Chocolate Glazed Yeast Donuts
Fluffy fried donuts dipped in a shiny dark chocolate glaze, lined up in neat rows for a bakery-style display.
A chocolate glaze needs real chocolate rather than just cocoa powder to get that shiny, snap-when-cool finish on top of a warm donut. Letting the dough rise properly twice is what gives these their light, pillowy texture inside. Dip immediately after frying while the donuts are still warm enough to help the glaze set evenly.
Ingredients
Method
Tap a number to mark a step doneStir the warm milk, a pinch of sugar, and the yeast together and let sit for 5 minutes until foamy.
Mix the flour, remaining sugar, and salt, add the yeast mixture and eggs, and knead into a shaggy dough.
Knead in the butter gradually until the dough is smooth and elastic, about 8 minutes, then cover and let rise in a warm spot for 1 to 1.5 hours.
Roll the dough to half-inch thickness, cut into rounds, and let the shaped donuts rise again for 30 minutes.
Heat the oil to 350F and fry the donuts in batches for about 1 minute per side, until deeply golden.
Heat the heavy cream until just simmering, pour it over the chopped chocolate, and stir until smooth and glossy.
Dip the top of each warm donut into the chocolate glaze and set on a rack, glaze side up, to set.
Kitchen note
Let the glazed donuts sit uncovered for 15 minutes so the chocolate sets to a slight snap before stacking or boxing them up.
