These homemade chocolate glazed doughnuts are the most fluffy doughnuts I have ever had. These yeast doughnuts are fried and very easy to make. What makes them out of this world is the extra melted butter that goes in the dough. The chocolate glaze is made with chocolate chips and is the perfect topping for these doughnuts.
The Best Chocolate Glazed Doughnuts
I am a HUGE doughnut lover. Before I started to get healthy, I would buy a dozen doughnuts every other week. It was a problem. I wanted to make homemade doughnuts that taste better than any doughnut shop.
These doughnuts take the cake! (Metaphorically because these doughnuts are yeast!) The actual doughnut itself is light, fluffy, and full of beautiful air holes. It also has a ton of flavor because I added extra butter. You can't go wrong with extra butter right?
On top of these fluffy doughnuts is a silky chocolate glaze. I tried multiple different chocolate glazes and it is my favorite one. I tried doing pure chocolate and more of a frosting type. ( Like the type you find at the grocery store.)
This glaze is made with chocolate chips. It combines the silkiness of pure chocolate and adds the extra layer of sweetness from the chocolate chips. It is amazing!
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What Tools Do I Need For These Doughnuts?
Here are some tools that I found to make the process of making doughnuts super easy.
- Doughnut Cutter- The doughnut cutter I use makes large 3 inch doughnuts that make perfect doughnuts every time. I have tried using just a biscuit cutter, but it makes wonky looking doughnuts.
- Thermometer For Frying- This thermometer is a game changer for frying doughnuts. You will need the oil to be right around 350F, otherwise they won't bake well if the oil is too hot or cold. This one also clips to the side of your pot.
- Heavy Bottom Saucepan- You will need a heavy bottom saucepan to fry these doughnuts. It needs to have tall sides to hold all of the oil.
- Rolling Pin- You will need a rolling pin to roll out your dough!
How To Make The Yeast Doughnut Dough
This part of these instructions will assume you have a stand mixer with a dough hook. If you don't then you skip to the next section on how to make the dough by hand.
To make this dough, first start by microwaving your butter until it is melted. Once melted, let it sit for 5 minutes. Hot butter will cause the yeast to slow dramatically. Next, heat the milk for 1 minute in the microwave. It should be warm to the touch, but not hot. It should be between 105F-115F.
Now, add everything but the flour into your mixing bowl. This includes warmed milk, melted butter, slightly beaten egg, yeast, salt, sugar, and vanilla. Once the egg is all combined, add in all of the 3 cups of flour.
Once the dough is combined let it sit for 5 minutes. This will help let the yeast form when mixed with the gluten from the flour.
Next, mix on medium using the dough hook for 5 minutes. This helps to stretch the dough which is crucial for doughnuts.
If the dough is too sticky (mine was) then add another ⅓ cup of flour. Then let the flour incorporate into the dough by mixing on low. Next, stop the mixer and transfer your dough to a lightly greased bowl. Then, cover with a kitchen towel and let it rise for 2 hours.
What If I Don't Have A Stand Mixer?
No worries! You can make this dough by hand!
First, take a whisk and whisk everything but the flour until combined. Then add the 3 cups of flour. Use your hands to form the dough. (it is a messy business!)
Then, place the dough on a light flour surface and knead the dough with your hands for 10 minutes. If the dough is too sticky, then add the ⅓ cup of flour and incorporate it into the dough. Then, knead it again for another minute.
Next, transfer your dough to the lightly greased bowl and cover with the kitchen towel. Then, let it rise for 2 hours.
Preparing The Chocolate Glazed Doughnut Dough
After the 2 hours are up, the dough should be huge and full of air pockets. First, punch your dough with your fist. This gets rid of the extra air pockets. Don't worry though, these doughnuts will be very fluffy!
Then, place the dough on a lightly floured surface. The can either be on your kitchen counter or on a pastry mat.
Next, roll out your dough until it is ½ inch thick. This makes large bakery style doughnuts. They are large and thick, but it only makes 6 doughnuts. If you want more doughnuts, then roll it to ¼ inch thick.
Important! Don't take the excess the dough and re roll it. Overworking the dough will cause it to be tough.
Place all of the doughnuts and the doughnut holes on the side. Cover them with a kitchen towel and let it rise for another hour.
Frying The Chocolate Glazed Doughnuts
Now it is time to fry these doughnuts! Take the 6 cups of oil and place it in a heavy bottom saucepan with the thermometer clipped to the side. Heat it on medium until it reaches 350F. This is very important, it should only take 10-15 minutes to heat up.
Once the oil is hot enough, add the doughnuts to the pan 2 at a time. I use my hands to drop it on the oil. Be careful because the oil is hot!
Then, let it cook for 45-60 seconds per side. It should be lightly golden brown. Use a metal spatula to flip the doughnuts and to take them out. Place the doughnuts on a plate with paper towels.
Fry all of the doughnuts and doughnut holes. Then, let it cool completely before applying the chocolate glaze.
The Best Chocolate Glaze
This chocolate glaze is almost too good. This glaze is the perfect amount of silky chocolate and sweetness. It is also crazy easy to make!
First, combine the chocolate chips, butter, light corn syrup, and water in a microwave safe bowl. Then, heat for 20 seconds and then stir. Next, heat for 10 second intervals and stir between each one. Heat until the chocolate is smooth and melted.
Next, dip the doughnuts into the glaze. Give it a good swirl, and pull it up. The glaze is very silky, so it will be easy to decorate these doughnuts.
If you have sprinkles, spread them on half of the doughnut like I did. Technically these don't need sprinkles, but it sure is fun!
What About The Doughnut Holes?
You had to cut out the holes from the doughnuts and fried them, now how do you decorate them?
I recommend doing cinnamon sugar doughnut holes. All you have to do is melt some butter and coat the doughnut holes in it. Then roll them in a cinnamon sugar combo.
They are easy to do, (took me about 5 mins to do) and they are crazy yummy!
How To Store The Chocolate Glazed Doughnuts
These doughnuts will only last for about 1 day. Homemade doughnuts are the BEST the day of. Really the hour after you fry them and glaze them is when they are the best.
If you do want to store them, I recommend storing them loosely in aluminum foil or in a bakery box. If you trap them in an air tight container, they will become soggy. Honestly, the bakery box is going to be your best bet for storing.
Can These Chocolate Glazed Doughnuts Be Made Overnight?
Yes they can, the taste will be slightly different though.
After you make the dough and place it in the lightly greased bowl, place it in the fridge. The cold from the fridge will not stop the yeast, but it will slow it down. Since the yeast will be growing for at least 8 hours, it will have a stronger yeast taste.
Once you are ready to pull it out of the fridge, let it get to room temperature, about 30 minutes, before cutting into the doughnut shapes. Then, follow the rest of the instructions.
Other Recipes To Try
Chocolate Glazed Doughnuts
- 3- 3 ⅓ cups All-purpose flour
- ½ teaspoon Salt
- ¼ cup White granulated sugar
- 2 ¼ teaspoon Active yeast
- 1 cup Milk warmed to 105F
- ½ teaspoon Pure vanilla extract
- 4 tablespoon Unsalted butter melted and slightly cooled
- 1 Large egg room temperature and slightly beaten
- 6 cups Oil vegetable or canola
- ½ cup Semi-sweet chocolate chips
- 2 tablespoon Unsalted butter
- 2 teaspoon Light corn syrup
- 2 teaspoon Water
- Melt the butter for 1 minute in the microwave. It should be all the way melted. Let it cool for 5 minutes. Then, heat the milk in a microwave safe bowl for 1 minute. The milk should be warm at 105F, but not hot.
- Using a mixer with a paddle attachment, add the milk, yeast, slightly beaten egg, melted butter, vanilla, salt, and sugar and mix until combined. Switch to a dough hook, then add 3 cups of flour. Mix on low until flour starts to incorporate, then switch to medium and mix until combined. Let it sit for 5 minutes.
- Turn the mixer to medium and let it mix for 5 minutes. If your dough is very sticky, add an extra ⅓ cup at this point. Then mix for another minute until the flour is incorporated. Take it off the mixer and place in a medium bowl that has been sprayed with non-stick spray. Place the dough in the bowl and cover with a kitchen towel. Let it rest for 2 hours until the dough is doubled in size.
- Punch the dough with your fist. Then place your dough on a lightly floured surface. Roll out your dough until is ½ inch thick. Then take a doughnut cutter, and cut out 6 doughnuts. Cover the doughnuts and doughnut holes with a kitchen towel for 1 hour.
- Start heating the oil in a heavy bottom saucepan on medium heat. Use a kitchen thermometer, and heat the oil until 350F. It takes about 10-15 minutes to heat up. If it gets too hot, turn down the heat by a little bit. Fry the doughnuts 2 at a time. They should be lightly browned. They will need 45-60 seconds per side. Set doughnuts on a plate covered in paper towels.
- Once the doughnuts have cooled slightly, transfer to a cooling rack. Allow the doughnuts to cool completely before applying the glaze.
- Once the doughnuts have cooled completely, start the glaze. In a microwave safe bowl, combine chocolate chips, butter, water, and light corn syrup. Microwave for 20 seconds, then stir. Microwave in 10 second intervals and stir between each one until everything is melted.
- Place the glaze in a shallow bowl, and dip each doughnut into the glaze. Place the doughnuts on a cookie sheet for the glaze to set. Sprinkle with sprinkles if you have them.
- These doughnuts are best the day you make them. They will last up to 2 days at room temperature. Store in a cardboard bakery box or loosely in aluminum foil.