Chocolate Glazed Donuts

A baking tray filled with freshly glazed chocolate donuts, arranged in rows. A yellow cloth is partially visible in the bottom left corner.

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These Chocolate Glazed Donuts are soft, fluffy, and everything a homemade yeast donut should be. They fry up perfectly light with a rich chocolate glaze that sets into that classic bakery-style finish. These are such a fun treat for weekends, birthdays, holidays, or anytime you want fresh homemade donuts right from your own kitchen.

Prep Time2

Cook Time10

Course: Dessert

Cuisine: American, Italian

Diet: Kosher

Servings: Donuts

Author: Melissa Griffiths

Ingredients

Donuts

1½ cups milk
⅓ cup vegetable shortening or butter
2 packages instant yeast about 4½ teaspoons
⅓ cup warm water 95–105°F
2 eggs beaten
¼ cup sugar
1½ teaspoons salt
5 to 5½ cups all-purpose flour
2 to 3 quarts peanut oil or vegetable oil for frying

Chocolate Glaze

½ cup unsalted butter
¼ cup whole milk warmed
1 tablespoon light corn syrup
2 teaspoons vanilla extract
4 ounces bittersweet chocolate chopped (semi-sweet chocolate chips work great too)
2 cups powdered sugar sifted

Instructions

Donuts

Place the milk and shortening or butter in a medium saucepan and heat over medium heat just until the butter melts and the mixture is warm. Set aside to cool slightly.
In a small bowl, sprinkle the yeast over the warm water and let sit for 5 minutes until dissolved and foamy.
Pour the yeast mixture into the bowl of a stand mixer fitted with the dough hook attachment. Add the lukewarm milk mixture, eggs, sugar, salt, and half of the flour.
Mix on low speed until the flour is incorporated, then increase to medium speed and mix until combined. Add the remaining flour until you’ve used about 5 cups total. Continue kneading for 3 to 4 minutes, adding more flour a few tablespoons at a time if needed, until the dough becomes smooth and pulls away from the sides of the bowl.
Transfer the dough to a lightly greased bowl, cover, and let rise for about 1 hour or until doubled in size.
Turn the dough out onto a well-floured surface and roll to about ⅜-inch thick. Cut out donuts using a donut cutter or large and small round cutters. Place the donuts on a floured baking sheet, cover lightly, and let rise for 30 minutes.
Meanwhile, heat oil in a deep fryer or large Dutch oven to 365°F.
Carefully fry the donuts 3 to 4 at a time for about 1 minute per side, or until deep golden brown. Transfer to a wire rack set over a baking sheet and let cool for 15 to 20 minutes before glazing.

Chocolate Glaze

In a medium saucepan, combine the butter, milk, corn syrup, and vanilla over medium heat until the butter melts. Reduce the heat to low, add the chocolate, and whisk until smooth and melted.
Remove from the heat and whisk in the powdered sugar until smooth. Place the glaze over a bowl of warm water to help keep it soft while dipping.
Dip the tops of the cooled donuts into the glaze and place back on the wire rack. Let the glaze set for about 30 minutes before serving.

Notes

Peanut oil and vegetable oil both work great for frying donuts because they create a crisp exterior without overpowering the flavor.
Make sure the oil stays close to 365°F for the best texture. Oil that’s too cool can make greasy donuts, while oil that’s too hot can brown the outside before the inside cooks through.
Let the donuts cool slightly before glazing so the glaze sets nicely instead of soaking in.
If you prefer a classic glazed donut, you can swap the chocolate glaze for a simple vanilla glaze instead.
Homemade donuts are best enjoyed fresh the same day, but leftovers can be stored in an airtight container for a day or two.

Nutrition

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