Yeast Raised Chocolate Glazed Doughnuts

Yield: about 16 plus holes

Prep Time: 3 hours

Cook: 4 hours

Yeast Raised Chocolate Glazed Doughnuts – hands down the best chocolate glaze ever. You’ll love the texture of these delicious doughnuts!

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.

Yeast Raised Chocolate Glazed Doughnuts Yeast Raised Chocolate Glazed Doughnuts

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 Doughnuts

000
Yield about 16 plus holes     adjust servings
Prep Time 3 hours Cook Time 4 hours Total Time 7 hrs

Yeast Raised Chocolate Glazed Doughnuts – hands down the best chocolate glaze ever. You’ll love the texture of these delicious doughnuts!

Ingredients

Doughnuts

  • 1/2 teaspoon 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

Directions

  1. 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 350Β°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.

by

Recipe Notes

Adapted from the King Arthur Flour Baker's Companion and from Alton Brown

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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17 Responses to “Yeast Raised Chocolate Glazed Doughnuts”

  1. #
    Tracey — April 15, 2013 at 4:44 am

    LOL, I feel the exact same way about doughnuts! I’ve been dreaming about them for the past few weekends, but haven’t had time to make them. I wish I could reach through the screen and grab one of yours πŸ™‚

  2. #
    Tieghan — April 15, 2013 at 5:40 am

    Doughnuts, the fried one are the best! Nothing compares. Yours look amazing!

  3. #
    Laura Dembowski — April 15, 2013 at 10:13 am

    I keep wanting to make some raised fried doughnuts. There’s no comparison between these and baked ones. And there’s no where around me to get really awesome doughnuts.

  4. #
    Rosie @ Blueberry Kitchen — April 15, 2013 at 3:22 pm

    These look like the most delicious doughnuts! Totally mouth-watering!

  5. #
    Dina — April 15, 2013 at 3:57 pm

    i agree, doughnuts are pure genius! i love them and these look delish!

  6. #
    Rachel @ Bakerita — April 15, 2013 at 8:40 pm

    These look so gooey and delicious, just like a doughnut should be! Pinned πŸ™‚

  7. #
    Cate @ ChezCateyLou — April 16, 2013 at 11:45 am

    I can definitely taste it in my imagination right now!! And I want one in real life…these look so great! I have never made homemade donuts, I am kind of scared of deep frying in my tiny NYC kitchen. I think I need to get over my fear and make these!

  8. #
    Heather — April 17, 2013 at 5:17 pm

    I wish I could reach through my computer and grab on of these–they look fantastic. I have raised doughnuts on my list of things to make, hopefully soon!

  9. #
    Pete — July 20, 2014 at 4:48 pm

    I made these today. Absolutely delicious. For my next try, I’ll get a doughnut cutter. I used a 16 oz cup for the doughnut, and the salt shaker top for the holes. I am a total novice at this baking stuff, but these turned out pretty good. I got a yield of 19 doughnuts, and with the remaining glaze we made Chocolate covered strawberries.

    I have been to many cooking sites over the years. You get 5 stars from me!

    • #
      Tessa — July 21, 2014 at 12:20 pm

      Woohoo πŸ™‚ I’m so happy to hear they turned out. Thanks for leaving a comment!

  10. #
    Kat — September 12, 2014 at 8:57 pm

    Is there any way I can make this dough the night before to save time? I wanna make these with my kids for Sunday morning breakfast and I’d love to have the dough ready to go early. πŸ™‚ Thanks for the recipe!

    • #
      Tessa — September 13, 2014 at 8:46 am

      Hi! You can cover and refrigerate the dough after cutting into doughnut shapes. Let it come to room temperature and rise until doubled in size in a very warm place in your house. It’ll probably take longer than the hour specified in the recipe since the dough will be cold. Enjoy πŸ™‚

  11. #
    adele — October 11, 2014 at 1:37 am

    The 6 Cs oil, is it for frying or mix with all the ingredients pls???

    • #
      Tessa — October 12, 2014 at 10:40 pm

      Most definitely for frying.

  12. #
    Beverly — March 7, 2016 at 5:46 am

    These look so delicious. I will have to try this recipe.
    When I went to dunken doughnuts, I asked for raised doughnuts with the chocolate glaze. They gave me chocolate cake doughnuts with plain glaze. This happened to me twice , even tho I thought I was very clear in my order of raised doughnuts. The second time, the cashier asked me, you mean raised doughnuts with chocolate doughnuts with chocolate frosting? I refuse to go back there again. Their doughnuts are not even that fresh, as they are delivered from a different point.

  13. #
    Kavya — July 5, 2016 at 8:43 am

    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. πŸ˜›

  14. #
    jamie ablowaluk — April 9, 2017 at 5:24 pm

    Sooo. this recipe doesnt need oil or shortening?
    its just for the frying?

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