Homemade donuts are the best thing you can ever make. They require a bit extra work, but definitely worth the effort. These chocolate glazed donuts are yeast-raised then deep-fried. So, they are crisp on the outside and soft and tender on the inside. Also known as chocolate glazed doughnuts, these are a treat in every bite.
There is something about deep-fried donuts that isn't the same with baked or cake donuts. Right? I make baked donuts often, but my kids will crave these decadent rich deep-fried donuts.
Now, you can call these donuts or doughnuts. And, they are probably one of the best treats I had as a kid. My mom made them smaller, so we'd call them ring-donuts and put them on the finger eating a little at a time.
Firstly, make donuts when you are looking for an indulgent treat. So, if you're on a diet look away. Since, there is a time for going on a diet, and there are other low-fat recipes, but not this one. Therefore, if you decide to make this recipe, enjoy it guilt-free. Savor it. And, lick those chocolate fingers with a smile of content. You can go for a workout later.
About these donuts
If you love donuts, you are in for a treat. The dough is my basic deep-fried donut recipe, which has been tried and tested for many years. In fact, I use this for all the many flavors I have shared with you so far on this blog.
Also, as you can see in the video, the dough is soft to work with. And yet, that's what makes these doughnuts light and airy with that melt in the mouth characteristic.
In addition, the chocolate glaze is my go-to glaze. It is ganache-based with a little light corn syrup for that shine, and vanilla for flavor. The advantage of using real chocolate in the glaze, as compared to powdered sugar, is that you get this wonderful smooth texture when the chocolate settles. And, this does not happen with cocoa powder-based glaze.
Ingredients and substitutes
- Yeast - I like to use instant dry yeast because I've always had great success with it. And yet, you can certainly use active dry yeast in the same quantity. And, if you use fresh yeast, you will need about 21 grams for every 2 ¼ tsp (one packet) of dry yeast.
- Butter - This adds richness to the dough. However, do not add more butter as they will become very dark when frying.
- Milk - I love adding a bit of richness to the dough, and milk works great in this recipe. Water will also work well. And, if you do use water, you may need a little more flour in this recipe.
- Sugar - White sugar works excellent in this recipe. And yet, you can also try brown or any other sugar. I think the amount here is just enough for both the inside and out but feel free to add or reduce if you want.
- Flour - I always use all-purpose flour for most of my yeast recipes. Because it's the most readily available.
- Nutmeg - There is nutmeg in the pumpkin spice. And yet, I love that extra dash of nutmeg as it brings out that flavor of fall beautifully in these donuts. But, feel free to reduce or omit.
Step by step instructions
- Yeast - In a bowl of a stand mixer with the hook attachment, combine warm milk, sugar, and instant dry yeast. (you can also knead this by hand). Let rest for 3 to 5 minutes until foamy.
Tip - it is not necessary to activate instant yeast but I always like to ensure my yeast is good and water is at the right temperature by activating it. This way I don't waste ingredients - Wet Ingredients - To the prepared yeast mixture add the egg, pumpkin puree, vanilla, and butter.
- Dry ingredients - In a bowl combine flour, salt, pumpkin spice, and grated nutmeg. Combine well
Dough
- Add the wet ingredients into the dry ingredients - Yeast mixture to flour mixture.
- Combine well until all the flour is incorporated. Then knead for 3 minutes on the stand mixer or 5 minutes by hand.
Tip - Avoid adding too much extra flour when kneading. We want a soft, elastic, slightly sticky dough - Place the dough in an oiled bowl and let rise for 60 to 90 minutes or until double in volume.
- After an hour, the dough should have been doubled in volume.
Roll and cut
- Transfer to a well-dusted work surface. Degas/delate then shape into a ball again.
- Set in a warm place to prove for an hour or until double in volume.
- On a lightly floured surface, using a rolling pin, roll to about ¼ inch thickness.
- Using a 3-inch cookie cutter cut out as many discs as you can. Then use a ½ inch cookie cutter to make the center hole. Alternatively, you can also use a donut cutter.
- Transfer the donuts to a baking tray that has been lined with parchment paper and dusted with flour.
Tip - The flour will prevent the donuts from sticking to the parchment paper. - Gather the remaining dough and cut-outs into a ball. Roll again using as little flour as possible to make the donuts.
Tip - Keep some donut holes for testing the temperature of the oil. Alternatively, you can use a thermometer.
Prove
- Cover the baking tray with a clean kitchen cloth to prevent the donuts from drying.
- Place the donuts in the fridge for about 45 minutes to an hour to prove again.
- They will rise and be cold but easier to handle when chilled.
Deep-fry
- Pour oil into a heavy pot or deep fryer and bring to about 350 °F
Tip 1- make sure you have enough oil so the donuts will be at least half immersed in oil when puffed.
Tip 2- You want the oil hot, but not too hot. When you drop a donut hole it should come up in about 30 seconds, if it comes up too soon means the oil is too hot. Too slow means the oil is too cold. Adjust accordingly. - Gently add the cold donuts to the oil -
Tip - Add two to three depending on the size of your skillet. If you add too many it will lower the temperature of the oil which will lead to the donuts becoming too oily. - Let the donut cook 30 seconds, then flip, and cook on the other side for another 30 seconds. This way you will get an even color on both sides.
- Continue to cook gently turning as necessary until golden brown.
Tip - if the oil is too hot the donuts will brown quickly but still be raw inside so find that optimum temperature that works/ - Remove and drain on a paper hand towel.
Chocolate Glaze
- Melt chocolate and cream in a microwave-safe bowl or double boiler.
- Add the light corn syrup and vanilla extract. Combine until it's smooth and glossy.
- The glaze should be a thick pouring consistency - if necessary add a tbsp or two of more cream.
- Once cooled, dunk each donut in the glaze.
- Let the excess drip well before you place it on the platter.
Tip - hot the donut upside for a few seconds longer so the excess drips off completely. Otherwise. once you turn it over too much excess will drip down creating messy sides. - Let the chocolate set for a few minutes before you serve.
Tip - If you want to add toppings such as sprinkles, nuts, chocolate shavings, or white chocolate drizzle. Now would be a good time when the chocolate is still melted. - Enjoy!
Frequently asked questions
I use canola oil. It has a neutral flavor and a high smoke point. Also, it works best when deep-frying bread and sweet treats like churros and doughnuts.
Yes, just let the dough rise in the fridge. It will continue to prove but at a slower pace. Remove it an hour or two before you plan to roll the doughnuts, so it comes to room temperature. And then, roll them and continue with the recipe as usual.
I have a tried and tested a recipe with video for both Cinnamon Sugar Pumpkin Donuts as well as Cinnamon sugar Donuts. I would highly recommend using that recipe.
If you want to fill the donuts with chocolate perhaps use a different shape as I have shared in my recipe for Chocolate glazed Sufganiyot. Make more chocolate glaze so you can fill the center and glaze the top with chocolate.
The choices for donut toppings are plenty. Try my Tiramisu glaze, dulce de leche glaze. Of course, you can also make the classic doughnut shapes without the hole and fill them instead. Try my strawberry cream, raspberry cream as well as tiramisu filled.
more donuts you may like to try
- jam doughnuts,
- jelly donuts, Sufganiyot
- baked pumpkin donuts
- Mini pumpkin cake donuts
- Cinnamon sugar donuts
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Fried Chocolate Glazed Donuts (yeast-raised)
Print Pin RateDescription
Ingredients
Makes 10 Med-sized
Dough
- ½ cup (120 ml) Milk warm (110F)
- 1 ½ tsp (5 g) Instant dry yeast
- 4 tbsp sugar
- 2 ½ cups (310 g) All-purpose flour
- ½ cups (60 g) All-purpose flour for kneading
- ½ tsp Salt
- ¼ tsp Nutmeg
- 2 tbsp Butter
- 1 large Egg
- 1 tsp Vanilla extract
Deep-frying
- 4 cups (1 l) Vegetable oil for deep frying
Chocolate Glaze
- 4 oz (100 g) Chocolate semi-sweet
- ¼ cup (4 tbsp) Whipping cream
- 2 tbsp Light corn syrup
Instructions
- Yeast - In a bowl of a stand mixer with the hook attachment, combine warm milk, sugar, and instant dry yeast. (you can also knead this by hand). Let rest for 3 to 5 minutes until foamy.Tip - it is not necessary to activate instant yeast but I always like to ensure my yeast is good and water is at the right temperature by activating it. This way I don't waste ingredients
- Wet Ingredients - To the prepared yeast mixture add the egg, pumpkin puree, vanilla, and butter.
- Dry ingredients - In a bowl combine flour, salt, pumpkin spice, and grated nutmeg. Combine well
Dough
- Add the wet ingredients into the dry ingredients - Yeast mixture to flour mixture.
- Combine well until all the flour is incorporated. Then knead for 3 minutes on the stand mixer or 5 minutes by hand. Tip - Avoid adding too much extra flour when kneading. We want a soft, elastic, slightly sticky dough
- Place the dough in an oiled bowl and let rise for 60 to 90 minutes or until double in volume.
- After an hour, the dough should have been doubled in volume.
Roll and cut
- Transfer to a well-dusted work surface. Degas/delate then shape into a ball again.
- Set in a warm place to prove for an hour or until double in volume.
- On a lightly floured surface, using a rolling pin, roll to about ¼ inch thickness.
- Using a 3-inch cookie cutter cut out as many discs as you can. Then use a ½ inch cookie cutter to make the center hole. Alternatively, you can also use a donut cutter.
- Transfer the donuts to a baking tray that has been lined with parchment paper and dusted with flour. Tip - The flour will prevent the donuts from sticking to the parchment paper.
- Gather the remaining dough and cut-outs into a ball. Roll again using as little flour as possible to make the donuts. Tip - Keep some donut holes for testing the temperature of the oil. Alternatively, you can use a thermometer.
Prove
- Cover the baking tray with a clean kitchen cloth to prevent the donuts from drying.
- Place the donuts in the fridge for about 45 minutes to an hour to prove again.
- They will rise and be cold but easier to handle when chilled.
Deep-fry
- Pour oil in a heavy pot or deep fryer and bring to about 350 °F Tip 1- make sure you have enough oil so the donuts will be at least half immersed in oil when puffed.Tip 2- You want the oil hot, but not too hot. When you drop a donut hole it should come up in about 30 seconds, if it comes up too soon means the oil is too hot. Too slow means the oil is too cold. Adjust accordingly.
- Gently add the cold donuts to the oil - Tip - Add two to three depending on the size of your skillet. If you add too many it will lower the temperature of the oil which will lead to the donuts becoming too oily.
- Let the donut cook 30 seconds, then flip, and cook on the other side for another 30 seconds. This way you will get an even color on both sides.
- Continue to cook gently turning as necessary until golden brown.Tip - if the oil is too hot the donuts will brown quickly but still be raw inside so find that optimum temperature that works/
- Remove and drain on a paper hand towel.
Chocolate Glaze
- Melt chocolate and cream in a microwave-safe bowl or double boiler.
- Add the light corn syrup and vanilla extract. Combine until it's smooth and glossy.
- The glaze should be a thick pouring consistency - if necessary add a tbsp or two of more cream.
- Once cooled, dunk each donut in the glaze.
- Let the excess drip well before you place it on the platter. Tip - hot the donut upside for a few seconds longer so the excess drips off completely. Otherwise. once you turn it over too much excess will drip down creating messy sides.
- Let the chocolate set for a few minutes before you serve. Tip - If you want to add toppings such as sprinkles, nuts, chocolate shavings, or white chocolate drizzle. Now would be a good time when the chocolate is still melted.
- Enjoy!
Recipe Notes
- The temperature of milk - It is very important to make sure the milk is warm, not hot neither cold. You don't need a thermometer to check - that's just a guide.To check if the milk is the right temperature - just stick your clean little finger in. You should be able to hold it in for a minute if not it's too hot. Best to wait until just warm.
- The temperature of the oil - I know I said the oil has to be around 325 ° F but again, you don't necessarily need a thermometer. Here's how to check if the oil is right. Make mini doughnuts - I divide one doughnut into four and make mini doughnuts. This helps me test the hot oil before and in between batches.
- How to test oil - Add a mini doughnut to test the oil. The doughnut should rise in about 30 secs. If it rises too soon means the oil too hot and if it takes too long means the oil is not yet hot. Adjust accordingly. Keep an eye on oil temperature as it rises and cools between donuts batches. Adding doughnuts to the oil will cool the oil. So find a balance on how many doughnuts per batch works with your settings.
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
