Glazed Chocolate Donuts
It’s the donut emoji come alive! Old-school, fried, yeasted chocolate donuts that are pillowy on the inside and have a sticky cocoa sugar glaze on top. Plus sprinkles, mandatory! They’re super fun to make and much easier than you’d think. Let’s make some donuts!
These donuts start with a soft and slightly sticky chocolate dough which I made by swapping out some of the flour for cocoa, increasing the butter because cocoa can have a drying effect and adding more sugar to compensate for the bitterness of the cocoa as well.
The glaze is a basic icing sugar and milk combination, with some cocoa for extra chocolate flavour. I only had homemade powdered sugar lying around, but icing sugar has a more crackly and firmer effect on the glaze, which I prefer. However, don’t go running out just for that! The glaze soaks into the donuts a bit and softens the tops and the donuts are definitely incomplete without it.
Ok, enough talking. Let’s make dooooonuts!
- 3/4 cup whole milk (188 ml)
- 2 and 1/4 tsps active dry yeast
- 6 tbsps caster sugar
- 1 and 3/4 cups all-purpose flour (210 gms), plus more for kneading/sprinkling
- 1/4 cup cocoa powder (20 gms)
- 1/2 tsp baking powder
- 1/4 tsp salt, if using unsalted butter
- 5 tbsps butter (70 gms), melted and slightly cooled
- 1/4 tsp vanilla extract
- 2 cups icing sugar
- 4 tsps cocoa powder
- 5 to 6 tbsps milk