Fluffy Chocolate-Glazed Ring Donuts: Bakery-Soft at Home Tips, FAQ & printable recipe

Tips for success

For the fluffiest donuts, make sure your yeast is fresh and active. If the mixture doesn't foam after 5 minutes, the yeast is dead and you'll need to start over.

Also, use a kitchen thermometer to monitor the oil temperature throughout frying, adjusting the heat as needed to maintain 350°F (175°C). This ensures a crisp exterior and a fully cooked center.

When glazing, work with one donut at a time, dipping it into the ganache and letting the excess drip off before placing it on the rack.

For the feather design, pipe the white chocolate in concentric circles and drag a toothpick from the center outward in a continuous motion. If the white chocolate hardens, reheat it gently in the microwave for a few seconds.

Variations

• Dark Chocolate Ganache: Use dark chocolate instead of milk chocolate for a richer, less sweet glaze. Melt 1 1/2 cups dark chocolate chips with 1/2 cup heavy cream until smooth. Proceed with the recipe as directed.
• Cinnamon Sugar: Skip the chocolate glaze and toss the warm donuts in a mixture of 1/2 cup granulated sugar and 1 tablespoon ground cinnamon. Serve immediately for a classic, comforting flavor.
• Gluten-Free Option: Substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. Add 1/2 teaspoon xanthan gum if your blend doesn't include it. The texture will be slightly denser but still delicious.
• Maple Glaze: Replace the chocolate ganache with a maple glaze: whisk 1 cup confectioners' sugar with 2 tablespoons maple syrup and 1-2 tablespoons milk until smooth. Dip the warm donuts and let set.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.

Freezer

Freeze unglazed donuts in a freezer bag for up to 2 months. Thaw and reheat in a 350°F oven.

Reheat

Reheat in a 350°F (175°C) oven for 5 minutes to refresh the texture.

Store leftover donuts in an airtight container at room temperature for up to 2 days. The glaze may lose some of its shine but will still taste delicious.

For longer storage, freeze unglazed donuts in a freezer bag for up to 2 months. Thaw at room temperature and reheat in a 350°F (175°C) oven for 5 minutes, then glaze.

The dough can be prepared up to the cutting stage, covered, and refrigerated overnight. The next day, let it come to room temperature for 30 minutes, then proof and fry as directed.

Alternatively, fry the donuts, let them cool completely, and store them in an airtight container. Glaze just before serving for the best appearance.

Serving ideas

Serve these donuts warm for the ultimate experience—the glaze is slightly melty and the crumb is at its softest. They're perfect for breakfast with a cup of coffee or as an afternoon treat. Arrange them on a platter and watch them disappear within minutes.

For a special occasion, dust the glazed donuts with a little cocoa powder or add sprinkles before the glaze sets. They also pair beautifully with a glass of cold milk or a scoop of vanilla ice cream. Enjoy them the same day they're made for the best texture.

Frequently asked questions

Recipe card

Fluffy Chocolate-Glazed Ring Donuts: Bakery-Soft at Home

Prep 25 minCook 20 minRest 30 minTotal 1 h 15 minServes 12

Ingredients

• 1 cup warm milk
• 1/2 cup warm water
• 1/2 cup vegetable oil, plus more for frying
• 2 tbsp granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1 large egg
• 4 cups all-purpose flour, plus more for rolling
• 1 1/2 cups milk chocolate ganache (melted)
• 1/2 cup white chocolate, melted

Instructions

1. 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.
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 a clean towel, and let rise in a warm spot for 1 hour or until doubled in size.
3. 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.
4. 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).
5. 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.
6. 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.
7. Let the glazed donuts sit on a wire rack for 10 minutes until the chocolate is set. Serve warm or at room temperature.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

420

Protein

7 g

Carbohydrates

55 g

Fat

19 g

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