Chocolate Old Fashioned Doughnuts

Yield: about 14 doughnuts

Prep Time: 15 minutes

Cook: 1 hour 40 minutes

These doughnuts are crazy good! Cakey fried Chocolate Old Fashioned Doughnuts with sour cream, a thick luscious glaze, and no yeast! Easier than you think!

Tessa's Recipe Rundown...

Taste: Everything is better with chocolate.
Texture: Cakey yet slightly fluffy but much more dense than any yeast raised doughnut. Those craggy edges just soak up that luscious thick glaze.
Ease: Easier than yeast doughnuts, these can be in your mouth in under 2 hours start to finish.
Appearance: I mean, aren’t these just calling your name? Loudly?!
Pros: Nothing like a homemade doughnut, especially an old-fashioned sour cream doughnut. There’s just something about that texture!
Cons: Sorry about your diet.
Would I make this again? Mmmhmm.

Cakey fried chocolate doughnuts with a thick glaze! So dang good!

Yesterday morning was slightly disastrous. I woke up after a restless night’s sleep to find that Alfie, our new rescue dog, had peed on my beautiful Crate & Barrel striped curtain panel. The second time this past weekend. He’s completely housebroken except when his routine is thrown off he likes to do weird things like pee on curtains. I spent hours this weekend hand washing curtains that are about 3 feet taller than I am. Not fun. After washing the curtain I got on the computer to get some work done because this is the crazy busy season in the food blog world which means working on Sundays can be necessary. Of course when I get onto the computer I discover my website is down and I end up spending an hour and a half on the phone trying to get it resolved. Which basically means listening to what’s complete Greek to me as the web host rep attempts to explain what’s wrong. Not fun at all!

Luckily the disaster is over (hopefully), though I couldn’t use the backend of my site normally yesterday which meant very little work could get done. So what did I do? Well I went shopping of course. And it totally turned around my bad day. Nothing like a little retail therapy! The entire time I was trapped on the phone I was dreaming about these Chocolate Old FashionedΒ Doughnuts. They were long gone at that point and I wished that I could just go back in time to take one last bite. That’s how dang good they are! They’re basically the chocolate version of my Old Fashioned Sour Cream Doughnuts which have unsurprisingly been one of the most popular recipes recently. Doughnuts for the win!

These cakey fried chocolate doughnuts are out of this world!! That thick glaze is HEAVEN!

If you make these Chocolate Old Fashioned Doughnuts, be sure to take a picture and tag it #handletheheat on Instagram. I love seeing your photos!

Chocolate Old Fashioned Doughnuts Recipe


Chocolate Old Fashioned Sour Cream Doughnuts

How to make
Chocolate Old Fashioned Doughnuts

Recipe By Tessa Arias, Handle the Heat
Yield: about 14 doughnuts
Prep Time: 15 minutes
Cook: 1 hour 40 minutes

Ingredients

For the doughnuts:

2 cups (226 grams) cake flour
1/2 cup (40 grams) cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon fine salt
3/4 teaspoon ground nutmeg
1/2 cup granulated sugar
3 tablespoons butter, at room temperature
2 large egg yolks
1 cup sour cream
Canola oil, for frying

For the glaze:

3 1/2 cups (350 grams) powdered sugar, sifted
1 1/2 teaspoons corn syrup
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup hot water

Directions

Make the donuts:

In a bowl, sift together the cake flour, cocoa powder, baking powder, salt, and nutmeg.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together until sandy. Add the egg yolks and mix until light and thick. Add the dry ingredients to the mixing bowl in 3 additions, alternating with the sour cream, ending with the flour. The dough will be sticky. Cover with plastic wrap and chill for 1 hour, or until slightly firmed.

On a well floured surface, roll out the dough to about 1/2 inch thickness. Use a doughnut cutter or two differently sized biscuit cutters to cut out as many doughnuts as possible, dipping the cutters into flour as necessary to prevent sticking. You should get about 14 doughnuts and holes. Don’t worry if they stick a little to the cutter, they’ll puff up while frying and imperfections won’t matter.

Pour 2 inches of canola oil into a heavy bottomed pot with a deep-fry thermometer attached. Heat to 325Β°F. Fry the doughnuts a few at a time, being careful not to overcrowd the pot. Fry on each side about 2 minutes, being careful not to let them burn. Let drain on a paper bag to soak up the excess grease.

Make the glaze:

Mix all ingredients in a bowl with a whisk until smooth. Immerse each doughnut into the glaze. Place on a wire rack above a sheet pan to catch any excess glaze. Let sit for 20 minutes until glaze is set.

Doughnuts are best served the day they are made but may be store in an air tight container at room temperature for a few days.

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.

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22 Responses to “Chocolate Old Fashioned Doughnuts”

  1. #
    Megan G — November 17, 2014 at 5:12 pm

    So excited to make these, but am finding this dough completely unworkable. It’s so sticky, I can’t do anything with it! I’m trying to get it off my well floured counter as I speak. Maybe I’ll just do donut balls… I don’t think I’ll be able to keep salvage an actual donut shape. I’m sure they’ll be tasty either way.

    • #
      Tessa — November 17, 2014 at 7:53 pm

      Hi Megan! If the dough is too sticky pop it back in the fridge until it firms up more and it’ll be much easier to work with πŸ™‚ Also, don’t be skimpy with the flour when rolling these out!

  2. #
    Gaby — November 17, 2014 at 5:40 pm

    I’m so sorry your day started off so badly, mornings like that are the worst! Yay for reatail therapy!!! These donuts look wonderful!

  3. #
    Allie | Baking a Moment — November 17, 2014 at 7:34 pm

    Wow these look seriously amazing! I love chocolate cake donuts, especially when sour cream is involved and especially when they’re fried πŸ˜‰ Hope you managed to get your curtains cleaned and glad you got some retail therapy after that nightmare of a morning!

  4. #
    Da bossest — November 25, 2014 at 10:57 pm

    Potatoes

  5. #
    sharon — November 29, 2014 at 2:50 pm

    Only have hand mixer, can that work?

  6. #
    Adriana — February 2, 2015 at 7:02 pm

    Help! Something went wrong! πŸ™ I followed the recipe just like it is, but when I put the donut in the oil it “dissolved” into the oil, I don’ really know why that happend…. Then I just tried to save it by putting the other donuts in the oven but they turned into cookies… I must say the taste is good..but I failed at consistency.
    Any recommendations?? Thank you!

  7. #
    jack meibaum — May 19, 2015 at 11:51 am

    put in freezer for 1 hour or so until a bit firm. Will still be VERY sticky but put lots of flour on table, dump dough on flour, put more flour on top – I use a sifter to distribute this flour, flatten the mass a bit and place more flour, turn over onto well floured cutting board put more flour – roll out and cut with floured cutter – pick out holes with fork and lift donuts up with thin, metal floured spatula – fry. To make this easier to handle, I rigged a pizza screen with wire handles – I place soft donuts on the screen and when the screen is full I lift into hot oil. donuts can be lifted out as well. everything enter and leaves at same time. Good luck. I make hundreds at a time with this sticky dough.

  8. #
    Robyn M. — December 12, 2015 at 6:45 pm

    Question–can you make the doughnuts (including the cutting step) and then shove them in the fridge and fry them the next morning? Asking for a friend… *ahem*

    • #
      Tessa — December 13, 2015 at 4:52 pm

      You can, just make sure to keep them really well covered as this dough tends to dry out quickly.

  9. #
    Amy — December 30, 2015 at 4:26 pm

    I was comparing this recipe to your standard Old Fashioned Donut recipe and noticed that they are nearly identical, except for the amounts of butter and sour cream. The butter is close, but the sour cream in the chocolate recipe is twice as much as in the standard! Is that intentional? All the comments about super sticky dough made me wonder if it could be a typo…I’m hungry for chocolate donuts, but don’t want to get myself into a mess… πŸ˜€ Your pictures remind me of my childhood favorite, chocolate honey glazed donuts from Dunkin Donuts, but better, of course, being homemade. Mmmm.

  10. #
    Sally — January 10, 2016 at 8:25 am

    These look amazing! Anyone tried them with a donut pan? I really want to try baking my favorite donut.

  11. #
    Dustin — February 16, 2016 at 10:04 pm

    Overall very tasty. I agree with previous comments about putting in the freezer to make the dough more firm and also with the large amounts of flour for rolling. Do not try to knead by hand or it will warm the dough and it will become unworkable.
    My recommendations:
    – use less nutmeg (1/4 teaspoon) and more cocoa (3/4 cup). The donuts were a bit too “spicy” and not chocalatey enough for me.

  12. #
    Kristin H — February 25, 2016 at 7:53 pm

    These are probably the best chocolate cake doughnuts I’ve ever had homemade. I’ve tried so many doughnut recipes–fried and baked–and I’m always disappointed that I still can’t seem to make doughnuts just as good if not better than a bakery… which I’m able to do with most baked goods. This recipe is probably the best. They were moist and sweet. The only thing I didn’t care for was the nutmeg. I agree with one previous person who commented that I wanted to taste more chocolate and not spice. Next time, I would leave out the nutmeg completely. I had no problems working with this dough. About half-way through the chill time, I had read that some people put theirs in the freezer, so mine sat in the freezer for about 30-40 minutes. To roll them out, I sprayed my pastry board with non-stick spray, then I coated it fairly generously with flour. Then, I put down my ball of dough, and covered that generously with flour. I noticed one person said that their doughnuts started dissolving into the hot oil. I noticed that happening with one of mine after the doughnuts had all been cut and were waiting to be fried. I would suggest keeping the cut doughnuts in the fridge while they’re waiting for their turn, so the dough doesn’t get too warm. I think these are a keeper!

  13. #
    Norbert — April 1, 2016 at 5:54 am

    for everyone commenting on this page, and http://www.handletheheat.com/old-fashioned-sour-cream-doughnuts/ regarding gluten free versions – I tried one – I made the AP gluten free into cake flour with the link here and did everything to the letter – they had trouble rising a little bit – so they just looked like flat donut shaped treats – but they tasted pretty good – next time I’m going to try to leave the whites in the eggs – and maybe find a gluten-free cake flour

  14. #
    JM — April 4, 2016 at 5:13 pm

    Didn’t work out well for me, sadly. I echo other commenter’s sentiments about the flavor (not chocolatey enough, too much nutmeg) and they fell apart, despite liberal freezer usage.

  15. #
    Nina — April 24, 2016 at 7:00 am

    Do you have a baked version?

  16. #
    Kenna — May 13, 2016 at 1:02 pm

    Can you take out the sour cream or substitute it with something because I don’t really want them to taste like sour cream.
    Thanks

  17. #
    Darlene — September 17, 2016 at 1:06 pm

    I will definitely make a couple of changes to amounts of sour cream and probably increase the sugar amount as the cocoa is unsweetened. I have made donuts a few times and helped my Mom do it as a kid. Never have had to keep dough in freezer or frig. I am hoping making these changes will not result in the problems that most are having with this recipe. Will update after I try it my way.

  18. #
    Diann Sapien — November 21, 2016 at 8:17 am

    I tried making these yesterday and they didn’t come out well at all πŸ™ they weren’t firm enough after being in the fridge overnight even. I noticed there’s 3 tablespoons of butter in this recipe vs the original recipe theres only 2 would that make a difference? I’d love to make these for my family. Thank you.

  19. #
    lisa — December 27, 2016 at 11:00 am

    I’m wondering why this recipe calls for 1 cup of sour cream but the plain recipe only calls for 1/2 cup. Is that perhaps why some people are reporting the dough being too sticky and dissolving in the oil? Thank you.

  20. #
    Eden Passante — January 12, 2017 at 9:52 am

    Yum!! These look incredible! I’ll take 10! LOL!

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