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These chocolate frosted donuts are pillowy and lights, and topped with an easy to whip up rich, dark chocolate glaze. These donuts are made from scratch, fried to perfection, and dipped in chocolate for a perfect breakfast treat.
Believe it or not I actually can resist most sweets that come my way. But a homemade donut? I get pretty weak in the knees. And since this month’s baking challenge is all about making donuts, I thought what better than a chocolate frosted donut?
If you’re new to making donuts at home don’t worry, I have all the tips for you to make these perfect. I used my Glazed Yeast Donuts Recipe and topped them with a rich chocolate glaze. These donuts start with an easy yeast donut dough that is then rolled out, cut and fried.
These donuts came out 1000% better than the local donut shop and the best part was I didn’t even have to get out of my pajamas!
For more donut recipes check out –> 90+ Donut Recipes
See Also:
- If you’re looking for a glazed donut that rivals your local donut shop, then look no further than this recipe!
- Nothing beats homemade yeast donuts rolled in sugar. These sugar donuts are easy when you follow my step by step photos to make perfect donuts at home!
- New to making donuts? Then be sure to check out this complete tutorial on how to make perfect donuts at home!
- These old-fashioned sour cream donuts are donut perfection! They start with a sour cream cake donut batter that is fried, then dipped in a vanilla donut glaze.
What’s the difference between a cake donut and a yeast donut?
Both of these donuts are FRIED. However, a cake donut is made with a chemical leavening agent (such as baking powder or baking soda). Cake donut will have a cakier, dense-like texture to them.
Yeast donuts, as the name suggests, are made with yeast, but result in a more fluffy, airy-like texture (think Krispy Kreme).
What is a yeast donut?
So a yeast donut is basically a fried pastry that is leavened with yeast, unlike a cake doughnut that is leavened with baking powder or baking soda.
Yeast donuts, because they are leavened with yeast, will take longer to make and have to be fried. But every second is totally worth it. Trust me.
Recipe Ingredients For Donut Dough
Donut Glaze Ingredients
- Powdered Sugar
- Cocoa Powder
- Milk
- Corn syrup
- Vanilla
- Butter
Ingredients Notes
- Flour – I used all purpose flour because it has a moderate amount of protein content providing the perfect texture we want when baking. For best accuracy, I recommend you weigh the flour.
- Salt – Do NOT combine the salt directly on top of the yeast as it can kill it. You can read more here about the role of salt in baking.
- Yeast- You can use instant or active dry yeast and add it directly to the bowl, no proofing required.
- Milk – I use full fat milk for richness, but I think a lower fat like 2% milk would work fine. I make sure my milk has been slightly warmed, and not cold from the fridge.
- Butter – Unsalted and melted. I recommend always using unsalted butter when baking because brands will use varying amounts of salt in their salted butter, so it’s best to use unsalted to control the amount of salt.
- Cocoa powder – You can use either natural or Dutch cocoa powder. Natural cocoa powder makes more of a milk chocolate glaze, where Dutch process makes more of a dark chocolate glaze.
How Do You Make Glazed Yeast Donuts?
Make the yeast dough
- You want to combine the liquid ingredients in a small mixing bowl – egg, vanilla, milk, and melted butter.
- And then in your stand mixer, with your paddle attachment, you want to combine the dry ingredients – flour, yeast, and salt.
- Then once the dry ingredients are combined you want to add the liquid ingredients and combine the ingredients.
4. Once the dough has come together let the dough rest for 5 minutes. After its rested, switch to using a dough hook attachment, and knead the dough for 6 to 8 minutes until the dough is smooth and soft.
5. And this point you want to place the dough into a greased bowl and cover to let rise for about 2 hours, until doubled in bulk.
HEATHER’S BAKING TIP: You want to let the dough rise in a warm, draft-free place about 75oF. If your kitchen is cold like mine then you can move the dough to a warmer spot, like top of your fridge or place in an oven that is OFF, but has the oven light on.
Roll And Cut The Donuts:
- Once the dough has risen, you want to roll out the dough onto a lightly floured surface. It should about 1/4-inch thickness.
- And then using a round 3-1/2 inch donut cutter cut out the doughnuts. If using the donut cutter, then donut shape is all done for you. If you don’t have a donut cutter, then use a round biscuit/cookie cutter. And you can always leave them as full circles (no donut hole) or use a piping tip to cut out the round center or a smaller biscuit cutter. You can leave them a full circle or take a smaller cutter and cut out a center. Save these small rounds so you can make doughnut holes!
- Then you want to cover the doughnuts with greased plastic wrap and let them rise for another 30 minutes to an hour until they are doubled.
Fry The Yeast Donuts:
HEATHER’S BAKING TIP: As you are nearing the end of the second rising time I like to heat up the oil to fry the donuts in. You want to heat the oil up to 350°F to allow perfect frying of the donuts. I like to use a digital thermometer to ensure the temperature is perfect. And then be sure to set up a drying station for when the donuts are done frying. I place a cooling rack over a baking sheet and place a few paper towels over the cooling rack.
- When you are ready to fry the donuts, make sure to only fry a few at a time.
- If you add too many to the oil it will drop the temperature too much. You want to fry each donut on each side for about a minute each until golden brown. Then flip over and fry the other side for another minute.
- Once the donuts are golden brown, remove them with a slotted spoon and place on the paper towels.
Make The Glaze:
- Make the glaze. Once the donuts are fried, you want to whip up the vanilla glaze. It’s easy peasy. Just whisk the glaze ingredients together and you’re ready to dunk!
- Dunk the donuts. Dip each donut into the glaze and allow the excess to shake off.
Frying Donut Tips
- Type Of Oil: You want to use an oil that has a high smoke point, and not much flavor. Think canola or vegetable. But sunflower, corn, or peanut oil also work. You don’t want to use an oil that has a low smoke point or will impart too much flavor, like olive oil.
- Use a large pot. Always fry in a large deep pot or skillet like a 5-quart Dutch Oven or large skillet. This will ensure you can fill the pot/skillet sufficiently with oil and not have it splatter. Speaking of..
- Fill Pot 1/2 Full Of Oil. You don’t want to fill the pot too much (first of all..big waste.) Second of all, you don’t want it to splatter all over you. Let’s just say, OUCH. It should be at least 2 inches deep of oil (I use about 6 cups).
- Watch That Temperature Oil. You want your oil to 350°F. Use a digital thermometer, ideally one that clips to the side of the pot. Or do a test donut with one of your donut holes. If your oil temperature is too cold then your donuts will absorb too much oil and become greasy. And if it’s too hot, well, you know. Burnt crispy city.
- Only Fry A Few At A Time. Again it all comes down to that pesky oil temperature. If you fry too many at a time then it will drop the oil temperature. And if that happens, greasy donuts.
- Reuse your oil: You can also reuse frying oil twice before disposing of it.
Recipe Tips
- Measure Your Flour Correctly. If you measure by volume (aka measuring cups) then be sure to stir the flour first. Spoon the flour into the cup and then level off with a flat edge. You can read more here about How To Measure Flour. If you want complete accuracy, I recommend using a kitchen scale and weigh your flour.
- Check Your Yeast Expiration Date. Yeast is a living thing, and yes those little packets can expire. If your yeast has expired then your donuts won’t rise. So test your yeast before you start by stirring some into a little bit of milk and sugar (just be sure to substract that amount from the recipe). Be sure to sign up for my FREE Beginner’s Guide To Baking With Yeast: E-mail Series!
- Do The Windowpane Test. If you aren’t sure if you have kneaded the dough long enough, then remove a small piece and stretch it between your fingertips. If you can stretch the dough without it tearing and it creates a small see-through window then it’s ready to go! You read and sell about the windowpane test here in the The Ultimate Guide To Baking Homemade Bread Recipes.
- Watch That Temperature Oil. You want your oil to 350°F. Use a thermometer. Or do a test donut with one of your donut holes. If your oil temperature is too cold then your donuts will absorb too much oil and become greasy. And if it’s too hot, well, you know. Burnt crispy city.
- Only Fry A Few At A Time. Again it all comes down to that pesky oil temperature. If you fry too many at a time then it will drop the oil temperature. And if that happens, greasy donuts.
Recipe FAQ’s
You absolutely can. You can make the dough by hand and knead the dough by hand. Just be prepared for it to take longer and a lot more muscle.Â
You can! You can prepare the dough in your bread machine and press Start once you have it all combined.Â
You definitely can. After the donuts have been shaped have gone through the final rise then bake the donuts for about 14 minutes in a 350oF oven. They won’t be quite as crispy on the outside and get that deep-fried flavor but this process will be much easier.Â
Keep these at room temperature covered. But they are best eaten the day they are made (but I’ve still enjoyed them 2-3 days after.
After cutting out the donuts, place on a baking sheet, covered in the fridge and fry the next day.
More Recipes To Try
My Favorite Donut Tools
Chocolate Frosted Donuts
Ingredients
For the donuts
- 3 cups (361g) All-Purpose Flour
- 1/4 cup (50g) granulated white sugar
- 1/2 teaspoon table salt
- 2 teaspoons instant yeast or active dry yeast
- 1 large egg
- 1 cup (240 ml) milk
- 2 tablespoons (28g) melted butter
- 1/2 teaspoon vanilla extract
- 6 cups oil for frying
For the glaze
- 1 cups (113 g) confectioners sugar
- 3 tablespoons cocoa powder * see note
- 1-2 Tablespoons milk
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons corn syrup optional
- 2 tablespoons unsalted butter melted
Instructions
- To make the dough: In a large bowl or the bucket of a bread machine set on the dough cycle, whisk together the dry ingredients. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Add all at once to the dry ingredients. If you're using a bread machine, press Start. If you're preparing by hand or mixer, mix and knead to make a soft dough. Cover and let rest for 5 minutes.
- If preparing by hand or mixer, knead the dough after its rest for 6 to 8 minutes, until it’s smooth and soft. Place the dough in a greased bowl, turn it over to coat the top, cover, and let it rise for 1 1/2 to 2 hours, until doubled in bulk.
- To shape the doughnuts: Deflate the dough and turn it out onto a lightly floured surface. Gently roll it 1/4" thick, and cut out doughnuts with a 3-1/2" donut cutter. (if you don't have a donut cutter – then use a round cookie cutter or biscuit cutter, then a smaller cutter to cut out the hole in the middle – a round piping tip or smaller cutter works great! Cover loosely with greased plastic wrap and let the doughnuts rise for 30 minutes to an hour, until doubled.
- To fry: Heat the oil or shortening in a heavy frying pan or skillet to 350°F. Carefully place the doughnuts in the oil, 2 or 3 at a time, and fry until golden brown. Turn over and cook the second side; each side should take no more than a minute. Remove from the oil with a slotted spoon and drain on absorbent paper. Fill or frost doughnuts as desired, using your choice of sugar topping or glaze.
- Make The Glaze. Sift together the confectioners sugar and cocoa powder. Stir in milk, vanilla, butter, and corn syrup (if using). Adjust consistency if needed.
- Dip Donuts. Dip the top of each donut into the glaze, letting the excess drip off. Place on to a wire rack.
Notes
- Storage: These are best eaten the day they are made.Â
- Make ahead: After cutting out the donuts, place on a baking sheet, cover and keep in the fridge and fry the next day.Â
- Baking: If you wanted to bake the donuts instead of frying, after the donuts have been shaped have gone through the final rise then bake the donuts for about 14 minutes in a 350oF oven. They won’t be quite as crispy on the outside and get that deep-fried flavor but this process will be much easier.Â
- Yeast-Â You can use instant or active dry yeast and add it directly to the bowl, no proofing required.
- Milk –Â I use full fat milk for richness, but I think a lower fat like 2% milk would work fine. I make sure my milk has been slightly warmed, and not cold from the fridge.Â
- Corn Syrup – I prefer to not use it, but using it will make your glaze stay nice and shiny.
- Cocoa powder – I used Dutch process cocoa powder for a richer, darker chocolate glaze but you can also use natural unsweetened for more of a milk chocolate glaze.Â
Traci says
Can I use bread flour instead of all purpose?
Also, I always like to activate my yeast first as it’s proven (for me) sometimes it fails to rise. How do you suggest activating my yeast first with your recipe? Thank you in advance!!
Heather says
I haven’t tried with bread flour – could make them a little extra chewy. To proof the yeast first, you can stir the yeast into warmed milk with a teaspoon of the sugar that’s called for and then add that into the recipe once proofed.
Tayler says
I made these donuts for breakfast this morning and my whole family loved them- especially the kids! Thanks so much for sharing the recipe!
Heather says
thank you Tayler glad you loved the donuts as much as we did!!
Ksenia @ immigrantstable.com says
These were just stupendous! Loved the sprinkles on top the most, as did my toddler 🙂
Beth says
These donuts are so good! I made them yesterday afternoon, and they taste just like donuts you’d get from a bakery. Oh, they’re delicious.
Toni says
This would be really hard to resist!! Everyone at my house couldn’t stop eating!
Andrea says
It’s definitely worth the extra effort to make these amazing homemade donuts. My family is going to love them.
Nathan says
This is such a classic donut recipe, and surprisingly easy to put together. I’ll definitely be making these again sometime soon!
Kate says
Just perfect pillowy donuts, and the chocolate frosting is gorgeous! Love the sprinkles too.
Emily says
So yummy! I love that I already have all the ingredients in my pantry!
Anita says
These are super delicious, especially when they are fresh. The chocolate frosting is a step up from my usual sugar powder dusting. 🙂
Andrea says
These homemade donuts look amazing. Just totally drool worthy!
Nathan says
I’ve always been a bit intimidated to make yeast donuts for myself, but I think I might just have to take the leap for these chocolate frosted donuts! They look absolutely delicious, can’t wait to try them for myself!
Tayler Ross says
We had these donuts for breakfast this morning and they were incredible! Thanks so much for sharing the recipe!
Stacey says
Making doughnuts at home doesn’t feel so intimidating with this incredible guide! I love how soft and pillowy they are, those are pockets are everything!
Patti says
What is the best oil to use when frying donuts?
Heather says
Hi Patti, You want to use an oil that has a high smoke point, and not much flavor. Think canola or vegetable. But sunflower, corn, or peanut oil also work. You don’t want to use an oil that has a low smoke point or will impart too much flavor, like olive oil. You can also reuse frying oil twice before disposing of it. If your oil gets too hot during the frying process, pour in a little room temperature oil to help cool it back down. Hope that helps 🙂