I love love love a good donut! And these chocolate and candy cane donuts are the perfect breakfast for Christmas morning. They have a baked chocolate base, white chocolate glaze and are topped with crushed up candy canes. They are so easy to make and only need 12 minutes of bake time.
Key Ingredients for chocolate and candy cane donuts
For the batter, you will need:
- All purpose flour
- Cocoa powder
- Baking soda
- Salt
- Unsalted butter
- Egg
- Brown sugar
- Granulated sugar
- Whole milk
- Yogurt
- Water + instant coffee granules, optional
For the coating, you will need:
- White chocolate chips
- Vegetable oil
- Candy canes
Method for chocolate and candy cane donuts
Making the batter
Start off by preheating your oven to 350 degrees Fahrenheit and grease a donut pan.
In a small bowl, mix together the water and instant coffee granules and set aside - this is optional but completely recommended. It really enhances the chocolate flavor.
In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside. In a separate bowl, whisk together the melted butter, egg, brown sugar, granulated sugar, milk, yogurt and the coffee mixture (if using) until combined.
Add the wet ingredients to the dry ingredients and whisk until a batter forms. It will be thick.
Preparing the donut cavities and baking
The easiest way to fill the donut cavities, in my opinion, is to put the batter into a piping bag/ziplock bag with the tip cut off, and pipe the batter into the donut cavities. If you cannot do this, carefully spoon the batter into the cavities. Bake the donuts for 11-12 minutes. If you press your finger into the donuts, they should bounce back.
Let the donuts cool in the pan for 10 minutes, then remove from the pan and let them finish cooling on a baking sheet - about 20 minutes.
Coating the donuts
While the donuts are cooling, break up the candy canes. Put the candy canes into a food processor or blender and pulse them until they are in small pieces. If you do not have a food processor or blender, put them in a ziplock bag and carefully hit the candy canes with the back of a wooden spoon/spatula until they are broken up.
Then, melt the white chocolate chips and oil together in the microwave in 15 second increments, stirring in between each increment. You can also melt the chocolate over the stovetop.
Dip one side of the donut into the melted chocolate, shaking off the excess, and place it on a lined baking sheet. Sprinkle the crushed up candy cane pieces over the glaze.
Leave to set at room temperature for 30 minutes or in the fridge for 10-15 minutes. Then, devour!
Chocolate and Candy Cane Donuts
Equipment
- Oven
Ingredients
- 1 ¾ cup (219 grams) all purpose flour spooned and leveled
- ½ cup (40 grams) cocoa powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ cup (57 grams) unsalted butter melted and cooled
- 1 egg room temperature
- ½ cup (100 grams) brown sugar packed
- ½ cup (100 grams) granulated sugar
- ½ cup (120 mL) whole milk room temperature
- ½ cup (120 grams) yogurt room temperature
Coffee mixture (optional)
- 1 tsp water
- 3 tsp instant coffee granules
Glaze
- 1 cup (200 grams) white chocolate chips
- 2 tbsp vegetable oil
- 7-8 mini or 3-4 large candy canes
Instructions
- Start off by preheating your oven to 350 degrees Fahrenheit and grease a donut pan.
- (Optional) In a small bowl, mix together the water and instant coffee granules and set aside.
- In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
- In a separate bowl, whisk together the melted butter, egg, brown sugar, granulated sugar, milk, yogurt and the coffee mixture (if using) until combined.
- Add the wet ingredients to the dry ingredients and whisk until a batter forms. It will be thick.
- Gently spoon the batter into the donut cavities, or pipe the batter in using a piping bag/ziplock bag with the tip cut off (preferred method). Bake for 11-12 minutes. To test, gently press your finger into the donut. It is ready if the donut bounces back.
- Let the donuts cool in the pan for 10 minutes, then remove from the pan and let them finish cooling on a baking sheet.
- While the donuts are cooling, break up the candy canes. Put the candy canes into a food processor or blender and pulse them until they are in small pieces. If you do not have a food processor or blender, put them in a ziplock bag and carefully hit the candy canes with the back of a wooden spoon/spatula until they are broken up.
- Then, melt the white chocolate chips and oil together in the microwave in 15 second increments, stirring in between each increment. You can also melt the chocolate over the stovetop.
- Dip one side of the donut into the melted chocolate, shaking off the excess, and place it on a lined baking sheet. Sprinkle the crushed up candy cane pieces over the glaze.
- Leave to set at room temperature for 30 minutes or in the fridge for 10-15 minutes. Enjoy!
Tried this recipe? Make sure to rate and review and tag @sturbridgebakery on Instagram!
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