Old Fashioned Chocolate Doughnuts with Vanilla Glaze
Soft, fluffy, and extra chocolate-y! These Old Fashioned Chocolate Doughnuts with Vanilla Glaze are the ultimate breakfast treat. Every bite just leaves you wanting more. Perfect for holiday's or just weekend baking to have something special!
Ingredients
Doughnuts
- ½ cup natural process cocoa
- ½ cup boiling water
- 4 cups all purpose flour
- ⅛ cup nonfat dry milk powder
- 4¼ teaspoons baking powder
- ¾ teaspoon baking soda
- ¼ cup unsalted butter room temperature
- ⅔ cup granulated sugar
- ¾ teaspoon salt
- 1 large egg room temperature
- 2 large egg yolks room temperature
- 2 teaspoons vanilla extract
- ¾ cup buttermilk
- vegetable oil for frying
Glaze
- 3 cups powdered sugar sifted
- ½ cup whole milk
- ⅔ teaspoon vanilla extract
Instructions
Doughnuts
- In a small bowl, combine cocoa and boiling water.
- Whisk until smooth. Set aside.
- In a large bowl, whisk together flour, powdered milk, baking powder, and baking soda. Set aside.
- With an electric mixer, beat butter, sugar, and salt just until combined.
- Add egg, egg yolks, and vanilla.
- Mix well.
- Add flour mixture alternately with buttermilk, beginning and ending with flour mixture.
- Mix until smooth.
- Turn out onto a lightly floured surface.
- Roll dough to 1/3" thick.
- Cover dough and let it rest for 15 minutes.
- Line a sheet pan with parchment paper.
- Cut out doughnuts.
- Place them on prepared sheet pan.
- Re-roll scraps.
- Allow to rest before cutting.
- Cover.
- Allow to rest for 15 minutes.
- While dough is resting, pour at least 2 inches of vegetable oil into an 8 quart soup pot.
- Heat oil to 375 degrees F.
- Carefully place doughnuts, one at a time, into hot oil, making sure not to overcrowd the pan.
- When the doughnuts rise to the surface of the oil, cook 1 minute.
- Flip doughnuts over.
- Cook 1 more minute.
- Use a slotted spoon to remove doughnuts from oil.
- Drain thoroughly.
Glaze
- In a medium bowl, combine powdered sugar, milk, and vanilla.
- Beat until smooth.
Putting It Together
- Place cooling rack over sheet pan. Set aside.
- Place doughnuts, one at a time, into glaze.
- Turn over to coat completely.
- Lift out and let drain.
- Place on cooling rack to dry.
Notes
- Use a natural process cocoa for this recipe.
- Make sure the bloomed chocolate is cooled before adding it to the dough.
- Don’t skip the resting periods! It relaxes the gluten in the dough and makes it easier to cut.
- You can re-roll the dough scraps. Just don’t add any extra flour! These doughnuts won’t be quite as pretty as the first batch and may be a little tougher.
- Try to keep oil between 350 degrees and 375 degrees. If it falls below 350 degrees, doughnuts will take longer to cook, will absorb more oil, and won't puff as much. Over 375 degrees, and they will burn before they cook.
- These doughnuts will split when frying. It's okay!
- You can fry the doughnut holes, too. They will take about 30 seconds on each side (a total of 1 minute).
- Don't skip the glaze. These doughnuts need to extra bit of sweetness to help round out the flavors!
- Follow the times listed in the recipe card to ensure the doughnuts are cooked properly and not burnt.
- These doughnuts do not have a long shelf life. They will keep about 1 day at room temperature. The best way to store them is in the freezer!
Nutrition
Serving: 1doughnutCalories: 314kcalCarbohydrates: 62gProtein: 6gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 47mgSodium: 321mgPotassium: 135mgFiber: 2gSugar: 34gVitamin A: 201IUVitamin C: 1mgCalcium: 118mgIron: 2mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.