Classic fluffy chocolate donut (Printable)

Light and fluffy chocolate donut topped with a smooth cocoa glaze, ideal for breakfast or snack.

# What You'll Need:

→ Donuts

01 - 2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/2 cup unsweetened cocoa powder
04 - 2 1/4 teaspoons active dry yeast
05 - 1/2 teaspoon salt
06 - 2/3 cup warm milk (approximately 110°F)
07 - 2 large eggs, room temperature
08 - 1/4 cup unsalted butter, softened
09 - 1 teaspoon vanilla extract
10 - Vegetable oil, for frying

→ Chocolate Glaze

11 - 1 cup powdered sugar
12 - 1/4 cup unsweetened cocoa powder
13 - 3 to 4 tablespoons milk
14 - 1 teaspoon vanilla extract
15 - Pinch of salt

# How To Make It:

01 - In a mixing bowl, whisk together flour, granulated sugar, cocoa powder, yeast, and salt.
02 - In a separate bowl, combine warm milk, eggs, softened butter, and vanilla extract.
03 - Add wet ingredients to dry ingredients and mix until a sticky dough forms.
04 - Knead dough on a lightly floured surface for 6 to 8 minutes until smooth and elastic.
05 - Place dough in a greased bowl, cover, and let rise in a warm area for about 1 hour or until doubled in size.
06 - Punch down dough and roll out to 1/2 inch thickness. Cut 12 donuts using a donut cutter or two round cutters.
07 - Place cut donuts on parchment paper, cover, and let rise for 20 minutes.
08 - Heat vegetable oil in a deep pot to 350°F.
09 - Fry donuts in batches for 1 to 2 minutes per side until puffed and cooked through. Drain on wire rack lined with paper towels.
10 - Whisk powdered sugar, cocoa powder, milk, vanilla extract, and salt until smooth.
11 - Dip cooled donuts into glaze, allow excess to drip off, and let set for 10 minutes before serving.

# Tips from dashanddishes:

01 -
  • This recipe produces donuts so fluffy and rich in chocolate they taste like a secret indulgence just for you
  • The glossy chocolate glaze adds that perfect touch of sweetness that has quickly made these a household favorite
02 -
  • Don’t rush the rising times—this patience makes the donuts light and airy rather than dense
  • Using warm milk is a game changer for activating the yeast perfectly which means better texture every time
03 -
  • Knead just until elastic for the best light texture—overworking can make them tough
  • The glaze thickens as it cools, so dip your donuts while it's still warm and glossy

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