Fluffy Chocolate Glazed Donuts: Soft Yeast-Raised Treats Tips, FAQ & printable recipe

Tips for success

For the fluffiest donuts, use bread flour instead of all-purpose flour if you have it; the higher protein content gives a chewier, more tender crumb. If you don't have a donut cutter, use a large round cookie cutter and a smaller one for the holes, or even a shot glass.

To keep the donuts warm while glazing, place them on a wire rack in a low oven (200°F/93°C) for a few minutes, but don't let them dry out. For an extra touch of flavor, add a teaspoon of vanilla extract to the dough along with the wet ingredients.

When melting chocolate, do it slowly to avoid seizing. If the chocolate becomes thick or lumpy, stir in a teaspoon of vegetable oil or coconut oil to smooth it out. For a neater white chocolate drizzle, use a piping bag with a tiny tip, or simply dip a fork into the melted chocolate and wave it over the donuts.

If the glaze is too thick, add a teaspoon of milk or cream to thin it. The donuts are best eaten within a few hours, but they can be stored in an airtight container for up to 2 days.

Variations

• Dark Chocolate Glaze: Swap the milk chocolate for dark or semi-sweet chocolate for a less sweet, more intense chocolate flavor. The dark chocolate pairs beautifully with the soft, yeasty dough.
• Cinnamon Sugar Donuts: Skip the chocolate glaze and instead toss the warm donuts in a mixture of granulated sugar and ground cinnamon. This classic version is simple and delicious.
• Vanilla Glaze: For a simple vanilla glaze, whisk together confectioners' sugar, milk, and vanilla extract until smooth. Dip the donuts and let the glaze set before serving.
• Salted Caramel Drizzle: Drizzle the chocolate-glazed donuts with a little salted caramel sauce for a sweet-and-salty twist. The caramel adds a rich, buttery flavor that complements the chocolate.

Storage and make-ahead

Fridge

Store in an airtight container at room temperature for up to 2 days. Do not refrigerate, as it affects texture.

Freezer

Freeze unfrosted donuts in a freezer bag for up to 2 months. Thaw at room temperature, then reheat and glaze.

Reheat

Reheat in a 300°F (150°C) oven for 5 minutes, or microwave for 10-15 seconds until warm.

Store the glazed donuts in an airtight container at room temperature for up to 2 days. To keep them fresh, place a piece of parchment paper between layers to prevent sticking.

Do not refrigerate, as this can dry out the donuts and cause the glaze to become sticky. If the glaze starts to soften, you can place the donuts on a wire rack and warm them in a 300°F (150°C) oven for 5 minutes to re-crisp the exterior.

The dough can be prepared up to a day in advance. After the first proof, punch it down, cover tightly, and refrigerate overnight. The next day, let it come to room temperature for about 30 minutes, then roll, shape, and proceed with the recipe. The fried donuts can also be made ahead and stored unfrosted in an airtight container for a day; glaze them just before serving for the best texture.

Serving ideas

Serve these chocolate glazed donuts fresh, with the glaze slightly set but still soft. They are perfect with a cup of coffee or a glass of cold milk. Arrange them on a platter and let everyone help themselves—the glossy chocolate and white drizzle make them a beautiful centerpiece for brunch or dessert. For a more indulgent treat, serve them warm with a scoop of vanilla ice cream on the side.

If you're making these for a crowd, double the recipe and fry the donut holes too—they're a favorite among kids. The donuts are best enjoyed within a few hours, but they can be stored in an airtight container and reheated briefly in the microwave or oven.

For a festive touch, sprinkle with colorful sprinkles or crushed nuts while the glaze is still wet, though the classic chocolate and white drizzle is timeless.

Frequently asked questions

Recipe card

Fluffy Chocolate Glazed Donuts: Soft Yeast-Raised Treats

Prep 30 minCook 6 minRest 1 hTotal 1 h 36 minServes 12

Ingredients

• 1 cup whole milk, warmed
• 1/2 cup warm water
• 1/2 cup vegetable oil, plus more for frying
• 1 large egg
• 4 tbsp granulated sugar
• 1 tsp salt
• 1 packet active dry yeast (11 g)
• 4 1/2 cups all-purpose flour, plus more for dusting
• 8 oz milk chocolate, chopped
• 2 oz white chocolate, chopped

Instructions

1. In a large bowl, whisk together the warm milk, warm water, oil, egg, sugar, salt, and yeast. Let sit for 5 minutes until the yeast is foamy. Add the flour and stir with a wooden spoon until a soft dough forms.
2. Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover with plastic wrap, and let rise in a warm spot for 45 minutes, or until doubled in bulk.
3. Punch down the dough and roll it out on a floured surface to 1.5 cm (about 1/2 inch) thickness. Cut out donut rings using a donut cutter or a large round cutter and a smaller one for the holes. Place each donut on a parchment square and let proof for 15 minutes.
4. Heat 2 inches of oil in a deep skillet to 350°F (175°C). Carefully lower the donuts, a few at a time, into the hot oil. Fry for 90 seconds per side, until puffed and golden brown. Use a slotted spoon to transfer to a paper-towel-lined tray to drain.
5. Melt the milk chocolate in a heatproof bowl over simmering water or in the microwave in 30-second bursts, stirring until smooth. Dip the warm donuts into the melted chocolate, letting the excess drip off. Place on a wire rack.
6. Melt the white chocolate in a small bowl. Use a fork or a piping bag to drizzle fine lines of white chocolate across the glazed donuts. Let the chocolate set for a few minutes before serving.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

380

Protein

6 g

Carbohydrates

52 g

Fat

17 g

Automatic estimate from the ingredient list, not laboratory-verified.