Description
These bakery-style chocolate glazed donuts are incredibly fluffy, tender, and topped with a rich chocolate glaze and colorful sprinkles. Made from scratch with simple ingredients, they’re so much better than store-bought! The secret is in the temperature control and gentle mixing technique that creates the perfect donut every time.
Ingredients
Donuts:
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/3 cup whole milk
2 large eggs
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Vegetable oil for frying (about 6-8 cups)
Chocolate Glaze:
1 cup powdered sugar
3 tablespoons unsweetened cocoa powder
3–4 tablespoons whole milk
2 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
Pinch of salt
Rainbow sprinkles for decoration
Instructions
1. Set up your frying station with a heavy-bottomed pot or deep fryer, candy thermometer, slotted spoon, and wire cooling racks lined with paper towels.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, and nutmeg until well combined.
3. In a separate bowl, whisk together milk, eggs, melted butter, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Don’t overmix – a few lumps are perfectly fine!
5. Turn the dough onto a floured surface and gently roll to about 1/2-inch thickness.
6. Use a donut cutter or two round cutters (one large 3-inch, one small 1-inch) to cut your donuts. Save those donut holes!
7. Let cut donuts rest for 10-15 minutes to help them hold their shape better.
8. Heat oil to 350°F (175°C) in your heavy-bottomed pot. This usually takes about 10-15 minutes.
9. Carefully slide donuts into the oil, frying 2-3 at a time to avoid overcrowding.
10. Fry for about 1-2 minutes per side until golden brown. The donuts should float and puff up beautifully.
11. Remove donuts with a slotted spoon and place on paper towel-lined racks to drain excess oil.
12. For the chocolate glaze: Sift together powdered sugar and cocoa powder to eliminate lumps.
13. Whisk in milk, melted butter, vanilla, and salt until smooth. The consistency should coat the back of a spoon but still drip easily.
14. Once donuts have cooled for about 5 minutes (warm, but not hot), dip each donut face-down into the chocolate glaze.
15. Place on a wire rack and immediately add sprinkles while the glaze is still wet.
16. Let set for 10-15 minutes before serving for the best texture and appearance.
Notes
Always use a thermometer for oil temperature – guessing is the fastest way to ruin donuts.
Don’t skip the resting time after cutting – it helps donuts hold their shape.
Work in small batches when frying to maintain proper oil temperature.
Donuts are best enjoyed within a few hours of making for optimal texture.
If glaze is too thick, add milk one teaspoon at a time. If too thin, add more powdered sugar.
Store leftover donuts in an airtight container for up to 2 days at room temperature.
For best results, store unglazed and glaze fresh when ready to serve.
Don’t forget to fry those donut holes – they make great little treats!
Make sure donuts are just warm (not hot) before glazing to prevent melting.
The dough can be made the night before and refrigerated, just bring to room temperature before rolling.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Deep Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 320
- Sugar: 22g
- Sodium: 285mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg