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Donna R. Luis

Fluffy Chocolate Glazed Donuts

These homemade chocolate glazed donuts feature a fluffy yeast-raised dough, a lightly browned fried exterior, and a sweet chocolate glaze finished with sprinkles. The dough is mixed, allowed to rise, shaped into rings, fried until golden, then glazed while warm for the best texture and finish.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12 donuts
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 ¼ cups 16 oz/454 g all-purpose flour
  • ¼ cup 2 oz/57 g granulated sugar
  • 2 ¼ teaspoons active dried yeast
  • 1 teaspoon salt
  • 1 cup + 1 tablespoon 8 fl oz/225 ml whole milk
  • 4 tablespoons 2 oz/57 g butter
  • 1 tablespoon vanilla extract
  • Vegetable oil for frying
  • Chocolate glaze for dipping
  • Sprinkles for topping

Equipment

  • Stand mixer fitted with a dough hook
  • Measuring jug
  • Medium, deep pan for frying
  • Cooking thermometer, if available
  • 3-inch round cutter
  • Small cutter for donut holes
  • Rolling Pin
  • Mixing bowl
  • Plastic wrap or cling film
  • Wire rack
  • Kitchen paper
  • Floured work surface

Method
 

  1. Combine the Dry Ingredients: Mix the all-purpose flour, granulated sugar, active dried yeast, and salt in the bowl of a stand mixer fitted with a dough hook.
  2. Warm the Milk Mixture: Heat the whole milk and butter together in a measuring jug until the butter has melted. Stir in the vanilla extract.
  3. Form the Dough: Set the mixer to low speed and gradually pour in the warm milk mixture.
    Continue mixing until the ingredients come together into a ball.
    If the dough appears a little dry, add a small splash of milk.
  4. Develop the Dough: Increase the mixer to medium speed and continue mixing for 6–8 minutes, until the dough becomes shiny and smooth.
    The finished dough should remain somewhat saggy.
  5. Prepare the Bowl: Lightly rub a clean mixing bowl with vegetable oil or another flavorless oil.
  6. Begin the First Rise: Transfer the dough to the oiled bowl, turning it once so the surface is lightly coated.
    Cover the bowl tightly with plastic wrap and let the dough rise at room temperature until doubled in size, roughly 2 hours.
  7. Roll the Dough: Turn the risen dough onto a floured work surface.
    Gently roll it out to approximately ½ inch thick.
  8. Cut the Donuts: Use a floured 3-inch round cutter to cut the donut shapes from the dough.
    Use a much smaller cutter to remove the centers, creating the donut holes. Gather any remaining dough, re-roll it, and continue cutting until finished.
    The recipe yields approximately 12–14 donuts at this stage.
  9. Optional Overnight Preparation: If preparing the donuts ahead, refrigerate the cut donuts until the following day.
    Before frying, bring them to room temperature and allow them to rise slightly for roughly 30 minutes.
  10. Complete the Second Rise: Cover the shaped donuts with cling film and let them rise at room temperature for 20–30 minutes.
  11. Heat the Frying Oil: Pour approximately 2–3 inches of vegetable oil into a medium, deep pan. Heat the oil over medium-high heat for a few minutes.
    If using a thermometer, bring the oil to 350°F (180°C).
  12. Fry the Donuts: Carefully place 3–4 donuts at a time into the hot oil.
    Fry for about 2–3 minutes, until lightly browned on one side, then turn them over and continue frying until the second side is browned.
  13. Drain the Donuts: Remove the fried donuts from the oil and place them on kitchen paper to absorb excess oil.
    Continue frying the remaining donuts in batches.
  14. Glaze While Warm: Dip the freshly fried, warm donuts one at a time into the chocolate glaze.
    Allow excess glaze to drip off before transferring each donut to a wire rack.
  15. Finish with Sprinkles: Add sprinkles over the chocolate glaze while it is still suitable for topping.
  16. Let the Glaze Set: Allow the glaze to dry on the wire rack, then enjoy the donuts as fresh as possible for the best texture and flavor.

Notes

  • Instant yeast can be used instead of active dry yeast. Use half the amount of active dry yeast when making this substitution.
  • When using instant yeast, mix it into the dry ingredients rather than activating it separately.
  • Mix the flour and salt before adding yeast to help prevent the salt from coming into direct contact with the yeast.
  • The dough should become smooth and shiny after 6–8 minutes of mixing but will still be somewhat saggy.
  • Let the dough complete its first rise until it has doubled in size before rolling and cutting.
  • Dust the donut cutter with flour to help prevent the dough from sticking.
  • The cut donuts can be refrigerated overnight and brought back to room temperature before their final rise and frying.
  • Fry only 3–4 donuts at a time so they have enough room in the oil to cook properly.
  • Dip the donuts into the chocolate glaze while they are still warm, then place them on a wire rack so excess glaze can drip away.
  • These donuts are best enjoyed as fresh as possible after the glaze has set.