Fluffy Chocolate Glazed Donuts Made at Home
Skip the store-bought version and bake these from-scratch donuts at home!
- Prep
- 2 hrs 15 mins
- Cook
- 30 mins
- Total
- 2 hrs 45 mins
- Makes
- 14 servings
Skip the store-bought kind and try these homemade donuts from scratch instead! The outside fries to a golden brown while the inside stays soft and airy, then each one gets dipped in a smooth, silky chocolate glaze that takes just minutes to make. These are a must-make breakfast treat!
Why You’ll Love These Homemade Donuts
- No deep fryer required (though if you own one, that works great too).
- Countless flavor and topping options to try.
- Simple to put together.
- A fun project for kids (they can decorate the donuts once they’re made!).
- They come out golden brown on the outside and soft and fluffy on the inside.
- They taste wonderful dipped in a silky chocolate glaze (or vanilla).
- Yields about 15 fried donuts.
- A great batch to make and share with neighbors or family.
The one drawback (I’ll be honest here) is that the dough rises twice: once for 1 hour after you make it, and again for 1 hour after you cut out the donuts. Trust me, though, these are worth the wait!
The Best Oil for Frying Donuts
I recommend canola oil for frying these homemade donuts, whether in a deep fryer or a skillet. It has a mild, neutral flavor. Vegetable oil works too, in a deep fryer or skillet, as does good old-fashioned vegetable shortening, which I used in test batch #1.
For skillet or stockpot cooks: pour the oil or add the vegetable shortening to the pan before you heat it.
I did not test or recommend vegetable shortening in a deep fryer.
Making the Donuts Ahead of Time
You can prepare the dough the night before by following the recipe through step 5. Rather than resting it under a tea towel for 1 hour (step 6), cover the donuts with plastic wrap and refrigerate them overnight so they rise slowly. The next morning, let them sit at room temperature for 1 hour before frying.
Frying With a Deep Fryer
You do not need a deep fryer to make these chocolate frosted donuts, but it’s a really nice tool to have!
I use a Breville smart fryer, and it has made a huge difference. I can set the oil temperature and a timer, and the grill basket makes lifting out the donuts easy. It’s a pricier purchase, but a worthwhile one, and it’s simple to clean!
Alternatives to a Deep Fryer
If you don’t have a deep fryer, these options will work just as well for making these homemade donuts!
- heavy, deep skillet
- large stock pot (10.5 quart)
My Six Must-Have Donut-Making Tools
These are my favorite tools for making donuts from scratch at home!
1. Deep Fryer, Large Skillet, or Stock Pot. Donuts really can’t be fried without at least one of these essentials!
2. Donut Cutters. For this recipe I used a 3-inch cutter with a 1.25-inch center removed. Someone gave me this one as a gift, so I don’t know the maker, though I think it may be from Michael’s.
If you’d like them larger, try the Ateco 14423 3.5-inch donut cutter. It slices through the dough very cleanly.
If you want them smaller, this 2.5-inch cutter is ideal.
No donut cutters? A set of round cookie cutters will do the job!
3. Candy Thermometer. If you aren’t using a deep fryer, you’ll definitely want one.
They’re inexpensive and essential for checking that your oil is at the right temperature before and during frying.
Mine is a Taylor Precision Products candy and deep fryer thermometer, a gift from my mother-in-law. Similar ones are sold at major retailers such as Walmart, Target, and Williams Sonoma.
4. Large Baking Sheets. Keep two on hand for these donuts.
You will need one baking sheet lined with parchment paper to hold the donuts after cutting, and a second one to drain off excess oil after frying.
5. Cooling Rack. Very useful for cooling the donuts and catching drips. I also suggest placing paper towels underneath to soak up the oil.
6. Tongs or Slotted Spoon. Handy for turning the donuts and lifting them out of the oil (if you aren’t using a grill basket).
Everyday kitchen tongs worked fine for me, but a slotted spatula or small strainer would work too. Choose whatever is easiest for you!
What Temperature Should the Oil Be for Frying Donuts?
I suggest 365ºF, frying each side for 45 seconds. The donuts should turn a nice golden brown outside and stay fluffy inside.
If you do not have a deep fryer, a timer will help you keep track of how long each side fries. As mentioned earlier, keep a candy thermometer handy throughout frying.
How to Tell if Your Active Dry Yeast Is Still Good
Your active dry yeast should bubble up nicely when mixed with the warm water. If it does not, try adding a pinch of sugar. If nothing happens, your yeast packet is probably a dud.
Quick Tips Before You Begin
- The recipe times already include the chocolate or vanilla glaze prep. That part only takes about 5 minutes, though.
- Keep leftover glazed donuts in an airtight container at room temperature for up to 2 days, though they taste best the same day they’re fried and glazed.
- You can reheat donuts in the microwave for about 15 seconds.
- After frying, do NOT pour the oil down the drain. I know many of you already know this, but it bears repeating. Let it cool completely, then pour it into a large glass jar, into Toss-It! Bags (my go-to), or save it for another time.
- This time I didn’t use the vanilla glaze, but you’ll find it in the recipe below.
More Breakfast Sweets to Try!
Fluffy Chocolate Glazed Donuts Made at Home
Skip the store-bought kind and make these tasty homemade donuts from scratch! The outside fries to a golden brown and the inside stays soft and fluffy, then each one gets dipped in a silky chocolate glaze that comes together in minutes. Definitely a must-make morning treat!
- Prep
- 2 hrs 15 mins
- Cook
- 30 mins
- Total
- 2 hrs 45 mins
- Makes
- 14 servings
Ingredients
Homemade Donuts
- 2 1/4 tsp Active Dry Yeast, 1 packet
- 3/4 cup Warm Water
- 1/3 cup Granulated Sugar
- 1/2 tsp Salt
- 1/4 cup Unsalted Butter, room temperature
- 1 Large Egg, room temperature
- 1 Large Egg Yolk, room temperature
- 1 tsp Vanilla Extract
- 3 cups All-Purpose Flour, plus any additional flour for rolling dough
- 4 cups Canola Oil
Chocolate Glaze
- 1/2 cup Semi-Sweet Chocolate Chips
- 1/4 cup Heavy Whipping Cream
- 1 tsp Vanilla Extract
Vanilla Glaze
- 2 cups Powdered Sugar, sifted
- 1/4 cup Water
- 1 1/2 tsp Vanilla Extract
Suggested Toppings (optional)
- Chocolate Jimmies
- Rainbow Sprinkles
- Chocolate Pearls
- Crushed Oreos
Method
- In the bowl of your stand mixer fitted with the dough hook, combine the active dry yeast packet and the warm water. Cover it with a tea towel and let it stand for 10 minutes.
- Add the sugar, salt, unsalted butter, egg, egg yolk, vanilla extract, and all-purpose flour. Set the mixer to low and knead until the dough starts to come together. It should pull cleanly away from the sides of the bowl. If it is still very sticky, add 1 tablespoon of flour at a time until the dough is soft and just slightly tacky.
- Move the dough to a lightly greased medium bowl, turning it once so the whole ball is coated. Cover it snugly with plastic wrap (do NOT use aluminum foil) and set it somewhere warm and free of drafts for about 1 hour, until it has nearly doubled. This step matters a lot!
- When it’s ready, press the dough down gently in the center, then transfer it to a clean, lightly floured surface. Knead it roughly 6-7 times until it forms a smooth ball.
- Using a floured rolling pin on a lightly floured surface, roll the dough into a rectangle about 1/2 inch thick. Dust your donut cutter (mine is the 3.5-inch size) with flour, then cut out the donuts and arrange them on a parchment-lined baking sheet about 1 1/2 inches apart. Roll any leftover dough into balls for donut holes, or reroll it to make a few more donuts. Optional: lightly spray the parchment with baking spray so the donuts don’t stick to it.
- Drape a clean tea or dish towel over the baking sheet and let the donuts rest for 1 hour, or until they have nearly doubled in size.
- In the meantime, line a large baking sheet with about 2 layers of paper towels and set a cooling rack on top. Set it aside.
- When you’re ready to fry, pour the canola oil into your deep fryer (following its min and max fill lines), deep heavy skillet, or stock pot. Heat it to 365ºF. If you’re using a skillet or stock pot, check the temperature with your candy thermometer. Don’t guess!
- Fry 1-2 donuts at a time for 45 seconds per side, turning them with tongs or a slotted spoon. Aim for a medium golden brown. At this temperature they cook quickly, so stay alert, and a timer is a good idea.
- Once the donuts are done, carefully lift them out of the oil and set them on the cooling rack so excess oil can drip off. Let them cool a bit before dipping them in the chocolate or vanilla glaze and adding any extra toppings.
- Put the semi-sweet or milk chocolate chips in a medium bowl and set it aside.
- Heat the heavy whipping cream in a heatproof bowl or glass measuring cup on full power for 1 minute, 15 seconds. Pour it over the chocolate chips, cover loosely with aluminum foil, and let it sit for 2 minutes.
- Take off the foil and stir in the vanilla extract. Whisk slowly until the mixture is smooth and completely melted. Use a small spatula to press down any stubborn chocolate pieces that won’t melt.
- Dip each slightly cooled donut into the glaze, swirl it 1-2 times, then lift it out carefully and set it on a large parchment-lined baking sheet or cooling rack. Add any extra toppings right after glazing, if using.
- In a medium bowl, whisk the powdered sugar, water, and vanilla extract together slowly until smooth.
- Dip each slightly cooled donut into the glaze, swirl it 1-2 times, and carefully lift it onto a parchment-lined baking sheet or cooling rack. For full coverage, flip the donut and coat the other side with glaze, then set it on the rack. Add any toppings immediately after glazing.
Baker’s notes
- Keep leftover donuts in an airtight container at room temperature for up to 2 days, though they are best the same day they’re fried and glazed.
- Reheat donuts in the microwave for about 15 seconds.
- After frying, do NOT pour the oil down the drain. I know this is old news to many of you, but I have to say it. Let it cool completely, then pour it into a large glass jar, a set of Toss-It! Bags (my go-to), or save it for reuse.
