Chocolate Glazed Doughnuts

There are donuts, and there are ✨ doughnuts ✨

We’re not here to debate whether the ‘donut’ spelling is acceptable, but we’d like to believe the “ugh” is necessary for bakery-style versions such as this: Yeasted and fried, not baked!

A flavorful and soft base with 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.

Frying is the most crucial step to ensure they’re fluffy but not greasy, so don’t forget to check out our tips.

Let me know if you try this recipe! You can also check out the tutorial on TikTok.

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 deep-frying

Chocolate Glaze

• 160g dark or milk chocolate, chopped into chunks
• 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.
3. PROOF. Shape the dough into a ball, then place into a large bowl. Cover with cling wrap and proof in a warm area for 60 minutes or until at least doubled in volume. (Note: Proofing takes longer in cool weather.) Meanwhile, cut 12 squares of parchment paper, at least 3×3 inches in size.
4. DIVIDE. 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 pan over high heat. Add at least 2 inches of canola or vegetable oil, and preheat until it reaches 170-180°C or until a chopstick inserted begins to sizzle. On the side, set a wire rack with paper towels.
7. FRY. Carefully add 2-3 proofed doughnuts with the parchment into the oil, making sure to not crowd the pan. Fry for about 90 seconds per side or until golden brown. Using a slotted spoon or metal spider, transfer doughnuts onto the wire rack to cool & absorb excess oil. See tips on frying.
8. GLAZE. While the doughnuts are cooling, prepare the glaze. Microwave chocolate in a heat-safe bowl for 20-second intervals until fully melted, stirring in between. Dip one side of the cooled doughnuts in the glaze, and add sprinkles if 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, and 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.

Shape and flavor variations
For more ‘seamless’ doughnuts, try shaping the commercial way. Use a rolling pin to roll out the dough into a large rectangle, then punch out circles (and holes if desired) with a pastry cutter. (Note: This results in excess dough from trimmings.) The dough also serves as a versatile base for just about any flavor. Cheese-filled? Strawberry jam? Cinnamon sugar? So many options!

Thank you for checking out my recipes! Let me know when you try them out. If you have any questions, comment below or reach me on TikTok / Instagram!