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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: 2 dozen
Author: Barbara Schieving


  • 1 ½ cups milk
  • 2 ½ ounces vegetable shortening approximately ⅓ cup
  • 2 packages instant yeast
  • cup warm water 95 to 105 degrees F
  • 2 eggs beaten
  • ¼ cup sugar
  • 1 ½ teaspoons salt
  • 1 teaspoon freshly ground nutmeg I omitted this
  • 4 ⅔ cup 23 ounces all-purpose flour, plus more for dusting surface
  • Peanut or vegetable oil for frying (1 to ½ gallons, depending on fryer)

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


  • Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. Place the shortening in a bowl and pour warmed milk over. 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 mixture, first making sure the milk and shortening mixture has cooled to lukewarm. Add the eggs, sugar, salt, nutmeg, and half of the flour.
  • Using the paddle 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 remaining flour, combining on low speed at first, and then increase the speed to medium and beat well.
  • Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes. (I had to add about 1 cup additional flour to get a smooth dough - the less you add the more tender your donuts will be.) 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. 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.