BakeryDiary is a recipe curation and editorial platform. We research and curate recipes from public sources, considering ratings, reviews, comments, and feedback. We then refine and present them clearly for home cooks. We are committed to an ad-free, focused experience that makes discovering and preparing recipes easier.
These Chocolate Glazed Donuts are the kind of homemade treat that delivers a wonderfully soft, airy center beneath a beautifully golden exterior.
Made with a yeast-raised dough, they have a light, fluffy texture that feels distinctly different from dense cake-style donuts.
Each donut is fried until golden, then finished with a smooth chocolate glaze that adds a rich, sweet layer to every bite.
The dough combines buttermilk, egg, melted unsalted butter, sugar, all-purpose flour, salt, and yeast.
Buttermilk contributes a subtle tang and helps create a tender texture, while the butter and egg add richness to the dough.
Instant or active dry yeast gives the donuts their characteristic lift, resulting in a soft interior after the dough has had time to rise and proof.
The chocolate topping is particularly simple, requiring only finely chopped semi-sweet chocolate, butter, and light corn syrup.
Once melted and combined, the glaze becomes smooth and glossy, making it easy to dip the cooled donuts before finishing them with sprinkles if desired.
The contrast between the fluffy fried dough and silky chocolate coating makes these donuts especially appealing.
Although they require patience during the rising and proofing stages, the process is straightforward and rewarding.
They are a lovely choice for breakfast, brunch, or a homemade dessert when you want something fresh, warm, and bakery-style.
Serve them once the glaze has set for a classic chocolate-covered donut experience.
Homemade Chocolate Glazed Donuts
Ingredients
Equipment
Method
- Bloom the Yeast: Combine the warm water and yeast in a measuring cup, stir, and leave for about 10 minutes, until the mixture becomes foamy.
- Combine the Dry Ingredients: While the yeast blooms, whisk the all-purpose flour and salt together in a separate bowl and set aside.
- Mix the Wet Ingredients: Add the room-temperature buttermilk, lightly beaten egg, melted butter, and sugar to the stand mixer bowl. Whisk until combined.
- Add the Yeast Mixture: Pour the bloomed yeast mixture into the stand mixer bowl and whisk again until incorporated.
- Form the Initial Dough: Add the flour-and-salt mixture to the wet ingredients and stir together using a wooden spoon.
- Knead the Dough: Attach the dough hook and mix on medium-low speed for about 5–10 minutes, until the dough becomes smooth and elastic while remaining slightly tacky to the touch.
- First Rise: Transfer the dough to a large greased bowl, cover it with plastic wrap, and place it somewhere warm. Let it rise for about 2 hours, or until doubled in size.
- Roll the Dough: Turn the risen dough onto a lightly floured work surface and roll it to approximately ½-inch thick.
- Cut the Donuts: Use a 3-inch cookie cutter to cut the donut shapes and a 1-inch cookie cutter to remove the centers. Transfer the donuts to parchment-lined baking sheets, leaving enough space between them for rising. Using two baking sheets is recommended.
- Prepare for Easy Transfer: For easier handling during frying, cut 4-inch parchment squares and place each donut on an individual square while it proofs. The parchment can be lowered into the hot oil along with the donut and removed afterward.
- Proof the Donuts: Place the baking sheets in a warm, humid environment and allow the donuts to rise for about 20 minutes. For the oven method, place the sheets on the top and middle racks and a baking pan on the bottom rack. Fill the lower pan with boiling water, turn the oven to 350°F for exactly 1 minute, then immediately switch it off. The oven should only become slightly warm and should not actually reach 350°F. Alternatively, use the oven's bread-proof function if available.
- Heat the Frying Oil: Fill a large, wide pot such as a Dutch oven about halfway with oil or shortening. Heat over medium-high heat until the oil reaches 350–375°F.
- Fry the Donuts: Carefully place the proofed donuts into the hot oil, handling them gently so they do not deflate. Fry for about 1½ minutes per side, or until golden brown.
- Drain the Donuts: Transfer the fried donuts to a paper towel-lined baking sheet and allow them to cool.
- Cool Before Glazing: Let the donuts cool until they are almost at room temperature before applying the chocolate glaze.
- Melt the Chocolate: Place the finely chopped semi-sweet chocolate in a microwave-safe bowl and microwave for 1 minute. Stir, then continue heating in 20-second intervals as needed until completely melted.
- Finish the Glaze: Add the room-temperature butter and light corn syrup to the melted chocolate. Stir until the butter has melted and the glaze is smooth and thoroughly combined.
- Transfer the Glaze: Pour the finished chocolate glaze into a wide-mouthed bowl for easy dipping.
- Glaze the Donuts: Dip the top of each cooled donut into the chocolate glaze. Add sprinkles if desired.
- Set the Glaze: Leave the glazed donuts undisturbed for 10–15 minutes, allowing the chocolate topping to set before serving.
Notes
- Bloom the yeast in water warmed to 105°F and allow about 10 minutes for it to become visibly foamy before proceeding.
- Keep the buttermilk and egg at room temperature so they incorporate smoothly into the dough.
- The finished dough should be smooth, elastic, and slightly tacky after mixing for 5–10 minutes.
- Allow the dough to complete its first rise until it has doubled in size rather than relying only on the clock.
- Roll the dough to approximately ½ inch thick for the specified donut shape and texture.
- Leave sufficient space between cut donuts during proofing so they have room to rise.
- Handle the proofed donuts gently when transferring them to the oil to help prevent them from deflating.
- Maintain the frying oil between 350°F and 375°F for the stated cooking method.
- Let the fried donuts cool to almost room temperature before glazing so the chocolate topping remains properly on the surface.
- If the chocolate is not fully melted after the first minute, continue microwaving in 20-second intervals, stirring as needed.
- Allow the glaze to set for 10–15 minutes before eating.
Chef’s Secret
The most important detail for keeping these yeast donuts light and fluffy is gentle handling after the second rise.
Once the donuts have proofed for about 20 minutes, avoid picking them up aggressively or squeezing them as you transfer them to the hot oil, because disturbing the risen dough can cause it to deflate.
The individual 4-inch parchment squares are especially useful here: each proofed donut can be moved more easily, and the parchment can briefly go into the oil with the donut before being removed.
This minimizes direct handling and helps preserve the airy structure created during proofing.
Keep the oil within the recipe’s 350–375°F range and fry for about 1½ minutes per side until evenly golden.
Serving Suggestions
Serve these chocolate glazed donuts once the topping has set and the chocolate surface is smooth.
Sprinkles make a simple decorative finish and add a little texture. They pair naturally with coffee, tea, or a glass of cold milk for breakfast or a casual sweet treat.
For a dessert-style presentation, arrange the donuts on a serving platter and let the glossy chocolate glaze remain the focal point.
They are also well suited to brunch spreads alongside fresh fruit or other breakfast favorites.
Conclusion
These Chocolate Glazed Donuts combine a soft, airy yeast-raised center with a golden fried exterior and a smooth semi-sweet chocolate topping.
With a straightforward dough, simple glaze, and careful proofing and frying, they offer a satisfying homemade alternative to bakery-style donuts.
Once the glaze has set, they are ready to enjoy as a breakfast treat, brunch favorite, or sweet afternoon indulgence.
