These deep-fried Chocolate Glazed Donuts are made from an extra-soft, buttery yeast dough that stays light, airy, and tender for days. They’re fried until golden, then dipped face-first into a glossy chocolate glaze. Your kitchen will smell like a beloved donut shop. Fair warning: once you try these, store-bought donuts may never satisfy you again.
A warm homemade donut is hard to beat, but a warm, buttery yeast donut dipped in glossy chocolate is next level. This recipe grew from a milk-bread-style espresso bun dough, adapted and refined to deliver the softest, most pillowy donuts with a slight chew and plenty of buttery flavor.
If homemade yeast donuts seem intimidating, don’t worry. The post walks you through every step so you get beautiful donuts every time. The trickiest challenge is resisting the urge to eat three right off the cooling rack.
Table Of Contents
- What Makes These Chocolate Glazed Donuts So Good
- Key Ingredients
- How To Make Chocolate Glazed Donuts
- How To Tell When Yeast Donuts Are Properly Proofed
- How To Fry Donuts Without Making Them Greasy
- More Glazes for Yeast Donuts
- Pro Baking Tips
- Storing Chocolate Glazed Donuts
- Recipe FAQs
- More Donut Recipes
What Makes These Chocolate Glazed Donuts So Good
- Extra soft and long-lasting texture: The recipe uses a tangzhong (a cooked flour-and-milk paste) that keeps the crumb plush and tender for days while giving the donuts a slightly chewy, pull-apart texture.
- Bakery-style richness: Milk powder adds concentrated dairy flavor, giving the donuts the creamy, enriched taste you expect from a bakery.
- Simple, glossy chocolate glaze: The glaze relies on cocoa powder and confectioners’ sugar with a touch of corn syrup for shine, avoiding melted chocolate and the risk of seizing or burning.
Key Ingredients
(full list and precise measurements are in the recipe card below)
- Bread flour: Provides structure and chew. All-purpose flour can be used, but the dough will be slightly softer.
- Whole milk: Used in both the tangzhong and dough to add moisture and richness.
- Active dry yeast: Creates the classic light, airy yeast-raised texture. Instant yeast also works if you adjust the activation step.
- Milk powder: Concentrates dairy flavor and boosts that bakery-style finish.
- Salted butter: Kneaded into the dough for flavor and a tender crumb.
- Nutmeg: A pinch adds that subtle donut-shop warmth without overpowering the chocolate.
- Unsweetened cocoa powder: Makes a rich, easy chocolate glaze without melted chocolate.
- Corn syrup: Gives the glaze a smooth, shiny finish; honey can be substituted.
How To Make Chocolate Glazed Donuts
Make the tangzhong. Warm milk in a small saucepan, whisk in bread flour, and cook over medium-low heat, whisking constantly until a thick, smooth paste forms. Transfer to a bowl and let cool completely.
Make the dough. Bloom yeast in warm milk and a little sugar until frothy. Add to the cooled tangzhong with egg, egg yolk, sugar, flour, milk powder, nutmeg, and salt. Mix to a shaggy dough, then knead with a dough hook.
Tip: If the dough looks messy after adding butter, keep kneading — it will come together. Scrape the bowl as needed.
After kneading and incorporating softened butter, knead until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1½–2 hours.
Cut and proof the donuts. Roll the dough to about ½” thick, cut donuts with a 3″ cutter, place on a parchment-lined sheet, cover, and let rise 30–45 minutes until puffy.
How To Tell When Yeast Donuts Are Properly Proofed
Don’t rely solely on time. After the second rise, the donuts should look noticeably larger and feel puffy. Gently press one with a fingertip — the indentation should slowly spring back. If it springs back immediately, allow more time. If the indentation doesn’t recover, they may be over-proofed.
Fry the donuts. Heat 3–4 inches of oil to 350°F. Fry 2 donuts at a time for 2–3 minutes total, flipping every 30–60 seconds, until evenly golden. Drain on a wire rack.
Make the glaze. Whisk confectioners’ sugar and cocoa powder, add warm water and corn syrup, and stir until smooth. Dip slightly cooled donuts into the glaze and let set about 10 minutes.
How To Fry Donuts Without Making Them Greasy
Keep oil around 350°F and use a thermometer. Oil that’s too cool will make donuts greasy; oil that’s too hot will brown the exterior before the center cooks. Fry a few at a time so the temperature remains stable. A pale ring around the center indicates proper proofing.
More Glazes for Yeast Donuts
This dough is a versatile base. Try a maple glaze, toss warm donuts in cinnamon sugar, or use a classic vanilla glaze made with powdered sugar, milk, and vanilla extract.
Pro Baking Tips
- Use a kitchen scale. Weighing flour ensures consistent dough texture.
- Let the tangzhong cool. Hot tangzhong can make the dough too warm and harm yeast activity.
- Don’t add extra flour prematurely. Enriched doughs feel softer; let the mixer knead before adding more flour.
- Monitor oil temperature. It will drop when you add dough; allow it to return to 350°F before frying the next batch.
- Glaze while donuts are slightly warm. If they are piping hot, the glaze may run off.
Storing Chocolate Glazed Donuts
Glazed donuts are at their best the day they’re made. Store leftovers in an airtight container at room temperature and enjoy within 1–2 days. To refresh an unglazed donut, microwave briefly until warm.
Recipe FAQs
Yes. Baked yeast donuts will be softer and more bread-like. To bake, brush with melted butter and bake at 350°F for 12–15 minutes, until lightly golden and cooked through; the internal temperature should reach around 200°F.
Yes. For freshest results, prepare the dough and refrigerate after the first rise. The next day, bring it briefly to room temperature, roll, cut, proof, and fry.
A stand mixer with a dough hook makes the job easier, especially when incorporating butter into enriched dough. You can knead by hand, but it requires more effort.
Use a neutral, high-heat oil such as vegetable or canola oil so the donut flavor remains the focus.
Possible causes: expired yeast, liquids that were too hot and killed the yeast, or a cool kitchen slowing the rise. Ensure yeast is fresh, liquids are warm (about 100–110°F), and proof in a warm, draft-free spot. Enriched doughs rise more slowly than lean breads.
More Donut Recipes
Desserts
Old Fashioned Sour Cream Donuts
Desserts
Old Fashioned Apple Cider Donuts
Desserts
Donut Cake
Desserts
Buttermilk Donuts with Cinnamon Sugar
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Chocolate Glazed Donuts
Ingredients
Tangzhong
- 3/4 cup (180 g) whole milk
- 6 tbsp (47 g) bread flour
Donut Dough
- 1/2 cup (120 g) whole milk, warm (105–110°F)
- 2 tbsp (30 g) water
- 2 1/4 tsp active dry yeast
- 1 tbsp sugar (for activating yeast)
- 1 large egg (50 g)
- 1 egg yolk (18 g)
- 6 tbsp (75 g) sugar
- 3 1/2 cups (445 g) bread flour
- 2 tbsp milk powder
- 1/2 tsp nutmeg
- 1 tsp kosher salt
- 6 tbsp (84 g) salted butter, softened
- 4–5 cups vegetable oil, for frying
Chocolate Glaze
- 1 1/2 cups (188 g) powdered sugar
- 4 tbsp cocoa powder
- 4–5 tbsp warm water
- 1 tbsp corn syrup (or honey)
Instructions
- Make the tangzhong: Warm milk in a saucepan for about 3 minutes. Whisk in the flour and cook over medium-low, whisking until the mixture thickens into a paste like thick porridge, 4–6 minutes. Transfer to a bowl and cool completely (about 30 minutes).
- Bloom the yeast: Combine warm milk, water, yeast, and 1 tbsp sugar. Let sit 5–10 minutes until frothy. Add the yeast mixture, egg, egg yolk, and remaining sugar to the cooled tangzhong in a stand mixer bowl and combine.
- Build the dough: Add bread flour, milk powder, nutmeg, and salt. Mix until a shaggy dough forms. Attach the dough hook and knead on medium speed 5 minutes. Add softened butter in 2-tablespoon increments and continue mixing on medium–high for 8–10 minutes until the dough is smooth and elastic.
- First rise: Place dough in a well-oiled bowl, cover, and let rise in a warm place until doubled, about 1½–2 hours.
- Shape: Punch down the dough, roll to ½” thickness, and cut with a 3″ donut cutter. Re-roll scraps as needed.
- Second rise: Place donuts on a parchment-lined sheet, cover, and let rise 30–45 minutes until puffy.
- Fry: Heat oil to 350–375°F. Fry 2 donuts at a time for 2–3 minutes, flipping every 60 seconds, until golden. Drain on a wire rack.
- Glaze: Whisk powdered sugar and cocoa, add warm water and corn syrup, and mix until smooth. Dip slightly cooled donuts into the glaze and return to the rack to set for about 10 minutes.
Notes
- Measure flour by weight when possible for consistent results.
- Ensure tangzhong is cool before adding to the dough.
- Avoid adding extra flour too early; enriched doughs are naturally soft.
- Let oil return to temperature between batches.
- Glaze while donuts are warm but not piping hot to prevent the glaze from running off.
Nutrition
Nutrition information is an approximation.