Homemade Chocolate Glazed Donuts
These homemade donuts are super easy to make, not overly sweet, and the kids will love them!
Servings: 18 servings
Calories: 293kcal
Equipment
- donut cutter or biscuit cutter approximately 3 inches in diameter
Ingredients
Donuts
- 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
Chocolate Glaze
- ¼ cup heavy whipping cream
- ½ cup semisweet chocolate chips
- 1 teaspoon vanilla extract
For Frying
- 4 cups vegetable oil or canola oil
Instructions
- 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
Notes
- 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
Nutrition
Calories: 293kcal | Carbohydrates: 24g | Protein: 3.7g | Fat: 21g | Saturated Fat: 15.1g | Cholesterol: 38mg | Sodium: 75.2mg | Fiber: 1.2g | Sugar: 7.5g
