How to make Glazed Chocolate Doughnuts

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 these delicious treats. Fill them jam or glaze them with chocolate. You can also keep them simple with a generous dusting of powdered sugar.  I told you it was easier than any doughnuts you’ve ever made.

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.

Useful Tips and Tools

• I prefer to make a small batch of doughnuts in a mixing bowl, and yet you can certainly use a stand mixer to make things easy on you.
• And, 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.
• Also, 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.

Recipe – Fried Chocolate Doughnuts – Chocolate Sufganiyot (Save/Pin)

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 dough 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.

Tips for making perfect Donuts every single time

• 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.

Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.

How to make Glazed Chocolate Jam Doughnuts – Chocolate Sufganiyot

Author: Veena Azmanov

5 from 5 votes

Print Pin Rate

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 2 hrs 30 mins

Calories: 267kcal

$20

Adjust Servings Here: 16 Doughnuts

Description

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. 

Equipment /Tools

• Stainless steel mixing bowl
• Stand Mixer
• Measuring Spoons
• Measuring Cups
• Spatula
• Baking Tray
• Saute Pan 5 Quats (Calphalon)

Ingredients

For the Dough

• 190 ml (0.78 cups) Warm milk  110 F
• 500 grams (4 cups) All-purpose flour
• 50 grams (0.4 cups) All-purpose flour extra for kneading
• 1 (1 ) Egg large
• 2 1/4 tsp (2.25 tsp) Instant dry yeast (1 envelope)
• 50 grams (0.25 cups) Sugar
• 60 grams (0.26 cups) Butter
• 1/2 tsp (0.5 tsp) Salt
• 1 tsp (0.25 tsp) Vanilla extract

For Deep-Frying

• 1 litre (4.46 cups) Cooking oil

Filling and Dusting

• 200 grams (7.05 oz) Chocolate
• 120 ml (0.25 cup) Fresh Cream

ADJUST SERVINGS HERE – 16 Doughnuts

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. 

Recipe Video

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Nutrition Information

Nutrition Facts

How to make Glazed Chocolate Jam Doughnuts – Chocolate Sufganiyot

Amount Per Serving

Calories 267 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 6g30%

Cholesterol 29mg10%

Sodium 114mg5%

Potassium 103mg3%

Carbohydrates 37g12%

Fiber 1g4%

Sugar 10g11%

Protein 5g10%

Vitamin A 240IU5%

Calcium 28mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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

Keywords – chocolate, donuts, Doughnuts, glazed, Hanukah, Jewish, sufganiyot

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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- baked 

Do you love baking homemade bread? I do enjoy it very much too!

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