Chocolate Glazed Donuts

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 then deep-fried. So, they are crisp on the outside and soft and tender on the inside. 

Table of Content

• Why make these donuts?
• Ingredients and substitutes
• Step by step instructions
• Frequently asked questions
• You may also like
• Printable Recipe
• Comments

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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.

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Why make these donuts?

• The dough is my basic deep-fried donut recipe, which has been tried and tested for many years. So, this is a no-fail donut recipe.
• 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.

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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 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.
• Chocolate - I like to use dark chocolate so it's not too sweet. You can also use chocolate chips.

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Step by step instructions

Dough

• 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.
  Pro 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,  vanilla, and butter.
• Dry ingredients - In a bowl, combine flour, salt, and grated nutmeg. Combine well.
• Next, 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.
  Pro tip - Avoid adding too much flour when kneading. We want a soft, elastic, and 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.
• 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.
  Pro tip - Dust the edges of the cookie-cutter with flour so it will give you clean edges.
• 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.
• Gather the remaining dough and cut-outs into a ball. Roll again using as little flour as possible to make the donuts.
  Pro tip - Keep some donut holes for testing the temperature of the oil. Alternatively, you can use a thermometer.
• 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 it 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.
  Pro tip 1 - Make sure you have enough oil so the donuts will be at least half immersed in oil when puffed.
  Pro 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, it 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 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

• 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 tablespoon or two or more cream.
• Once cooled, dunk each donut in the glaze.
• Let the excess chocolate 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.
• 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!

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More donut, doughnut recipes

• Glazed ring donuts - Chocolate, Tiramisu, dulce de leche
• Cinnamon sugar donuts or Cinnamon Sugar Pumpkin Donuts
• Jewish Sufganiyot - Classic Jelly Donuts or Jam Doughnuts
• Filled donuts - Chocolate, Dulce De Leche,
• Fruit cream-filled doughnuts - Raspberry, Blackberry, Strawberry
• Mini Pumpkin cake doughnuts

Frequently asked questions

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Printable Recipe