Fluffy Chocolate-Glazed Ring Donuts Step-by-step instructions

Before you start

Before starting, gather all the ingredients and equipment. Make sure the milk and water are warm but not hot, and that the egg is at room temperature. Have a clean, floured surface ready for kneading and rolling.

Set up a wire rack over a baking sheet for draining the fried donuts. Prepare the chocolate ganache and white chocolate so they're ready to use as soon as the donuts are fried and slightly cooled.

Instructions

Making the Dough

1. 1Make the Dough
   In a large bowl, whisk together the warm milk, warm water, vegetable oil, granulated sugar, active dry yeast, and the egg until the yeast is dissolved. Let the mixture sit for about 5 minutes until it becomes foamy. Then gradually add the all-purpose flour, stirring with a wooden spoon or your hands, until a soft, slightly sticky dough forms. Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
   Look for The dough should be soft, smooth, and slightly tacky but not sticky.
   Tip If the dough is too sticky, add a little more flour, a tablespoon at a time.
2. 2Let the Dough Rise
   Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free spot until doubled in size, about 1 hour. The dough should be puffy and airy when ready.
   Look for The dough should be doubled in volume and hold a gentle indentation when pressed.
   Tip A warm oven (turned off) with the light on is a great place for rising.

The dough should be smooth, elastic, and slightly tacky. After rising, it should be doubled in size and airy. When you press a finger into it, the indentation should remain. The dough should smell yeasty and slightly sweet.

Frying the Donuts

3. 3Cut the Donuts
   Turn the risen dough out onto a lightly floured surface. Roll it to about 1/2-inch thickness. Use a donut cutter or a large round cutter and a smaller cutter for the holes to cut out donut shapes. Place the cut donuts on a baking sheet lined with parchment paper. Re-roll the scraps and cut again. Let the cut donuts rest for about 10 minutes while you heat the oil.
   Look for The donuts should be uniform in thickness and shape.
   Tip If you don't have a donut cutter, use a 3-inch and a 1-inch round cutter.
4. 4Fry the Donuts
   Heat about 2 inches of vegetable oil in a large, heavy-bottomed pot to 350°F (175°C). Carefully place a few donuts into the hot oil, making sure not to overcrowd. Fry for about 1 minute per side, until golden brown and puffed. Use a slotted spoon to transfer the donuts to a wire rack set over a baking sheet to drain.
   Look for The donuts should be deep golden brown on both sides and sound hollow when tapped.
   Tip Keep the oil temperature steady; adjust the heat as needed.
5. 5Cool Slightly
   Let the fried donuts cool on the wire rack for about 5 to 10 minutes. They should be warm but not too hot to handle, so the glaze sets properly.
   Look for The donuts should be cool enough to touch comfortably.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Cooling prevents the glaze from melting off too quickly.

The donuts should be golden brown on both sides, with a crisp exterior and a soft, fluffy interior. They should be puffed up and light.

The oil temperature should remain steady at 350°F (175°C). The kitchen should smell of warm, fried dough.

Glazing and Decorating

6. 6Dip in Chocolate Ganache
   Prepare the melted milk chocolate ganache in a shallow bowl. Dip the top of each warm donut into the ganache, allowing any excess to drip off. Place the glazed donuts back on the wire rack.
   Look for The glaze should coat the top evenly and start to set slightly.
   Tip If the ganache thickens, reheat it gently or add a splash of warm cream.
7. 7Pipe White Chocolate Webs
   Spoon the melted white chocolate into a piping bag or a zip-top bag with a tiny corner snipped off. Pipe concentric circles of white chocolate onto the chocolate glaze. Then, while the white chocolate is still wet, drag a toothpick from the center outward through the circles to create a spiderweb pattern.
   Look for The white chocolate lines should be distinct and the web pattern visible.
   Tip Work quickly before the glaze sets, and wipe the toothpick between each drag.
8. 8Let the Glaze Set
   Allow the glazed donuts to sit at room temperature until the chocolate glaze is firm and set, about 15 to 20 minutes. Serve the donuts at room temperature for the best texture.
   Look for The glaze should be firm to the touch and not sticky.
   Tip If you want the glaze to set faster, place the donuts in the refrigerator for 5 minutes.

The glaze should be smooth and glossy, coating the donut tops evenly. The white chocolate spiderweb should be visible and set. The donuts should look shiny and inviting, with the chocolate firm to the touch.

Common mistakes

One common mistake is not letting the dough rise enough, which results in dense donuts. Be patient and let it double in size. Another is frying at the wrong temperature; use a thermometer and adjust the heat as needed.

Overcrowding the pot can lower the oil temperature, so fry in small batches. Finally, dipping the donuts in the glaze while they're too hot can cause the glaze to run off, so let them cool slightly first.

How to tell it’s done

The donuts are done when they are golden brown on both sides and puffed up. To be sure, insert an instant-read thermometer into the center of a donut; it should read 160°F (71°C) for the egg to be fully cooked.

The glaze should be set and firm to the touch. The donuts should be soft and airy when squeezed, with a slight bounce back.

• Egg dishes: 160°F (71°C) in the thickest part