A classy breakfast or dessert treat with grown-up amaretto flavor and a hint of espresso. These baked donuts are perfect to make on a relaxing morning.
By Emily Nelson
Some mornings, especially weekends, are more leisurely and along with that comes so many more possibilities for what to make for breakfast. I was fairly late to join the baked donuts fan club, but better late than never. We are big fans of baked donuts now.
These Chocolate Amaretto Donuts have a classy, rich, grown-up flavor with amaretto and a hint of espresso, but they are still chocolate-y and sweet enough for the kids to enjoy. Like most breakfast items I make, I prefer them not to be overly sweet, but feel free to increase the coconut sugar by a tablespoon or two if so desired.
Looking for more donuts? Try this glazed pistachio and almond donuts.
- ¾ cup white whole wheat flour
- ¼ cup dutch-process cocoa powder
- ⅓ cup coconut sugar (add 1-2 extra tablespoons for a sweeter donut)
- 1 teaspoon baking powder
- 1 teaspoon instant espresso powder
- ¼ teaspoon sea salt
- ⅓ cup buttermilk
- 3 tablespoons extra-virgin olive oil
- 1 large egg
- 2 tablespoons amaretto
- 1 teaspoon vanilla
- powdered sugar or additional cocoa powder for dusting, optional
- Preheat the oven to 400.
- In a medium mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, espresso powder, and salt.
- In a small mixing bowl, whisk together the buttermilk, olive oil, egg, amaretto, and vanilla.
- Add the wet ingredients to the dry ingredients and mix together until just combined. Do not over mix.
- Pipe the mixture evenly into the donut pan. (I use a small ziploc bag and cut the tip off one corner for piping.)
- Bake for 8-9 minutes, until donuts tops appear dry. Let cool in pan for 2-3 minutes before transferring to a cooling rack. Donuts are best served slightly warm. Dust with powdered sugar or additional cocoa powder just before serving, if desired.