Rows of einkorn donuts on a cooling rack, one topped with dripping chocolate frosting

Donut pan filled filled 75% with Einkorn Donut batter

Einkorn Donuts on a cooling rack, some with chocolate frosting and sprinkles

Einkorn Donuts with chocolate frosting and rainbow sprinkles, next to a bag of All-Purpose Einkorn Flour, with sprinkles falling from above
As irresistible as they look, these Einkorn Donuts are even more flavorful than traditional baked donuts, and perfect to serve alongside a cup of coffee or tea. Don’t be intimidated, this recipe is incredibly simple—if you can make cupcakes, you can make these! You’ll just need to have a ...donut pan, which is designed to keep the donuts’ shape while in the oven. We recommend topping your donuts with chocolate frosting, sprinkles, nuts, and/or shredded coconut, but they’re also delicious plain!

Baked Einkorn Donuts with Chocolate Frosting

Makes 12-14 Donuts

Ingredients

For the Donuts:

  • 1 ¾ cups cup (210g) Jovial All-Purpose Einkorn Flour
  • ¾ cup (150g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 large egg, beaten
  • ¼ cup butter, melted but slightly cooled
  • ¾ cup whole milk
  • 1 tablespoon vanilla extract

For the Chocolate Frosting:

  • 1 cup (115g) powdered sugar, sifted
  • 5 tablespoons (25g) cocoa powder
  • 4-5  tablespoons milk, or more to reach desired consistency
  • Sprinkles or shredded coconut, to top (optional)

Instructions

  1. Preheat the oven to 350°F. Thoroughly spray a donut pan with nonstick cooking spray and set aside.
  2. In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a small bowl whisk together the egg, butter, milk, and vanilla extract.
  4. Fold the wet ingredients into the bowl of dry ingredients and stir to combine. Let dough sit at room temperature for 15 minutes.
  5. Use a kitchen spoon to scoop the dough into the wells of the donut pan, stopping when each is ¾ full. The dough will be thick and sticky, so use your fingers or the back of a spoon to gently press spread evenly into the donut indentation.
  6. Place the pan in the oven and bake for 12-14 minutes, or until tops are golden brown and domed. Remove from the oven and allow to cool in the pan before inverting onto a wire rack to cool down until you can handle them.
  7. Make the glaze: In a small bowl, whisk together the powdered sugar, cocoa powder, and milk. You’re looking for a smooth, pourable glaze. If your glaze is too thick, add additional milk one tablespoon at a time until you reach the desired consistency. Similarly, if your glaze becomes too thin, simply add a little more sugar.
  8. Glaze the donuts: Cut a piece of parchment paper the same size (or slightly larger) as your wire cooling rack and place under your cooling rack to catch drips. Dip one side of each donut in the glaze and place glaze-side up on the cooling rack. Allow any excess to drip off. If a lot of bubbles appear on top of the glaze, simply wait 5 minutes and dip the donut again. Top with sprinkles or coconut, as desired.
  9. Allow the glaze to set and firm up before enjoying a donut, about 20 minutes. Donuts are best enjoyed the day they’re made but will last covered at room temperature for up to 2 days.