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chocolate frosted donuts on a wire rack
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5 from 18 votes

Chocolate Frosted Donuts

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 minutes
Cook Time6 minutes
Resting Time2 hours
Total Time2 hours 46 minutes
Course: Breakfast
Cuisine: American
Servings: 16 donuts
Calories: 178kcal


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


  • 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.


  • 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 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. 
  • 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. 
  • 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. 


Calories: 178kcal | Carbohydrates: 35g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 99mg | Potassium: 89mg | Fiber: 1g | Sugar: 15g | Vitamin A: 88IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg