Baked Cocoa Donuts with Espresso Glaze

Baked donuts are an easy alternative to frying. The espresso glaze on these makes them perfect for a mid-morning treat.

7, 3" donuts
Prep Time
20 Min
Cook Time
10 Min
Recipe by
Plugrà® Kitchens

2¼ cup plus 1 tbsp. (278g) powdered sugar, divided
½ cup plus 1 tbsp. (35g) almond flour
½ cup plus 1½ tsp. (77g) all-purpose flour
2 tbsp. plus 1 tsp. (15g) cocoa powder
9 tbsp. (125g) Plugrá® Premium Butter, unsalted
½ cup plus 1 tsp. (125g) egg whites
2 tsp. (15g) apple sauce
3 tbsp. (42g) heavy cream
1 tsp. (1g) instant espresso powder
1/8 tsp. (2g) vanilla extract
pinch salt
Preheat oven to 375°F. Spray the insides of a donut pan with non-stick cooking spray. Whisk 1¼ cup plus 1 tablespoon (158 g) powdered sugar, the flours and cocoa powder together in a medium bowl; set aside.
Heat the butter in a medium skillet over medium heat stirring occasionally, until it has browned and has a nutty aroma. Butter will go from browned to burned quickly so watch this step carefully. Remove from heat and let cool for 10 minutes. Stir in egg whites and apple sauce. Add to flour mixture and stir until well blended.
Pipe the batter into the prepared pan, filling ¾ of the way full. Bake for 7 to 10 minutes or until donuts bounce back when pressed lightly. Cool completely on a wire rack.
When donuts have cooled, combine heavy cream and espresso powder and heat on stovetop or on HIGH in a microwave for 15 to 30 seconds or until espresso powder has melted. Whisk in remaining 1 cup (120g) powdered sugar, vanilla extract and salt. Add a little more cream or sugar as needed to reach a desired glaze consistency. Pipe the glaze over the donuts allowing it to drizzle over the edges. Sprinkle with additional espresso powder, if desired.
Recipe can also be adapted to create 26, 1-3/4 inch donuts.