Chocolate Frosted Donuts

5 from 19 votes

These light and fluffy yeast donuts are are dipped in a easy homemade chocolate glaze. Chocolate Frosted donuts that are 1000% better than a bakery!

Prep Time40

Cook Time6

Resting Time2

Total Time2 46

Course: Breakfast

Cuisine: American

Servings: donuts

Calories: 178kcal

In a stand mixer bowl fitted with a paddle attachment, whisk together the dry ingredients. 3 cups (361 g) All-Purpose Flour 1/4 cup (50 g) granulated white sugar 1/2 teaspoon table salt 2 teaspoons instant yeast or active dry yeast
In a small bowl, whisk together the egg, milk, melted butter, and vanilla. 1 large egg 1 cup (240 ml) milk 2 tablespoons (28 g) unsalted butter ½ teaspoon vanilla extract
Add the egg mixture all at once to the dry ingredients. Mix and knead to make a soft dough. Cover and let rest for 5 minutes.
Switch to the dough hook attachment, and knead the dough 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.

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.
Prepare a wire rack topped with paper towels.
Heat the oil or shortening in a large heavy frying pan or skillet to 350°F. 6 cups oil
Carefully place the doughnuts in the oil, 2 or 3 at a time, and fry until golden brown on the first side (about 1 minute). Turn over and cook the second side for an additional 30 seconds to 1 minute until golden brown.
Remove from the oil with a slotted spoon and place onto the prepared wire rack.

Sift together the confectioners sugar and cocoa powder. 1 cups (113 g) confectioners sugar 3 tablespoons cocoa powder
Stir in milk, vanilla, butter, and corn syrup (if using). Adjust consistency if needed. 1-2 Tablespoons milk 1 1/2 teaspoons vanilla extract 2 teaspoons corn syrup 2 tablespoons unsalted butter
Dip the top of each donut into the glaze, letting the excess drip off. Place on to a wire rack, glaze side up. Let the glaze harden. Serve and enjoy!

Storage: These are best eaten the day they are made.
Make ahead: After cutting out the donuts, place on a baking sheet, cover and keep in the fridge and fry the next day.
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 350^oF oven. They won't be quite as crispy on the outside and get that deep-fried flavor but this process will be much easier.
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.
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.
Bread machine: You can also make the dough in your bread machine. Follow instructions according to your bread machine.
Make by hand: If you don't have a stand mixer you can stir the dough together and knead by hand. Double the kneading time.