Deep, Decadent, Bakery-Style Perfection
✨ Description
If you’re craving pure chocolate indulgence, these homemade Chocolate Donuts deliver everything you want — soft, fluffy yeast dough, lightly crisp golden edges, and a thick, glossy chocolate glaze that melts in your mouth. Finished with crunchy pecans and chocolate sprinkles, they look like they came straight from a gourmet bakery — but taste even better fresh from your own kitchen.
Perfect for weekend baking, brunch spreads, or a special treat with coffee, these donuts are rich, comforting, and absolutely irresistible.
🧁 Ingredients
For the Donuts:
- 3 cups all-purpose flour
- 1 cup warm milk (38–43°C / 100–110°F)
- 1 egg
- 3 tbsp sugar
- 3 tbsp softened butter
- 1 tbsp instant yeast
- 1 tsp vanilla extract
- ¼ tsp salt
For Frying:
- Vegetable oil (or neutral oil like canola or sunflower), enough for deep frying
For the Rich Chocolate Glaze:
- 200 g (about 1¼ cups) semi-sweet or dark chocolate, chopped
- ½ cup heavy cream
- 2 tbsp butter
- 1 tsp vanilla extract (optional)
Toppings:
- ¾ cup chopped pecans (or walnuts/hazelnuts)
- ½ cup chocolate sprinkles or chocolate shavings
👩🍳 Instructions
1️⃣ Activate the Yeast & Make the Dough
In a large bowl, combine warm milk, sugar, and yeast. Stir gently and let sit for 8–10 minutes until foamy and bubbly.
Add egg, softened butter, vanilla, and salt. Mix until combined.
Gradually add flour (starting with 2½ cups), mixing until a soft dough forms. Add remaining flour little by little if needed — the dough should be soft, slightly tacky, but not sticky or wet.
2️⃣ Knead & First Rise
Knead by hand for 6–8 minutes (or 5–6 minutes with a dough hook) until smooth and elastic.
Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1–1½ hours until doubled in size.
3️⃣ Shape the Donuts
Punch down the dough and roll it out to about ½ inch (1 cm) thickness.
Cut with a 3-inch round cutter and a smaller cutter for the center holes. Place on parchment paper squares, cover loosely, and let rise again for 30–45 minutes until puffy and airy.
4️⃣ Fry to Golden Perfection
Heat oil to 175°C (350°F).
Carefully fry 2–4 donuts at a time for about 1–1½ minutes per side until golden brown.
Remove with a slotted spoon and drain on paper towels. Let cool slightly before glazing (they should still be slightly warm).
5️⃣ Make the Chocolate Glaze
Heat heavy cream until just simmering (do not boil). Remove from heat, add chocolate and butter, and let sit 2 minutes.
Stir until smooth and glossy. Add vanilla if using. Let cool 5–10 minutes until slightly thickened but still pourable.
6️⃣ Glaze & Decorate
Dip each donut into the glaze, letting excess drip off. Place on a wire rack.
Immediately sprinkle with chopped pecans and chocolate sprinkles before the glaze sets.
Let rest 10–15 minutes to set — if you can wait.
💛 Texture & Flavor Notes
- Soft, fluffy yeast interior
- Light crisp exterior from frying
- Deep, rich chocolate ganache topping
- Crunchy nut contrast
- Balanced sweetness, not overpowering
☕ Serving Suggestions
Serve warm with coffee, espresso, or cold milk. For extra indulgence, drizzle additional melted chocolate over the top before serving.
⏱ Best enjoyed the same day, though they stay soft for 1–2 days in an airtight container.