Description
These homemade double chocolate donuts feature soft chocolate brioche dough, a rich chocolate glaze, and chocolate sprinkles for the ultimate chocolate lover’s treat. A delicious fried chocolate donut recipe for breakfast or dessert.
Ingredients
Units
Scale
Double Chocolate Donuts
- 3 cups all-purpose flour
- 1/2 cup Dutch cocoa powder (or unsweetened cocoa powder)
- 1 cup warm milk
- 1 packet or 21/4 tsp of instant yeast
- 1/2 cup sugar
- 3 large eggs
- 1 tsp salt
- 1/2 cup unsalted butter, softened
- 1 tsp vanilla extract
- 48 oz vegetable oil
Chocolate Glaze
- 2 cups of powdered sugar
- 1/4 cup heavy cream
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- 1 cup chocolate sprinkles (for topping)
Instructions
- Make dough. Heat milk in the microwave or over the stovetop on medium heat until lukewarm (about 105-115°F). Whisk in yeast and sugar into the warm milk and let it sit for 10 minutes.
- Pour yeast mixture into a stand mixer with a hook attachment. Mix in eggs, butter, salt, flour, and Dutch cocoa powder.
- Beat on medium speed for a couple of minutes. If the dough is too sticky to work with, add 1 tbsp of flour until it reaches a workable dough. It will be stickier dough, but you should be able to work with it.
- Increase the mixer speed to medium-high and knead the dough for 8-10 minutes. Or you can transfer to a floured surface and knead with your hands.
- Oil a medium bowl and place the dough ball in the bottom. Cover with plastic wrap and place in a warm, dry place to rise for 1 hour. It should double in size.
- Punch the dough down and turn it out onto a floured countertop or cutting board.
- Gently roll into a large rectangle until the dough is about 1/2-inch thick. Cut out rounds and cut out centers. Place each donut on a small parchment square to rise for 30 minutes.
- Heat oil in a Dutch oven or pot. Use a thermometer to track temperature. The temperature should be 350°F.
- While the oil is heating up, whisk together the chocolate glaze. In a medium mixing bowl, stir powdered sugar, heavy cream, cocoa powder, and vanilla extract. Whisk until smooth. If the glaze looks too thick, add 1 tbsp of milk at a time until you reach the desired consistency.
- Gently place 2-3 donuts with parchment paper in the oil. Carefully remove the parchment paper by grabbing it with a pair of tongs. (You don’t want to overcrowd the pan because it will reduce the temperature of the oil in the pot.)
- Fry on each side for 3-4 minutes until they start to turn a darker brown on the edges. Place cooked donuts on a baking tray lined with a wire rack. Dip the tops of the donuts in the powdered sugar glaze. (It helps to have extra hands in the kitchen for this step. But if you don’t, we recommend glazing the cooked donuts after you flip the donuts for the second 4-minute baking increment.)
- Place the glazed donuts back on the wire rack and let them cool for a couple of minutes until they are no longer hot.
- Prep Time: 30
- Rise Time: 1 hour 30 minutes
- Cook Time: 30 minutes