Chocolate Donut Glaze

Yes, these homemade chocolate glazed donuts are every bit as delicious as they look! This recipe pairs the softest and most tender homemade donut with an out-of-this-world chocolate glaze that is bound to satisfy even the pickiest connoisseur. Seriously, you are not going to regret taking the time to make these donuts. 

A couple of years ago I got into the bad habit of making weekly trips to our local bakery after hitting up the library with my kids. It was fine until I realized how much I was spending at the bakery all the time? Enter my quest to make the perfect donuts from home. These are affordable and undeniably delicious with a chocolate glaze that is *IT* every time. 

Chocolate Donut Glaze Ingredients

How to Make a Chocolate Glazed Donut

1. Warm the cup of milk in the microwave until about 100° F. Pour half of the milk into the bowl of a stand mixer, along with the yeast and 1 tsp of sugar.
2. Stir to combine and allow the mixture to sit for 5 minutes. At 5 minutes, the mixture should be frothy and bubbly.
3. Once the mixture is frothy, add the remaining milk, melted butter, granulated sugar, salt and 2 cups of flour.
4. Knead until fully combined.
5. Slowly add in the remaining 1/4-1/2 cup flour until the dough cleans the side of the bowl, is tacky to your finger but doesn’t stick if pulled away quickly.
6. Knead for an additional 5-7 minutes.
7. Leave the dough in the bowl and cover with plastic wrap and allow the dough to rise for 1 hour.
8. Once the dough has doubled in size, turn onto a lightly floured surface.
9. Gently press the dough out into a rectangle and then use a donut cutter to cut your donuts out of the dough or use a pizza cutter to make bar donuts. Cut the leftover dough into small portions for bite sized donuts.
10. Cover with plastic wrap or a cloth and allow to rise for an additional 30-45 minutes.
11. Pour 2-3 inches of oil in the bottom of your pan. Heat the oil until 350°.*
12. Fry the donuts at 350° for about 1 minute on each side or until golden brown on each side. Do not overcrowd the pan.
13. When they are golden brown, let the donuts rest on a cookie cooling rack that is placed inside of a cookie sheet.
14. Repeat with remaining dough.

Chocolate Glaze: 

1. To make the chocolate icing, cream together the butter, powdered sugar and cocoa powder, adding the milk or cream slowly to help the butter and dry ingredients come together.
2. Once smooth, add in the vanilla extract.
3. Microwave the icing until warm and thin.
4. While the donuts are still warm, dip each donut into the icing, rotating to cover the donut in the chocolate glaze.
5. Allow the chocolate glaze to set up on a cookie cooling rack.
6. Enjoy!

What is the best oil to fry donuts?

You’ll want an oil with a high smoke point. Something like peanut oil, avocado oil, sunflower oil, or canola oil. Avoid olive oil.

How to store leftover homemade fried donuts?

My first recommendation is to eat the donuts immediately! But if that’s not in the cards for you, donuts can be eaten within 12 hours before losing their softness. Just store your donuts in an airtight container at room temperature. If you really need to, you can also freeze the donuts for up to 2 months

Recipes Similar to Chocolate Donuts

• Maple Donuts
• Oreo Donuts
• Homemade Apple Fritters

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Chocolate Glazed Donuts

Pillowy donuts topped with silky chocolate glaze? Say less. You can't stop the audible ‘Mmm’ when you bite into these chocolate glazed donuts.

Course Dessert

Cuisine American

Keyword chocolate glazed donuts

Prep Time 7 minutes minutes

Servings 12 donuts

Calories 73kcal

Ingredients

Donuts

• 1 cup milk, divided
• 1 1/2 tbsp dry active yeast
• 4 tbsp butter, melted
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 2 1/2 cups all-purpose flour + a little extra, as needed
• Oil for frying

Chocolate Glaze

• 1/4 cup butter, softened
• 1 1/4 cups powdered sugar
• 1/3 cup cocoa powder
• 1 1/2 tsp vanilla extract
• Heavy cream as needed *can use milk or water instead

Instructions

Donuts

• Warm the cup of milk in the microwave until about 100° F. Pour half of the milk into the bowl of a stand mixer, along with the yeast and 1 tsp of sugar.
• Stir to combine and allow the mixture to sit for 5 minutes. At 5 minutes, the mixture should be frothy and bubbly.
• Once the mixture is frothy, add the remaining milk, melted butter, granulated sugar, salt and 2 cups of flour.
• Knead until fully combined.
• Slowly add in the remaining 1/4-1/2 cup until the dough cleans the side of the bowl, is tacky to your finger but doesn’t stick if pulled away quickly.
• Knead for an additional 5-7 minutes.
• Leave the dough in the bowl and cover with plastic wrap and allow the dough to rise for 1 hour.
• Once the dough has doubled in size, turn onto a lightly floured surface.
• Gently press the dough out into a rectangle and then use a donut cutter to cut your donuts out of the dough or use a pizza cutter to make bar donuts. Cut the leftover dough into small portions for bite sized donuts.
• Cover with plastic wrap or a cloth and allow to rise for an additional 30-45 minutes.
• Pour 2-3 inches of oil in the bottom of your pan. Heat the oil until 350°.
• Fry the donuts at 350° for about 1 minute on each side or until golden brown on each side. Do not overcrowd the pan.
• When they are golden brown, let the donuts rest on a cookie cooling rack that is paced inside of a cookie sheet.
• Repeat with remaining dough.

Chocolate Glaze

• To make the chocolate icing, cream together the butter, powdered sugar and cocoa powder, adding the milk or cream slowly to help the butter and dry ingredients come together.
• Once smooth, add in the vanilla extract.
• Microwave the icing until warm and thin.
• While the donuts are still warm dip each donut into the icing, rotating to cover the donut in the chocolate glaze.
• Allow the chocolate glaze to set up on a cookie cooling rack.
• Enjoy!

Nutrition

Calories: 73kcal | Carbohydrates: 18g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.1g | Sodium: 98mg | Potassium: 42mg | Fiber: 1g | Sugar: 16g | Vitamin C: 0.002mg | Calcium: 3mg | Iron: 0.4mg

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The post Chocolate Glazed Donut appeared first on Cookies for Days.

Maple Bar Donuts Recipe

The maple bar is a classic for a reason. Deliciously sweet with a slight savory maple flavor, it’s entirely craveable. But do you want to know what makes one of America’s favorite donuts even sweeter? Making them from home. 

You are going to die over how these tender, hot, homemade donuts with maple glaze melt in your mouth. It sounds dramatic, but I can promise you that after you try these, you will never be satisfied with another maple donut again.

What Ingredients are in Maple Glaze for Donuts

• Milk 
• Dry active yeast
• Butter, melted
• Granulated sugar
• salt
• All-purpose flour 
• Oil – For frying! Peanut oil, vegetable oil and canola oil are all great options. 

Maple Icing: 

• Butter. softened
• Powdered sugar
• Mapleine – You can also sub imitation maple flavoring if you’d like. But I love the flavor this mapleine adds!
• Milk

How to Make Maple Donuts

1. Warm the cup of milk in the microwave until about 100° F. Pour half of the milk into the bowl of a stand mixer, along with the yeast and 1 tsp of sugar.
2. Stir to combine and allow the mixture to sit for 5 minutes. At 5 minutes, the mixture should be frothy and bubbly.
3. Once the mixture is frothy, add the remaining milk, melted butter, granulated sugar, salt and 2 cups of flour.
4. Knead until fully combined.
5. Slowly add in the remaining 1/4-1/2 cup flour until the dough cleans the side of the bowl, is tacky to your finger but doesn’t stick if pulled away quickly.
6. Knead for an additional 5-7 minutes.
7. Leave the dough in the bowl and cover with plastic wrap and allow the dough to rise for 1 hour.
8. Once the dough has doubled in size, turn onto a lightly floured surface.
9. Gently press the dough out into a rectangle and then use a donut cutter to cut your donuts out of the dough or use a pizza cutter to make bar donuts. Cut the leftover dough into small portions for bite sized donuts.
10. Cover with plastic wrap or a cloth and allow to rise for an additional 30-45 minutes.
11. Pour 2-3 inches of oil in the bottom of your pan. Heat the oil until 350°.*
12. Fry the donuts at 350° for about 1 minute on each side or until golden brown on each side. Do not overcrowd the pan.
13. When they are golden brown, let the donuts rest on a cookie cooling rack that is placed inside of a cookie sheet.
14. Repeat with remaining dough.

Maple Icing: 

15. To make the icing, cream together the butter and powdered sugar, adding the milk slowly to help the butter and powdered sugar come together.
16. Once smooth, add in the mapleine or imitation maple flavoring.
17. Microwave the icing until warm and thin.
18. While the donuts are still warm, dip or spread the warm icing onto the donut.
19. Enjoy!

What is the best oil to fry donuts?

You’ll want an oil with a high smoke point. Something like peanut oil, avocado oil, sunflower oil, or canola oil will work great – just don’t use olive oil.

How should I store leftover donuts?

My first recommendation is to eat the donuts immediately! But if that’s not in the cards for you, donuts can be eaten within 12 hours before losing their softness. Just store your donuts in an airtight container at room temperature. If you really need to, you can also freeze the donuts for up to 2 months.

Recipes Similar to Maple Donuts

• Oreo Donuts
• Homemade Apple Fritters
• Blueberry Fritters

Print

Maple Donuts

I’m going to be bold and make you a promise: one bite of these homemade maple donuts and you’ll never buy one from a store again.

Course Dessert

Cuisine American

Keyword maple donuts

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Rising time 2 hours hours

Servings 12 donuts

Ingredients

Donuts

• 1 cup milk, divided
• 1 1/2 tbsp dry active yeast
• 4 tbsp butter, melted
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 2 1/2 cups all-purpose flour plus a little extra, as needed
• Oil for frying

Maple Icing

• 1/4 cup butter, softened
• 1 1/2 cup powdered sugar
• 1 tsp mapleine
• 2 tbsp milk

Instructions

Donuts

• Warm the cup of milk in the microwave until about 100° F. Pour half of the milk into the bowl of a stand mixer, along with the yeast and 1 tsp of sugar. Stir to combine and allow the mixture to sit for 5 minutes.
• At 5 minutes, the mixture should be frothy and bubbly. Once the mixture is frothy, add the remaining milk, melted butter, granulated sugar, salt and 2 cups of flour.
• Knead until fully combined.
• Slowly add in the remaining 1/4-1/2 cup until the dough cleans the side of the bowl, is tacky to your finger but doesn’t stick if pulled away quickly.
• Knead for an additional 5-7 minutes.
• Leave the dough in the bowl and cover with plastic wrap and allow the dough to rise for 1 hour.
• Once the dough has doubled in size, turn onto a lightly floured surface. Gently press the dough out into a rectangle and then use a donut cutter to cut your donuts out of the dough or use a pizza cutter to make bar donuts. Cut the leftover dough into small portions for bite sized donuts.
• Cover with plastic wrap or a cloth and allow to rise for an additional 30-45 minutes.
• Pour 2-3 inches of oil in the bottom of your pan. Heat the oil until 350°.* Fry the donuts at 350° for about 1 minute on each side or until golden brown on each side. Do not over crowd the pan.
• When they are golden brown, let the donuts rest on a cookie cooling rack that is placed inside of a cookie sheet.
• Repeat with remaining dough.

Maple Icing

• To make the icing, cream together the butter and powdered sugar, adding the milk slowly to help the butter and powdered sugar come together.
• Once smooth, add in the mapleine or imitation maple flavoring.
• Microwave the icing until warm and thin.
• While the donuts are still warm dip or spread the warm icing onto the donut.
• Enjoy!

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Maple Donuts appeared first on Cookies for Days.