Yeast Raised Chocolate Glazed Doughnuts
Ingredients
Doughnuts:
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 cup (1 3/4 ounces) granulated sugar
- 2 1/4 teaspoons instant yeast
- 3 cups (12 3/4 ounces) all purpose flour
- 1 large egg
- 1 cup (8 ounces) milk
- 2 tablespoons (1 ounce) unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 6 cups peanut or vegetable oil or 2 1/2 pounds shortening
Glaze:
- 1 stick (4 ounces) unsalted butter
- 1/4 cup whole milk
- 1 tablespoon light corn syrup
- 2 teaspoons vanilla extract
- 4 ounces semisweet or bittersweet chocolate, chopped
- 2 cups powdered sugar, sifted
Directions
For the doughnuts:
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In a large bowl, mix together all the ingredients until well combined. Let the dough rest for 5 minutes. Knead the dough with an electric mixer fitted with a dough hook or by hand until smooth and soft, about 6 to 8 minutes. Place the dough in a large oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 to 2 hours.
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Punch the dough down and turn it out onto a lightly floured work surface. Roll the dough out into 1/4-inch thickness and cut with a doughnut cutter or with a large round cutter and a small cutter for the holes. Cover the dough with a clean kitchen towel and let rise until doubled in size, about 1 hour.
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Heat the oil in a large, deep, and heavy pan to 350°F. Place three doughnuts in the oil at a time and fry until golden brown, about 1 minute per side. Do not overcook the doughnuts. Drain on a paper towel-lined plate.
For the glaze:
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In a medium saucepan over medium heat, combine the butter, milk, corn syrup, and vanilla and heat until the butter melts. Decrease the heat to low and add the chocolate, whisking until melted. Turn off the heat and add the powdered sugar, whisking until smooth. Immediately dip the doughnuts into the glaze. If the glaze begins to set return the saucepan to low heat and stir until liquid again. Let the glaze set on the doughnuts for 30 minutes before serving.
Recipe Notes
Adapted from the King Arthur Flour Baker's Companion and from Alton Brown
Hey, Tessa! I was wondering if there was any substitute for the corn syrup in the glaze?
Sooo. this recipe doesnt need oil or shortening?
its just for the frying?
Hello Tessa!
I made these doughnuts last night, ate a few and refrigerated the rest in a box. When I had one today (heated in the microwave for 10 seconds), it seemed a bit dry inside which made it difficult to swallow. They also lost the softness. Another thing, they weren’t as soft and fluffy as those at Dunkin’.
I reckon moisture loss is the reason and they should be eaten fresh, and that Dunkin’ uses cornstarch (may be?) for the pillow-y softness.
Just wanted to know your view on the issue.
Another question, do you re-roll the scraps after cutting the circles or discard them? I re-rolled and used them. Could that contribute to a tough texture?
Long comment, sorry. 😛
These look so delicious. I will have to try this recipe.
When I went to dunken doughnuts, I asked for raised doughnuts with the chocolate glaze. They gave me chocolate cake doughnuts with plain glaze. This happened to me twice , even tho I thought I was very clear in my order of raised doughnuts. The second time, the cashier asked me, you mean raised doughnuts with chocolate doughnuts with chocolate frosting? I refuse to go back there again. Their doughnuts are not even that fresh, as they are delivered from a different point.
The 6 Cs oil, is it for frying or mix with all the ingredients pls???
Most definitely for frying.
Is there any way I can make this dough the night before to save time? I wanna make these with my kids for Sunday morning breakfast and I’d love to have the dough ready to go early. 🙂 Thanks for the recipe!
Hi! You can cover and refrigerate the dough after cutting into doughnut shapes. Let it come to room temperature and rise until doubled in size in a very warm place in your house. It’ll probably take longer than the hour specified in the recipe since the dough will be cold. Enjoy 🙂
I made these today. Absolutely delicious. For my next try, I’ll get a doughnut cutter. I used a 16 oz cup for the doughnut, and the salt shaker top for the holes. I am a total novice at this baking stuff, but these turned out pretty good. I got a yield of 19 doughnuts, and with the remaining glaze we made Chocolate covered strawberries.
I have been to many cooking sites over the years. You get 5 stars from me!
Woohoo 🙂 I’m so happy to hear they turned out. Thanks for leaving a comment!
I wish I could reach through my computer and grab on of these–they look fantastic. I have raised doughnuts on my list of things to make, hopefully soon!
I can definitely taste it in my imagination right now!! And I want one in real life…these look so great! I have never made homemade donuts, I am kind of scared of deep frying in my tiny NYC kitchen. I think I need to get over my fear and make these!
These look so gooey and delicious, just like a doughnut should be! Pinned 🙂
i agree, doughnuts are pure genius! i love them and these look delish!
These look like the most delicious doughnuts! Totally mouth-watering!
I keep wanting to make some raised fried doughnuts. There’s no comparison between these and baked ones. And there’s no where around me to get really awesome doughnuts.
Doughnuts, the fried one are the best! Nothing compares. Yours look amazing!
LOL, I feel the exact same way about doughnuts! I’ve been dreaming about them for the past few weekends, but haven’t had time to make them. I wish I could reach through the screen and grab one of yours 🙂