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    Home » Recipes » Breakfast » Donuts

    Chocolate Glazed Yeast Donuts

    Published by Melissa on January 16, 2023 | Updated January 16, 2023 | 67 Comments

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    Chocolate Glazed Yeast Donuts are light, fluffy and taste perfectly sweet. They are fried and topped with a delicious easy-to-make glaze. via @barbarabakesChocolate Glazed Yeast Donuts are light, fluffy and taste perfectly sweet. They are fried and topped with a delicious easy-to-make glaze. via @barbarabakesChocolate Glazed Yeast Donuts are light, fluffy and taste perfectly sweet. They are fried and topped with a delicious easy-to-make glaze. via @barbarabakesChocolate Glazed Yeast Donuts are light, fluffy and taste perfectly sweet. They are fried and topped with a delicious easy-to-make glaze. via @barbarabakes

    These Chocolate Glazed Yeast Donuts are light, fluffy and taste prefectly sweet- just how a donut should. 

    zoomed in on one chocolate glazed donut

    Chocolate Glazed Yeast Donuts 

    Few things are a fun as making homemade donuts. You will LOVE this recipe and how much you enjoy making it with your family. You can find out famous glazed donut recipe here (with a vanilla butter icing).

    stack of chocolate glazed donuts

    Ingredients

    • Milk
    • Instant Yeast
    • Eggs
    • Sugar
    • Salt
    • Flour
    • Vegetable Oil

    Recipe Instructions

    1. Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening.
    2. Pour yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm. Add the eggs, sugar, salt, nutmeg, and half of the flour.
    3. Combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined.
    4. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.
    5. On a well-floured surface, roll out dough and cut out dough using a doughnut cutter. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
    6. Preheat the oil in a deep fryer or Dutch oven to 365 degrees F. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side. Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.

    Chocolate Doughnut Glaze:

    1. Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted.
    2. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately.
    3. Allow glaze to set for 30 minutes before serving.
    close-up view of chocolate donuts stacked up

    Tips for making donuts:

    My experience with donuts made at home is that they are a bit on the greasy side. This was not the case with these donuts. I was careful to bring the oil back to 365º before adding more donuts and they weren’t greasy at all. In fact, they were the best homemade donuts I’ve ever had. Not as tender and light as a Krispy Kreme or the Dunford Chocolate Glaze Donuts, but way better than any grocery story donut I’ve ever had.

    Before glazing the donuts they need to cool for 30 minutes. I knew my boys and I wouldn’t want to wait that long, so I also made a few cinnamon sugar donuts and my son rolled all of the fried donut holes in cinnamon and sugar as well. The donut holes were gone within minutes and the cinnamon sugar donuts only lasted long enough to take a picture. In fact, the entire 2 dozen donuts were gone within 24 hours. We do love donuts at our house!

    chocolate glazed donuts on a baking sheet

    Frequently Asked Questions

    Should donuts be cooled before glazing?

    Yes! Allow donuts to cool for 15 to 20 minutes prior to glazing or you will end up with a soggy mess for a donut.

    What is the best oil to fry donuts in?

    I have found that peanut oil or vegetable oil is the best for frying donuts because it will result in a nice outer exterior.

    How long should I fry each donut?

    I typically fry my donuts for about 1 minute per side.

    hand holding a chocolate glazed donut

    More Recipes

    • Apple Cinnamon Sugar Donut Muffins
    • Cinnamon Sugar Malasadas (Hawaiian Donuts)
    • Old Fashioned Buttermilk Donuts
    • Chocolate Caramel Pecan Turtle Donuts

    If you’ve tried this Chocolate Glazed Yeast Doughnuts or any other recipe on Barbara Bakes, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.

    zoomed in on one chocolate glazed donut
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    4.80 from 5 votes

    Chocolate Glazed Yeast Doughnuts

    These Chocolate Glazed Yeast Donuts are light, fluffy and taste sweet- just how a donut should. 
    Prep Time2 hrs
    Cook Time2 mins
    Total Time2 hrs 2 mins
    Course: Donuts
    Servings: 24
    Calories: 249kcal
    Author: Melissa Griffiths
    Prevent your screen from going to sleep

    Ingredients

    • 1 ½ cups milk
    • ⅓ cup vegetable shortening or butter
    • 2 packages instant yeast about 4.5 teaspoons
    • ⅓ cup warm water 95 to 105 degrees F
    • 2 eggs beaten
    • ¼ cup sugar
    • 1 ½ teaspoons salt
    • 2-3 quarts Peanut or vegetable oil for frying
    • 5 to 5.5 cups all-purpose flour

    Chocolate Doughnut Glaze

    • ½ cup unsalted butter
    • ¼ cup whole milk warmed
    • 1 tablespoon light corn syrup
    • 2 teaspoons vanilla extract
    • 4 ounces bittersweet chocolate chopped (I used semi-sweet chocolate chips)
    • 2 cups confectioners’ sugar sifted

    Instructions

    • Place the milk and shortening or butter in a medium saucepan and heat over medium heat just until warm enough to melt the shortening or butter. Set aside.
    • In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening/butter mixture, first making sure the milk and shortening mixture has cooled to lukewarm. Add the eggs, sugar, salt, and half of the flour.
    • Using the dough hook attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined. Add the rest of the flour so that you have used 5 cups, combining on low speed at first, and then increase the speed to medium and beat well.
    • Let the dough knead until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes. You can add the additional ½ cup of flour as needed, a few tablespoons at a time if your dough is sticky.
    • Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.
    • On a well-floured surface, roll out dough to ⅜-inch thick. Cut out dough using a 2 ½-inch doughnut cutter or pastry ring and using a ⅞-inch ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
    • Preheat the oil in a deep fryer or Dutch oven to 365 degrees F. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side or until deep golden brown. Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.

    Chocolate Doughnut Glaze:

    • Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted.
    • Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately.
    • Allow glaze to set for 30 minutes before serving.

    Notes

    • You’ll want the oil to be a few inches deep in the bottom of your pan/fryer/Dutch oven, so use as much as you need there. I normally use about 2 quarts in my 6 quart Dutch oven. 

    Nutrition

    Calories: 249kcal | Carbohydrates: 36g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 160mg | Potassium: 88mg | Fiber: 1g | Sugar: 16g | Vitamin A: 169IU | Calcium: 32mg | Iron: 2mg
    pin image of close-up view of chocolate donuts stacked up

    I know you will enjoy these Chocolate Glazed Yeast Donuts that are fluffy, light and fried to perfection. Enjoy!

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    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Nancy

      June 14, 2018 at 2:30 pm

      I want to use this recipe to make a long john. How do suggest I do this to get the shape and right volume for a long john donut?

      Reply
      • Barbara Schieving

        June 14, 2018 at 2:41 pm

        Hi Nancy – you would roll out the dough similarly to the beignets https://www.barbarabakes.com/easy-beignets/ just cut the pieces in a rectangle shape. Enjoy!

        Reply
    2. Marlene

      November 19, 2017 at 2:35 am

      I just made these donuts and they came out amazing, they’re super soft and delicious and the chocolate is to die for.

      Reply
      • Barbara Schieving

        November 19, 2017 at 4:56 am

        Thanks Marlene! I should make some again soon.

        Reply
    3. Mena Mansour

      September 13, 2013 at 3:53 am

      Those look really amazing! Can’t wait to try them out! (:
      But I was wondering if I could bake’em instead?

      Reply
      • Barbara Schieving

        September 13, 2013 at 7:26 am

        Thanks Mena! If you baked them instead of frying them they’d be more like a roll instead of a donut. But if they’re shaped like a donut and topped with chocolate icing or rolled in butter then cinnamon and sugar, I’m sure they’d be delicious.

        Reply
    4. Wangui

      April 15, 2011 at 5:10 pm

      i just had to make this after looking at the photos.I made the donuts using half the ingredients and they still came out delicious, instead of the chocolate glace i used strawberry jam and coated them with grated coconut…Yummy. Everyone should try this recipe.

      thanks barbara

      Reply
      • Barbara

        April 21, 2011 at 7:01 am

        Your strawberry coconut topping sound fabulous. So glad you let me know you made them.

        Reply
    5. kendra

      February 27, 2011 at 8:16 pm

      do u have to have a stand up mixer? 🙁 i really wanna try these

      Reply
      • Barbara

        February 27, 2011 at 8:25 pm

        Sure you can make them without a stand mixer, it’s just easier with one. Just make them the way you would make a bread dough without a mixer. Good luck!

        Reply
    6. Paula

      November 02, 2010 at 10:42 pm

      You are killing me with these fabulous photographs. I can almost smell these donuts, the cinnamon and the chocolate glaze!

      Reply
    7. Eliana

      November 01, 2010 at 9:29 am

      You are such a great baker. Your doughnuts could not look more perfect.

      Reply
    8. Sarah, Maison Cupcake

      October 31, 2010 at 10:23 am

      These look brilliant! Come on, fess up, are you sure you didn’t buy them at Krispy Kreme?! 😉

      Reply
    9. shaz

      October 31, 2010 at 5:02 am

      Too right Barbara, if you’re going doughnuts might as well go all the way and deep fry them 🙂 All our doughnut holes disappeared straightaway too, so glad I made half portions!

      Reply
    10. Mimi

      October 30, 2010 at 12:47 pm

      Beautifully done. Funny, our donuts didn’t last 24 hours either.
      Mimi

      Reply
    11. Lisa

      October 30, 2010 at 8:27 am

      Barbara, those are some seriously beautiful and delicious looking donuts. I love the name Chocolate Ice Cake doughnut, and would love to try one of those someday. However, even though I’m not a huge donut fan – I could definitely chow down on yours!

      Reply
    12. Jaime

      October 29, 2010 at 10:43 pm

      lovely photos. wish i had baked some of mine now 🙂 funny how you always want what the other person has huh 😉

      Reply
    13. MarthaAndMe

      October 29, 2010 at 11:11 am

      I have my grandmother’s donut recipe but have never tried it! I recently ripped a recipe for baked donuts out of a magazine, but then realized I needed a donut pan to make that, so I haven’t tried that either. You’re making me want to make them though!

      Reply
    14. Joy

      October 29, 2010 at 8:08 am

      They looks great.

      Reply
    15. Tracy

      October 28, 2010 at 9:06 pm

      Your doughnuts look wonderful! That chocolate glaze looks incredible, too!

      Reply
    16. Bridgett

      October 28, 2010 at 6:11 pm

      Kudos to you for making homemade donuts! They must have been incredible and that glaze looks divine. They look perfect.

      Reply
    17. marcellina

      October 28, 2010 at 6:11 pm

      Your doughnuts are wonderful! Yes, I agree I thought they would be greasy but frying a the right temp they were fantastic! I froze mine because even though we love doughnuts we just couldn’t get through that many! Your family did very well!!!!

      Reply
    18. Bunny

      October 28, 2010 at 4:28 pm

      Oh geez Barbara these look so good! I tried donuts once and I think I rolled them out to thin, yours look perfect!

      Reply
    19. pigpigscorner

      October 28, 2010 at 4:12 pm

      Chocolate! nom nom nom!

      Reply
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