These donuts may be the most festive – and delicious – you’ve ever eaten. Especially at this time of the year, there’s a hint of mint in all kinds of things. These chocolate cuties are baked, not fried, which means you taste the actual donut and not the oil from the deep fryer. Plus, the coating of creamy peppermint glaze adds the perfect amount of sweetness without creating a complete nutritional disaster.
I can tell you from experience that these donuts are perfect for breakfast, dessert, or just a snack … I’ve eaten them at every meal in the last 48 hours 🙂
If you don’t have a donut pan, you can use a muffin pan instead. I purchased a donut pan set a year or two ago and it came with a donut hole pan, a larger donut pan and a smaller donut pan. I can almost fill all three pans twice with the below recipe. The small donut pan is my favorite because they don’t fall apart during dunking and hold just the right amount of glaze. The large ones inevitably end up in pieces (fishing them out of the glaze is a hard job but someone’s got to do it) and the donut holes are cute but don’t have the surface area for the amount of glaze the small donuts do.
I discovered that the donut holes look a bit like truffles so if you wanted to use them as a dessert you most certainly could. They will add some variety to a classic cookie tray or even at a cookie exchange. Just be sure to let the glaze dry completely before putting them on a tray or in bags.
The chocolate donuts were adapted from this recipe from Shutterbean and the peppermint glaze was adapted from this recipe at Cooking Classy – and my deepest thanks for the inspiration provided by both of these recipes.