Who doesn't love Homemade Chocolate Glazed Donuts? They're fresh, delicious, and surprisingly easy to make.
My kids love donuts. Especially the kind that come in a box from the supermarket. Those things last way longer than they really should which is a bit of a red flag regarding what's in 'em that makes 'em last that long, don't ya think?
So, being that I like to bake and all, I decided to have a go at making homemade donuts. With chocolate glaze, of course. (These chocolate mini donuts are too!) Let me tell you, these were super easy to make, not overly sweet, and the kids love them. I'd say that counts as a mommy victory, wouldn't you?!
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Donut Making Made Easy
The good news about this homemade donut recipe is that you do not need any fancy equipment like a deep fryer. You (and your loved ones) just need some patience as you wait for them proof.
The recipe starts out with mixing an easy dough, letting it proof (rise) for a bit, rolling and cutting out your donuts, letting them rise again, then frying 'em up. The best part is what comes next - the chocolate glaze! Donuts would be pretty boring and plain without this touch, I must say.
And, you can go crazy with decorating them for any holiday (or random Tuesday) - whatever floats your boat! I love the pop of color sprinkles give to the donuts. And the glaze and sprinkles bring just the right balance of sweetness to this donut.
Tips for Making Chocolate Glazed Donuts
- Make sure you have fresh yeast. If it's been sitting in your fridge or pantry for longer than you can remember, chances are it's no good and it's not going to result in light and airy donuts. Go to your local supermarket (or send your significant other back out to the store like I do) and grab some active dry yeast. Any brand will do, as long as it's fresh it'll give you the result you're looking for
- Speaking of yeast, be sure not to rush the first step. The yeast needs time to bloom or come alive, as I say. It should smell, well, yeast-y, and foam at the top. Make sure to use warm, not hot, water, too. If the water is too hot it'll kill that fresh yeast and your significant other will be none too happy to have to run back out to the store yet again. Unless you guarantee him/her/they that you will make it up to them with fresh donuts
- As I mentioned earlier, you do not need a deep fryer to fry these donuts. You can use a deep skillet or dutch oven. Be sure to pour the oil into the pot then turn on the burner. And, be sure that your oil has reached 365 degrees F before you being frying. It takes about 5-10 minutes for the oil to reach this temperature. A candy thermometer that clips onto the side of your pot is handy for monitoring the temperature as it rises as well as while you're frying. If the oil is too hot, your donuts will burn and if the oil is not hot enough, the donuts will soak up all that oil and turn inedible
More Useful Tips for Making Donuts at Home
- If you do not own a donut or biscuit cutter, don’t fret. You can use the rim of an upside-down glass to cut out the donuts instead
- When you start frying, have your station set up. What I mean by this is, have your baking tray lined with paper towels and a cooling rack on top so you can place the fried donuts on top once they’re done, have your slotted spoon at the ready to flip the donuts – they only need less than a minute per side to fry then they’re done, so keep close by and a keep a close eye on them as they’re cooking
- Wait a few minutes after the donuts are done frying before you glaze them. I suggest you make the glaze after you’re done frying all the donuts, then dip the donuts and sprinkle them with whatever toppings you choose while the glaze is still warm, before it sets
Made from Scratch is Made with Love
I'm a big fan of making from scratch when you can. It just tastes better and you know what's in the food you're eating and giving to those you love. Some things are too complicated or require crazy equipment that regular home bakers don't normally have.
These homemade donuts don't fall into either of those categories - they just take a little bit of patience and some sprinkles, if you so choose. Now get in that kitchen and bake up some homemade donuts!
I do have a non-yeast baked cake donut too and you can throw powdered sugar or cinnamon sugar all over them - sprinkles if you want! But they are giving you reasons to enjoy some donuts all the days.
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Looking for more homemade donut recipes? Give these a try:
- donut cutter or biscuit cutter approximately 3 inches in diameter
- ¾ cup warm water approximately 100-110 degrees F
- 2 ½ teaspoons active dry yeast 1 packet
- ⅓ cup granulated sugar
- ½ teaspoon kosher salt
- ½ cup unsalted butter room temperature
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour plus more for rolling out the dough
- ¼ cup heavy whipping cream
- ½ cup semisweet chocolate chips
- 1 teaspoon vanilla extract
- 4 cups vegetable oil or canola oil
- Prepare the Donuts: In the bowl of a stand mixer, add the warm water and sprinkle the yeast on top. Let stand for 10 minutes to allow the yeast to bloom. You should see the yeast turn foamy and smell yeasty. If nothing happens, your yeast, unfortunately, may be expired or not active. Once the yeast has bloomed, add to the bowl the sugar, salt, butter, egg, egg yolk, vanilla extract, and 3 cups of flour. With the dough hook attached, turn the mixer to low and knead until the dough begins to form. At this point, you should see the dough pull away from the sides of the bowl easily. If you find that the dough is still sticky, add up to 3 additional tablespoons of flour, 1 tablespoon at a time, until the dough is soft and slightly sticky. Transfer the dough to a large bowl that’s been lightly brushed with vegetable oil. Flip the dough over to coat the entire ball with oil. Cover tightly with plastic wrap and place in a warm, draft-free spot for about 1½ hours or until the dough has doubled in size
- Cut out the Donuts: After the dough has risen, gently punch the dough down in the center, then turn it out on to a clean and lightly floured surface such as a large cutting board or counter top. Knead the dough about 6 to 7 times, until it turns into a smooth ball. Using a floured rolling pin, roll the dough out into a rectangle about a ½-inch thick. Coat your donut cutter with flour and gently cut out the donuts, placing them onto a parchment lined baking sheet leaving about an inch of room between them to allow for proofing. With any leftover dough, you can form it into a ball and re-roll it to cut more donuts and/or you can roll some into balls to make donut holes. Cover the baking sheet with a clean dish towel and allow the donuts to rest for one hour or until they’ve doubled in size
- Fry the Donuts: About 10 minutes before the donuts have finished proofing, line a large baking sheet with two layers of paper towels with a cooling rack placed on top. Set aside. Place the oil into a deep pot and heat until it reaches 365ºF. PRO TIPS: 1- Add in the oil BEFORE you turn on the heat on your stove tip 2- Do not guess at what you think the temperature might be - use a candy/deep fryer thermometer. This way you’ll also be able to monitor the temperature as you’re frying. Using a slotted spoon, place one donut at a time in the hot oil for approximately 45 to 60 seconds on each side, turning them over with the slotted spoon. The donuts should be a medium golden-brown color – if they are too dark, turn your heat down a bit. If they are too light in color, check that your oil temperature has not fallen below 365ºF or fry a bit longer before turning them over. At the correct temperature, the donuts will fry quickly, so pay attention and do not step away from the stove top. When the donut is browned on both sides, carefully remove from the oil with the slotted spoon and place onto the cooling rack to let any excess oil drain off. Allow the donuts to cool slightly before dipping them in the chocolate ganache
- Prepare the Chocolate Glaze: Place the semi-sweet chocolate chips into a medium size bowl. Set aside. In a microwave-safe bowl or glass measuring cup, heat the heavy cream for 45 seconds. Pour it over the chocolate chips, add in the vanilla extract, and then stir until all chips are completely melted and smooth. Dip each slightly cooled donut into the glaze, swirl around, and then carefully lift up and place onto a cooling rack. You can add sprinkles or additional toppings now before the glaze sets
- This recipe calls for allowing the dough to rise for one hour at room temperature and then placing in the fridge overnight so you can bake the next day. You can choose to skip the overnight in the fridge step and move directly to cutting out the donuts if it's more convenient for you
- Donuts are best consumed the day they are made - Store donuts at room temperature in a tightly sealed container or ziplock bag for 2-3 days. Rewarm in the oven or microwave
- Recipe adapted from Cook's Illustrated
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