Fluffy Chocolate-Glazed Ring Donuts Tips, FAQ & printable recipe

Tips for success

For the softest donuts, use bread flour instead of all-purpose flour. The higher protein content gives a slightly chewier, more tender crumb. Also, make sure your yeast is fresh; expired yeast won't rise properly.

If you're using instant yeast, you can skip the proofing step and mix it directly with the flour. When rolling the dough, be gentle to avoid deflating the air bubbles.

To make the ganache, heat heavy cream until just simmering and pour it over chopped milk chocolate. Let it sit for a minute, then stir until smooth.

If you don't have white chocolate for the spiderweb, you can use a simple powdered sugar glaze. For an extra touch, sprinkle the donuts with a little sea salt before the glaze sets.

Variations

• Dark Chocolate Glaze: Swap the milk chocolate for dark chocolate in the ganache for a richer, less sweet glaze. Use a 60% cacao chocolate and follow the same method.
• Vanilla Bean Glaze: For a simple glaze, whisk together 1 cup confectioners' sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract. Dip the donuts and let set.
• Cinnamon Sugar Donuts: Skip the chocolate glaze entirely. While the donuts are still warm, toss them in a mixture of 1/2 cup sugar and 1 tablespoon ground cinnamon.
• Lemon Glaze: Mix 1 cup confectioners' sugar with 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest. Dip the donuts and let set for a bright, citrusy finish.

Storage and make-ahead

Fridge

Store in an airtight container at room temperature for up to 2 days. Do not refrigerate, as it will dry out the donuts.

Freezer

Freeze unfrosted donuts in a single layer, then transfer to a zip-top bag for up to 2 months.

Reheat

Reheat unfrosted donuts in a 350°F (175°C) oven for 5-7 minutes until warm and crisp. Glaze after reheating.

Store the glazed donuts in an airtight container at room temperature for up to 2 days. If the glaze is not fully set, place a piece of parchment paper between layers to prevent sticking. Do not refrigerate, as this can make the donuts stale.

The dough can be prepared the night before and refrigerated after the first rise. In the morning, let it come to room temperature for about 30 minutes, then roll, cut, and fry as directed.

The fried donuts can also be made ahead and stored unfrosted in an airtight container for up to a day; glaze them just before serving.

Serving ideas

These donuts are best served the same day they're made, while the glaze is still glossy and the crumb is soft. Enjoy them with a cup of coffee or a glass of cold milk.

They're perfect for a weekend brunch, a birthday party, or any celebration that calls for something sweet and special.

If you have leftovers, they can be refreshed in a 350°F (175°C) oven for a few minutes to re-crisp the exterior. The glaze may lose its shine, but the donuts will still taste delicious. Serve them warm for the best experience.

Frequently asked questions

Recipe card

Fluffy Chocolate-Glazed Ring Donuts

Prep 25 minCook 20 minRest 1 hTotal 1 h 45 minServes 12

Ingredients

• 1 cup warm milk
• 1/2 cup warm water
• 1/2 cup vegetable oil
• 2 tbsp granulated sugar
• 1 packet active dry yeast (about 2 1/4 tsp)
• 1 large egg
• 4 cups all-purpose flour
• melted milk chocolate ganache, for dipping, to taste
• melted white chocolate, for piping, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

320

Protein

6 g

Carbohydrates

45 g

Fat

13 g

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