chocolate glazed donuts

These Easy Baked Glazed Chocolate Doughnuts are a sweet, family-friendly homemade treat that will be gobbled up in seconds by children and adults alike.

Easy Baked Glazed Chocolate Donuts

all-purpose flour

cocoa powder

sugar

baking powder

salt

egg (lightly beaten)

milk

butter (melted)

vegetable oil

vanilla

confectioner's sugar

vanilla extract

water

Preheat the oven to 350 degrees. Grease 3 (6 section) doughnut pans well.

Into a large bowl, sift together the flour, cocoa powder, sugar, baking powder, and salt.

In a small bowl, whisk together the egg, milk, melted butter, vegetable oil, and vanilla.

Stir the wet mixture into the dry ingredients until just combined.

Spoon the batter into the baking pans, filling each one a little more than three-quarters full.

Bake for 17 minutes or until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

For the Donuts

Combine all the ingredients in a medium bowl and mix until smooth. 

Place baking paper under wire racks to catch the excess glaze.

As each batch is finished baking, coat the hot donuts in glaze on both sides by dunking each side quickly. Set them on a wire rack to let the excess drip off onto the baking paper underneath.

Once you reach the end, re-dip for a second time.

For the Glaze

These fluffy and light classic yeast donuts are fried to golden perfection and topped with a sweet and easy-to-make chocolate glaze!

Chocolate Glazed Donuts (Yeast Donuts)

tbsp Water, (warmed to 105°F)

½ tsp Instant Or Active Dry Yeast

Buttermilk, (at room temperature)

Large Egg, (lightly beaten, at room temperature)

Unsalted Butter, (melted (but not hot))

Sugar

454 g (1 lb) All-Purpose Flour

Salt

Shortening/oil

135 g Semi-Sweet Chocolate, (finely chopped)

tbsp Unsalted Butter, (at room temperature)

tbsp Light Corn Syrup

In a measuring cup add warm water and yeast together. Stir together to combine, then allow to sit until it becomes foamy, about 10 minutes. Meanwhile, in a separate bowl, whisk together the flour and the salt, and set aside.

Add buttermilk, beaten egg, butter, and sugar to the stand mixer and whisk together to combine. Add bloomed yeast-milk to stand mixer and whisk to combine. Add the flour/salt to the stand mixer, and mix with a wooden spoon.

Next, attach the dough hook onto the stand mixer, and place on medium-low speed. and mix for around 5-10 minutes for the dough to form. When ready it should be smooth, elastic, and a little bit tacky to the touch.

Transfer dough to a greased large bowl, cover with plastic wrap, then place in a warm area to rise for about two hours, or until the dough is doubled in size.

Making the Donut Dough

Turn the proofed dough out onto a lightly floured work surface and roll out to be about ½” thick. Using cookie cutters (I use a 3” cookie cutter and a 1” cookie cutter), cut out your donuts and their holes, then transfer them onto a parchment lined baking sheet. For easy transferring into the oil, cut out 4” square parchment sheets to place each donut on to proof – the parchment can be placed into the hot oil with the donut, then removed after. Ensure there is enough space between each donut to allow for rising room (I typically use 2 baking sheets for this).

Place the donuts into a warm, humid area to rise for about 20 minutes. The best place/way to do this is by placing the baking sheets onto the top and middle racks of your oven, then place a baking pan onto the bottom rack, then fill the baking pan with boiling water. Close the oven, then turn it on to 350°F for exactly one minute, then immediately turn it off (do not let the oven actually reach 350°F, you are only turning the oven on for 1 minute to slightly warm the oven to encourage rising). Alternatively, if your oven has a ‘bread proof&#039; function just turn that on instead.

Meanwhile, add oil to a large wide pot, such as a Dutch oven, filling it about halfway. Heat the oil over medium-high heat until it reaches between 350°F or 375°F. When ready, carefully (don’t be too aggressive or the donuts will deflate) pick up the donuts and place them into hot oil, and fry for about 1 ½ minutes per side, or until golden brown. Then place onto paper towel-lined baking sheet to cool off. Allow to cool to almost room temperature before glazing.

Cutting, Proofing, &amp; Frying

Add chopped chocolate to a microwave proof bowl and place in microwave for 1 minute, or until melted (check at 1 minute, stir, and return to microwave if needed in 20 second intervals until melted).

Once the chocolate has completely melted, add the butter and corn syrup then stir together until the butter has melted and everything is well combined.

Transfer glaze to a wide-mouthed bowl, then glaze each cooled donut top with the chocolate glaze, decorate with sprinkles, then allow the glaze to set for 10-15 minutes before eating.

Making the Chocolate Glaze

My Homemade Dunkin&#039; Donuts Chocolate Glazed Donut recipe is delicious, yeasted, fluffy, fried, and everything that makes a storebought Dunkin&#039; donut so good.

Homemade Dunkin' Donuts Chocolate Glazed Donut Recipe

¼ cups (16 ounces 454 grams) all-purpose flour

(2 oz/57 grams) granulated sugar

active dried yeast*

+ 1 tablespoon (8floz/225 milliliters) whole milk

(2 ounces 57 grams) butter

Mix the flour, sugar, yeast*, and salt together in a standing mixer fitted with a dough hook.

In a measuring jug, heat together the milk and butter until the butter has melted. Stir in the vanilla.

Turn the machine on low and slowly add the milk mixture until your dough comes together to form a ball. If your dough is a little dry add a splash more milk.

Increase the speed to medium and mix until the dough is shiny and smooth, 6-8 minutes. The dough is supposed to be saggy.

Rub your mixing bowl with vegetable oil (or any flavorless oil) . Place the dough in the bowl and turn to coat lightly.

Cover the bowl with plastic wrap tightly and let the dough rise until doubled, roughly 2 hours.

Once it has risen, turn out the fluffy dough onto a floured work surface. Roll out to ½ inch thick

Using a 3 inch round cutter, cut off your donuts circles. Dust your cutter in flour so it doesn’t stick to the dough. Then cut out the donut holes with a much smaller cutter. Re-roll and cut any leftover dough. You will get 12-14 donuts. TIP: You can prepare the donuts to this stage and put them in the refrigerator until the next day. When needed, take out and let me come to room temp and rise a little (roughly 30 minutes) and then fry off as instructed below.

Cover your donuts with cling film and let them rise at room temperature for 20-30 minutes.

Making the Donut Dough:

Pour around 2-3 inches of oil into a medium, deep pan.

Heat the oil over medium/high heat for a few minutes to heat up. If using a thermometer bring to 350oF (180oC).

When your oil is hot, drop 3-4 doughnuts at a time in the oil. Fry for about 2 to 3 minutes, until lightly browned on one side, then flip and fry until the other side is browned. Set aside on kitchen paper until you have cooked them all off.

Frying the Donuts:

Dunk the donuts while fresh and warm into the chocolate glaze one by one. Let the excess glaze drip off before placing on a wire rack to dry. Lastly, add some sprinkles on top.

Once the glaze dries I strongly urge you to eat them as fresh as possible because they are at their absolute best!

* Some Active Dry yeast will need to be sponged. This means stiring the yeast into the liquids to dissolve it/sponge it  before adding to the flour. Some Fast Acting Dry Yeast can be added to the flour, check the pack.

Glazing the Donuts:

My Homemade Dunkin' Donuts Chocolate Glazed Donut recipe is delicious, yeasted, fluffy, fried, and everything that makes a Dunkin' donut so good, but made at home. Get the Recipe: https://bit.ly/DunkinDonuts

Sometimes you just really, really, want a donut — specifically a delicious, yeasted, fluffy, fried one from Dunkin' Donuts. But if you're anything like me, you rather not have to get up, get dressed, and wait in line at your local shop. The magic of this homemade Dunkin' Donuts donut recipe is you can make them in your pajamas!

My homemade donut recipe gives you the fluffiest donuts EVER — and if you think donuts from Dunkin' are great, wait until you have them fresh and warm from your own kitchen! 

**WATCH my other DONUT & CHURRO RECIPES! https://www.youtube.com/playlist?list=PL3N53o3RIxHLRRwQm5MMo4XgFRbDOgWGb
 
SUBSCRIBE to my Channel: http://bit.ly/GemmasBoldBakers
 
ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
 
FOLLOW ME HERE, BOLD BAKERS!
 
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Recipe: https://bit.ly/DunkinDonuts
 
#dunkindonuts #donuts #biggerbolderbaking

Make Dunkin' Donut's Most Popular Donut at Home! 🍩

Baked chocolate donuts have a cake-like texture and a smooth chocolate glaze. They are ready in under 30 minutes!

Baked Chocolate Donuts

(125 g) all-purpose flour

(25 g) unsweetened cocoa powder

baking soda

espresso powder (optional)

egg (room temperature)

(100 g) granulated sugar

(80 ml) milk (room temperature)

(60 ml) plain, full-fat yogurt (room temperature)

(30 g) unsalted butter (melted)

chocolate chips

heavy cream

unsalted butter

Preheat oven

Preheat oven to 350 F. Grease a donut tin with butter or nonstick spray and set aside.

Whisk dry ingredients

In a large bowl, whisk together flour, cocoa powder, baking soda, salt and espresso powder. Set aside.

Make donut batter

In a medium bowl, whisk together the egg and sugar until well combined. Add the milk, yogurt, melted butter and vanilla extract. Mix until incorporated and smooth. Pour wet ingredients into bowl of dry ingredients and mix just until combined.

Bake donuts

Using a piping bag or a spoon, transfer the batter to the prepared donut tin, filling each cavity about three-quarters full. Bake donuts at 350 F for 8 to 10 minutes or until a toothpick inserted into one comes out with little to no crumbs. Allow the donuts to cool in the pan for a couple minutes before inverting them onto a wire rack to cool completely.

Make donut glaze

For the glaze, place the chocolate, heavy cream and butter in a microwave-safe bowl. Heat on 50% power level for one minute. Let the mixture sit for a couple minutes, then stir until smooth. If not smooth, heat for another 30 seconds on 50% power level.

Dip donuts in glaze

Dip the top of each donut in the chocolate glaze and place back on the wire rack to set. Garnish with chocolate shavings if desired.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1657206904/nqfodzwblhvvpx61x08i.mp4

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