Tessa’s Recipe Rundown
Taste: This is hands down the best chocolate glaze ever. It actually tastes like chocolate and is wonderfully luscious and thick.
Texture: The best part about yeast raised and fried doughnuts! They’re indescribably perfect and no matter how good a baked doughnut is it just doesn’t compare.
Ease: Not quick and not super easy but definitely doable. These require time, patience, and some cleanup but they are SO worth it.
Appearance: Unfortunately I didn’t have any sprinkles on hand but those would have made these doughnuts even cuter.
Pros: Utterly delicious and addicting.
Cons: Not exactly health food, although if fried at the correct temperature these doughnuts actually don’t absorb much oil.
Would I make this again? Yes. There are so many variations. I may try to make a maple glaze next time or fill them with something even more indulgent.
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Yeast Raised Chocolate Glazed Doughnuts are the best breakfast, dessert, or after-school treat ever!
Doughnuts… what a concept. You take a slightly sweet and rich yeasted dough, shape it into cute little rings, deep fry them, then coat them in sugar or glaze. It’s simply genius and amazing.
I try to reserve my doughnut eating for special occasions since they’re so rich and time consuming to make from scratch. But one bite into a freshly fried and glazed doughnut is heavenly, especially after not having one for a while. Can’t you just taste it in your imagination now?
One bite and the sunlight bursts through the clouds, rainbows appear, doves start flying around you, and this song starts to play in your mind because you know you can now die happy.
I might be exaggerating but at least you know how much I love doughnuts.
Yeast Raised Chocolate Glazed Dougnuts
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Ingredients
Doughnuts:
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground nutmeg
- 1/4 cup (1 3/4 ounces) granulated sugar
- 2 1/4 teaspoons instant yeast
- 3 cups (12 3/4 ounces) all purpose flour
- 1 large egg
- 1 cup (8 ounces) milk
- 2 tablespoons (1 ounce) unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 6 cups peanut or vegetable oil or 2 1/2 pounds shortening
Glaze:
- 1 stick (4 ounces) unsalted butter
- 1/4 cup whole milk
- 1 tablespoon light corn syrup
- 2 teaspoons vanilla extract
- 4 ounces semisweet or bittersweet chocolate, chopped
- 2 cups powdered sugar, sifted
Instructions
For the doughnuts:
- In a large bowl, mix together all the ingredients until well combined. Let the dough rest for 5 minutes. Knead the dough with an electric mixer fitted with a dough hook or by hand until smooth and soft, about 6 to 8 minutes. Place the dough in a large oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 to 2 hours.
- Punch the dough down and turn it out onto a lightly floured work surface. Roll the dough out into 1/4-inch thickness and cut with a doughnut cutter or with a large round cutter and a small cutter for the holes. Cover the dough with a clean kitchen towel and let rise until doubled in size, about 1 hour.
- Heat the oil in a large, deep, and heavy pan to 350°F. Place three doughnuts in the oil at a time and fry until golden brown, about 1 minute per side. Do not overcook the doughnuts. Drain on a paper towel-lined plate.
For the glaze:
- In a medium saucepan over medium heat, combine the butter, milk, corn syrup, and vanilla and heat until the butter melts. Decrease the heat to low and add the chocolate, whisking until melted. Turn off the heat and add the powdered sugar, whisking until smooth. Immediately dip the doughnuts into the glaze. If the glaze begins to set return the saucepan to low heat and stir until liquid again. Let the glaze set on the doughnuts for 30 minutes before serving.
Hey, Tessa! I was wondering if there was any substitute for the corn syrup in the glaze?
Sooo. this recipe doesnt need oil or shortening?
its just for the frying?
Hello Tessa!
I made these doughnuts last night, ate a few and refrigerated the rest in a box. When I had one today (heated in the microwave for 10 seconds), it seemed a bit dry inside which made it difficult to swallow. They also lost the softness. Another thing, they weren’t as soft and fluffy as those at Dunkin’.
I reckon moisture loss is the reason and they should be eaten fresh, and that Dunkin’ uses cornstarch (may be?) for the pillow-y softness.
Just wanted to know your view on the issue.
Another question, do you re-roll the scraps after cutting the circles or discard them? I re-rolled and used them. Could that contribute to a tough texture?
Long comment, sorry. 😛
You should always keep baked goods in the freezer. Then take out an hour before you wanna eat it. It will taste like it’s freshly baked.