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–+ servings

Chocolate and Candy Cane Donuts

These chocolate and candy cane donuts are delicious - they have a chocolate base, white chocolate glaze and crushed up candy canes. They are the perfect breakfast for Christmas morning.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 14 donuts

Equipment

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!
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