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Chocolate Glazed Doughnut Recipe

American · Dessert · 37 min total

These homemade chocolate glazed doughnuts are light, fluffy, and topped with a rich, glossy chocolate glaze. Perfect for a special breakfast or dessert.

Ingredients

• 1 cup whole milk, warm (110°F)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/4 cup granulated sugar
• 2 large eggs, room temperature
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3 1/2 cups all-purpose flour, plus more for dusting
• Vegetable oil, for frying
• For the glaze: 1/2 cup heavy cream
• 4 ounces semisweet chocolate, chopped
• 2 tablespoons unsalted butter
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. In a small bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let stand for 5-10 minutes until foamy.
2. In a large bowl, whisk together remaining sugar, eggs, melted butter, vanilla, and salt. Add yeast mixture and mix well.
3. Gradually add flour, stirring until a soft dough forms. Turn onto a floured surface and knead for 5-7 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
5. Punch down dough and roll out to 1/2-inch thickness on a floured surface. Cut out doughnuts using a 3-inch cutter and a 1-inch cutter for holes. Place on parchment-lined baking sheets.
6. Cover and let rise for 30 minutes until puffy.
7. Heat 2 inches of oil in a deep pot to 350°F. Fry doughnuts in batches for 1-2 minutes per side until golden brown. Drain on paper towels.
8. For glaze: Heat cream in a small saucepan until simmering. Remove from heat, add chocolate and butter, let stand 1 minute, then stir until smooth. Whisk in powdered sugar and vanilla until glossy.
9. Dip cooled doughnuts into glaze, letting excess drip off. Place on wire rack to set.

Tips

• For best results, use a thermometer to maintain oil temperature at 350°F.
• Doughnuts are best eaten the same day, but can be stored in an airtight container for up to 2 days.
• If dough is sticky, add a little more flour during kneading.

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