Prepare to fall in love with these incredible Glazed Chocolate Donuts! Imagine a confection that’s both remarkably light and wonderfully cakey, bursting with deep, rich chocolate flavor in every bite. The delicate, sweet glaze isn’t just a finishing touch; it locks in moisture and adds a beautiful, irresistible sheen that promises a little extra joy with each taste. If chocolate speaks your love language, then these homemade glazed chocolate donuts are about to become your absolute favorite dessert, a truly “big deal” in the world of fried treats.

As a pastry chef, my passion lies in perfecting classic chocolate desserts, transforming them into their absolute best versions. From rich chocolate ice cream to comforting hot chocolate, decadent death by chocolate cupcakes, and chewy quadruple chocolate pudding cookies, I’ve dedicated myself to elevating the chocolate experience. Once I conquered my initial hesitation about frying with my beloved sour cream donuts, it was only a matter of time before I tackled the ultimate old-fashioned chocolate donut. And I can confidently say, these are not just good—they are truly exceptional.

Forget the mass-produced options; these homemade delights surpass even the most popular chain chocolate glazed donuts, including those from Krispy Kreme and Dunkin’ Donuts. They strike that perfect balance: wonderfully light yet satisfyingly cakey, intensely chocolaty without being overly sweet. Each bite practically melts in your mouth, reminiscent of a delicate yeasted filled donut, yet they retain the comforting substance you expect from your favorite cake donut. Crowned with my signature classic donut glaze, these chocolate cake donuts promise a taste of pure donut heaven right in your own kitchen.

Table of Contents

• Why you will love these glazed chocolate donuts:
• Professional Tips for making fried donuts:
• Ingredients
• Variations
• Substitutions
• How to Make
• Why do donuts have holes?
• Storage
• Frequently Asked Questions
• Chef Lindsey’s Recipe Tip
• Glazed Chocolate Donuts Recipe
• Before You Go!

Why You’ll Adore These Glazed Chocolate Donuts:

• Unmatched Freshness, Straight from Your Fryer: There’s an undeniable magic in a homemade fried chocolate cake donut, especially when it’s still warm from the oil. This recipe delivers doughnuts that are incredibly soft and moist on the inside, beautifully contrasted by a delicate crispness on the outside, thanks to the perfect glaze. It’s pure perfection, and the joy of creating them yourself means complete customization. Want extra sprinkles? A slightly crispier exterior? The control is entirely in your hands, allowing you to craft your ideal chocolate indulgence.
• Explosive, Deep Chocolate Flavor: This isn’t just any chocolate donut; it’s a celebration of rich, profound chocolate. I meticulously tested and refined this recipe during my time as a pastry chef in a bustling Manhattan restaurant, ensuring an ideal ratio of premium cocoa powder to all-purpose flour. The result is an intense chocolate flavor that is robust and satisfying, utterly devoid of any bitterness. A touch of kosher salt plays a crucial role here, acting as a flavor enhancer that truly makes the chocolate notes sing and pop.
• Empowering Professional Tips for Success: Frying donuts might seem daunting, but I’ve distilled years of professional experience into clear, actionable tips. This guide provides you with all the essential knowledge and tricks to master the timing of your donut preparation, ensuring your dough is perfectly chilled and ready precisely when you are. Get ready for a confident and rewarding frying experience, yielding bakery-quality results every single time!

Professional Tips for Mastering Fried Chocolate Donuts:

• Maintain a Chilled Dough for Optimal Texture. This is perhaps the most critical tip for achieving perfectly tender cake donuts. Work swiftly when rolling and cutting your dough to prevent the baking powder from prematurely reacting with the sour cream. While double-acting baking powder will activate again during frying, preserving its initial leavening power is key for maximum rise. Furthermore, keeping the dough cold actively inhibits excessive gluten formation, which directly translates to the softest, most delicate donuts imaginable.
• Generously Flour Your Work Surface (Bench Flour). Chocolate donut dough can be quite sticky, and attempting to work with it on an inadequately floured surface can be frustrating. A liberal dusting of “bench flour” on your counter will work wonders, making the dough much easier to handle, roll, and cut without sticking. Remember to brush off any excess flour from the cut donuts before frying to prevent it from burning in the oil.
• Choose the Right Frying Oil. For frying donuts, it’s essential to use a neutral-tasting oil with a high smoke point. Canola oil is my go-to choice due to its mild flavor and stability at high temperatures. Other excellent options include vegetable oil, peanut oil, or even safflower oil. While some bakers prefer shortening for its textural qualities, a good liquid oil will yield fantastic results.
• Equip Yourself with Essential Frying Tools. Successful deep-frying relies on having the right equipment. You’ll need:
  • A reliable **clip-on candy/fry thermometer**: This is non-negotiable for maintaining the precise oil temperature. Fluctuations can lead to greasy or undercooked donuts.
  • A **spider or slotted spoon**: Essential for safely lowering and removing donuts from the hot oil, allowing excess oil to drain.
  • A **deep fryer or a heavy-bottomed Dutch oven**: Ensure it’s large enough to hold at least 2 inches of oil and accommodate a few donuts at a time without overcrowding.

  Additionally, a baking sheet lined with a wire cooling rack is invaluable for draining freshly fried donuts. (Note: You won’t need a donut pan for this recipe, as we’re crafting traditional fried cake donuts!)

• Maintain Consistent Oil Temperature. Your target oil temperature range is between 350°F and 360°F (175°C-182°C). This narrow window is crucial. If the oil is too cool, the donuts will absorb too much oil and become greasy. If it’s too hot, they’ll burn on the outside before cooking through, leaving them raw in the middle. Be especially vigilant with chocolate donuts; unlike other flavors, over-frying or frying at excessively high temperatures can impart an unpleasant bitter taste due to the cocoa powder. Adjust your burner heat constantly to keep that thermometer reading steady.
• Properly Drain Fried Donuts. As soon as your donuts are golden brown and cooked, transfer them immediately to a wire cooling rack set over a baking sheet or several layers of paper towels. This setup allows air to circulate around the donuts, preventing the bottoms from becoming soggy with residual oil and helping to maintain their delightful crispness.
• Glaze While Warm for the Best Finish. The optimal time to dip your donuts in the glaze is when they are still warm, but just cool enough to handle comfortably. The warmth helps the glaze adhere evenly and thinly, creating that signature beautiful, slightly crackled finish. While some prefer using chopsticks for this delicate step, I often find my (toughened, professional kitchen-ready) fingers to be the most efficient tools. Whatever method you choose, aim for a quick, even dip.

Essential Ingredients for Your Perfect Chocolate Donuts

Crafting the best Glazed Chocolate Donuts starts with understanding the role each ingredient plays. Here’s a detailed look at the components that make this recipe truly special:

• Cocoa Powder: For that rich, deep chocolate color and unparalleled flavor, I highly recommend using Droste cocoa powder. It’s a Dutch-processed cocoa powder, known for its dark hue and less acidic profile, which translates into a smoother, more intense chocolate taste without any harshness. This is key for achieving the “explosion of chocolate flavor” we’re aiming for.
• All-Purpose Flour: While pastry flour can be used (as noted in substitutions), all-purpose flour is my preferred choice for most donut recipes, including these chocolate cake donuts. It provides the ideal balance of gluten development, creating a strong yet flexible network that holds the donut’s structure during frying, while still ensuring an incredibly tender and cakey crumb.
• Granulated Sugar: Beyond its primary role in providing sweetness, granulated sugar is a vital leavening agent in this recipe. When creamed with the butter and then beaten with the egg yolks, it incorporates air into the mixture, contributing significantly to the light, soft, and tender texture of the finished donuts.
• Unsalted Butter: Using unsalted butter gives you precise control over the overall saltiness of your donut dough. It also infuses the donuts with a rich, classic buttery flavor and contributes to their tender crumb. Always ensure your butter is at room temperature for proper creaming.
• Egg Yolks: These golden gems are powerhouses of flavor, moisture, and structure. Egg yolks contribute essential fat, which enhances richness and helps to shorten gluten strands, ensuring your donuts remain wonderfully cakey and tender, rather than tough or chewy. They also act as a crucial emulsifier, binding the batter components together for a perfectly uniform texture.
• Sour Cream: Sour cream is a star ingredient, providing a significant portion of the moisture in these donuts. It’s what brings the dough together and gives it a lovely tang that complements the sweetness and chocolate. Importantly, it also keeps the dough from becoming too wet, which would otherwise result in a denser, tougher donut. Its acidity is also crucial for activating the baking powder.
• Baking Powder: We use double-acting baking powder in this recipe. This means it reacts twice: once instantly when it’s mixed with the acid from the sour cream, and then again when it’s exposed to heat during frying. This dual action ensures maximum lift and a beautifully airy texture in your cake donuts.
• Kosher Salt: Don’t underestimate the power of salt in sweet recipes! Kosher salt, being less dense and less intensely salty than table salt, allows for better control of seasoning. In these chocolate donuts, it doesn’t just add saltiness; it’s a flavor enhancer that brightens and deepens the rich cocoa notes, preventing the donuts from tasting dull or flat.
• Espresso Powder: This secret weapon is optional but highly recommended! A small amount of Medaglia D’Oro instant espresso powder dramatically amplifies the chocolate flavor without adding any coffee taste. It creates a more complex and intense chocolate experience. Ensure you use a good quality brand that dissolves easily and isn’t bitter.
• Canola Oil: For deep-frying, canola oil is an excellent choice due to its neutral flavor and high smoke point, which means it can withstand the high temperatures required for frying without breaking down or imparting off-flavors. Other suitable neutral oils include vegetable oil or peanut oil. Some prefer solid fats like Crisco shortening for a slightly different texture, which is also an option.

Exciting Variations to Customize Your Chocolate Donuts

While these Glazed Chocolate Donuts are perfect as is, they also serve as a fantastic canvas for creative culinary experimentation. Here are some delightful variations to try:

• Elevate the Glaze Experience: Why stop at a plain glaze when you can intensify the chocolate factor? For the ultimate chocolate lover, consider dipping these beauties in a rich, velvety chocolate fudge glaze. Imagine double chocolate decadence! My first creation using a similar easy chocolate glaze was for a Brooklyn Blackout Donut – a chocolate yeasted donut generously stuffed with chocolate pudding. Remember, for that smooth, professional-looking glaze coating, always dip your donuts while they are still warm.
• Explore Classic Flavors: If your craving leans towards different flavor profiles, this recipe’s foundation is incredibly versatile. For a classic vanilla-on-vanilla treat, or even a tantalizing chocolate-on-vanilla combination, explore my plain sour cream donuts recipe. You might also find yourself falling in love with the intricate beauty of French crullers or perfecting a batch of my Krispy Kreme copycat donuts. Each offers a unique texture and flavor journey.
• Spice Things Up! A little bit of spice can dramatically enhance the chocolate flavor. Try adding a hint of ground cinnamon, nutmeg, or even a pinch of cayenne pepper to your donut dough for a subtle warmth and complexity. For a sophisticated touch, garnish the freshly glazed donuts with a sprinkle of flaky sea salt or fleur de sel. The contrast of sweet and salty with the deep chocolate is simply divine. Don’t hesitate to share your unique and fancy flavor combinations in the comments below!

Important Ingredient Substitutions & Their Impact

Understanding potential substitutions and their effects is key to successful baking. While I always recommend sticking to the original recipe for the best results, here’s what you need to know if you consider altering certain ingredients:

• Sour Cream: For optimal flavor and texture, I exclusively use a high-quality, full-fat sour cream. Its thicker consistency and distinct tangy flavor are integral to these cake donuts. The fat content is particularly crucial, as it contributes significantly to the soft, moist, and tender crumb. Attempting to reduce the fat content by using a low-fat alternative will undeniably result in a noticeable difference in the final texture, likely leading to a drier, tougher donut.
• Baking Powder vs. Baking Soda: This recipe calls for double-acting baking powder, which performs beautifully by reacting with acid (from the sour cream) immediately upon mixing and then again when heated in the frying oil. I strongly advise against substituting baking soda, except in a true baking emergency. Baking soda, which reacts only once when combined with acid, will not provide the sustained leavening power needed for these donuts, especially if the dough is prepared in advance. This could lead to flatter, denser donuts with less of that desired cakey texture.
• Egg Yolks: The recipe specifically utilizes egg yolks for a reason. While it might be tempting to use whole eggs, doing so will significantly impact the donuts’ texture. Egg whites introduce additional moisture without the fat content of the yolk, which can lead to a tougher, chewier donut by promoting more gluten development. Taking a moment to separate the yolks is worth the effort for that perfect, tender result. Don’t let those leftover egg whites go to waste, though! They’re ideal for making a light and airy dessert like a Lemon Berry Pavlova Cake.
• Flour Type: For these fried cake donuts, pastry flour or all-purpose flour are the best choices. Both provide sufficient gluten development to give the donuts their necessary structure during frying, yet not so much that they become tough or overly chewy. Pastry flour, with its lower protein content, will yield a slightly more delicate and tender cake donut. However, donuts made with standard all-purpose flour are remarkably similar in quality and tenderness, making it a perfectly acceptable and readily available option.

Step-by-Step Guide to Crafting Your Glazed Chocolate Donuts

Creating these divine Glazed Chocolate Donuts at home is a rewarding process. Follow these detailed instructions to ensure success every time. For precise measurements and a printable version, refer to the comprehensive recipe card located further down the page!

Part 2: Portioning and Cutting the Dough with Precision

Accuracy in this step ensures uniformly cooked and beautiful donuts. Line a half-sheet baking pan with parchment paper and lightly spray it with nonstick spray, then set it aside. Remember our golden rule: keep the dough cold! The faster and more gently you work, the more tender your final donuts will be.

Lightly dust your clean work surface with flour. Turn the chilled dough out onto this floured surface, ensuring the floured side is down. If your plastic wrap wasn’t floured, lightly dust the top of the dough as well. Working quickly to maintain its cool temperature, roll the dough out evenly to a consistent ½ inch thickness.

Carefully brush away any excess flour from the top surface of the rolled dough. Now, use your 3-inch ring cutter for the donuts and a 1 ¼-inch cutter for the holes. If you don’t have specialized donut cutters, biscuit cutters, cookie cutters, or even the rim of a small glass can work in a pinch. Lightly tap your cutters in flour before each cut to prevent sticking, and brush off any flour residue from the cut donuts. Arrange the cut donuts and their smaller “holes” on your prepared sheet pan.

To prevent them from drying out or losing their shape, cover the sheet pan loosely with plastic wrap. Ensure the plastic doesn’t touch the tops of the donuts by creating a “tent” or by resting the wrap only on the rims of the pan. Chill these cut donuts in the refrigerator for at least 30 minutes, or even overnight, before frying. This second chill is crucial for setting their shape and texture.

Part 3: Crafting the Classic Donut Glaze

Our simple yet irresistible glaze adds the perfect touch of sweetness and a beautiful finish to these chocolate donuts. In a medium bowl, whisk together the whole milk, powdered sugar, and kosher salt until completely smooth. To prevent a “skin” from forming, cover the glaze directly on its surface with plastic wrap until ready to use. If you prefer a warm glaze (which adheres wonderfully), you can gently heat the bowl over a pot of simmering water on the stove. However, since I typically dip my donuts while they are still piping hot from the fryer, heating the glaze isn’t always necessary for me.

Part 4: Frying Your Chocolate Donuts to Golden Perfection

This is where the magic truly happens! Pour your chosen frying oil (canola is recommended) into a deep fryer or a heavy-bottomed Dutch oven, ensuring the oil depth is at least 2 inches. Heat the oil to precisely 350°F (175°C). A clip-on candy/fry thermometer is your best friend here, as maintaining the ideal temperature between 350°- 360°F (175°C-182°C) is paramount. I typically preheat my oil to 360°F before adding the first batch, as the cold donut dough will naturally cause the temperature to drop slightly.

Gently lower no more than three donuts at a time into the hot oil, keeping the remaining donuts chilled in the refrigerator. Overcrowding the pot will drastically lower the oil temperature and result in greasy, unevenly cooked donuts. Allow them ample space to move and puff. Once they rise to the surface (usually after about 30 seconds), carefully flip them using a slotted spoon or spider. Continue frying until they begin to puff, develop a slight crack around the middle (the “rift”), and reach a beautiful even color—typically about 80 seconds per side. For donut holes, the process is similar but quicker: 30 seconds, flip, 60 seconds, flip, then another 40-60 seconds until puffed and golden brown all over.

To confirm doneness, I always perform a quick cake tester trick: pull a donut out of the oil, insert a cake tester or thin skewer into its center, then remove it. It should come out completely clean, with no streaks of raw dough or crumbs. Once cooked, transfer the fried donuts to a wire rack positioned over a baking sheet or paper towels to drain excess oil. This ensures a crisp exterior.

The final, glorious step! As soon as the donut is just cool enough to handle without burning yourself, dip it into the prepared glaze. Dipping while still warm encourages a lovely, even coating that isn’t too thick or too thin, creating that perfect balance of sweetness and texture. Place the glazed donuts back on the wire rack to allow any excess glaze to drip off and set.

While these donuts are undeniably at their absolute best consumed the day they are fried—ideally with a freshly brewed cup of coffee—you can store them at room temperature in a container with the lid slightly cracked overnight. However, be aware that their peak freshness will begin to diminish after 24 hours.

The Enduring Mystery: Why Do Donuts Have Holes?

The distinctive hole in the center of a donut isn’t just for aesthetics; it’s a brilliant culinary innovation with a fascinating history and practical purpose, especially for fried cake donuts. Originally, donuts were simply fried balls of dough. However, these often cooked unevenly, resulting in raw centers and burnt exteriors. A clever solution emerged: creating a hole in the middle.

From a scientific standpoint, the hole fundamentally changes how the donut cooks. It dramatically increases the surface area exposed to the hot frying oil, allowing both the exterior and interior of the donut to cook at a more consistent and uniform rate. Without this central opening, the thick center of a cake donut would remain dense and doughy, while the outer crust would inevitably become overcooked and potentially burnt. It’s a testament to practical engineering in the kitchen!

Therefore, I implore you: do not be tempted to skip cutting the hole in the center of your cake donuts! As a chef, I’ve experimented myself, and the results are consistently disappointing – a dense, undercooked middle contrasting sharply with an overcooked exterior. Trust the process; the hole is there for a reason, ensuring every bite of your homemade chocolate donut is perfectly cooked and utterly delicious.

Optimal Storage for Your Glazed Chocolate Donuts

To fully enjoy the fresh taste and perfect texture of your homemade Glazed Chocolate Donuts, proper storage is key. Ideally, these delectable treats are best consumed within 24 hours of being fried. For this short period, store them unwrapped at room temperature. The glaze acts as a protective barrier, effectively locking in moisture and maintaining their soft interior. However, be aware that after approximately a day, the donuts will naturally begin to dry out and lose some of their initial charm.

A common mistake is storing fried, glazed donuts in a completely airtight container. While this might seem intuitive for preserving freshness, it actually has an adverse effect. The lack of air circulation in an airtight environment causes the crisp exterior, particularly the glazed layer, to soften and become soggy. Furthermore, the trapped moisture can lead to the donuts absorbing more of their own frying oil, resulting in a less pleasant, oilier taste.

If you need to extend their freshness for a slightly longer period, up to 3 days at room temperature, a loosely covered container (or one with a corner slightly cracked open) can work. This allows for a minimal amount of air circulation while still offering some protection. However, I strongly advise against refrigerating fried donuts. The cold temperature can drastically alter their texture, making them dense, tough, and significantly diminishing their flavor. For truly exceptional results, enjoy these beauties soon after they’re made!

Frequently Asked Questions About Homemade Chocolate Donuts

Here are some commonly asked questions to help you troubleshoot and perfect your fried chocolate donuts. For even more in-depth advice and common issues, be sure to explore our dedicated donut recipes page.

Before You Go! Dive Deeper into Donut Perfection

I sincerely hope you enjoyed creating and savoring these professional chef-tested Glazed Chocolate Donuts. This recipe represents years of passion and expertise, refined to bring you the very best. Don’t let your culinary journey end here! We encourage you to explore our extensive collection of other delicious, chef-developed donut recipes. Whether you’re craving something fruity, spicy, or a different classic, you’re sure to find your next favorite treat. Happy baking and frying!