Best Fried Chocolate Glazed Donuts - Video Recipe

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Yeast Raised Chocolate Glazed Doughnuts

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. With my no-fail recipe, I bet you will be making homemade donuts more often.

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. 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.

Make donuts when you are looking for an indulgent treat. So, if you're on a diet look away. There is a time for going on a diet, and there are other low-fat recipes, but not this one. That means that if you decide to make this recipe enjoy it guilt-free. Savor it. Lick those chocolate fingers with a smile of content. You can go for a workout later.

About these Chocolate Glazed 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. I use this for all the many flavors I have shared with you so far on this blog.

As you can see in the video, the dough is soft to work with, and yet that's what makes these dough light and airy with that melt in the mouth characteristic.

The chocolate glaze is my go-to glaze, which 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. This does not happen with cocoa powder-based glaze.

Let's talk ingredients and substitutes (Save/Pin)

• 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. If you use fresh yeast, you will need about 21 grams for every 2 1/4 tsp (one envelope) of dry yeast.
• Butter - This adds richness to the dough. 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 undoubtedly 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. Feel free to reduce or omit.

Useful Tips and Tools

• I prefer to make a small batch of doughnuts in a mixing bowl, but you can also use a stand mixer to make things easy on you.
• A whisk helps to mix things up easily, like flour and salt as well as the yeast and water.
• I also prefer a good silicon spatula, so I can bring things together in the center.
• And a rolling pin works for this recipe.
• I fry my doughnut in a skillet with oil. And yet, you can certainly use a Deep Fryer if you have one.

How to Make Chocolate Glaze Donuts/ Chocolate Glazed Doughnuts (Save/Pin)

Activate yeast

• In a bowl, combine warm milk, sugar and instant dry yeast.
• Let rest for 3 to 5 minutes until foamy.

Combine wet ingredients

• To the prepared yeast mixture, add the egg and vanilla.

Combine dry ingredients

• Combine flour, salt, pumpkin spice, and grated nutmeg.
• Stir to combine well.

Prepare dough

• Add the wet ingredients into the dry ingredients - Yeast mixture to flour mixture. And combine well.
• When all the dry flour is incorporated - use the extra flour for kneading.
• Add the butter - You can do this in an electric mixer, or
• Transfer to a well-dusted work surface and knead for 5 minutes.
• The dough should be soft and elastic. Slightly sticky too. (as shown in the video).
• Tip - Check for consistency of dough when making yeast dough not the amount of flour. The dough needs to be soft and elastic not sticky. Whether you use milk or water make sure it is warm, about 110 F, not too hot nor too cold. This is the optimum temperature to activate the yeast.

Prove dough

• Place dough in an oiled bowl.
• Wrap with plastic/cling wrap.
• Set in a warm place to prove for an hour or until double in volume.

Roll and cut donuts

• After an hour, the dough should have been doubled in volume.
• Transfer to a well-dusted work surface.
• Gather into a ball and roll with a rolling pin dusted with flour as needed.
• Roll to about 1/4 inch thickness.
• Cut disc using a 3-inch cookie cutter.
• Use a 1/2 inch cookie cutter for the center hole.
• Transfer the donuts to a baking tray that has been lined with parchment paper and dusted with flour.
• Gather the remaining dough, roll again using as little flour as possible until all the dough is used up.

Prove the donuts

• 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 more comfortable to handle when chilled.

Deep-fry donuts

• Pour oil in a skillet or deep fryer. Make sure you have enough oil so the donuts will be at least half immersed in oil when puffed.
• You want the oil hot but not too hot, about 370 to 375 F (see my tips for perfect donuts here).
• Use the donut centers to test the oil. If the dough takes more than 30 seconds to float, it means the oil is still not hot enough.
• If it bounces up before 30 seconds, reduces the heat slightly.
• Gently add the cold donuts to the oil - you can add two to three depending on the size of your skillet.
• Let the donut cook 30 seconds then flip, so it puffs on the other side too.
• Continue to cook gently turning as necessary until golden brown.
• Remove and drain on a paper hand towel for a minute.
• Cool the donuts entirely before you glaze them with chocolate.

For the Chocolate Glaze

• Melt chocolate and cream in a safe microwave bowl or double boiler.
• Add the light corn syrup and vanilla.
• 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 to prevent messy sides.
• Let the chocolate set for a few minutes before you serve.

Frequently Asked Questions

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Fried Chocolate Glazed Donuts (yeast-raised)

Author: Veena Azmanov

4.93 from 14 votes

Print Pin Rate

Prep Time: 10 mins

Cook Time: 20 mins

Resting Time: 1 hr 30 mins

Total Time: 2 hrs

Calories: 223kcal

Adjust Servings Here: 10 donuts

Description

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. With my no-fail recipe, I bet you will be making homemade donuts more often.

ADJUST SERVINGS HERE - 10 donuts

Ingredients

Makes 10 Med-Size Donuts

For the Donuts

• 120 ml (0.50 cups) Milk warm (110F)
• 1 1/2 tsp (1.5 tsp) Instant dry yeast
• 4 tbsp (4 tbsp) sugar
• 320 grams (2.50 cups) All-purpose flour
• 60 grams (0.50 cups) All-purpose flour for kneading
• 1/2 tsp (0.5 tsp) Salt
• 1/4 tsp (0.25 tsp) Nutmeg
• 2 tbsp (2 tbsp) Butter
• 1 large (1 large) Egg
• 1 tsp  (1 tsp) Vanilla extract
• 5 cups (5 cups) Vegetable oil for deep frying

For Chocolate Glaze

• 110 grams (4.00 oz) Chocolate semi-sweet
• 60 ml (0.25 cups) Whipping cream
• 2 tbsp (2 tbsp) Light corn syrup

Instructions

Activate yeast

• In a bowl, combine warm milk, sugar and instant dry yeast.
• Let rest for 3 to 5 minutes until foamy.

Combine wet ingredients

• To the prepared yeast mixture, add the egg and vanilla.

Combine dry ingredients

• Combine flour, salt, pumpkin spice, and grated nutmeg.
• Stir to combine well.

Prepare dough

• Add the wet ingredients into the dry ingredients - Yeast mixture to flour mixture. And combine well.
• When all the dry flour is incorporated - use the extra flour for kneading.
• Add the butter - You can do this in an electric mixer, or
• Transfer to a well-dusted work surface and knead for 5 minutes.
• The dough should be soft and elastic. Slightly sticky too. (as shown in the video).

Prove dough

• Place dough in an oiled bowl.
• Wrap with plastic/cling wrap.
• Set in a warm place to prove for an hour or until double in volume.

Roll and cut donuts

• After an hour, the dough should have been doubled in volume.
• Transfer to a well-dusted work surface.
• Gather into a ball and roll with a rolling pin dusted with flour as needed.
• Roll to about 1/4 inch thickness.
• Cut disc using a 3-inch cookie cutter.
• Use a 1/2 inch cookie cutter for the center hold.
• Transfer the donuts to a baking tray that has been lined with parchment paper and dusted with flour.
• Gather the remaining dough, roll again using as little flour as possible until all the dough is used up.

Prove the donuts

• 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 more comfortable to handle when chilled.
• Deep fry donuts.
• Pour oil in a skillet or deep fryer, make sure you have enough oil so the donuts will be at least half immersed in oil when puffed.
• You want the oil hot but not too hot, about 370 to 375 F (see my tips for perfect donuts here).
• Use the donut centers to test the oil. If the dough takes more than 30 seconds to float, it means that the oil is still not hot enough.
• If it bounces up before 30 seconds, reduce the heat slightly.
• Gently add the cold donuts to the oil - you can add two to three depending on the size of your skillet.
• Let the donut cook 30 seconds then flip, so it puffs on the other side too.
• Continue to cook gently turning as necessary until golden brown.
• Remove and drain on a paper hand towel for a minute.
• Cool the donuts completely before you glaze them with chocolate.

For the Chocolate Glaze

• Melt chocolate and cream in a microwave safe bowl or double boiler.
• Add the light corn syrup and vanilla.
• 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 to prevent messy sides.
• Let the chocolate set for a few minutes before you serve.

Equipment

Stand Mixer

Meas Cups and Spoons

Saute Pan 3Q

Slotted spoon

Nutrition Information

Calories: 223kcalCarbohydrates: 34gProtein: 4gFat: 7gSaturated Fat: 4gCholesterol: 30mgSodium: 129mgPotassium: 86mgFiber: 1gSugar: 8gVitamin A: 175IUCalcium: 23mgIron: 1.8mg

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

Did you make this recipe? I'd love to hear about itMention @veenaazmanov or #tag on Instagram #veenaazmanov

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