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Chocolate Iced Doughnut Recipe

American · Dessert · 45 min total

Soft, fluffy yeast-raised doughnuts dipped in a rich chocolate glaze. This recipe yields bakery-quality treats perfect for breakfast or dessert.

Ingredients

• 3 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 1/4 tsp active dry yeast (1 packet)
• 1 tsp salt
• 1/2 cup warm milk (110°F)
• 1/4 cup warm water (110°F)
• 2 large eggs
• 1/4 cup unsalted butter, softened
• Vegetable oil for frying
• 2 cups powdered sugar
• 1/3 cup unsweetened cocoa powder
• 1/4 cup milk
• 1 tsp vanilla extract

Instructions

1. In a large bowl, combine 1 cup flour, sugar, yeast, and salt. Add warm milk and water; beat until smooth. Add eggs and butter; beat until combined. Stir in remaining flour to form a soft dough.
2. Knead on a floured surface for 6-8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
3. Punch down dough. Roll out on a floured surface to 1/2-inch thickness. Cut with a floured doughnut cutter. Place on a floured baking sheet, cover, and let rise until puffy, about 30 minutes.
4. Heat 2 inches of oil in a deep pot to 350°F. Fry doughnuts in batches, 1-2 minutes per side, until golden brown. Drain on paper towels.
5. For glaze: whisk powdered sugar, cocoa, milk, and vanilla until smooth. Dip tops of warm doughnuts into glaze. Let set on a wire rack for 15 minutes.

Tips

• For best texture, use a thermometer to maintain oil temperature at 350°F.
• Glaze while doughnuts are still warm for a thin, shiny coating.
• Store in an airtight container at room temperature for up to 2 days.

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