Chocolate Glazed Donuts

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These homemade chocolate glazed donuts are the best thing you can ever make. They require a bit of extra work but are definitely worth the effort. These donuts are yeast-raised and then deep-fried. So, they are crisp on the outside and soft and tender on the inside. 

There is something about deep-fried donuts that isn’t the same as baked or cake donuts. Right? I make baked donuts often, but my kids will crave these decadent rich deep-fried donuts.

My mom made them smaller, so we’d call them ring donuts and put them on the finger eating a little at a time.

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
• 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 excellently 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 – Bread flour makes light and airy donuts with a soft and chewy texture. Of course, you can use all-purpose flour but, if possible, at least use 50% bread and 50% all-purpose.
• Chocolate – I like to use dark chocolate so it’s not too sweet. You can also use chocolate chips.
• Oil – 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.

Chocolate glazed donuts

Dough

• Dry ingredients – In a medium bowl, combine flour and salt.
  Pro tip – You can add spices like cinnamon, ground ginger, nutmeg, or pumpkin spice to add some fall flavor.
• Wet ingredients – In a large mixing bowl of a stand mixer, with the dough hook attachment, combine warm milk, sugar, yeast, egg, and vanilla extract. Stir to combine.
• Wet to dry – Add the flour mixture to the yeast egg mixture and combine on medium-high until all the flour is incorporated. Then, knead on medium speed for 8 to 10 minutes.
  Pro tip – Avoid adding too much extra flour when kneading. We want a soft, elastic, slightly sticky dough.
• Butter – Add the room temperature butter and continue to knead on medium-low speed for 8 to 10 minutes more until smooth, elastic, and slightly sticky.
• Bowl – Place the dough in a large greased bowl, cover it with plastic wrap and let rise on the counter for 60 to 90 minutes or until double in volume.
  Pro tip – You can also leave the dough in the fridge to slowly rise for up to 24 hours. Thaw on the counter for an hour to thaw.

Roll and cut

• Cut – Transfer to a well-dusted work surface. Using a rolling pin, roll to about 1/4 inch thickness. Using a 3-inch cookie cutter cut out as many discs as you can. Then use a 1/2-inch cookie cutter to make the center hole. Alternatively, you can also use a donut cutter.
  Pro tip – If you roll the dough too thin the donuts will not be fluffy. It is best to make fewer yet, light and fluffy donuts than many flat hard donuts.
• Tray – Transfer the donuts to a baking tray that has been lined with parchment paper and dusted with flour.
  Pro tip – The flour will prevent the donuts from sticking to the parchment paper.
• Proof – Cover with plastic wrap or clean kitchen cloth and let them proof until double in size about 45 to 60 minutes.
  Pro tip – Spray the plastic wrap with oil to prevent it from sticking to the rolls.

• Deep fry – Pour oil into a heavy pot or deep fryer and bring to about 350 °F. I like to use my dutch oven.
  • Cook the donuts on each side for 2 to 3 minutes until golden. Use a slotted spoon to remove the donuts from the oil and drop them on paper towels to absorb excess oil.
  • 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.
  Pro 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 for 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.
  Pro 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

• Chocolate – Melt chocolate and heavy cream in a microwave-safe bowl or double boiler. Add the light corn syrup and vanilla extract. Combine until it’s smooth and glossy.
  Pro tip – The glaze should be a thick pouring consistency. If necessary, add one or two tablespoons or more cream.
• Glaze – Once cooled, dip one side of each donut in the glaze. Let the excess drip well before you place it on the platter.
  Pro tip – Hold the donut upside down for a few seconds longer so the excess chocolate drips off completely. Otherwise, once you turn it over too much excess will drip down creating messy sides.
• Set – Let the chocolate set for a few minutes before you serve.
  Pro 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!

Fried Chocolate Glazed Donuts (yeast-raised)

Author: Veena Azmanov

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Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Resting Time: 1 hour hr 30 minutes mins

Total Time: 2 hours 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.

Video

Ingredients 

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Makes 20 Med-sized

Dough

• ▢ 500 g (4 cups) Bread flour (or 50% bread and 50% all-purpose flour)
• ▢ ¼ tsp Nutmeg
• ▢ 7 g (1 tsp) Kosher salt
• ▢ 250 g (¾ cup) Whole milk (warm (110F))
• ▢ 100 g (2 large) Eggs
• ▢ 15 g (2 tbsp) Sugar
• ▢ 7 g (2¼ tsp) Instant dry yeast
• ▢ 60 g (4 tbsp) Unsalted butter (room temperature )
• ▢ 1 tsp  Vanilla extract

Deep-frying

• ▢ 4 cups (1 ltr) 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

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Instructions

Dough

• Dry ingredients – In a bowl, combine flour and salt.

  Pro tip – You can add spices like cinnamon, ground ginger, nutmeg or pumpkin spice to add some fall flavor.
  500 g Bread flour, 7 g Kosher salt, ¼ tsp Nutmeg
• Wet ingredients – In a large mixing bowl of a stand mixer, with the dough hook attachment, combine warm milk, sugar, yeast, egg, and vanilla extract. Stir to combine.
  250 g Whole milk, 100 g Eggs, 15 g Sugar, 1 tsp  Vanilla extract, 7 g Instant dry yeast
• Wet to dry – Add the flour mixture to the yeast egg mixture and combine on medium-high until all the flour is incorporated. Then, knead on medium speed for 8 to 10 minutes.

  Pro tip – Avoid adding too much extra flour when kneading. We want a soft, elastic, slightly sticky dough.
• Butter – Add the room temperature butter and continue to knead on medium-low speed for 8 to 10 minutes more until smooth, elastic, and slightly sticky.
  60 g Unsalted butter
• Bowl – Place the dough in a large greased bowl, cover it with plastic wrap and let rise on the counter for 60 to 90 minutes or until double in volume.

  Pro tip – You can also leave the dough in the fridge to slowly rise for up to 24 hours. Thaw on the counter for an hour to thaw.

Roll and cut

• Cut – Transfer to a well-dusted work surface. Using a rolling pin, roll to about 1/4 inch thickness. Using a 3-inch cookie cutter cut out as many discs as you can. Then use a 1/2-inch cookie cutter to make the center hole. Alternatively, you can also use a donut cutter.

  Pro tip – if you roll the dough too thin the donuts will not be fluffy. It is best to make fewer yet, light and fluffy donuts than many flat hard donuts.
• Tray – Transfer the donuts to a baking tray that has been lined with parchment paper and dusted with flour.

  Pro tip – The flour will prevent the donuts from sticking to the parchment paper.
• Proof – Cover with plastic wrap or clean kitchen cloth and let them proof until double in size about 45 to 60 minutes.

  Pro tip – Spray the plastic wrap with oil to prevent it from sticking to the rolls.
• Deep fry – Pour oil into a heavy pot or deep fryer and bring to about 350 °F. I like to use my dutch oven.

  Cook the donuts on each side for 2 to 3 minutes until golden. Use a slotted spoon to remove the donuts from the oil and drop them on paper towels to absorb excess oil.

  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.
  4 cups Vegetable oil

Chocolate glaze

• Chocolate – 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.

  Pro tip – The glaze should be a thick pouring consistency. If necessary, add a tbsp or two or more cream.
  4 oz Chocolate, 1/4 cup Whipping cream, 2 tbsp Light corn syrup
• Glaze – Once cooled, dunk one side of each donut in the glaze. Let the excess drip well before you place it on the platter.

  Pro tip – Hold the donut upside down for a few seconds longer so the excess chocolate drips off completely. Otherwise, once you turn it over too much excess will drip down creating messy sides.
• Set – Let the chocolate set for a few minutes before you serve.

  Pro 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 & Tips

 

• The temperature of milk – It is very important to make sure the milk is warm, not hot or cold. You don’t need a thermometer to check – that’s just a guide. To check if the milk is at 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 is 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.

 

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

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

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? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov

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