Fried Chocolate Glazed Donuts (yeast-raised)
Calories: 11
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.
Ingredients
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
- 30 g (4 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
Instructions
Dough
- Dry ingredients - In a bowl, combine flour and salt.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, 30 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 4 to 5 minutes.
- Butter - Add the room temperature butter and continue to knead on medium-low speed for 3 to 4 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.
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.
- Tray - Transfer the donuts to a baking tray that has been lined with parchment paper and dusted with flour.
- 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 325°F (165℃). 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- Ensure 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, it 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.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.
- Set - Let the chocolate set for a few minutes before you serve.
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
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