Chocolate Glazed Donuts

Honey and butter chocolate glazed donuts

This morning I sniffed the air and it smelled like crisp fall leaves. The seasons are changing and the holidays are coming! Halloween, Thanksgiving, Christmas, and New Year’s. I love making fall-inspired, holiday dishes, so stop by again soon! For now, let’s celebrate the turning of the seasons with some yeasted donuts. These are nice and light on the inside, and making sure the oil is a consistent temperature and draining them on paper towels after frying them will ensure a less greasy, nicely moist result.

I made only half the chocolate glaze recipe below, which is enough for this recipe of donuts.

And yes, I had to sprinkle the chocolate sprinkles on them. Seriously. How can you resist chocolate sprinkles?

You can also cook up the donut holes and dip those in chocolate glaze too!  Can you think of a better way to spend the weekend with your girlfriends or kids? Me neither.

Chocolate Glazed Donuts
courtesy Gourmet
makes 1 dozen

1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
2 tablespoons warm water (105–115°F)
3 1/4 cups all-purpose flour plus additional for sprinkling and rolling out dough
1 cup whole milk at room temperature
1/2 stick (1/4 cup) unsalted butter, softened
3 large egg yolks
2 tablespoons sugar
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
About 10 cups vegetable oil or shortening for frying

Stir together yeast and warm water in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. (If yeast doesn’t foam, discard and start over with new yeast.) Mix together flour, milk, butter, yolks, sugar, salt, cinnamon, and yeast mixture in mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more.

Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour (to keep a crust from forming). Cover bowl with a clean kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours.)

Turn dough out onto a lightly floured surface and roll out with a lightly floured rolling pin into a 12-inch round (1/2 inch thick). Cut out as many rounds as possible with 3-inch cutter, then cut a hole in center of each round with 1-inch cutter and transfer doughnuts to a lightly floured large baking sheet. Cover doughnuts with a clean kitchen towel and let rise in a draft-free place at warm room temperature until slightly puffed, about 30 minutes (45 minutes if dough was cold when cutting out doughnuts). Do not reroll scraps.

Heat 2 1/2 inches oil in a deep 4-quart heavy pot until it registers 350°F on thermometer. Fry doughnuts, 2 at a time, turning occasionally with a wire or mesh skimmer or a slotted spoon, until puffed and golden brown, about 2 minutes per batch. Transfer to paper towels to drain. (Return oil to 350°F between batches.)

Fry the doughnut holes for about 1 minute and them tossed them in powdered sugar or dip them in glaze.

Chocolate Glaze
courtesy Alton Brown
enough for a double batch of doughnuts

1/2 cup unsalted butter
1/4 cup whole milk, warmed
1 tablespoon light corn syrup
2 teaspoons vanilla extract
4 ounces bittersweet chocolate, chopped
2 cups confectioners’ sugar, sifted

Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.

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12 Comments

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  • Reply
    Lisa @ Je suis alimentageuse
    March 17, 2013 at 8:36 pm

    Hi Christi!

    I’m celebrating a 2 year blogiversary, and I’d love to include your donuts in my donut roundup. I would share a photo and a link to your post in the round up.

    Is there any way you could send me one of your gorgeous photos for the roundup?

    Thanks!

  • Reply
    Mariana
    October 6, 2011 at 6:42 pm

    Those look so good! And the recipe fairly easy! I always thought donuts were really hard to make, but I’ve pinned this so I’ll remember to give them a try sometime soon!

  • Reply
    Kelsie Bee
    October 10, 2010 at 3:33 pm

    Mine ended up looking nothing like those. You must be a kitchen goddess.

  • Reply
    Sarah@buttered-up
    October 10, 2010 at 4:45 am

    I’m terrified of making donuts. Your donuts look amazing and the shine on them is spectacular.

  • Reply
    Jennifer @ Maple n Cornbread
    October 9, 2010 at 1:20 pm

    These look fabulous! Great job!

  • Reply
    Valerie
    October 9, 2010 at 8:07 am

    What gorgeous photos! Thanks for the recipe, I’ve always wanted to make my own donuts but put it off due to the splatters…now I may have to just give it a try. 😀

  • Reply
    Sara
    October 9, 2010 at 8:04 am

    These donuts look absolutely divine! Yum!

  • Reply
    Taz
    October 9, 2010 at 12:37 am

    mmm, these look stunning! Definitely noting this recipe down, thanks!

  • Reply
    Suzanne
    October 9, 2010 at 12:21 am

    looks so delish I love donuts!!

  • Reply
    sudoku
    October 8, 2010 at 10:00 am

    do you have ur own donut place? u should

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