Chocolate Glazed Doughnuts
These yeast doughnuts are very easy to make and are super fluffy. They are fried and very soft. The doughnuts are topped with a chocolate glaze.
Servings: 6 doughnuts
Calories: 280kcal
Ingredients
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
Chocolate Glaze
- ½ cup Semi-sweet chocolate chips
- 2 tablespoon Unsalted butter
- 2 teaspoon Light corn syrup
- 2 teaspoon Water
Instructions
Doughnuts
- 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.
Chocolate 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.
Notes
Flour- Make sure the flour is spooned and leveled.
No mixer- Combine the wet ingredients with a whisk. Add in the flour, and mix it into a dough with your hands. Once the dough is formed, let it rest for 5 minutes. Then place it on a lightly floured surface, and knead it with your hands for 10 minutes. If it is too sticky, add up to ⅔ cup extra flour. It should be slightly sticky. Then, follow the rest of the instructions.
Nutrition
Calories: 280kcal