Glazed Chocolate Doughnuts – Chocolate Sufganiyot
These deep-fried doughnuts are an addictive treat during the Jewish festival for Hanukah. These glazed chocolate doughnuts are a twist on the traditional doughnuts that are filled with jam and dusted with powdered sugar. These chocolate glazed doughnuts decorated with sprinkles are very popular with the kids.
Ultimate glazed Chocolate Doughnuts, Chocolate Glazed Doughnuts, Chocolate Sufganiyot
Last year, I shared with you my Jam doughnuts. These are traditionally made during the Jewish festival of Hanukah. When I make the jam doughnuts I also make these glazed chocolate doughnuts. During the rest of the year, we make the ring-shaped donuts with sprinkles or cinnamon sugar and of course when fall sets in we have to make pumpkin doughnuts. So many choices but you know. DONUTs! You can never have enough of these.
These Hanukkah doughnuts are much easier than the ring-shaped donuts. I think these are probably the easiest doughnuts I have ever made. The dough is fairly simple, and easy. Once proved you divide and shape them into balls like you would dinner rolls. Once proved again all you do is deep fry this delicious treats. Fill them jam or glaze them with chocolate. You can also keep them simple with a generous dusting of powdered sugar. Told you it was easier than any doughnuts you’ve ever made.
Ultimate glazed Chocolate Doughnuts, Chocolate Glazed Doughnuts, Chocolate Sufganiyot
Let’s talk ingredients and substitutes and a few tips (Save/Pin)
- Liquid – I always use milk I think it adds so much more flavor. Having said that originally water is used for two reasons. It’s more kosher so the presence of milk does not conflict with food. Second, the milk solids when cooked in hot oil tend to make them darker; so you have to be extra careful when frying them. I still have always used milk.
- Oil – you can use peanut oil, sunflower oil or canola oil. I always use canola oil. Do not use olive oil as it has a strong flavor. You want to use any oil that is good for deep frying and has no flavor.
- Instant dry yeast – I always use instant dry yeast but you are welcome to use fresh yeast as well – For this recipe, you will need 30 grams of fresh yeast.
- All-Purpose Flour – You can use bread flour and the doughnuts will be lighter but not necessary. I have always used all-purpose flour and that’s works perfectly for me.
- Chocolate – I like to use dark chocolate but if making these for kids semi-sweet chocolate would be perfect.
Ultimate glazed Chocolate Doughnuts, Chocolate Glazed Doughnuts, Chocolate Sufganiyot
Recipe – Fried Chocolate Doughnuts – Chocolate Sufganiyot (Save/Pin)
Tools
- Stand Mixer – K-mix/ Kitchen-Aid type
- Mixing bowl
- Measure cups& measure spoons
- Spatula, Slotted spoon
- Heavy based deep frypanordeep fryer
Ultimate glazed Chocolate Doughnuts, Chocolate Glazed Doughnuts, Chocolate Sufganiyot
Ingredients
For the Dough
- Warm milk – 190 ml (3/4 cup) – 110 F
- All-purpose flour – 500 grams
- All-purpose flour – 50 grams for kneading
- Egg –Â 1 large
- Instant dry yeast – 2 1/4 tsp (1 envelope)
- Sugar – 50 grams (1/4 cup)
- Butter – 60 grams (1/4 stick)
- Salt – 1/2 tsp
- Vanilla extract- 1 tsp (or rose essence)
For Deep-frying
- Cooking oil for deep frying and to oil the bowl – 1 liter (4 cups)
Chocolate Glaze
- 200 grams Chocolate (semi-sweet)
- 120 ml Fresh cream
Method
Prepare Yeast Mix
- In a cup or bowl – add warm milk, yeast, and one tablespoon sugar.
- Stir well and set aside for five mins to foam.
- When formed up (about 3 to 5 mins) – add the egg, remaining sugar and vanilla.
- Mix to combine well.
Prepare Dough
- In a larger bowl or mixer with hook attachment.
- Add flour and salt – mix to combine.
- Pour in the yeast mixture.
- Mix on medium speed scraping the sides of the bowl as needed.
- Once all the flour is mixed in – knead for 2 minutes on medium-low speed (or with your hands for 5 minutes).
- This is a soft dough so do not be tempted to add more flour.
- Then add the soft butter.
- Knead for 3 minutes more on medium speed.
- By this time the dough will still be soft and elastic but less sticky and shinier.
- Place the dough in an oiled bowl, cover and let rise until double in volume for about 45 minutes.
Forming the Doughnuts
- Once double in volume and chilled – invert on a floured surface.
- Divide the dough into 14 to 16 portions – (roll into a log then cut the log in half, then half again until you have 14 to 16 portions).
- Roll each portion into a ball and place it on a flour dusted parchment paper to prevent sticking.
- Once all the balls are rolled – press with your palm on top of each to flatten it slightly. This will make sure it becomes a doughnut shape rather than a ball shape.
- Tip – Always make one or two mini doughnuts for the purpose of testing oil temperature.
- Cover with a damp kitchen cloth and let rise again for 30 minutes in a warm place.
Deep Fry the Doughnuts
- Heat cooking oil in a pot or fryer to about 325 F.
- Tip – ideally, you want the oil hot but not so it will brow the doughnut instantly. These need to be cooked thru before they brown.
- You need enough oil so the doughnuts will float in them.
- Add a mini doughnut to test the oil.
- Once the oil is ready – add two or three doughnuts at a time.
- Do not crowd the pan as the temperature of the oil will drop/cool down too fast.
- The doughnuts should rise in 30 secs as they puff.
- Let cook for 30 seconds before you flip so it can continue to puff on the other side.
- Cook for another 30 seconds on the other side and again.
Chocolate glaze
- Chop the chocolate into smaller pieces
- Combine chocolate and cream in a microwave safe bowl
- Melt chocolate at 30-sec interval until smooth. Let cool for 2 to 3 minutes
- Dip the top of each doughnut into the chocolate glaze
- Decorate with sprinkles before the chocolate sets.
Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
Ultimate glazed Chocolate Doughnuts, Chocolate Glazed Doughnuts, Chocolate Sufganiyot
How to make Glazed Chocolate Jam Doughnuts - Chocolate Sufganiyot
Print Pin RateDescription
Equipment /Tools
- Stand Mixer
Ingredients
For the Dough
- 190 ml Warm milk 110 F
- 500 grams All-purpose flour
- 50 grams All-purpose flour extra for kneading
- 1 Egg large
- 2 1/4 tsp Instant dry yeast (1 envelope)
- 50 grams Sugar
- 60 grams Butter
- 1/2 tsp Salt
- 1 tsp Vanilla extract
For Deep-Frying
- 1 litre Cooking oil
Filling and Dusting
- 200 grams Chocolate
- 120 ml Fresh Cream
Conversions - Switch between Metric & US for other measurement options
Instructions
Prepare Yeast Mix
- In a cup or bowl - add warm milk, yeast, and one tablespoon sugar.
- Stir well and set aside for five mins to foam.
- When formed up (about 3 to 5 mins) - add the egg, remaining sugar and vanilla.
- Mix to combine well.
Prepare Dough
- In a larger bowl or mixer with hook attachment.
- Add flour and salt - mix to combine.
- Pour in the yeast mixture.
- Mix on medium speed scraping the sides of the bowl as needed.
- Once all the flour is mixed in - knead for 2 minutes on medium-low speed (or with your hands for 5 minutes).
- This is a soft dough so do not be tempted to add more flour.
- Then add the soft butter.
- Knead for 3 minutes more on medium speed.
- By this time the dough will still be soft and elastic but less sticky and shinier.
- Place the dough in an oiled bowl, cover and let rise until double in volume for about 45 minutes.
Forming the Doughnuts
- Once double in volume and chilled - invert on a floured surface.
- Divide the dough into 14 to 16 portions - (roll into a log then cut the log in half, then half again until you have 14 to 16 portions).
- Roll each portion into a ball and place it on a flour dusted parchment paper to prevent sticking.
- Once all the balls are rolled - press with your palm on top of each to flatten it slightly. This will make sure it becomes a doughnut shape rather than a ball shape.
- Tip - Always make one or two mini doughnuts for the purpose of testing oil temperature.
- Cover with a damp kitchen cloth and let rise again for 30 minutes in a warm place.
Deep Fry the Doughnuts
- Heat cooking oil in a pot or fryer to about 325 F.
- Tip - ideally, you want the oil hot but not so it will brow the doughnut instantly. These need to be cooked thru before they brown.
- You need enough oil so the doughnuts will float in them.
- Add a mini doughnut to test the oil.
- Once the oil is ready - add two or three doughnuts at a time.
- Do not crowd the pan as the temperature of the oil will drop/cool down too fast.
- The doughnuts should rise in 30 secs as they puff.
- Let cook for 30 seconds before you flip so it can continue to puff on the other side.
- Cook for another 30 seconds on the other side and again.
Prepare Chocolate glaze
- Chop chocolate into smaller pieces.
- Combine the cream and chocolate together in a microwave safe bowl.
- Melt chocolate at 30-second interval until smooth. Let cool for 2 to 3 minutes
- Dip the top of each doughnut into the chocolate glaze.
- Decorate with sprinkles before the chocolate sets.
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Nutrition Information
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Love doughnuts?
Well, check out some of my other doughnuts aka donut recipes here. From simple cinnamon sugar donuts to traditional jam doughnuts as well as glazed chocolate doughnuts. Fall inspired pumpkin doughnuts, mini- bakedÂ
Jam Doughnuts, Chocolate Doughnuts, Cinnamon Sugar Donuts, Pumpkin Donuts, Baked mini donuts.
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Danielle
Oh these look SO good. I have always wanted to try making my own donuts and I am definitely going to have to try these first.
Veena Azmanov
Thank you, Danielle. I hope you do.
Ben Myhre
Donuts are my kryptonite and this recipe looks absolutely delicious. You say you can never have enough donuts. Well, I have tested the limits of this and think you CAN have too many donuts. Ask my pants size. 😉
Veena Azmanov
Ha… I know what you mean. I’ve had one too many donuts over the years too.
Danielle Wolter
I just have to make these – they look so amazing! And you’ve made them sound easy to make 🙂
Veena Azmanov
Thanks, Danielle. These are so easy.
Michelle - The Last Food Blog
You can never have enough doughnuts! These look amazing and I’m not surprised the kids love these. I love that chocolate glaze!
Veena Azmanov
Absolutely, you can never have enough of doughnuts
Amy Treasure
I REALLY want to try making my own donuts but my lack of fryer has always put me off. I see you can use a large pan of oil thanks to your post so I’m going to try this, thanks!
Veena Azmanov
Hey Amy. I use to have a fryer but never ever used it so had to give it away. I’m just old school so I like using my pan with oil.
Pat
Holy Moly! That is some cake! Perfect for halloween and I bet you had fun baking/decorating it! 🙂
Veena Azmanov
I did have fun Pat thank you so much