Double Chocolate Donuts with Rich Chocolate Glaze Recipe
These Double Chocolate Donuts are fried to perfection and topped with a rich, glossy chocolate glaze. Made from a soft, pillowy chocolate milk bread dough, these donuts offer a melt-in-your-mouth texture paired with a deep chocolate flavor. Rolled in granulated sugar for an extra touch of sweetness, they make an indulgent dessert or a special treat for any occasion.
- Prep Time: 1 hour 10 minutes
- Cook Time: 9 minutes
- Total Time: 1 hour 19 minutes
- Yield: 10 donuts
- Category: Dessert
- Method: Frying
- Cuisine: American
Ingredients
Tangzhong
- 3/4 cup water
- 1/4 cup bread flour
Chocolate Doughnut Dough
- 3 cups bread flour
- 1/2 cup Dutch-processed cocoa powder
- 1/3 cup granulated sugar
- 1 tablespoon instant yeast
- 1 1/4 teaspoon fine sea salt
- 1/2 cup + 2 tablespoons whole milk, room temperature
- 1 large egg, room temperature
- Tangzhong (prepared from above)
- 5 tablespoons unsalted butter, room temperature
- Neutral frying oil (canola or similar)
- Granulated sugar, for rolling
Chocolate Frosting
- 3 tablespoons unsalted butter
- 1/3 cup + 2 tablespoons heavy cream
- 1 tablespoon cocoa powder
- 1/2 cup dark or bittersweet chocolate chips
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla bean paste or extract
- Pinch of fine sea salt
- Chocolate sprinkles, for finishing
Instructions
- Prepare Tangzhong: Combine 3/4 cup water and 1/4 cup bread flour in a small saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens to a smooth paste. Remove from heat and let cool to room temperature.
- Make Dough: In a large mixing bowl, whisk together bread flour, Dutch-processed cocoa powder, granulated sugar, instant yeast, and fine sea salt. To this dry mix, add the room temperature whole milk, egg, and prepared tangzhong. Mix until a rough dough forms.
- Knead Dough: Transfer the dough to a lightly floured surface and knead, or use a stand mixer with a dough hook, adding the unsalted butter gradually. Knead until the dough is smooth, elastic, and slightly sticky but pulls away from the sides of the bowl, about 10-15 minutes.
- First Rise: Place the dough in a greased bowl, cover tightly with plastic wrap or a damp cloth, and let it rise at room temperature until doubled in size, about 1 hour.
- Shape Donuts: Punch down the dough gently and roll it out on a floured surface to about 1/2-inch thickness. Use a donut cutter or two round cutters (one large and one small) to cut out donut shapes. Place shaped donuts on parchment-lined baking sheets. Cover with a clean towel and let them rise for an additional 30-40 minutes until puffy.
- Heat Oil: In a deep fryer or deep heavy-bottomed pot, heat neutral oil over medium heat to 350°F (175°C). Maintain the temperature carefully during frying.
- Fry Donuts: Carefully lower a few donuts into the hot oil at a time, frying for about 1-2 minutes per side until puffed and cooked through. Remove with a slotted spoon and drain on paper towels briefly.
- Roll in Sugar: While still slightly warm, roll each donut in granulated sugar to coat evenly. Let cool completely on a wire rack.
- Make Chocolate Frosting: In a small saucepan, melt unsalted butter over medium heat. Stir in heavy cream and cocoa powder until smooth. Remove from heat and add chocolate chips, stirring until melted and combined. Whisk in powdered sugar, vanilla bean paste, and a pinch of fine sea salt until smooth and glossy.
- Glaze Donuts: Dip the cooled donuts into the chocolate frosting or spread it on top. Finish with chocolate sprinkles immediately before the glaze sets. Allow glazing to set before serving.
Notes
- Use bread flour for better gluten development and a chewier texture.
- Ensure all cold ingredients like milk and eggs are at room temperature to help yeast activation.
- The tangzhong method helps keep the donuts soft and fresh longer.
- Maintain oil temperature consistently for even frying and to avoid greasy doughnuts.
- You can substitute neutral oil like vegetable or sunflower if canola is unavailable.
- Donuts are best eaten fresh but can be stored in an airtight container for up to 2 days.
