Fluffy Chocolate-Glazed Ring Donuts: Bakery-Soft at Home Step-by-step instructions

Before you start

Before starting, measure out all ingredients and let the milk and water warm to about 110°F (43°C). Have a large bowl, whisk, rolling pin, donut cutter, and parchment squares ready.

Prepare the ganache by melting the chocolate with cream if making it from scratch. Set up a deep skillet or pot with oil and a thermometer. Clear a workspace for rolling and cutting the dough.

Instructions

Make the Dough

1. 1Mix the Dough
   In a large bowl, whisk together the warm milk, warm water, oil, sugar, and yeast. Let sit for 5 minutes until the yeast is foamy. Beat in the egg, then gradually add the flour, stirring until a soft dough forms.
   Look for The dough is soft, slightly sticky, and pulls away from the bowl.
   Tip Make sure the liquid is warm but not hot—about 110°F (43°C)—to activate the yeast without killing it.
2. 2Knead and Rest
   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 a clean towel, and let rise in a warm spot for 1 hour or until doubled in size.
   Look for The dough is smooth, springs back when poked, and has doubled.
   Tip If the dough is too sticky, add a little more flour, a tablespoon at a time.
3. 3Cut and Proof
   Roll the dough to 1/2-inch thickness on a floured surface. Use a round donut cutter to stamp out rings. Place each donut on a small parchment square, cover loosely, and proof for 20 minutes until puffy and light.
   Look for The donuts have visibly puffed and feel airy to the touch.
   Tip Keep the scraps together and re-roll once to avoid overworking the dough.

After mixing, the dough should be soft, smooth, and slightly tacky. It should pull away from the bowl and feel elastic when kneaded. After the first rise, it should have doubled in size and spring back when gently poked. The cut donuts should be puffy and light after the 20-minute proof.

Fry and Glaze

4. 4Heat the Oil
   Pour about 2 inches of vegetable oil into a deep skillet or pot. Heat over medium-high until a small piece of dough sizzles immediately when dropped in—about 350°F (175°C).
   Look for The oil shimmers and a test piece browns in about 60 seconds.
   Tip Use a kitchen thermometer to keep the oil at a steady temperature.
5. 5Fry the Donuts
   Carefully slide the donuts into the hot oil, parchment side up, and peel off the paper. Fry for 1–2 minutes per side until golden brown. Remove with a slotted spoon and drain on a wire rack.
   Look for The donuts are deep golden brown and puffed.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Fry in batches of 3–4 to avoid crowding the pan.
6. 6Glaze and Decorate
   Dip each warm donut into the melted milk chocolate ganache, letting the excess drip off. Pipe concentric circles of white chocolate on top, then drag a toothpick through the circles to create a feather pattern.
   Look for The glaze is glossy and the feather design is distinct.
   Tip Work quickly while the donuts are still warm so the glaze sets evenly.

The oil should be at 350°F (175°C) and the donuts should sizzle immediately when added. They will puff up and turn golden brown in about 2–3 minutes per side.

The glaze should coat the donuts evenly and the white chocolate feather should be distinct. The kitchen will smell of warm chocolate and fried dough.

Set and Serve

7. 7Set and Serve
   Let the glazed donuts sit on a wire rack for 10 minutes until the chocolate is set. Serve warm or at room temperature.
   Look for The glaze is firm but gives slightly when pressed.
   Tip For the best texture, serve the same day.

The glaze will harden slightly as the donuts cool, creating a shiny, crisp shell. The donuts should be firm enough to hold but still soft when squeezed. Serve warm or at room temperature for the best texture and flavor.

Common mistakes

One common mistake is not heating the oil to the correct temperature—too low and the donuts absorb oil and become greasy; too high and they brown too quickly, leaving the center raw. Another is overworking the dough, which develops too much gluten and makes the donuts tough.

Also, avoid crowding the pan, as this lowers the oil temperature and leads to uneven cooking. Finally, don't skip the proofing step—it's essential for that light, fluffy texture.

How to tell it’s done

The donuts are done when they are deep golden brown on both sides and the internal temperature reaches 160°F (71°C) in the center. The glaze should be set but still slightly soft to the touch.

If the donuts are undercooked, they will feel doughy inside; if overcooked, they will be dry. The proofed dough should be light and airy, and the fried donuts should spring back when gently pressed.

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