Fried cake doughnuts dipped in a glossy chocolate glaze and finished with colorful sprinkles. These chocolate-glazed donuts make a cozy weekend breakfast or a cheerful dessert.
Some recipes instantly transport you back to childhood. For me, that’s the cakes and quick breads my Nana used to make. For my husband Eric, it’s his grandmother’s chocolate-glazed doughnuts — the kind he remembers at holiday breakfasts and after special sleepovers. They’re comforting, a little indulgent, and perfect when you want to make a simple moment feel like an occasion.
CHOCOLATE GLAZE FOR DONUTS
If you ask Eric, the star of these doughnuts is the chocolate glaze. The cake doughnuts themselves are tender and slightly cakey, but the shiny chocolate coating is what really makes them irresistible. This glaze is similar to a chocolate ganache but finished with a touch of corn syrup and vanilla to give it that mirror-like shine you see on bakery-glazed donuts.
You can use this glaze on cake-style fried doughnuts, baked donuts, or even a yeasted doughnut if that’s your preference. Before the glaze sets, add sprinkles for color and texture — seasonal hues work great for holidays.
HOW TO MAKE CHOCOLATE GLAZED DONUTS
If frying doughnuts feels intimidating, don’t worry — the process is straightforward if you have a few basic tools and follow a few simple steps.
Tools for frying donuts
- Donut cutter or two circle cutters (about 3-inch for the donut, 1-inch for the hole).
- Large heavy-bottomed pot or Dutch oven for steady oil temperature.
- Fry thermometer to monitor oil temperature (aim for 370–375°F).
- Slotted spoon/skimmer or spider for turning and removing donuts from the oil; wooden chopsticks can help with turning holes.
- Sheet pan and wire cooling rack lined with paper towels to drain excess oil and to set glazed donuts over a pan while glazing.
Making the dough
This dough is made like a simple cake batter that becomes a soft, rollable dough. Cream the butter and sugar, add eggs and vanilla, then combine dry ingredients in one bowl and the sour cream and milk in another. Add half the dry mix to the butter mixture, then the milk mixture, then the remaining dry ingredients. The resulting dough should be soft but workable.
Turn the dough onto a floured surface, knead 2–3 times to bring it together, and roll to about 1/3-inch thickness. Cut donuts and holes, re-rolling scraps as needed. This yield usually makes about 12 three-and-a-half-inch donuts plus the donut holes.
Frying
Heat oil to 375°F and fry a few donuts at a time so the oil temperature stays steady. Fry the donuts about 2 minutes on the first side and 1 minute on the second side, until golden brown. Let excess oil drip back into the pot, then transfer to the cooling rack set over paper towels. Donut holes typically cook about 1 minute per side. Allow the donuts to cool slightly before glazing.
Making the glaze
Warm heavy cream in a small saucepan until very hot but not boiling. Place chocolate chips in a heatproof bowl and pour the hot cream over them. Let sit for about 5 minutes, then whisk until smooth. Stir in light corn syrup and vanilla for shine and flavor. Dip the tops of cooled donuts into the glaze, then add sprinkles before the glaze sets.
STORAGE TIPS
Homemade donuts are best the day they’re made. Store leftovers in a paper bag or a bakery-style cardboard box to help draw out excess oil and keep them from becoming soggy. To revive a chilled donut, warm it in the microwave for 15–30 seconds so the glaze softens and the center becomes tender again.
Chocolate Glazed Donuts
By: Jamie
Prep: 25 mins Cook: 20 mins Total: 45 mins Servings: 12 (3½-inch donuts plus donut holes)
Ingredients
- 6 tablespoons unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon cinnamon
- 2 tablespoons sour cream
- ¼ cup milk
- Canola or vegetable oil for frying (about 48 ounces)
For the glaze
- 4 ounces semisweet or dark chocolate chips
- ½ cup (4 ounces) heavy whipping cream
- 2 tablespoons light corn syrup
- 2 teaspoons vanilla extract
- Sprinkles, for topping
Instructions
- In a large bowl, cream the butter and sugar with an electric mixer. Add the eggs and vanilla and mix until combined.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. In a separate measuring cup, whisk together the sour cream and milk.
- Add half of the dry ingredients to the butter mixture, then add the milk mixture, then the remaining dry ingredients. Mix until combined; the dough should be soft but workable.
- Turn the dough onto a well-floured surface, knead 2–3 times to bring it together, and roll to 1/3-inch thickness. Cut with a donut cutter or large and small round cutters, dipping cutters in flour to prevent sticking. Re-roll scraps as needed.
- Heat oil in a heavy-bottomed pot to 375°F and maintain that temperature. Fry 2 donuts at a time: about 2 minutes on the first side and 1 minute on the second, until golden brown. Let excess oil drip off, then transfer to a wire rack set over paper towels. Donut holes cook about 1 minute per side.
- Allow donuts to cool slightly before glazing. To make the glaze, warm the heavy cream until very hot but not boiling. Pour over the chocolate chips in a heatproof bowl and let sit 5 minutes, then whisk until smooth. Stir in corn syrup and vanilla.
- Dip the tops of cooled donuts into the glaze and add sprinkles before the glaze sets. Let set on the rack until firm enough to serve.
Notes
Oil temperature will drop when donuts are added and will rise as you remove them. Keep an eye on the thermometer and adjust the heat to keep the oil near 370–375°F. For best texture, enjoy the donuts the same day. Reheat briefly in the microwave to revive a leftover donut.
Nutrition (approximate)
Serving: 1 donut and 1 donut hole Calories: ~325 kcal Carbohydrates: ~46 g Protein: ~5 g Fat: ~14 g