The best homemade glazed donuts-Light and fluffy topped with a rich glaze will melt in your mouth. Tastes as good as the store-bought ones!
The doughnut is one of the snacks that I love so much. It’s light, fluffy, airy, soft glazed doughnuts!!! These are the best homemade doughnuts you will ever make and they are sinfully addictive! To me, it tastes as good as the bought ones. I have been making doughnuts for so many years now, but l must say this doughnuts recipe has been my best so far. I can say l get this one right just the way I’ve been longing for. I’m sure you’ll love this just as l do!
This recipe is for everyone’s fave: classic glazed. The results will have you ruined for all other doughnuts…seriously, they even give Krispy Kreme a run for their money. For doughnut success, follow my step-by-step photos, helpful success tips, and foolproof recipe. Using this same doughnut dough, you can create other flavored doughnuts too! I have also shared the BOSTON CREAM DOUGHNUTS: DUNKIN DOUGHNUTS or Custard filled Donuts at my blog I am sure you will love those too.
How To Make These Chocolate Glazed Doughnuts In Details? Watch With Us!
How To Make Doughnuts At Home From Scratch?
There is nothing quite like biting into a warm homemade donuts- It melts in your mouth, leaves you wanting more and more. I have to muster every will power in me to stop at two. But to date, it has been an impossible task.
I don’t know what is it about these doughnuts. Is it the definite crackle from the doughnut? or the melt in the mouth sensation you get or just maybe the fact that it is deep-fried. Your guess is just as good as mine, whatever it is, nothing tempts me more than these doughnuts.
You don’t need super sharp baking skills to make perfect yeast donuts at home—anyone can do it! Just follow my step by step instruction and guidlines you will make these donuts very easily.
Let me walk you through the process so you understand what you’re doing. Homemade doughnuts seem a little intimidating, but I assure you– they’re really not!
Butter-Milk: Liquid activates the yeast. Buttermilk is a must for the most tender dough. If you don’t have buttermilk around you, Don’t worry… Take full-fat milk and add in lemon juice or vinegar and let it rest for 5 min. Voila! Your buttermilk is ready. Add eggs, vanilla, and melted butter in the buttermilk and whisk these liquid ingredients until well combined.
Knead the dough: In a large bowl whisk together the dry ingredients include all-purpose flour, sugar, salt, nutmeg, a little nutmeg is the secret ingredient to that cozy, comforting bakery taste, and yeast. Yeast: You can use active dry yeast or instant yeast. If using instant yeast, your rise time will be a little shorter.
Pour all liquid ingredients into the dry ingredients. Add all at once to the dry ingredients. If you’re preparing by hand or mixer, mix and knead to make a soft dough. This dough should be very soft and sticky.
Place the dough in a greased bowl and turn it over to coat the top and cover the dough with a cling wrap and let it rise for 1 1/2 to 2 hours until doubled in bulk.
After 1-1/2 hours when the dough becomes double in volume, deflate the dough and turn it out onto a lightly floured surface. Roll the dough with a lightly greased rolling pin in the upward and downward direction and gently roll it 1/4″ thick, and cut out doughnuts with a 2 1/2″ to 3″ round cutter. Place the doughnuts onto a piece of parchment paper and cover loosely with greased plastic wrap. Let the doughnuts rise for1-1/2 hours until doubled.
After 1-1/2 hours when the doughnuts have risen again, they are ready to fry. Heat the oil in a heavy frying pan or skillet to 350°F (180ºC) or when you carefully place the doughnuts in the oil, they will not sink in the bottom rather float on the surface of the oil. You can fry 2 or 3 at a time, and fry until golden brown. Turn over and cook the second side; each side should take no more than a minute. Remove from the oil with a slotted spoon and drain on absorbent paper.
Although they may look unprofessional, they do have an edge compared to the store-bought version. If you can make a cake you can make these. They’re not that difficult to make. You can even make it without a mixer.
How To make chocolate icing Glaze?
This glaze recipe really does all of the work for you. Since the consistency is perfect, not too thin and not too thick, all you have to do is dunk your warm donuts into this chocolate glaze and then allow to set on a wire rack. If you want an extra thick layer of icing, I suggest dunking your donut once and then once again after the initial glaze sets. This method will yield a super sweet and professional-looking donut.
Melt the semi-sweet or bitter chocolate with corn syrup and butter altogether over low heat or in the microwave, stirring often. Add extra corn syrup if needed to make a smooth, shiny glaze. Note: For a reliably shiny finish, choose chocolate whose main ingredient isn’t sugar. We’ve found that using chocolate chips that list sugar as the main ingredient produce glaze that’s grainy and dull-looking. When the doughnuts are cooled down dip them into the chocolate glaze andt let them set .
Once you’ve tasted these irresistibly plump and sugary treats of the doughnut with this recipe, there’ll be no going back! Sprinkle some chocolate nibbles or chocolate sprinkles.
You now have that recipe in your hands (or on your desk). What are you waiting for? And I honestly have no desire for a store-bought, packaged, baked or donut shop doughnuts. They’re not nearly as enticing. This recipe is simply the best for sugared, cream or jam filled or glazed doughnuts.
Why is my Doughnut not soft and fluffy?
I’ve received this question uncountable times and I thought is a good idea to answer it here.
The key factor in achieving a perfect result is accuracy. Most times, the measuring cups in different countries are not the same. That’s why I prefer using my kitchen scale for recipes. Kitchen scale is more accurate than cups. When you have the right measurement from the beginning, the end result will be perfect.
Another reason can be the temperature flactuation while frying the donuts. Since donuts fry for such a short amount of time, you want to make sure the oil is at the temperature that’ll allow them to cook through without burning and turn a perfect golden color. We found 350° to be the sweet spot. Also, keep in mind that the temperature fluctuates after your first batch of doughnuts go in, so make sure to keep an eye on your thermometer and adjust accordingly.
If You Liked This Chocolate Glazed Doughnuts Recipe, You Might Also Like!
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- 3 cups or 370g All-Purpose Flour
- 1/4 cup or 50g sugar
- 1/2 teaspoon salt
- 2 teaspoons instant yeast or active dry yeast
- 1/4 teaspoon nutmeg
- 1 large egg
- 1 cup or 227g milk
- 1 tablespoon lemon juice
- 2 tablespoons or 28g melted butter
- 1/2 teaspoon vanilla extract
- 1-liter oil for frying
Chocolate Glaze Icing:
- 1/2 cup or 85g semisweet chocolate chips or chopped semisweet or bittersweet chocolate
- 2 tablespoons or 28g butter
- 1 tablespoon + 1 teaspoon or 25g light corn syrup
- 1/4 teaspoon vanilla extract
For Decoration Chocolate Sprinkles.
In a large bowl whisk together the dry ingredients include all-purpose flour, yeast, sugar, salt, and nutmeg.
In a small bowl, whisk together the milk and lemon juice to make buttermilk and let it rest for 5 min. Add egg, melted butter, and vanilla in the buttermilk and whisk all together. Add all at once the liquid to the dry ingredients.
If you're using a bread machine, press Start. If you're preparing by hand or mixer, mix and knead to make a soft dough.
Place the dough in a greased bowl, turn it over to coat the top, cover, and let it rise for 1 1/2 to 2 hours until doubled in bulk.
Deflate the dough and turn it out onto a lightly floured surface. Stretch the edges of the dough to the center and make a small ball. Gently roll it with a greased rolling pin in an upward and downward motion. Roll it 1/4" thick, and cut out doughnuts with a 2 1/2" to 3" round cutter.
Place each doughnut on a piece of parchment or waxed paper, then place it on a cookie sheet. Cover loosely with greased plastic wrap and let the doughnuts rise for 1-1/2 hours until doubled.
Heat the oil in a heavy frying pan or skillet to 350°F (180ºC) or when you carefully place the doughnuts in the oil, they will not sink in the bottom rather float on the surface of the oil.
You can fry 2 or 3 at a time, and fry until golden brown. Turn over and cook the second side; each side should take no more than a minute. Remove from the oil with a slotted spoon and drain on absorbent paper.
For Chocolate Icing:
- Melt the semi-sweet or bitter chocolate with corn syrup and butter altogether over low heat or in the microwave, stirring often.
- Add extra corn syrup if needed to make a smooth, shiny glaze.
- Pour the chilled pastry cream into a piping bag fitted with a small round nozzle.
- When the doughnuts have cooled frost doughnuts by using chocolate topping or glaze.