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glazed chocolate donut recipe featured image

The Ultimate Glazed Chocolate Donuts (Yeast-Raised)

Experience the irresistible allure of a homemade glazed chocolate donut! This recipe guides you to create light, airy, yeast-raised donuts with a deep chocolate flavor and a shiny, sweet cocoa glaze. Perfect for your morning coffee or a delightful snack, these donuts offer a satisfying texture and balanced sweetness that makes them truly special.

  • Total Time: 3 hours 30 minutes
  • Yield: 12-15 donuts 1x

Ingredients

Scale
  • 1 cup whole milk, warmed (105-115°F)
  • 2 ¼ teaspoons active dry yeast (1 standard packet)
  • ¼ cup granulated sugar, plus 1 teaspoon
  • 1 large egg, room temperature
  • 2 tablespoons unsalted butter, melted
  • 3 cups all-purpose flour, plus more for dusting
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • Vegetable oil, for frying
  • 2 cups powdered sugar
  • ⅓ cup unsweetened cocoa powder (for glaze)
  • ¼ cup whole milk or water
  • 1 teaspoon vanilla extract

Instructions

  1. Step 1: Activate Yeast – In a large bowl, combine warm milk and 1 teaspoon granulated sugar. Sprinkle yeast over the top and let sit for 5-10 minutes until foamy.
  2. Step 2: Mix Dough – Add the remaining ¼ cup granulated sugar, egg, and melted butter to the yeast mixture. Whisk until combined. In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually add dry ingredients to wet, mixing until a shaggy dough forms.
  3. Step 3: Knead Dough – Turn the dough out onto a lightly floured surface and knead for 5-8 minutes until smooth and elastic. It should be slightly sticky.
  4. Step 4: First Rise – Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  5. Step 5: Roll and Cut – Gently punch down the dough. On a lightly floured surface, roll it out to ½-inch thickness. Use a 3-inch donut cutter to cut out donuts and holes. Re-roll scraps once.
  6. Step 6: Second Rise – Place cut donuts and holes on parchment-lined baking sheets. Cover lightly with plastic wrap and let rise for another 30-45 minutes, or until puffy.
  7. Step 7: Prepare Fryer – Heat 2-3 inches of vegetable oil in a large deep pot or Dutch oven to 350°F (175°C). Use a candy thermometer to monitor temperature.
  8. Step 8: Fry Donuts – Carefully lower 2-3 donuts into the hot oil. Fry for 1-2 minutes per side until golden brown. Donut holes will fry faster. Remove with a slotted spoon to a wire rack set over paper towels to drain.
  9. Step 9: Make Glaze – While donuts cool slightly, whisk together powdered sugar, cocoa powder, milk/water, and vanilla extract in a shallow bowl until smooth.
  10. Step 10: Glaze Donuts – Dip each warm donut into the glaze, coating both sides, and return to the wire rack to let excess drip off and glaze set. Serve immediately for best taste.

Notes

For a denser, cake-like donut, swap yeast for 2 tsp baking powder and 1 tsp baking soda, reduce rise times, and adjust liquid as needed. Ensure oil temperature is maintained for perfectly cooked donuts—too cool and they’ll be greasy, too hot and they’ll burn outside before cooking inside.

  • Author: Mike
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: American
  • Diet: Contains dairy and gluten

Nutrition

  • Serving Size: 1 donut
  • Calories: 320 kcal
  • Sugar: 35 g
  • Sodium: 180 mg
  • Fat: 18 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0.1 g
  • Carbohydrates: 40 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 45 mg

Keywords: chocolate, donut, doughnut, glazed, yeast, fried, dessert, baking