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Chocolate Glazed Doughnuts

There are donuts, and there are ✨ doughnuts ✨

Now we’re not going in on whether the ‘donut’ spelling is okay, but we’d like to believe the “ugh” is necessary for bakery-style versions such as this: Yeasted and fried, not baked!

With a pillowy base and a bittersweet chocolate glaze, they’re as fun to make as they are to eat. Switch it up with your flavors of choice, or simply dust with powdered sugar. For the purists, having them naked (the doughnuts…) is quite the treat, too.

Frying is the most crucial step in ensuring they’re fluffy and not greasy, so don’t forget to check out the tips at the end of this post.

Comment and let me know if you try this recipe! You can also check it out on TikTok.

RECIPE: CHOCOLATE GLAZED DOUGHNUTS

Yield: 12 doughnuts
Work Time: 30 minutes active, 90 minutes wait
Fry Time: 2-3 minutes per batch

INGREDIENTS

  • Doughnuts

    • 300g bread flour
    • 35g granulated sugar
    • 4g instant dry yeast
    • 4g fine salt
    • 150g whole milk, room temp.
    • 55g egg (1 large), beaten
    • 55g unsalted butter, softened
    • Canola or vegetable oil for frying

  • Chocolate Glaze

    • 160g of your favorite chocolate (or do half dark, half milk chocolate)
    • Sprinkles, optional

METHOD

  1. MIX. In a stand mixer fitted with the dough hook, combine bread flour, sugar, and instant dry yeast. Mix for a few seconds, then stream in the milk and egg. Knead on low speed until it forms a dry dough, then gradually add softened butter. Knead on low-medium speed until the butter is absorbed, then add salt.
  2. KNEAD. Knead on medium speed until it forms a large windowpane, about 10 mins. See tips on kneading.
  3. PROOF. Shape the dough into a ball, then place into a large bowl. Cover with cling wrap and allow to proof in a warm area for 45-60 minutes or until at least doubled in volume.
  4. DIVIDE. Prepare 12 squares of parchment paper, at least 3×3 inches in size. Punch down the gases of the proofed dough and divide into 12 pieces, about 48-50g each.
  5. SHAPE. Roll into balls, pinching the seams underneath. Place on parchment squares and lightly flatten. For holed doughnuts, pierce the middle and run between fingers. See tips on shaping.
  6. PROOF. Cover and rest for 30 minutes or until doubled in size. Meanwhile, set a deep frying pan over high heat with at least 2 inches of canola or vegetable oil, until it reaches 170-180°C.
  7. FRY. Fry doughnuts in batches for about 90 seconds per side or until golden brown. Adjust heat as needed. Use a slotted spoon or metal spider to transfer to a wire rack with paper towels to cool & absorb excess oil. See tips on frying.
  8. GLAZE. While the doughnuts are cooling, melt the chocolate. Microwave in a heat-safe bowl in 20-second intervals until fully melted. Dip the top sides of the doughnuts in the chocolate, then add sprinkles as desired. Allow the glaze to fully set and enjoy!

TIPS

How do I know when to stop kneading?
The total kneading time is highly variable. Factors such as the strength and size of your mixer, the brand of your bread flour, and more can affect this step. It’s important to note that the main objective of kneading is to build structure through gluten development. Follow these visual cues, you’re in for a successful batch:

      • The dough is much smoother.
      • The dough is very stretchy and less sticky.
      • The dough passes the windowpane test.

For the fluffiest doughnuts, aim for a large windowpane about as wide as a credit card. This can be achieved by pinching a large piece of dough (about the size of a golf ball) and stretching *gently*.

Parchment squares, why?
The parchment squares are your friend! They allow you to lower the doughnuts into the hot oil without splashing and without tearing the dough. Once they begin to fry, simply remove parchment with tongs.

Frying and adjusting heat
The best indication that you are frying at the right temperature is the color of your doughnuts. Aim for golden brown in 75-90 secs per side, and adjust the heat as needed. If it turns dark brown in less than a minute, the oil is too hot. If it is still light brown after 90 seconds, it is too cold.

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