Baked Salted Chocolate Donuts

If you like salty-sweet treats, you’ll love Baked Salted Chocolate Donuts.

Baked Salted Chocolate Donuts

So a couple weeks ago, I popped into The Carrot Seed Kitchen Co. for some blog props, namely the white ramekins I used for my Eggnog Panna Cotta. Not surprisingly, I walked out with more than just ramekins. Some chocolate, some ribbon candy (I’m a sucker for old-fashioned candies), nut butter, and Chocolate Salt.

Golden Fig Chocolate Salt

I had no idea what I would do with it, just that I needed it. Bonus points for it being local, too. I consider anything local if it comes from someplace I can drive to in eight hours or less. Golden Fig is in St. Paul, which is about a four-hour drive.

I decided over the weekend that I wanted to do scads of baking, and get myself ahead on photos and blog posts…And that didn’t happen, because as usual, I procrastinated. But it gave me time to think of what I wanted to do with that Chocolate Salt. I decided on baked donuts, because I hadn’t made them in awhile, and I decided to make them as chocolatey as possible.

Baked Salted Chocolate Donuts

And since salted chocolate is just as good as salted caramel, I thought the Chocolate Salt would be perfect.

Baked Salted Chocolate Donuts

And it was.

Baked Salted Chocolate Donuts

Baked Salted Chocolate Donuts


For the Donuts:

  • Cooking spray
  • 1 1/2 C flour
  • 2/3 C sugar
  • 1/3 C cocoa powder
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 2 large eggs, lightly beaten
  • 1/4 C heavy cream
  • 1/2 C milk
  • 2 Tbsp. unsalted butter, melted and slightly cooled
  • 1 tsp. vanilla

For the Glaze:

  • 8 oz. semisweet chocolate
  • 1 1/2 tsp. unsalted butter
  • 1 tsp. vanilla
  • 1 C heavy cream
  • Chocolate Salt or flaky sea salt


Preheat the oven to 325 degrees F. Spray 2 6-well donut pans with cooking spray and set aside.
In a medium mixing bowl, whisk together the flour, sugar, cocoa, baking powder, and salt. In a small mixing bowl, combine the eggs, heavy cream, milk, butter, and vanilla.
Add the wet ingredients to the dry, and fold together, just until combined.
Place the batter in a pastry bag fitted with a round tip, and pipe into the donut wells.
Bake for 10-12 minutes, or until the donuts spring back when lightly touched.
Cool the donuts in the pans on wire racks for 5 minutes, then remove and cool completely.
To make the glaze, break or chop the chocolate into small pieces. Combine it with the butter and vanilla in a heatproof bowl. Bring the cream to a boil over medium heat. Pour over the chocolate and let stand for 2 minutes. Whisk until the chocolate is melted and the mixture is smooth.
Dip the tops of each donut into the glaze, letting any excess drip back into the bowl. Sprinkle the tops with salt.


Recipe Source: 150 Best Donut Recipes

Did you make this recipe?

Tag it on Instagram using #tramplingroserecipes