seconds / speed 7 and melt for 10 minutes / 50°C / speed 1.
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9
Dip the donuts into the melted couverture and decorate as you like.
You can also decorate the donuts with colourful icing or simply dust them with icing sugar.
Video
Nutrition per serving
Why we whip the eggs first
Eggs, sugar and salt are beaten for 1 minute at speed 5 before the milk and oil go in. This whips air into the egg mixture. The air bubbles are stabilised by the sugar and remain intact even after the liquids are added. If you add the milk and oil from the start, it dilutes the egg mixture and prevents it from whipping up. The batter stays denser and the donuts turn out firmer rather than fluffy.
Add the milk and oil while the Thermomix® is running
Once the egg mixture is whipped, set the Thermomix® to speed 2 and pour the milk and oil in slowly through the lid opening. Slowly really does mean slowly, spread over 20 to 30 seconds. If you pour too quickly, it destroys the air structure in the egg mixture. The 1 minute of additional running time at speed 2 ensures the fat and liquid are evenly distributed without breaking the air bubbles.
Mix the flour and cocoa for just 20 seconds
Flour, baking powder and cocoa are stirred in for only 20 seconds at speed 4. No longer. Every extra second develops the gluten in the flour further. The more gluten, the tougher the batter and the firmer the donuts. At 20 seconds, the flour is just incorporated and the batter stays light. Fold the chocolate chips in with the spatula rather than the blade so they stay whole and are evenly distributed.
Fill two thirds full, not to the brim
The donut cavities are filled only two thirds of the way up. The batter rises in the oven from the baking powder and the trapped air. If you fill the cavities to the brim, the batter spills over the edge and the donuts lose their shape. With two thirds filling, the donuts get their characteristic rounded dome without the batter running over the sides.
170°C top and bottom heat for a soft crust
We bake at 170°C top and bottom heat for 12 to 14 minutes. This moderate temperature cooks the batter through without the surface becoming too dark or hardening. At 180 or 190°C, the crust becomes firmer and the cocoa in the batter can easily burn. The 12 to 14 minutes are the guideline for mini donut moulds. If you have larger moulds, extend the time to 16 to 18 minutes.
Leave to cool completely before glazing
The donuts must cool completely before you dip them in the couverture. Warm donuts melt the couverture on contact, making the chocolate too runny to form an even layer. Cold donuts allow the couverture to set immediately and solidify. The chocolate then forms a smooth, glossy surface.
Melt the couverture at 50°C
The couverture is chopped for 10 seconds at speed 7 and then melted for 10 minutes at 50°C on speed 1. 50°C is the right temperature for milk and dark couverture. Hotter and the cocoa butter melts too much, leaving the chocolate dull rather than glossy. Cooler and the couverture does not melt evenly and stays lumpy. At 50°C it is perfectly liquid and keeps its shine when it sets.
Cake melts as a colourful alternative
If you want to glaze the donuts in different colours, cake melts are more practical than classic couverture. They melt at a lower temperature, set faster and the colours stay vibrant. Melt them the same way as couverture at 50°C, but for only 5 to 7 minutes. Then dip the donuts and the glaze is set within 10 minutes.
Goes well with: Coffee, milk and hot chocolate.
Also worth a look: Nut Corners Thermomix®.
More Thermomix® baked goods: Party Cookies, Lemon Cake, Egg Liqueur Traybake, Quark Balls.
