These old-fashioned chocolate glazed donuts are fried and then dipped in a thin vanilla glaze so they\u2019re crispy outside and tender inside. This is the chocolate version of my glazed old-fashioned donuts<\/a> . They\u2019re such a treat with a cup of coffee or tea for breakfast, as a snack, or after dinner. No fancy equipment is needed, you can fry these in a Dutch oven! <\/p>\n\n\n\nIf you love cake donuts prefer them baked instead of fried, then I\u2019d recommend with these Cider Donuts<\/a> of Pumpkin Donuts<\/a>, <\/p>\n\n\n\n<\/figure>\n\n\n\nOld-Fashioned Chocolate Donuts With Glaze<\/h2>\n\n\n\nWhen it comes to recreating a favorite bakery treat at home, it doesn\u2019t get much better than chocolate glazed donuts\u2026 or is it doughnuts? Either way, these are delicious. They\u2019re soft, fudgy, and tender inside, with a crispy exterior coated in a sweet, crackly old-fashioned glaze. I love sipping on a cup of coffee with a fresh donut in hand, no matter the time of day. They\u2019re a huge hit with the whole family, but especially my 4 year old. <\/p>\n\n\n\n\nWhat You Need to Know<\/h2>\n\n\n\n\nNo yeast.<\/strong> Since there\u2019s no yeast, they\u2019re leavened with baking soda and baking powder. It\u2019s a quicker, easier method than waiting for yeasted dough to rise.<\/li>\n\n\n\nDeep-fried.<\/strong> These chocolate cake donuts are fried, not baked. Frying these donuts in oil gives them an irresistibly crispy, crinkly crust. Dipped in thin vanilla glaze, they\u2019re rustic and fudgy, just the way I like them.<\/li>\n\n\n\nEnriched with sour cream.<\/strong> Sour cream (or Greek yogurt) makes these homemade donuts extra moist, tender, and full of flavor.<\/li>\n\n\n\nFlavor. <\/strong>These donuts themselves are not overly chocolaty. If you\u2019d prefer a more intense chocolate flavor, I would suggest a chocolate glaze or a chocolate ganache <\/a>topping (more on that below)<\/li>\n<\/ul>\n<\/div>\n\n\n\n<\/figure>\n\n\n\n\nA Few Ingredient Notes<\/h2>\n\n\n\nThese are my notes on the important ingredients you\u2019ll need to make perfectly glazed chocolate donuts. Scroll down to the recipe card after the post for the printable list with the full recipe amounts and details.<\/strong><\/p>\n\n\n\n\nCake Flour<\/strong> \u2013\u00a0Cake flour is low-protein, and results in a lighter, more tender crumb. However, you can substitute cake flour with all-purpose flour<\/a> in a pinch, it will lend to a denser crumb.<\/li>\n\n\n\nCocoa Powder<\/strong> \u2013\u00a0I recommend a good-quality Dutch-processed cocoa powder. Learn about the different types of cocoa powder<\/a> and when to use them.<\/li>\n\n\n\nBaking Powder and Baking Soda<\/strong> \u2013\u00a0Since these cake donuts are made without yeast, it\u2019s important to check the expiration dates on your leavening. It should be as fresh as possible to ensure these donuts puff up while they fry.<\/li>\n\n\n\nEspresso Powder <\/strong>\u2013\u00a0You won\u2019t taste the coffee, but instant espresso powder helps enhance the flavors of chocolate baked goods (you\u2019ll find it in many of my chocolate cake<\/a> recipes). It\u2019s optional, so you can leave it out if you prefer.<\/li>\n\n\n\nButter and Shortening<\/strong> \u2013\u00a0I use unsalted butter and Crisco vegetable shortening, softened to room temperature. <\/li>\n\n\n\nEgg Yolks<\/strong> \u2013\u00a0Just the yolks. Like the butter and shortening, these should be at room temperature.<\/li>\n\n\n\nSour Cream<\/strong> \u2013\u00a0Sour cream adds flavor and moisture. I recommend full-fat sour cream, and you can also substitute it with Greek or plain yogurt.\u00a0<\/li>\n<\/ul>\n<\/div>\n\n\n\n\n\nCorn Syrup<\/strong> \u2013\u00a0Corn syrup prevents sugar crystals from forming, which gives the glaze a smooth, glossy finish. I recommend light corn syrup.<\/li>\n<\/ul>\n<\/div>\n\n\n What\u2019s the Best Oil for Frying?<\/h3><\/p>In addition to the donut and glaze ingredients, you\u2019ll need to pick up a 40-ounce bottle of vegetable oil with a high smoke point for frying. Other good oils for deep frying include canola, sunflower, and peanut oil, which hold up at high temperatures.<\/p>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nHow to Make Chocolate Glazed Donuts<\/h2>\n\n\n\nI love making cake donuts since it\u2019s just as easy as mixing the dough for sugar cookies. Similarly, the donut dough needs a bit of time to chill in the fridge. Follow along below, and scroll to the recipe card for the printable instructions.<\/strong><\/p>\n<\/div>\n\n\n\n\nFirst, Prepare the Dough<\/h3>\n\n\n\n\nMix the dry ingredients.<\/strong> Mix cake flour with cocoa powder, baking powder,\u00a0 baking soda, salt, and espresso powder. Set that aside.<\/li>\n\n\n\nBeat the wet ingredients.<\/strong> Using a mixer, cream the sugar with butter and shortening until it\u2019s well-combined and fluffy, this can take a few minutes. Then, beat in the egg yolks, followed by the sour cream and a dash of vanilla.<\/li>\n<\/ul>\n<\/div>\n\n\n\n\nCream the butter, sugar, and shortening.<\/figcaption><\/figure>\n\n\n\nAdd the egg yolks and sour cream.<\/figcaption><\/figure>\n<\/figure>\n\n\n\n\nCombine. <\/strong>Mix the flour mixture with the wet ingredients. Once that\u2019s 50% combined, bring the rest of the dough together using a wooden spoon or spatula. Mix only until combined with no streaks of flour remain. It\u2019s super important not to overmix! The dough may be sticky.<\/li>\n\n\n\nChill the dough.<\/strong> Finally, wrap the donut dough with plastic wrap and refrigerate it for 60 minutes.\u00a0<\/li>\n<\/ul>\n\n\n\n\nAdd the dry ingredients to the wet batter.<\/figcaption><\/figure>\n\n\n\nMix to form the dough.<\/figcaption><\/figure>\n<\/figure>\n\n\n\n\nNext, Shape and Fry the Donuts<\/h3>\n\n\n\nOnce the dough has chilled long enough, you\u2019re ready to cut out and fry these chocolate donuts:<\/p>\n\n\n\n\nPrep.<\/strong> Take out a large, heavy pot and get 2\u201d of oil preheating on the stovetop over medium-high heat. Use a candy thermometer to check that the oil reaches 340\u00baF. This can take time to heat, so I start about a half hour before I want to start frying.<\/strong><\/li>\n\n\n\nCut out the dough.<\/strong> Meanwhile, roll out the chilled donut dough to about \u00bd\u201d thick. You will need a well-floured surface for this. Then, use a donut cutter to cut out your chocolate donuts, reforming and rolling out the dough in between, until you\u2019ve used up all the dough (the same way you\u2019d cut out sugar cookies<\/a>).<\/li>\n\n\n\nFry.<\/strong> Working in batches, carefully drop the cut-out donuts into the hot oil. Fry for 2 minutes per side, and transfer the fried donuts to a cooling rack set over a baking sheet to catch the excess oil. Repeat until all the donuts (and the donut holes!) are fried.<\/li>\n<\/ul>\n<\/div>\n\n\n Help! My Dough Is Sticky! <\/h2><\/p>You may find the dough feels soft and sticky even after chilling in the fridge. Here\u2019s some tips to working with it.<\/p>\n\nUse plenty of flour<\/strong> when rolling it out and don\u2019t press too firmly.<\/li>\nCoat the cutter. <\/strong>Place the donut cutter in flour before cutting<\/li>\nUse an angled spatula<\/strong> to get under the cut circles, and place on a parchment paper lined baking sheet<\/li>\nReturn the dough to the fridge<\/strong> to chill as you fry. Since you\u2019ll only fry 2 or 3 at a time, keep the rest of the cut circles in the fridge. The chilled dough is easier to handle.<\/li>\n<\/ul>\n<\/div><\/div>\n\n\n\nCut out the donuts.<\/figcaption><\/figure>\n\n\n\nFry the donuts in oil.<\/figcaption><\/figure>\n<\/figure>\n\n\n\n\nAdd the Glaze<\/h3>\n\n\n\nLastly, it\u2019s time to dunk these donuts in a simple, sweet glaze. Make sure to do this in advance of serving so that the glaze has time to set:<\/p>\n\n\n\n\nMake the glaze. <\/strong>Whisk together powdered sugar, milk, corn syrup, vanilla, and a little salt in a bowl. If you need to thicken or thin out your glaze, add additional powdered sugar or milk as needed.<\/li>\n\n\n\nDip the donuts.<\/strong> While the donuts are still warm, dip them one at a time into the thin glaze. Place the dipped donuts back onto a cooling rack and leave them to dry before serving.<\/li>\n<\/ul>\n<\/div>\n\n\n\n\nDip the warm donuts in glaze.<\/figcaption><\/figure>\n\n\n\nCool and then serve.<\/figcaption><\/figure>\n<\/figure>\n\n\n Julianne\u2019s Frying Tips<\/h3><\/p>\nUse the right tools. <\/strong>A cast iron Dutch oven is best for deep frying, as it retains heat better than a stainless steel pot. I also recommend a pair of chopsticks for flipping the donuts, and a heat-proof spider strainer or similar to remove the fried donuts from the oil afterward. <\/li>\nFry at the right temperature. <\/strong>The temperature of the oil needs to be between 330-340\u00baF. If the oil isn\u2019t hot enough, the donuts won\u2019t cook through evenly. On the other hand, if the oil gets too hot, use a splash of room-temperature oil to cool it down and prevent scorching. A candy thermometer works best for taking the temperature of the hot oil. <\/li>\nTake care when frying. <\/strong>Make sure that children and pets steer clear of the kitchen while you\u2019re frying with hot oil, and never leave the stove unattended. To avoid splashes, flip the donuts away from you, toward the back of the stove.<\/li>\n<\/ul>\n\n<\/div><\/div>\n\n\n<\/figure>\n\n\n Julianne\u2019s Recipe Notes <\/h2><\/p>\n\nGanche glaze: <\/strong>For an even richer chocolate-glazed donut, dip these in homemade chocolate ganache<\/a> instead. It\u2019s easy to make with equal parts chopped chocolate and heavy cream. Heat the cream until it\u2019s simmering, and pour that over the chocolate. Rest for 2 minutes, then stir until smooth. Afterward, dip the tops of the donuts into the ganache and place them into the fridge to set. It takes longer for the ganache to set than the glaze.<\/li>\nChocolate glaze: <\/strong>Add 1 tablespoon of cocoa powder to the glaze for more chocolate flavor. If you\u00a0still<\/em> want a more intense flavor, add another tablespoon.<\/li>\nAdd sprinkles.<\/strong> If you\u2019d like to finish these donuts with rainbow sprinkles, remember to add them while the glaze is still wet. <\/li>\nIf you don\u2019t own a donut cutter,<\/strong> no problem! You can MacGyver a cut-out using a ring mold (like a biscuit or large cookie cutter), glass, or a small bowl or ramekin. Use this to cut out the outer ring first. Then, use a bottle cap, round piping tip, or similar to cut out a 1\u201d hole in the center of the donut.<\/li>\n<\/ul>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nHow to Store<\/h2>\n\n\n\n\nAt room temperature. <\/strong>Fried chocolate donuts are best when enjoyed fresh, but you can keep leftovers stored airtight on the counter for up to 2 days. After that, they tend to get a bit hard and stale and the glaze can get sticky. <\/li>\n\n\n\nFreeze. <\/strong>You can freeze the cooled donuts for up to 3 months. Wrap them in plastic wrap and place them in a ziplock bag. Thaw the donuts unwrapped at room temperature for best results.\u00a0If you\u2019re planning to freeze, you may want to consider adding the glaze after they are thawed. <\/li>\n<\/ul>\n<\/div>\n\n\n\n\n\n\nPrint<\/a>\n\nclock<\/title> <desc>clock icon<\/desc><path d=\"M22 5.72l-4.6-3.86-1.29 1.53 4.6 3.86L22 5.72zM7.88 3.39L6.6 1.86 2 5.71l1.29 1.53 4.59-3.85zM12.5 8H11v6l4.75 2.85.75-1.23-4-2.37V8zM12 4c-4.97 0-9 4.03-9 9s4.02 9 9 9c4.97 0 9-4.03 9-9s-4.03-9-9-9zm0 16c-3.87 0-7-3.13-7-7s3.13-7 7-7 7 3.13 7 7-3.13 7-7 7z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-cutlery\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>cutlery<\/title> <desc>cutlery icon<\/desc><path d=\"M11 9H9V2H7v7H5V2H3v7c0 2.12 1.66 3.84 3.75 3.97V22h2.5v-9.03C11.34 12.84 13 11.12 13 9V2h-2v7zm5-3v8h2.5v8H21V2c-2.76 0-5 2.24-5 4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-flag\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>flag<\/title> 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112-107.6 60.9 0 103.6 41.5 103.6 100.9 0 67.1-33.9 113.6-78 113.6-24.3 0-42.6-20.1-36.7-44.8 7-29.5 20.5-61.3 20.5-82.6 0-19-10.2-34.9-31.4-34.9-24.9 0-44.9 25.7-44.9 60.2 0 22 7.4 36.8 7.4 36.8s-24.5 103.8-29 123.2c-5 21.4-3 51.6-.9 71.2C65.4 450.9 0 361.1 0 256 0 119 111 8 248 8s248 111 248 248z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-facebook\" viewbox=\"0 0 448 512\"><title>facebook<\/title> <desc>facebook icon<\/desc><path fill=\"currentColor\" d=\"M400 32H48A48 48 0 0 0 0 80v352a48 48 0 0 0 48 48h137.25V327.69h-63V256h63v-54.64c0-62.15 37-96.48 93.67-96.48 27.14 0 55.52 4.84 55.52 4.84v61h-31.27c-30.81 0-40.42 19.12-40.42 38.73V256h68.78l-11 71.69h-57.78V480H400a48 48 0 0 0 48-48V80a48 48 0 0 0-48-48z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-print\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>print<\/title> <desc>print icon<\/desc><path d=\"M19 8H5c-1.66 0-3 1.34-3 3v6h4v4h12v-4h4v-6c0-1.66-1.34-3-3-3zm-3 11H8v-5h8v5zm3-7c-.55 0-1-.45-1-1s.45-1 1-1 1 .45 1 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150.8z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewbox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg>\n\n\n<div class=\"tasty-recipes-entry-content\">\n\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n\n\t\t\t<div class=\"tasty-recipes-description\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n\t\t\t<div class=\"tasty-recipes-description-body\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p>These old-fashioned chocolate glazed donuts are enriched with sour cream, deep-fried, and dipped in a thin vanilla glaze. They\u2019re extra crispy outside and tender inside, perfect with coffee or tea.<\/p>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n\t\n\t\t\t<div class=\"tasty-recipes-ingredients\">\n\t\t\t\n\t\t\t<div class=\"tasty-recipes-ingredients-body\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p><strong>For the Donuts:<\/strong><\/p>\n\n<p><strong>For the Glaze:<\/strong><\/p>\n\n<!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n\t\n\t\t\t<div class=\"tasty-recipes-instructions\">\n\t\t\t\n\t\t\t<div class=\"tasty-recipes-instructions-body\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p><strong>For the Donuts:<\/strong><\/p>\n<ol>\n<li id=\"instruction-step-1\">In a medium-sized mixing bowl whisk together the cake flour, cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside.<\/li>\n<li id=\"instruction-step-2\">In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl and hand mixer) combine sugar, butter, and shortening, beating on a medium-high speed until well combined and fluffy. Add in egg yolks and mix until just incorporated, then mix in the sour cream and vanilla.<\/li>\n<li id=\"instruction-step-3\">Next, add in the flour mixture and mix on low until about 50% combined, then switch to a silicone spatula or wooden spoon and flip and press the dough just until the flour disappears, DO NOT OVERMIX. The dough will be thick and slightly sticky.<\/li>\n<li id=\"instruction-step-4\">Cover tightly with plastic wrap and chill for at least 60 minutes in the refrigerator.<\/li>\n<li id=\"instruction-step-5\">When the dough is chilling, in a large, heavy pot, heat at least 2\u201d oil over medium-high heat until it reaches 340\u00b0F (this can take up to 30 minutes).<\/li>\n<li id=\"instruction-step-6\">Turn the chilled dough out onto a clean, well-floured surface. Gently press and roll the dough out until it is \u00bd\u201d thick, using flour as needed. Use a donut cutter to cut out as many donuts as you can, dipping the cutter in flour before each cut. Form the remaining dough back together and repeat the process until all the dough has been used. Do not overwork the dough.<\/li>\n<li id=\"instruction-step-7\">To fry the donuts, carefully place 2-3 donuts at a time into the preheated oil and fry for 2 minutes per side. Flip and fry the other side for 2 minutes. Once fried, carefully remove the donut from the pot and place it into a cooling rack, letting any excess oil drip off of the donuts. Be sure to fry the donut holes as well!<\/li>\n<\/ol>\n<p><strong>For the Glaze:<\/strong><\/p>\n<ol>\n<li id=\"instruction-step-8\">While the donuts are frying, make the glaze. In a large mixing bowl combine powdered sugar, milk, corn syrup, vanilla, and salt. Whisk together until smooth.<\/li>\n<li id=\"instruction-step-9\">Dip the warm donuts into the glaze, then place them into a wire cooling rack to let the excess drip off. Allow the glaze to dry before serving.<\/li>\n<\/ol>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n\t\n\t\t\t\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n\t\n\t\t\t<div class=\"tasty-recipes-notes\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n\t\t\t<div class=\"tasty-recipes-notes-body\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<ul>\n<li>Make sure to mix in the flour until just combined. You do not want to over-mix these donuts as they will be tough instead of tender. We use cake flour to keep these tender, over mixing the dough will create too much gluten.<\/li>\n<li><strong>If you don\u2019t have a donut cutter,<\/strong> you can use any ring mold, glass, or small bowl to cut the outer ring. Then find something about 1\u201d wide, such as a bottle cap or a pastry piping tip, and use that to cut the hole out.\u00a0<\/li>\n<\/ul>\n<h4>Working with sticky dough<\/h4>\n<ul>\n<li><strong>Use plenty of flour<\/strong> when rolling it out and don\u2019t press too firmly.<\/li>\n<li><strong>Coat the cutter. <\/strong>Place the donut cutter in flour before cutting<\/li>\n<li><strong>Use an angled spatula<\/strong> to get under the cut circles, and place on a parchment paper lined baking sheet<\/li>\n<li><strong>Return the dough to the fridge<\/strong> to chill as you fry. Since you\u2019ll only fry 2 or 3 at a time, keep the rest of the cut circles in the fridge. The chilled dough is easier to handle.<\/li>\n<\/ul>\n<h4>Glaze options<\/h4>\n<ul>\n<li><strong>Ganache glaze: <\/strong>For an even richer donut, you could glaze these donuts with a simple ganache. Add chopped chocolate to a bowl, then measure an equal amount of cream and heat it up to just a simmer. Pour over the chocolate and let it set for 2 minutes, then stir until the chocolate is fully melted and the mixture is smooth. Glaze the donuts and then place them in the fridge until fully set. You could add sprinkles while the ganache is still wet if you desire.<\/li>\n<li><strong>Chocolate glaze:\u00a0<\/strong>Add 1 tablespoon of cocoa powder to the glaze for more chocolate flavor. Add up to 2 tablespoons as needed.<\/li>\n<\/ul>\n<h4>Frying Tips<\/h4>\n<ul>\n<li><strong>Best pans for frying: <\/strong>I recommend using a cast iron Dutch oven for deep frying, it will retain its heat for longer than a stainless steel pot.<\/li>\n<li><strong>Use chopsticks t<\/strong>o easily flip the donuts, and if you have a spider strainer, that is the best way to remove the donuts from the oil.<\/li>\n<li><strong>Keep the temperature between 330-340 degrees<\/strong>. Adding a splash of room-temperature oil can help cool down the oil and prevent it from scorching if it gets too hot.<\/li>\n<\/ul>\n<h4>Storage<\/h4>\n\n<ul class=\"wp-block-list\">\n<li style=\"list-style-type: none\">\n<ul class=\"wp-block-list\"><!-- wp:list-item -->\n<li><strong>At room temperature. <\/strong>Fried chocolate donuts are best when enjoyed fresh, but you can keep leftovers stored airtight on the counter for up to 2 days. After that, they tend to get a bit hard and stale and the glaze can get sticky.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n<ul class=\"wp-block-list\">\n<li style=\"list-style-type: none\">\n<ul class=\"wp-block-list\">\n<li><strong>Freeze. <\/strong>You can freeze the cooled donuts for up to 3 months. Wrap them in plastic wrap and place them in a ziplock bag. Thaw the donuts unwrapped at room temperature for best results.\u00a0If you\u2019re planning to freeze, you may want to consider adding the glaze after they are thawed.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\n\t\n\t\t\t\t\t<div class=\"tasty-recipes-nutrition\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Nutrition<\/h3>\n\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">Serving Size:<\/strong> <span style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-serving-size\">1<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">Calories:<\/strong> <span style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-calories\">544<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">Sugar:<\/strong> <span style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-sugar\">51.7 g<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">Sodium:<\/strong> <span style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-sodium\">372 mg<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">Fat:<\/strong> <span style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-fat\">22.3 g<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">Carbohydrates:<\/strong> <span style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-carbohydrates\">83.6 g<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">Fiber:<\/strong> <span style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-fiber\">1.5 g<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">Protein:<\/strong> <span style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-protein\">5.2 g<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">Cholesterol:<\/strong> <span style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-cholesterol\">75.2 mg<\/span><\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n<\/div>\n\n\n<\/div>\n\t\t\n\t\t\n\t\t\t<\/div>\r\n<br>\r\n<!-- \/wp:list-item -->","protected":false},"excerpt":{"rendered":"<p>These old-fashioned chocolate glazed donuts are fried and then dipped in a thin vanilla glaze so they\u2019re crispy outside and tender inside. This is the chocolate version of my glazed old-fashioned donuts . They\u2019re such a treat with a cup of coffee or tea for breakfast, as a snack, or after dinner. No fancy equipment […]<\/p>\n","protected":false},"author":1,"featured_media":50192,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[29727,10489,21783,29728,29729,29731,24270,29730,24271,15972,13696,16674,15969,21790],"dealstore":[],"offerexpiration":[],"class_list":["post-50191","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-cake-flour","tag-chocolate","tag-cocoa-powder","tag-corn-syrup","tag-crisco-shortening","tag-donuts","tag-dutch-processed-cocoa-powder","tag-egg-yolk","tag-espresso-powder","tag-frosting","tag-glazed","tag-milk","tag-sour-cream","tag-vanilla-extract"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Chocolate Glazed Donuts | Beyond Frosting - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=50191\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chocolate Glazed Donuts | Beyond Frosting - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"These old-fashioned chocolate glazed donuts are fried and then dipped in a thin vanilla glaze so they\u2019re crispy outside and tender inside. 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If you love cake donuts prefer them baked instead of fried, then I\u2019d recommend with these Cider Donuts<\/a> of Pumpkin Donuts<\/a>, <\/p>\n\n\n\n<\/figure>\n\n\n\nOld-Fashioned Chocolate Donuts With Glaze<\/h2>\n\n\n\nWhen it comes to recreating a favorite bakery treat at home, it doesn\u2019t get much better than chocolate glazed donuts\u2026 or is it doughnuts? Either way, these are delicious. They\u2019re soft, fudgy, and tender inside, with a crispy exterior coated in a sweet, crackly old-fashioned glaze. I love sipping on a cup of coffee with a fresh donut in hand, no matter the time of day. They\u2019re a huge hit with the whole family, but especially my 4 year old. <\/p>\n\n\n\n\nWhat You Need to Know<\/h2>\n\n\n\n\nNo yeast.<\/strong> Since there\u2019s no yeast, they\u2019re leavened with baking soda and baking powder. It\u2019s a quicker, easier method than waiting for yeasted dough to rise.<\/li>\n\n\n\nDeep-fried.<\/strong> These chocolate cake donuts are fried, not baked. Frying these donuts in oil gives them an irresistibly crispy, crinkly crust. Dipped in thin vanilla glaze, they\u2019re rustic and fudgy, just the way I like them.<\/li>\n\n\n\nEnriched with sour cream.<\/strong> Sour cream (or Greek yogurt) makes these homemade donuts extra moist, tender, and full of flavor.<\/li>\n\n\n\nFlavor. <\/strong>These donuts themselves are not overly chocolaty. If you\u2019d prefer a more intense chocolate flavor, I would suggest a chocolate glaze or a chocolate ganache <\/a>topping (more on that below)<\/li>\n<\/ul>\n<\/div>\n\n\n\n<\/figure>\n\n\n\n\nA Few Ingredient Notes<\/h2>\n\n\n\nThese are my notes on the important ingredients you\u2019ll need to make perfectly glazed chocolate donuts. Scroll down to the recipe card after the post for the printable list with the full recipe amounts and details.<\/strong><\/p>\n\n\n\n\nCake Flour<\/strong> \u2013\u00a0Cake flour is low-protein, and results in a lighter, more tender crumb. However, you can substitute cake flour with all-purpose flour<\/a> in a pinch, it will lend to a denser crumb.<\/li>\n\n\n\nCocoa Powder<\/strong> \u2013\u00a0I recommend a good-quality Dutch-processed cocoa powder. Learn about the different types of cocoa powder<\/a> and when to use them.<\/li>\n\n\n\nBaking Powder and Baking Soda<\/strong> \u2013\u00a0Since these cake donuts are made without yeast, it\u2019s important to check the expiration dates on your leavening. It should be as fresh as possible to ensure these donuts puff up while they fry.<\/li>\n\n\n\nEspresso Powder <\/strong>\u2013\u00a0You won\u2019t taste the coffee, but instant espresso powder helps enhance the flavors of chocolate baked goods (you\u2019ll find it in many of my chocolate cake<\/a> recipes). It\u2019s optional, so you can leave it out if you prefer.<\/li>\n\n\n\nButter and Shortening<\/strong> \u2013\u00a0I use unsalted butter and Crisco vegetable shortening, softened to room temperature. <\/li>\n\n\n\nEgg Yolks<\/strong> \u2013\u00a0Just the yolks. Like the butter and shortening, these should be at room temperature.<\/li>\n\n\n\nSour Cream<\/strong> \u2013\u00a0Sour cream adds flavor and moisture. I recommend full-fat sour cream, and you can also substitute it with Greek or plain yogurt.\u00a0<\/li>\n<\/ul>\n<\/div>\n\n\n\n\n\nCorn Syrup<\/strong> \u2013\u00a0Corn syrup prevents sugar crystals from forming, which gives the glaze a smooth, glossy finish. I recommend light corn syrup.<\/li>\n<\/ul>\n<\/div>\n\n\n What\u2019s the Best Oil for Frying?<\/h3><\/p>In addition to the donut and glaze ingredients, you\u2019ll need to pick up a 40-ounce bottle of vegetable oil with a high smoke point for frying. Other good oils for deep frying include canola, sunflower, and peanut oil, which hold up at high temperatures.<\/p>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nHow to Make Chocolate Glazed Donuts<\/h2>\n\n\n\nI love making cake donuts since it\u2019s just as easy as mixing the dough for sugar cookies. Similarly, the donut dough needs a bit of time to chill in the fridge. Follow along below, and scroll to the recipe card for the printable instructions.<\/strong><\/p>\n<\/div>\n\n\n\n\nFirst, Prepare the Dough<\/h3>\n\n\n\n\nMix the dry ingredients.<\/strong> Mix cake flour with cocoa powder, baking powder,\u00a0 baking soda, salt, and espresso powder. Set that aside.<\/li>\n\n\n\nBeat the wet ingredients.<\/strong> Using a mixer, cream the sugar with butter and shortening until it\u2019s well-combined and fluffy, this can take a few minutes. Then, beat in the egg yolks, followed by the sour cream and a dash of vanilla.<\/li>\n<\/ul>\n<\/div>\n\n\n\n\nCream the butter, sugar, and shortening.<\/figcaption><\/figure>\n\n\n\nAdd the egg yolks and sour cream.<\/figcaption><\/figure>\n<\/figure>\n\n\n\n\nCombine. <\/strong>Mix the flour mixture with the wet ingredients. Once that\u2019s 50% combined, bring the rest of the dough together using a wooden spoon or spatula. Mix only until combined with no streaks of flour remain. It\u2019s super important not to overmix! The dough may be sticky.<\/li>\n\n\n\nChill the dough.<\/strong> Finally, wrap the donut dough with plastic wrap and refrigerate it for 60 minutes.\u00a0<\/li>\n<\/ul>\n\n\n\n\nAdd the dry ingredients to the wet batter.<\/figcaption><\/figure>\n\n\n\nMix to form the dough.<\/figcaption><\/figure>\n<\/figure>\n\n\n\n\nNext, Shape and Fry the Donuts<\/h3>\n\n\n\nOnce the dough has chilled long enough, you\u2019re ready to cut out and fry these chocolate donuts:<\/p>\n\n\n\n\nPrep.<\/strong> Take out a large, heavy pot and get 2\u201d of oil preheating on the stovetop over medium-high heat. Use a candy thermometer to check that the oil reaches 340\u00baF. This can take time to heat, so I start about a half hour before I want to start frying.<\/strong><\/li>\n\n\n\nCut out the dough.<\/strong> Meanwhile, roll out the chilled donut dough to about \u00bd\u201d thick. You will need a well-floured surface for this. Then, use a donut cutter to cut out your chocolate donuts, reforming and rolling out the dough in between, until you\u2019ve used up all the dough (the same way you\u2019d cut out sugar cookies<\/a>).<\/li>\n\n\n\nFry.<\/strong> Working in batches, carefully drop the cut-out donuts into the hot oil. Fry for 2 minutes per side, and transfer the fried donuts to a cooling rack set over a baking sheet to catch the excess oil. Repeat until all the donuts (and the donut holes!) are fried.<\/li>\n<\/ul>\n<\/div>\n\n\n Help! My Dough Is Sticky! <\/h2><\/p>You may find the dough feels soft and sticky even after chilling in the fridge. Here\u2019s some tips to working with it.<\/p>\n\nUse plenty of flour<\/strong> when rolling it out and don\u2019t press too firmly.<\/li>\nCoat the cutter. <\/strong>Place the donut cutter in flour before cutting<\/li>\nUse an angled spatula<\/strong> to get under the cut circles, and place on a parchment paper lined baking sheet<\/li>\nReturn the dough to the fridge<\/strong> to chill as you fry. Since you\u2019ll only fry 2 or 3 at a time, keep the rest of the cut circles in the fridge. The chilled dough is easier to handle.<\/li>\n<\/ul>\n<\/div><\/div>\n\n\n\nCut out the donuts.<\/figcaption><\/figure>\n\n\n\nFry the donuts in oil.<\/figcaption><\/figure>\n<\/figure>\n\n\n\n\nAdd the Glaze<\/h3>\n\n\n\nLastly, it\u2019s time to dunk these donuts in a simple, sweet glaze. Make sure to do this in advance of serving so that the glaze has time to set:<\/p>\n\n\n\n\nMake the glaze. <\/strong>Whisk together powdered sugar, milk, corn syrup, vanilla, and a little salt in a bowl. If you need to thicken or thin out your glaze, add additional powdered sugar or milk as needed.<\/li>\n\n\n\nDip the donuts.<\/strong> While the donuts are still warm, dip them one at a time into the thin glaze. Place the dipped donuts back onto a cooling rack and leave them to dry before serving.<\/li>\n<\/ul>\n<\/div>\n\n\n\n\nDip the warm donuts in glaze.<\/figcaption><\/figure>\n\n\n\nCool and then serve.<\/figcaption><\/figure>\n<\/figure>\n\n\n Julianne\u2019s Frying Tips<\/h3><\/p>\nUse the right tools. <\/strong>A cast iron Dutch oven is best for deep frying, as it retains heat better than a stainless steel pot. I also recommend a pair of chopsticks for flipping the donuts, and a heat-proof spider strainer or similar to remove the fried donuts from the oil afterward. <\/li>\nFry at the right temperature. <\/strong>The temperature of the oil needs to be between 330-340\u00baF. If the oil isn\u2019t hot enough, the donuts won\u2019t cook through evenly. On the other hand, if the oil gets too hot, use a splash of room-temperature oil to cool it down and prevent scorching. A candy thermometer works best for taking the temperature of the hot oil. <\/li>\nTake care when frying. <\/strong>Make sure that children and pets steer clear of the kitchen while you\u2019re frying with hot oil, and never leave the stove unattended. To avoid splashes, flip the donuts away from you, toward the back of the stove.<\/li>\n<\/ul>\n\n<\/div><\/div>\n\n\n<\/figure>\n\n\n Julianne\u2019s Recipe Notes <\/h2><\/p>\n\nGanche glaze: <\/strong>For an even richer chocolate-glazed donut, dip these in homemade chocolate ganache<\/a> instead. It\u2019s easy to make with equal parts chopped chocolate and heavy cream. Heat the cream until it\u2019s simmering, and pour that over the chocolate. Rest for 2 minutes, then stir until smooth. Afterward, dip the tops of the donuts into the ganache and place them into the fridge to set. It takes longer for the ganache to set than the glaze.<\/li>\nChocolate glaze: <\/strong>Add 1 tablespoon of cocoa powder to the glaze for more chocolate flavor. If you\u00a0still<\/em> want a more intense flavor, add another tablespoon.<\/li>\nAdd sprinkles.<\/strong> If you\u2019d like to finish these donuts with rainbow sprinkles, remember to add them while the glaze is still wet. <\/li>\nIf you don\u2019t own a donut cutter,<\/strong> no problem! You can MacGyver a cut-out using a ring mold (like a biscuit or large cookie cutter), glass, or a small bowl or ramekin. Use this to cut out the outer ring first. Then, use a bottle cap, round piping tip, or similar to cut out a 1\u201d hole in the center of the donut.<\/li>\n<\/ul>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nHow to Store<\/h2>\n\n\n\n\nAt room temperature. <\/strong>Fried chocolate donuts are best when enjoyed fresh, but you can keep leftovers stored airtight on the counter for up to 2 days. After that, they tend to get a bit hard and stale and the glaze can get sticky. <\/li>\n\n\n\nFreeze. <\/strong>You can freeze the cooled donuts for up to 3 months. Wrap them in plastic wrap and place them in a ziplock bag. Thaw the donuts unwrapped at room temperature for best results.\u00a0If you\u2019re planning to freeze, you may want to consider adding the glaze after they are thawed. <\/li>\n<\/ul>\n<\/div>\n\n\n\n\n\n\nPrint<\/a>\n\nclock<\/title> <desc>clock icon<\/desc><path d=\"M22 5.72l-4.6-3.86-1.29 1.53 4.6 3.86L22 5.72zM7.88 3.39L6.6 1.86 2 5.71l1.29 1.53 4.59-3.85zM12.5 8H11v6l4.75 2.85.75-1.23-4-2.37V8zM12 4c-4.97 0-9 4.03-9 9s4.02 9 9 9c4.97 0 9-4.03 9-9s-4.03-9-9-9zm0 16c-3.87 0-7-3.13-7-7s3.13-7 7-7 7 3.13 7 7-3.13 7-7 7z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-cutlery\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>cutlery<\/title> <desc>cutlery icon<\/desc><path d=\"M11 9H9V2H7v7H5V2H3v7c0 2.12 1.66 3.84 3.75 3.97V22h2.5v-9.03C11.34 12.84 13 11.12 13 9V2h-2v7zm5-3v8h2.5v8H21V2c-2.76 0-5 2.24-5 4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-flag\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>flag<\/title> 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150.8z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewbox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg>\n\n\n<div class=\"tasty-recipes-entry-content\">\n\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n\n\t\t\t<div class=\"tasty-recipes-description\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n\t\t\t<div class=\"tasty-recipes-description-body\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p>These old-fashioned chocolate glazed donuts are enriched with sour cream, deep-fried, and dipped in a thin vanilla glaze. They\u2019re extra crispy outside and tender inside, perfect with coffee or tea.<\/p>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n\t\n\t\t\t<div class=\"tasty-recipes-ingredients\">\n\t\t\t\n\t\t\t<div class=\"tasty-recipes-ingredients-body\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p><strong>For the Donuts:<\/strong><\/p>\n\n<p><strong>For the Glaze:<\/strong><\/p>\n\n<!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n\t\n\t\t\t<div class=\"tasty-recipes-instructions\">\n\t\t\t\n\t\t\t<div class=\"tasty-recipes-instructions-body\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p><strong>For the Donuts:<\/strong><\/p>\n<ol>\n<li id=\"instruction-step-1\">In a medium-sized mixing bowl whisk together the cake flour, cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside.<\/li>\n<li id=\"instruction-step-2\">In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl and hand mixer) combine sugar, butter, and shortening, beating on a medium-high speed until well combined and fluffy. Add in egg yolks and mix until just incorporated, then mix in the sour cream and vanilla.<\/li>\n<li id=\"instruction-step-3\">Next, add in the flour mixture and mix on low until about 50% combined, then switch to a silicone spatula or wooden spoon and flip and press the dough just until the flour disappears, DO NOT OVERMIX. The dough will be thick and slightly sticky.<\/li>\n<li id=\"instruction-step-4\">Cover tightly with plastic wrap and chill for at least 60 minutes in the refrigerator.<\/li>\n<li id=\"instruction-step-5\">When the dough is chilling, in a large, heavy pot, heat at least 2\u201d oil over medium-high heat until it reaches 340\u00b0F (this can take up to 30 minutes).<\/li>\n<li id=\"instruction-step-6\">Turn the chilled dough out onto a clean, well-floured surface. Gently press and roll the dough out until it is \u00bd\u201d thick, using flour as needed. Use a donut cutter to cut out as many donuts as you can, dipping the cutter in flour before each cut. Form the remaining dough back together and repeat the process until all the dough has been used. Do not overwork the dough.<\/li>\n<li id=\"instruction-step-7\">To fry the donuts, carefully place 2-3 donuts at a time into the preheated oil and fry for 2 minutes per side. Flip and fry the other side for 2 minutes. Once fried, carefully remove the donut from the pot and place it into a cooling rack, letting any excess oil drip off of the donuts. Be sure to fry the donut holes as well!<\/li>\n<\/ol>\n<p><strong>For the Glaze:<\/strong><\/p>\n<ol>\n<li id=\"instruction-step-8\">While the donuts are frying, make the glaze. In a large mixing bowl combine powdered sugar, milk, corn syrup, vanilla, and salt. Whisk together until smooth.<\/li>\n<li id=\"instruction-step-9\">Dip the warm donuts into the glaze, then place them into a wire cooling rack to let the excess drip off. Allow the glaze to dry before serving.<\/li>\n<\/ol>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n\t\n\t\t\t\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n\t\n\t\t\t<div class=\"tasty-recipes-notes\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n\t\t\t<div class=\"tasty-recipes-notes-body\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<ul>\n<li>Make sure to mix in the flour until just combined. You do not want to over-mix these donuts as they will be tough instead of tender. We use cake flour to keep these tender, over mixing the dough will create too much gluten.<\/li>\n<li><strong>If you don\u2019t have a donut cutter,<\/strong> you can use any ring mold, glass, or small bowl to cut the outer ring. Then find something about 1\u201d wide, such as a bottle cap or a pastry piping tip, and use that to cut the hole out.\u00a0<\/li>\n<\/ul>\n<h4>Working with sticky dough<\/h4>\n<ul>\n<li><strong>Use plenty of flour<\/strong> when rolling it out and don\u2019t press too firmly.<\/li>\n<li><strong>Coat the cutter. <\/strong>Place the donut cutter in flour before cutting<\/li>\n<li><strong>Use an angled spatula<\/strong> to get under the cut circles, and place on a parchment paper lined baking sheet<\/li>\n<li><strong>Return the dough to the fridge<\/strong> to chill as you fry. Since you\u2019ll only fry 2 or 3 at a time, keep the rest of the cut circles in the fridge. The chilled dough is easier to handle.<\/li>\n<\/ul>\n<h4>Glaze options<\/h4>\n<ul>\n<li><strong>Ganache glaze: <\/strong>For an even richer donut, you could glaze these donuts with a simple ganache. Add chopped chocolate to a bowl, then measure an equal amount of cream and heat it up to just a simmer. Pour over the chocolate and let it set for 2 minutes, then stir until the chocolate is fully melted and the mixture is smooth. Glaze the donuts and then place them in the fridge until fully set. You could add sprinkles while the ganache is still wet if you desire.<\/li>\n<li><strong>Chocolate glaze:\u00a0<\/strong>Add 1 tablespoon of cocoa powder to the glaze for more chocolate flavor. Add up to 2 tablespoons as needed.<\/li>\n<\/ul>\n<h4>Frying Tips<\/h4>\n<ul>\n<li><strong>Best pans for frying: <\/strong>I recommend using a cast iron Dutch oven for deep frying, it will retain its heat for longer than a stainless steel pot.<\/li>\n<li><strong>Use chopsticks t<\/strong>o easily flip the donuts, and if you have a spider strainer, that is the best way to remove the donuts from the oil.<\/li>\n<li><strong>Keep the temperature between 330-340 degrees<\/strong>. Adding a splash of room-temperature oil can help cool down the oil and prevent it from scorching if it gets too hot.<\/li>\n<\/ul>\n<h4>Storage<\/h4>\n\n<ul class=\"wp-block-list\">\n<li style=\"list-style-type: none\">\n<ul class=\"wp-block-list\"><!-- wp:list-item -->\n<li><strong>At room temperature. <\/strong>Fried chocolate donuts are best when enjoyed fresh, but you can keep leftovers stored airtight on the counter for up to 2 days. After that, they tend to get a bit hard and stale and the glaze can get sticky.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n<ul class=\"wp-block-list\">\n<li style=\"list-style-type: none\">\n<ul class=\"wp-block-list\">\n<li><strong>Freeze. <\/strong>You can freeze the cooled donuts for up to 3 months. Wrap them in plastic wrap and place them in a ziplock bag. Thaw the donuts unwrapped at room temperature for best results.\u00a0If you\u2019re planning to freeze, you may want to consider adding the glaze after they are thawed.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\n\t\n\t\t\t\t\t<div class=\"tasty-recipes-nutrition\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Nutrition<\/h3>\n\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">Serving Size:<\/strong> <span style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-serving-size\">1<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">Calories:<\/strong> <span style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-calories\">544<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">Sugar:<\/strong> <span style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-sugar\">51.7 g<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">Sodium:<\/strong> <span style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-sodium\">372 mg<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">Fat:<\/strong> <span style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-fat\">22.3 g<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">Carbohydrates:<\/strong> <span style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-carbohydrates\">83.6 g<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">Fiber:<\/strong> <span style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-fiber\">1.5 g<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">Protein:<\/strong> <span style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-protein\">5.2 g<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">Cholesterol:<\/strong> <span style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-cholesterol\">75.2 mg<\/span><\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n<\/div>\n\n\n<\/div>\n\t\t\n\t\t\n\t\t\t<\/div>\r\n<br>\r\n<!-- \/wp:list-item -->","protected":false},"excerpt":{"rendered":"<p>These old-fashioned chocolate glazed donuts are fried and then dipped in a thin vanilla glaze so they\u2019re crispy outside and tender inside. This is the chocolate version of my glazed old-fashioned donuts . They\u2019re such a treat with a cup of coffee or tea for breakfast, as a snack, or after dinner. No fancy equipment […]<\/p>\n","protected":false},"author":1,"featured_media":50192,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[29727,10489,21783,29728,29729,29731,24270,29730,24271,15972,13696,16674,15969,21790],"dealstore":[],"offerexpiration":[],"class_list":["post-50191","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-cake-flour","tag-chocolate","tag-cocoa-powder","tag-corn-syrup","tag-crisco-shortening","tag-donuts","tag-dutch-processed-cocoa-powder","tag-egg-yolk","tag-espresso-powder","tag-frosting","tag-glazed","tag-milk","tag-sour-cream","tag-vanilla-extract"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Chocolate Glazed Donuts | Beyond Frosting - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=50191\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chocolate Glazed Donuts | Beyond Frosting - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"These old-fashioned chocolate glazed donuts are fried and then dipped in a thin vanilla glaze so they\u2019re crispy outside and tender inside. 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Som2ny Network","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/fivemor.com\/?p=50191","og_locale":"en_US","og_type":"article","og_title":"Chocolate Glazed Donuts | Beyond Frosting - Som2ny Network","og_description":"These old-fashioned chocolate glazed donuts are fried and then dipped in a thin vanilla glaze so they\u2019re crispy outside and tender inside. This is the chocolate version of my glazed old-fashioned donuts . They\u2019re such a treat with a cup of coffee or tea for breakfast, as a snack, or after dinner. No fancy equipment […]","og_url":"https:\/\/fivemor.com\/?p=50191","og_site_name":"Som2ny Network","article_published_time":"2025-01-27T05:21:09+00:00","og_image":[{"width":1200,"height":1804,"url":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/01\/Chocolate-Old-Fashion-Donuts-17.jpg","type":"image\/jpeg"}],"author":"admin","twitter_card":"summary_large_image","twitter_misc":{"Written by":"admin","Est. reading time":"13 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/fivemor.com\/?p=50191#article","isPartOf":{"@id":"https:\/\/fivemor.com\/?p=50191"},"author":{"name":"admin","@id":"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371"},"headline":"Chocolate Glazed Donuts | Beyond Frosting","datePublished":"2025-01-27T05:21:09+00:00","mainEntityOfPage":{"@id":"https:\/\/fivemor.com\/?p=50191"},"wordCount":2584,"commentCount":0,"publisher":{"@id":"https:\/\/fivemor.com\/#organization"},"image":{"@id":"https:\/\/fivemor.com\/?p=50191#primaryimage"},"thumbnailUrl":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/01\/Chocolate-Old-Fashion-Donuts-17.jpg","keywords":["cake flour","Chocolate","cocoa powder","corn syrup","crisco shortening","Donuts","dutch processed cocoa powder","egg yolk","espresso powder","Frosting","Glazed","Milk","sour cream","vanilla extract"],"articleSection":["Baking"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/fivemor.com\/?p=50191#respond"]}]},{"@type":"WebPage","@id":"https:\/\/fivemor.com\/?p=50191","url":"https:\/\/fivemor.com\/?p=50191","name":"Chocolate Glazed Donuts | Beyond Frosting - 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When it comes to recreating a favorite bakery treat at home, it doesn\u2019t get much better than chocolate glazed donuts\u2026 or is it doughnuts? Either way, these are delicious. They\u2019re soft, fudgy, and tender inside, with a crispy exterior coated in a sweet, crackly old-fashioned glaze. I love sipping on a cup of coffee with a fresh donut in hand, no matter the time of day. They\u2019re a huge hit with the whole family, but especially my 4 year old. <\/p>\n\n\n\n
These are my notes on the important ingredients you\u2019ll need to make perfectly glazed chocolate donuts. Scroll down to the recipe card after the post for the printable list with the full recipe amounts and details.<\/strong><\/p>\n\n\n\n\nCake Flour<\/strong> \u2013\u00a0Cake flour is low-protein, and results in a lighter, more tender crumb. However, you can substitute cake flour with all-purpose flour<\/a> in a pinch, it will lend to a denser crumb.<\/li>\n\n\n\nCocoa Powder<\/strong> \u2013\u00a0I recommend a good-quality Dutch-processed cocoa powder. Learn about the different types of cocoa powder<\/a> and when to use them.<\/li>\n\n\n\nBaking Powder and Baking Soda<\/strong> \u2013\u00a0Since these cake donuts are made without yeast, it\u2019s important to check the expiration dates on your leavening. It should be as fresh as possible to ensure these donuts puff up while they fry.<\/li>\n\n\n\nEspresso Powder <\/strong>\u2013\u00a0You won\u2019t taste the coffee, but instant espresso powder helps enhance the flavors of chocolate baked goods (you\u2019ll find it in many of my chocolate cake<\/a> recipes). It\u2019s optional, so you can leave it out if you prefer.<\/li>\n\n\n\nButter and Shortening<\/strong> \u2013\u00a0I use unsalted butter and Crisco vegetable shortening, softened to room temperature. <\/li>\n\n\n\nEgg Yolks<\/strong> \u2013\u00a0Just the yolks. Like the butter and shortening, these should be at room temperature.<\/li>\n\n\n\nSour Cream<\/strong> \u2013\u00a0Sour cream adds flavor and moisture. I recommend full-fat sour cream, and you can also substitute it with Greek or plain yogurt.\u00a0<\/li>\n<\/ul>\n<\/div>\n\n\n\n\n\nCorn Syrup<\/strong> \u2013\u00a0Corn syrup prevents sugar crystals from forming, which gives the glaze a smooth, glossy finish. I recommend light corn syrup.<\/li>\n<\/ul>\n<\/div>\n\n\n What\u2019s the Best Oil for Frying?<\/h3><\/p>In addition to the donut and glaze ingredients, you\u2019ll need to pick up a 40-ounce bottle of vegetable oil with a high smoke point for frying. Other good oils for deep frying include canola, sunflower, and peanut oil, which hold up at high temperatures.<\/p>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nHow to Make Chocolate Glazed Donuts<\/h2>\n\n\n\nI love making cake donuts since it\u2019s just as easy as mixing the dough for sugar cookies. Similarly, the donut dough needs a bit of time to chill in the fridge. Follow along below, and scroll to the recipe card for the printable instructions.<\/strong><\/p>\n<\/div>\n\n\n\n\nFirst, Prepare the Dough<\/h3>\n\n\n\n\nMix the dry ingredients.<\/strong> Mix cake flour with cocoa powder, baking powder,\u00a0 baking soda, salt, and espresso powder. Set that aside.<\/li>\n\n\n\nBeat the wet ingredients.<\/strong> Using a mixer, cream the sugar with butter and shortening until it\u2019s well-combined and fluffy, this can take a few minutes. Then, beat in the egg yolks, followed by the sour cream and a dash of vanilla.<\/li>\n<\/ul>\n<\/div>\n\n\n\n\nCream the butter, sugar, and shortening.<\/figcaption><\/figure>\n\n\n\nAdd the egg yolks and sour cream.<\/figcaption><\/figure>\n<\/figure>\n\n\n\n\nCombine. <\/strong>Mix the flour mixture with the wet ingredients. Once that\u2019s 50% combined, bring the rest of the dough together using a wooden spoon or spatula. Mix only until combined with no streaks of flour remain. It\u2019s super important not to overmix! The dough may be sticky.<\/li>\n\n\n\nChill the dough.<\/strong> Finally, wrap the donut dough with plastic wrap and refrigerate it for 60 minutes.\u00a0<\/li>\n<\/ul>\n\n\n\n\nAdd the dry ingredients to the wet batter.<\/figcaption><\/figure>\n\n\n\nMix to form the dough.<\/figcaption><\/figure>\n<\/figure>\n\n\n\n\nNext, Shape and Fry the Donuts<\/h3>\n\n\n\nOnce the dough has chilled long enough, you\u2019re ready to cut out and fry these chocolate donuts:<\/p>\n\n\n\n\nPrep.<\/strong> Take out a large, heavy pot and get 2\u201d of oil preheating on the stovetop over medium-high heat. Use a candy thermometer to check that the oil reaches 340\u00baF. This can take time to heat, so I start about a half hour before I want to start frying.<\/strong><\/li>\n\n\n\nCut out the dough.<\/strong> Meanwhile, roll out the chilled donut dough to about \u00bd\u201d thick. You will need a well-floured surface for this. Then, use a donut cutter to cut out your chocolate donuts, reforming and rolling out the dough in between, until you\u2019ve used up all the dough (the same way you\u2019d cut out sugar cookies<\/a>).<\/li>\n\n\n\nFry.<\/strong> Working in batches, carefully drop the cut-out donuts into the hot oil. Fry for 2 minutes per side, and transfer the fried donuts to a cooling rack set over a baking sheet to catch the excess oil. Repeat until all the donuts (and the donut holes!) are fried.<\/li>\n<\/ul>\n<\/div>\n\n\n Help! My Dough Is Sticky! <\/h2><\/p>You may find the dough feels soft and sticky even after chilling in the fridge. Here\u2019s some tips to working with it.<\/p>\n\nUse plenty of flour<\/strong> when rolling it out and don\u2019t press too firmly.<\/li>\nCoat the cutter. <\/strong>Place the donut cutter in flour before cutting<\/li>\nUse an angled spatula<\/strong> to get under the cut circles, and place on a parchment paper lined baking sheet<\/li>\nReturn the dough to the fridge<\/strong> to chill as you fry. Since you\u2019ll only fry 2 or 3 at a time, keep the rest of the cut circles in the fridge. The chilled dough is easier to handle.<\/li>\n<\/ul>\n<\/div><\/div>\n\n\n\nCut out the donuts.<\/figcaption><\/figure>\n\n\n\nFry the donuts in oil.<\/figcaption><\/figure>\n<\/figure>\n\n\n\n\nAdd the Glaze<\/h3>\n\n\n\nLastly, it\u2019s time to dunk these donuts in a simple, sweet glaze. Make sure to do this in advance of serving so that the glaze has time to set:<\/p>\n\n\n\n\nMake the glaze. <\/strong>Whisk together powdered sugar, milk, corn syrup, vanilla, and a little salt in a bowl. If you need to thicken or thin out your glaze, add additional powdered sugar or milk as needed.<\/li>\n\n\n\nDip the donuts.<\/strong> While the donuts are still warm, dip them one at a time into the thin glaze. Place the dipped donuts back onto a cooling rack and leave them to dry before serving.<\/li>\n<\/ul>\n<\/div>\n\n\n\n\nDip the warm donuts in glaze.<\/figcaption><\/figure>\n\n\n\nCool and then serve.<\/figcaption><\/figure>\n<\/figure>\n\n\n Julianne\u2019s Frying Tips<\/h3><\/p>\nUse the right tools. <\/strong>A cast iron Dutch oven is best for deep frying, as it retains heat better than a stainless steel pot. I also recommend a pair of chopsticks for flipping the donuts, and a heat-proof spider strainer or similar to remove the fried donuts from the oil afterward. <\/li>\nFry at the right temperature. <\/strong>The temperature of the oil needs to be between 330-340\u00baF. If the oil isn\u2019t hot enough, the donuts won\u2019t cook through evenly. On the other hand, if the oil gets too hot, use a splash of room-temperature oil to cool it down and prevent scorching. A candy thermometer works best for taking the temperature of the hot oil. <\/li>\nTake care when frying. <\/strong>Make sure that children and pets steer clear of the kitchen while you\u2019re frying with hot oil, and never leave the stove unattended. To avoid splashes, flip the donuts away from you, toward the back of the stove.<\/li>\n<\/ul>\n\n<\/div><\/div>\n\n\n<\/figure>\n\n\n Julianne\u2019s Recipe Notes <\/h2><\/p>\n\nGanche glaze: <\/strong>For an even richer chocolate-glazed donut, dip these in homemade chocolate ganache<\/a> instead. It\u2019s easy to make with equal parts chopped chocolate and heavy cream. Heat the cream until it\u2019s simmering, and pour that over the chocolate. Rest for 2 minutes, then stir until smooth. Afterward, dip the tops of the donuts into the ganache and place them into the fridge to set. It takes longer for the ganache to set than the glaze.<\/li>\nChocolate glaze: <\/strong>Add 1 tablespoon of cocoa powder to the glaze for more chocolate flavor. If you\u00a0still<\/em> want a more intense flavor, add another tablespoon.<\/li>\nAdd sprinkles.<\/strong> If you\u2019d like to finish these donuts with rainbow sprinkles, remember to add them while the glaze is still wet. <\/li>\nIf you don\u2019t own a donut cutter,<\/strong> no problem! You can MacGyver a cut-out using a ring mold (like a biscuit or large cookie cutter), glass, or a small bowl or ramekin. Use this to cut out the outer ring first. Then, use a bottle cap, round piping tip, or similar to cut out a 1\u201d hole in the center of the donut.<\/li>\n<\/ul>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nHow to Store<\/h2>\n\n\n\n\nAt room temperature. <\/strong>Fried chocolate donuts are best when enjoyed fresh, but you can keep leftovers stored airtight on the counter for up to 2 days. After that, they tend to get a bit hard and stale and the glaze can get sticky. <\/li>\n\n\n\nFreeze. <\/strong>You can freeze the cooled donuts for up to 3 months. Wrap them in plastic wrap and place them in a ziplock bag. Thaw the donuts unwrapped at room temperature for best results.\u00a0If you\u2019re planning to freeze, you may want to consider adding the glaze after they are thawed. <\/li>\n<\/ul>\n<\/div>\n\n\n\n\n\n\nPrint<\/a>\n\nclock<\/title> <desc>clock icon<\/desc><path d=\"M22 5.72l-4.6-3.86-1.29 1.53 4.6 3.86L22 5.72zM7.88 3.39L6.6 1.86 2 5.71l1.29 1.53 4.59-3.85zM12.5 8H11v6l4.75 2.85.75-1.23-4-2.37V8zM12 4c-4.97 0-9 4.03-9 9s4.02 9 9 9c4.97 0 9-4.03 9-9s-4.03-9-9-9zm0 16c-3.87 0-7-3.13-7-7s3.13-7 7-7 7 3.13 7 7-3.13 7-7 7z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-cutlery\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>cutlery<\/title> <desc>cutlery icon<\/desc><path d=\"M11 9H9V2H7v7H5V2H3v7c0 2.12 1.66 3.84 3.75 3.97V22h2.5v-9.03C11.34 12.84 13 11.12 13 9V2h-2v7zm5-3v8h2.5v8H21V2c-2.76 0-5 2.24-5 4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-flag\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>flag<\/title> 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150.8z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewbox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg>\n\n\n<div class=\"tasty-recipes-entry-content\">\n\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n\n\t\t\t<div class=\"tasty-recipes-description\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n\t\t\t<div class=\"tasty-recipes-description-body\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p>These old-fashioned chocolate glazed donuts are enriched with sour cream, deep-fried, and dipped in a thin vanilla glaze. They\u2019re extra crispy outside and tender inside, perfect with coffee or tea.<\/p>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n\t\n\t\t\t<div class=\"tasty-recipes-ingredients\">\n\t\t\t\n\t\t\t<div class=\"tasty-recipes-ingredients-body\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p><strong>For the Donuts:<\/strong><\/p>\n\n<p><strong>For the Glaze:<\/strong><\/p>\n\n<!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n\t\n\t\t\t<div class=\"tasty-recipes-instructions\">\n\t\t\t\n\t\t\t<div class=\"tasty-recipes-instructions-body\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p><strong>For the Donuts:<\/strong><\/p>\n<ol>\n<li id=\"instruction-step-1\">In a medium-sized mixing bowl whisk together the cake flour, cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside.<\/li>\n<li id=\"instruction-step-2\">In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl and hand mixer) combine sugar, butter, and shortening, beating on a medium-high speed until well combined and fluffy. Add in egg yolks and mix until just incorporated, then mix in the sour cream and vanilla.<\/li>\n<li id=\"instruction-step-3\">Next, add in the flour mixture and mix on low until about 50% combined, then switch to a silicone spatula or wooden spoon and flip and press the dough just until the flour disappears, DO NOT OVERMIX. The dough will be thick and slightly sticky.<\/li>\n<li id=\"instruction-step-4\">Cover tightly with plastic wrap and chill for at least 60 minutes in the refrigerator.<\/li>\n<li id=\"instruction-step-5\">When the dough is chilling, in a large, heavy pot, heat at least 2\u201d oil over medium-high heat until it reaches 340\u00b0F (this can take up to 30 minutes).<\/li>\n<li id=\"instruction-step-6\">Turn the chilled dough out onto a clean, well-floured surface. Gently press and roll the dough out until it is \u00bd\u201d thick, using flour as needed. Use a donut cutter to cut out as many donuts as you can, dipping the cutter in flour before each cut. Form the remaining dough back together and repeat the process until all the dough has been used. Do not overwork the dough.<\/li>\n<li id=\"instruction-step-7\">To fry the donuts, carefully place 2-3 donuts at a time into the preheated oil and fry for 2 minutes per side. Flip and fry the other side for 2 minutes. Once fried, carefully remove the donut from the pot and place it into a cooling rack, letting any excess oil drip off of the donuts. Be sure to fry the donut holes as well!<\/li>\n<\/ol>\n<p><strong>For the Glaze:<\/strong><\/p>\n<ol>\n<li id=\"instruction-step-8\">While the donuts are frying, make the glaze. In a large mixing bowl combine powdered sugar, milk, corn syrup, vanilla, and salt. Whisk together until smooth.<\/li>\n<li id=\"instruction-step-9\">Dip the warm donuts into the glaze, then place them into a wire cooling rack to let the excess drip off. Allow the glaze to dry before serving.<\/li>\n<\/ol>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n\t\n\t\t\t\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n\t\n\t\t\t<div class=\"tasty-recipes-notes\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n\t\t\t<div class=\"tasty-recipes-notes-body\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<ul>\n<li>Make sure to mix in the flour until just combined. You do not want to over-mix these donuts as they will be tough instead of tender. We use cake flour to keep these tender, over mixing the dough will create too much gluten.<\/li>\n<li><strong>If you don\u2019t have a donut cutter,<\/strong> you can use any ring mold, glass, or small bowl to cut the outer ring. Then find something about 1\u201d wide, such as a bottle cap or a pastry piping tip, and use that to cut the hole out.\u00a0<\/li>\n<\/ul>\n<h4>Working with sticky dough<\/h4>\n<ul>\n<li><strong>Use plenty of flour<\/strong> when rolling it out and don\u2019t press too firmly.<\/li>\n<li><strong>Coat the cutter. <\/strong>Place the donut cutter in flour before cutting<\/li>\n<li><strong>Use an angled spatula<\/strong> to get under the cut circles, and place on a parchment paper lined baking sheet<\/li>\n<li><strong>Return the dough to the fridge<\/strong> to chill as you fry. Since you\u2019ll only fry 2 or 3 at a time, keep the rest of the cut circles in the fridge. The chilled dough is easier to handle.<\/li>\n<\/ul>\n<h4>Glaze options<\/h4>\n<ul>\n<li><strong>Ganache glaze: <\/strong>For an even richer donut, you could glaze these donuts with a simple ganache. Add chopped chocolate to a bowl, then measure an equal amount of cream and heat it up to just a simmer. Pour over the chocolate and let it set for 2 minutes, then stir until the chocolate is fully melted and the mixture is smooth. Glaze the donuts and then place them in the fridge until fully set. You could add sprinkles while the ganache is still wet if you desire.<\/li>\n<li><strong>Chocolate glaze:\u00a0<\/strong>Add 1 tablespoon of cocoa powder to the glaze for more chocolate flavor. Add up to 2 tablespoons as needed.<\/li>\n<\/ul>\n<h4>Frying Tips<\/h4>\n<ul>\n<li><strong>Best pans for frying: <\/strong>I recommend using a cast iron Dutch oven for deep frying, it will retain its heat for longer than a stainless steel pot.<\/li>\n<li><strong>Use chopsticks t<\/strong>o easily flip the donuts, and if you have a spider strainer, that is the best way to remove the donuts from the oil.<\/li>\n<li><strong>Keep the temperature between 330-340 degrees<\/strong>. Adding a splash of room-temperature oil can help cool down the oil and prevent it from scorching if it gets too hot.<\/li>\n<\/ul>\n<h4>Storage<\/h4>\n\n<ul class=\"wp-block-list\">\n<li style=\"list-style-type: none\">\n<ul class=\"wp-block-list\"><!-- wp:list-item -->\n<li><strong>At room temperature. <\/strong>Fried chocolate donuts are best when enjoyed fresh, but you can keep leftovers stored airtight on the counter for up to 2 days. After that, they tend to get a bit hard and stale and the glaze can get sticky.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n<ul class=\"wp-block-list\">\n<li style=\"list-style-type: none\">\n<ul class=\"wp-block-list\">\n<li><strong>Freeze. <\/strong>You can freeze the cooled donuts for up to 3 months. Wrap them in plastic wrap and place them in a ziplock bag. Thaw the donuts unwrapped at room temperature for best results.\u00a0If you\u2019re planning to freeze, you may want to consider adding the glaze after they are thawed.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\n\t\n\t\t\t\t\t<div class=\"tasty-recipes-nutrition\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Nutrition<\/h3>\n\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">Serving Size:<\/strong> <span style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-serving-size\">1<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">Calories:<\/strong> <span style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-calories\">544<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">Sugar:<\/strong> <span style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-sugar\">51.7 g<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">Sodium:<\/strong> <span style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-sodium\">372 mg<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">Fat:<\/strong> <span style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-fat\">22.3 g<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">Carbohydrates:<\/strong> <span style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-carbohydrates\">83.6 g<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">Fiber:<\/strong> <span style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-fiber\">1.5 g<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">Protein:<\/strong> <span style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-protein\">5.2 g<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">Cholesterol:<\/strong> <span style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-cholesterol\">75.2 mg<\/span><\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n<\/div>\n\n\n<\/div>\n\t\t\n\t\t\n\t\t\t<\/div>\r\n<br>\r\n<!-- \/wp:list-item -->","protected":false},"excerpt":{"rendered":"<p>These old-fashioned chocolate glazed donuts are fried and then dipped in a thin vanilla glaze so they\u2019re crispy outside and tender inside. This is the chocolate version of my glazed old-fashioned donuts . They\u2019re such a treat with a cup of coffee or tea for breakfast, as a snack, or after dinner. No fancy equipment […]<\/p>\n","protected":false},"author":1,"featured_media":50192,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[29727,10489,21783,29728,29729,29731,24270,29730,24271,15972,13696,16674,15969,21790],"dealstore":[],"offerexpiration":[],"class_list":["post-50191","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-cake-flour","tag-chocolate","tag-cocoa-powder","tag-corn-syrup","tag-crisco-shortening","tag-donuts","tag-dutch-processed-cocoa-powder","tag-egg-yolk","tag-espresso-powder","tag-frosting","tag-glazed","tag-milk","tag-sour-cream","tag-vanilla-extract"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Chocolate Glazed Donuts | Beyond Frosting - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=50191\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chocolate Glazed Donuts | Beyond Frosting - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"These old-fashioned chocolate glazed donuts are fried and then dipped in a thin vanilla glaze so they\u2019re crispy outside and tender inside. 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Som2ny Network","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/fivemor.com\/?p=50191","og_locale":"en_US","og_type":"article","og_title":"Chocolate Glazed Donuts | Beyond Frosting - Som2ny Network","og_description":"These old-fashioned chocolate glazed donuts are fried and then dipped in a thin vanilla glaze so they\u2019re crispy outside and tender inside. This is the chocolate version of my glazed old-fashioned donuts . They\u2019re such a treat with a cup of coffee or tea for breakfast, as a snack, or after dinner. No fancy equipment […]","og_url":"https:\/\/fivemor.com\/?p=50191","og_site_name":"Som2ny Network","article_published_time":"2025-01-27T05:21:09+00:00","og_image":[{"width":1200,"height":1804,"url":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/01\/Chocolate-Old-Fashion-Donuts-17.jpg","type":"image\/jpeg"}],"author":"admin","twitter_card":"summary_large_image","twitter_misc":{"Written by":"admin","Est. reading time":"13 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/fivemor.com\/?p=50191#article","isPartOf":{"@id":"https:\/\/fivemor.com\/?p=50191"},"author":{"name":"admin","@id":"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371"},"headline":"Chocolate Glazed Donuts | Beyond Frosting","datePublished":"2025-01-27T05:21:09+00:00","mainEntityOfPage":{"@id":"https:\/\/fivemor.com\/?p=50191"},"wordCount":2584,"commentCount":0,"publisher":{"@id":"https:\/\/fivemor.com\/#organization"},"image":{"@id":"https:\/\/fivemor.com\/?p=50191#primaryimage"},"thumbnailUrl":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/01\/Chocolate-Old-Fashion-Donuts-17.jpg","keywords":["cake flour","Chocolate","cocoa powder","corn syrup","crisco shortening","Donuts","dutch processed cocoa powder","egg yolk","espresso powder","Frosting","Glazed","Milk","sour cream","vanilla extract"],"articleSection":["Baking"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/fivemor.com\/?p=50191#respond"]}]},{"@type":"WebPage","@id":"https:\/\/fivemor.com\/?p=50191","url":"https:\/\/fivemor.com\/?p=50191","name":"Chocolate Glazed Donuts | Beyond Frosting - 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In addition to the donut and glaze ingredients, you\u2019ll need to pick up a 40-ounce bottle of vegetable oil with a high smoke point for frying. Other good oils for deep frying include canola, sunflower, and peanut oil, which hold up at high temperatures.<\/p>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nHow to Make Chocolate Glazed Donuts<\/h2>\n\n\n\nI love making cake donuts since it\u2019s just as easy as mixing the dough for sugar cookies. Similarly, the donut dough needs a bit of time to chill in the fridge. Follow along below, and scroll to the recipe card for the printable instructions.<\/strong><\/p>\n<\/div>\n\n\n\n\nFirst, Prepare the Dough<\/h3>\n\n\n\n\nMix the dry ingredients.<\/strong> Mix cake flour with cocoa powder, baking powder,\u00a0 baking soda, salt, and espresso powder. Set that aside.<\/li>\n\n\n\nBeat the wet ingredients.<\/strong> Using a mixer, cream the sugar with butter and shortening until it\u2019s well-combined and fluffy, this can take a few minutes. Then, beat in the egg yolks, followed by the sour cream and a dash of vanilla.<\/li>\n<\/ul>\n<\/div>\n\n\n\n\nCream the butter, sugar, and shortening.<\/figcaption><\/figure>\n\n\n\nAdd the egg yolks and sour cream.<\/figcaption><\/figure>\n<\/figure>\n\n\n\n\nCombine. <\/strong>Mix the flour mixture with the wet ingredients. Once that\u2019s 50% combined, bring the rest of the dough together using a wooden spoon or spatula. Mix only until combined with no streaks of flour remain. It\u2019s super important not to overmix! The dough may be sticky.<\/li>\n\n\n\nChill the dough.<\/strong> Finally, wrap the donut dough with plastic wrap and refrigerate it for 60 minutes.\u00a0<\/li>\n<\/ul>\n\n\n\n\nAdd the dry ingredients to the wet batter.<\/figcaption><\/figure>\n\n\n\nMix to form the dough.<\/figcaption><\/figure>\n<\/figure>\n\n\n\n\nNext, Shape and Fry the Donuts<\/h3>\n\n\n\nOnce the dough has chilled long enough, you\u2019re ready to cut out and fry these chocolate donuts:<\/p>\n\n\n\n\nPrep.<\/strong> Take out a large, heavy pot and get 2\u201d of oil preheating on the stovetop over medium-high heat. Use a candy thermometer to check that the oil reaches 340\u00baF. This can take time to heat, so I start about a half hour before I want to start frying.<\/strong><\/li>\n\n\n\nCut out the dough.<\/strong> Meanwhile, roll out the chilled donut dough to about \u00bd\u201d thick. You will need a well-floured surface for this. Then, use a donut cutter to cut out your chocolate donuts, reforming and rolling out the dough in between, until you\u2019ve used up all the dough (the same way you\u2019d cut out sugar cookies<\/a>).<\/li>\n\n\n\nFry.<\/strong> Working in batches, carefully drop the cut-out donuts into the hot oil. Fry for 2 minutes per side, and transfer the fried donuts to a cooling rack set over a baking sheet to catch the excess oil. Repeat until all the donuts (and the donut holes!) are fried.<\/li>\n<\/ul>\n<\/div>\n\n\n Help! My Dough Is Sticky! <\/h2><\/p>You may find the dough feels soft and sticky even after chilling in the fridge. Here\u2019s some tips to working with it.<\/p>\n\nUse plenty of flour<\/strong> when rolling it out and don\u2019t press too firmly.<\/li>\nCoat the cutter. <\/strong>Place the donut cutter in flour before cutting<\/li>\nUse an angled spatula<\/strong> to get under the cut circles, and place on a parchment paper lined baking sheet<\/li>\nReturn the dough to the fridge<\/strong> to chill as you fry. Since you\u2019ll only fry 2 or 3 at a time, keep the rest of the cut circles in the fridge. The chilled dough is easier to handle.<\/li>\n<\/ul>\n<\/div><\/div>\n\n\n\nCut out the donuts.<\/figcaption><\/figure>\n\n\n\nFry the donuts in oil.<\/figcaption><\/figure>\n<\/figure>\n\n\n\n\nAdd the Glaze<\/h3>\n\n\n\nLastly, it\u2019s time to dunk these donuts in a simple, sweet glaze. Make sure to do this in advance of serving so that the glaze has time to set:<\/p>\n\n\n\n\nMake the glaze. <\/strong>Whisk together powdered sugar, milk, corn syrup, vanilla, and a little salt in a bowl. If you need to thicken or thin out your glaze, add additional powdered sugar or milk as needed.<\/li>\n\n\n\nDip the donuts.<\/strong> While the donuts are still warm, dip them one at a time into the thin glaze. Place the dipped donuts back onto a cooling rack and leave them to dry before serving.<\/li>\n<\/ul>\n<\/div>\n\n\n\n\nDip the warm donuts in glaze.<\/figcaption><\/figure>\n\n\n\nCool and then serve.<\/figcaption><\/figure>\n<\/figure>\n\n\n Julianne\u2019s Frying Tips<\/h3><\/p>\nUse the right tools. <\/strong>A cast iron Dutch oven is best for deep frying, as it retains heat better than a stainless steel pot. I also recommend a pair of chopsticks for flipping the donuts, and a heat-proof spider strainer or similar to remove the fried donuts from the oil afterward. <\/li>\nFry at the right temperature. <\/strong>The temperature of the oil needs to be between 330-340\u00baF. If the oil isn\u2019t hot enough, the donuts won\u2019t cook through evenly. On the other hand, if the oil gets too hot, use a splash of room-temperature oil to cool it down and prevent scorching. A candy thermometer works best for taking the temperature of the hot oil. <\/li>\nTake care when frying. <\/strong>Make sure that children and pets steer clear of the kitchen while you\u2019re frying with hot oil, and never leave the stove unattended. To avoid splashes, flip the donuts away from you, toward the back of the stove.<\/li>\n<\/ul>\n\n<\/div><\/div>\n\n\n<\/figure>\n\n\n Julianne\u2019s Recipe Notes <\/h2><\/p>\n\nGanche glaze: <\/strong>For an even richer chocolate-glazed donut, dip these in homemade chocolate ganache<\/a> instead. It\u2019s easy to make with equal parts chopped chocolate and heavy cream. Heat the cream until it\u2019s simmering, and pour that over the chocolate. Rest for 2 minutes, then stir until smooth. Afterward, dip the tops of the donuts into the ganache and place them into the fridge to set. It takes longer for the ganache to set than the glaze.<\/li>\nChocolate glaze: <\/strong>Add 1 tablespoon of cocoa powder to the glaze for more chocolate flavor. If you\u00a0still<\/em> want a more intense flavor, add another tablespoon.<\/li>\nAdd sprinkles.<\/strong> If you\u2019d like to finish these donuts with rainbow sprinkles, remember to add them while the glaze is still wet. <\/li>\nIf you don\u2019t own a donut cutter,<\/strong> no problem! You can MacGyver a cut-out using a ring mold (like a biscuit or large cookie cutter), glass, or a small bowl or ramekin. Use this to cut out the outer ring first. Then, use a bottle cap, round piping tip, or similar to cut out a 1\u201d hole in the center of the donut.<\/li>\n<\/ul>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nHow to Store<\/h2>\n\n\n\n\nAt room temperature. <\/strong>Fried chocolate donuts are best when enjoyed fresh, but you can keep leftovers stored airtight on the counter for up to 2 days. After that, they tend to get a bit hard and stale and the glaze can get sticky. <\/li>\n\n\n\nFreeze. <\/strong>You can freeze the cooled donuts for up to 3 months. Wrap them in plastic wrap and place them in a ziplock bag. Thaw the donuts unwrapped at room temperature for best results.\u00a0If you\u2019re planning to freeze, you may want to consider adding the glaze after they are thawed. <\/li>\n<\/ul>\n<\/div>\n\n\n\n\n\n\nPrint<\/a>\n\nclock<\/title> <desc>clock icon<\/desc><path d=\"M22 5.72l-4.6-3.86-1.29 1.53 4.6 3.86L22 5.72zM7.88 3.39L6.6 1.86 2 5.71l1.29 1.53 4.59-3.85zM12.5 8H11v6l4.75 2.85.75-1.23-4-2.37V8zM12 4c-4.97 0-9 4.03-9 9s4.02 9 9 9c4.97 0 9-4.03 9-9s-4.03-9-9-9zm0 16c-3.87 0-7-3.13-7-7s3.13-7 7-7 7 3.13 7 7-3.13 7-7 7z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-cutlery\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>cutlery<\/title> <desc>cutlery icon<\/desc><path d=\"M11 9H9V2H7v7H5V2H3v7c0 2.12 1.66 3.84 3.75 3.97V22h2.5v-9.03C11.34 12.84 13 11.12 13 9V2h-2v7zm5-3v8h2.5v8H21V2c-2.76 0-5 2.24-5 4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-flag\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>flag<\/title> 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112-107.6 60.9 0 103.6 41.5 103.6 100.9 0 67.1-33.9 113.6-78 113.6-24.3 0-42.6-20.1-36.7-44.8 7-29.5 20.5-61.3 20.5-82.6 0-19-10.2-34.9-31.4-34.9-24.9 0-44.9 25.7-44.9 60.2 0 22 7.4 36.8 7.4 36.8s-24.5 103.8-29 123.2c-5 21.4-3 51.6-.9 71.2C65.4 450.9 0 361.1 0 256 0 119 111 8 248 8s248 111 248 248z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-facebook\" viewbox=\"0 0 448 512\"><title>facebook<\/title> <desc>facebook icon<\/desc><path fill=\"currentColor\" d=\"M400 32H48A48 48 0 0 0 0 80v352a48 48 0 0 0 48 48h137.25V327.69h-63V256h63v-54.64c0-62.15 37-96.48 93.67-96.48 27.14 0 55.52 4.84 55.52 4.84v61h-31.27c-30.81 0-40.42 19.12-40.42 38.73V256h68.78l-11 71.69h-57.78V480H400a48 48 0 0 0 48-48V80a48 48 0 0 0-48-48z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-print\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>print<\/title> <desc>print icon<\/desc><path d=\"M19 8H5c-1.66 0-3 1.34-3 3v6h4v4h12v-4h4v-6c0-1.66-1.34-3-3-3zm-3 11H8v-5h8v5zm3-7c-.55 0-1-.45-1-1s.45-1 1-1 1 .45 1 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150.8z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewbox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg>\n\n\n<div class=\"tasty-recipes-entry-content\">\n\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n\n\t\t\t<div class=\"tasty-recipes-description\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n\t\t\t<div class=\"tasty-recipes-description-body\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p>These old-fashioned chocolate glazed donuts are enriched with sour cream, deep-fried, and dipped in a thin vanilla glaze. They\u2019re extra crispy outside and tender inside, perfect with coffee or tea.<\/p>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n\t\n\t\t\t<div class=\"tasty-recipes-ingredients\">\n\t\t\t\n\t\t\t<div class=\"tasty-recipes-ingredients-body\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p><strong>For the Donuts:<\/strong><\/p>\n\n<p><strong>For the Glaze:<\/strong><\/p>\n\n<!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n\t\n\t\t\t<div class=\"tasty-recipes-instructions\">\n\t\t\t\n\t\t\t<div class=\"tasty-recipes-instructions-body\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p><strong>For the Donuts:<\/strong><\/p>\n<ol>\n<li id=\"instruction-step-1\">In a medium-sized mixing bowl whisk together the cake flour, cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside.<\/li>\n<li id=\"instruction-step-2\">In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl and hand mixer) combine sugar, butter, and shortening, beating on a medium-high speed until well combined and fluffy. Add in egg yolks and mix until just incorporated, then mix in the sour cream and vanilla.<\/li>\n<li id=\"instruction-step-3\">Next, add in the flour mixture and mix on low until about 50% combined, then switch to a silicone spatula or wooden spoon and flip and press the dough just until the flour disappears, DO NOT OVERMIX. The dough will be thick and slightly sticky.<\/li>\n<li id=\"instruction-step-4\">Cover tightly with plastic wrap and chill for at least 60 minutes in the refrigerator.<\/li>\n<li id=\"instruction-step-5\">When the dough is chilling, in a large, heavy pot, heat at least 2\u201d oil over medium-high heat until it reaches 340\u00b0F (this can take up to 30 minutes).<\/li>\n<li id=\"instruction-step-6\">Turn the chilled dough out onto a clean, well-floured surface. Gently press and roll the dough out until it is \u00bd\u201d thick, using flour as needed. Use a donut cutter to cut out as many donuts as you can, dipping the cutter in flour before each cut. Form the remaining dough back together and repeat the process until all the dough has been used. Do not overwork the dough.<\/li>\n<li id=\"instruction-step-7\">To fry the donuts, carefully place 2-3 donuts at a time into the preheated oil and fry for 2 minutes per side. Flip and fry the other side for 2 minutes. Once fried, carefully remove the donut from the pot and place it into a cooling rack, letting any excess oil drip off of the donuts. Be sure to fry the donut holes as well!<\/li>\n<\/ol>\n<p><strong>For the Glaze:<\/strong><\/p>\n<ol>\n<li id=\"instruction-step-8\">While the donuts are frying, make the glaze. In a large mixing bowl combine powdered sugar, milk, corn syrup, vanilla, and salt. Whisk together until smooth.<\/li>\n<li id=\"instruction-step-9\">Dip the warm donuts into the glaze, then place them into a wire cooling rack to let the excess drip off. Allow the glaze to dry before serving.<\/li>\n<\/ol>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n\t\n\t\t\t\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n\t\n\t\t\t<div class=\"tasty-recipes-notes\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n\t\t\t<div class=\"tasty-recipes-notes-body\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<ul>\n<li>Make sure to mix in the flour until just combined. You do not want to over-mix these donuts as they will be tough instead of tender. We use cake flour to keep these tender, over mixing the dough will create too much gluten.<\/li>\n<li><strong>If you don\u2019t have a donut cutter,<\/strong> you can use any ring mold, glass, or small bowl to cut the outer ring. Then find something about 1\u201d wide, such as a bottle cap or a pastry piping tip, and use that to cut the hole out.\u00a0<\/li>\n<\/ul>\n<h4>Working with sticky dough<\/h4>\n<ul>\n<li><strong>Use plenty of flour<\/strong> when rolling it out and don\u2019t press too firmly.<\/li>\n<li><strong>Coat the cutter. <\/strong>Place the donut cutter in flour before cutting<\/li>\n<li><strong>Use an angled spatula<\/strong> to get under the cut circles, and place on a parchment paper lined baking sheet<\/li>\n<li><strong>Return the dough to the fridge<\/strong> to chill as you fry. Since you\u2019ll only fry 2 or 3 at a time, keep the rest of the cut circles in the fridge. The chilled dough is easier to handle.<\/li>\n<\/ul>\n<h4>Glaze options<\/h4>\n<ul>\n<li><strong>Ganache glaze: <\/strong>For an even richer donut, you could glaze these donuts with a simple ganache. Add chopped chocolate to a bowl, then measure an equal amount of cream and heat it up to just a simmer. Pour over the chocolate and let it set for 2 minutes, then stir until the chocolate is fully melted and the mixture is smooth. Glaze the donuts and then place them in the fridge until fully set. You could add sprinkles while the ganache is still wet if you desire.<\/li>\n<li><strong>Chocolate glaze:\u00a0<\/strong>Add 1 tablespoon of cocoa powder to the glaze for more chocolate flavor. Add up to 2 tablespoons as needed.<\/li>\n<\/ul>\n<h4>Frying Tips<\/h4>\n<ul>\n<li><strong>Best pans for frying: <\/strong>I recommend using a cast iron Dutch oven for deep frying, it will retain its heat for longer than a stainless steel pot.<\/li>\n<li><strong>Use chopsticks t<\/strong>o easily flip the donuts, and if you have a spider strainer, that is the best way to remove the donuts from the oil.<\/li>\n<li><strong>Keep the temperature between 330-340 degrees<\/strong>. Adding a splash of room-temperature oil can help cool down the oil and prevent it from scorching if it gets too hot.<\/li>\n<\/ul>\n<h4>Storage<\/h4>\n\n<ul class=\"wp-block-list\">\n<li style=\"list-style-type: none\">\n<ul class=\"wp-block-list\"><!-- wp:list-item -->\n<li><strong>At room temperature. <\/strong>Fried chocolate donuts are best when enjoyed fresh, but you can keep leftovers stored airtight on the counter for up to 2 days. After that, they tend to get a bit hard and stale and the glaze can get sticky.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n<ul class=\"wp-block-list\">\n<li style=\"list-style-type: none\">\n<ul class=\"wp-block-list\">\n<li><strong>Freeze. <\/strong>You can freeze the cooled donuts for up to 3 months. Wrap them in plastic wrap and place them in a ziplock bag. Thaw the donuts unwrapped at room temperature for best results.\u00a0If you\u2019re planning to freeze, you may want to consider adding the glaze after they are thawed.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\n\t\n\t\t\t\t\t<div class=\"tasty-recipes-nutrition\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Nutrition<\/h3>\n\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">Serving Size:<\/strong> <span style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-serving-size\">1<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">Calories:<\/strong> <span style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-calories\">544<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">Sugar:<\/strong> <span style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-sugar\">51.7 g<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">Sodium:<\/strong> <span style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-sodium\">372 mg<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">Fat:<\/strong> <span style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-fat\">22.3 g<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">Carbohydrates:<\/strong> <span style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-carbohydrates\">83.6 g<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">Fiber:<\/strong> <span style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-fiber\">1.5 g<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">Protein:<\/strong> <span style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-protein\">5.2 g<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">Cholesterol:<\/strong> <span style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-cholesterol\">75.2 mg<\/span><\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n<\/div>\n\n\n<\/div>\n\t\t\n\t\t\n\t\t\t<\/div>\r\n<br>\r\n<!-- \/wp:list-item -->","protected":false},"excerpt":{"rendered":"<p>These old-fashioned chocolate glazed donuts are fried and then dipped in a thin vanilla glaze so they\u2019re crispy outside and tender inside. This is the chocolate version of my glazed old-fashioned donuts . They\u2019re such a treat with a cup of coffee or tea for breakfast, as a snack, or after dinner. No fancy equipment […]<\/p>\n","protected":false},"author":1,"featured_media":50192,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[29727,10489,21783,29728,29729,29731,24270,29730,24271,15972,13696,16674,15969,21790],"dealstore":[],"offerexpiration":[],"class_list":["post-50191","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-cake-flour","tag-chocolate","tag-cocoa-powder","tag-corn-syrup","tag-crisco-shortening","tag-donuts","tag-dutch-processed-cocoa-powder","tag-egg-yolk","tag-espresso-powder","tag-frosting","tag-glazed","tag-milk","tag-sour-cream","tag-vanilla-extract"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Chocolate Glazed Donuts | Beyond Frosting - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=50191\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chocolate Glazed Donuts | Beyond Frosting - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"These old-fashioned chocolate glazed donuts are fried and then dipped in a thin vanilla glaze so they\u2019re crispy outside and tender inside. 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This is the chocolate version of my glazed old-fashioned donuts . They\u2019re such a treat with a cup of coffee or tea for breakfast, as a snack, or after dinner. No fancy equipment […]","og_url":"https:\/\/fivemor.com\/?p=50191","og_site_name":"Som2ny Network","article_published_time":"2025-01-27T05:21:09+00:00","og_image":[{"width":1200,"height":1804,"url":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/01\/Chocolate-Old-Fashion-Donuts-17.jpg","type":"image\/jpeg"}],"author":"admin","twitter_card":"summary_large_image","twitter_misc":{"Written by":"admin","Est. reading time":"13 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/fivemor.com\/?p=50191#article","isPartOf":{"@id":"https:\/\/fivemor.com\/?p=50191"},"author":{"name":"admin","@id":"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371"},"headline":"Chocolate Glazed Donuts | Beyond Frosting","datePublished":"2025-01-27T05:21:09+00:00","mainEntityOfPage":{"@id":"https:\/\/fivemor.com\/?p=50191"},"wordCount":2584,"commentCount":0,"publisher":{"@id":"https:\/\/fivemor.com\/#organization"},"image":{"@id":"https:\/\/fivemor.com\/?p=50191#primaryimage"},"thumbnailUrl":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/01\/Chocolate-Old-Fashion-Donuts-17.jpg","keywords":["cake flour","Chocolate","cocoa powder","corn syrup","crisco shortening","Donuts","dutch processed cocoa powder","egg yolk","espresso powder","Frosting","Glazed","Milk","sour cream","vanilla extract"],"articleSection":["Baking"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/fivemor.com\/?p=50191#respond"]}]},{"@type":"WebPage","@id":"https:\/\/fivemor.com\/?p=50191","url":"https:\/\/fivemor.com\/?p=50191","name":"Chocolate Glazed Donuts | Beyond Frosting - 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I love making cake donuts since it\u2019s just as easy as mixing the dough for sugar cookies. Similarly, the donut dough needs a bit of time to chill in the fridge. Follow along below, and scroll to the recipe card for the printable instructions.<\/strong><\/p>\n<\/div>\n\n\n\n\nFirst, Prepare the Dough<\/h3>\n\n\n\n\nMix the dry ingredients.<\/strong> Mix cake flour with cocoa powder, baking powder,\u00a0 baking soda, salt, and espresso powder. Set that aside.<\/li>\n\n\n\nBeat the wet ingredients.<\/strong> Using a mixer, cream the sugar with butter and shortening until it\u2019s well-combined and fluffy, this can take a few minutes. Then, beat in the egg yolks, followed by the sour cream and a dash of vanilla.<\/li>\n<\/ul>\n<\/div>\n\n\n\n\nCream the butter, sugar, and shortening.<\/figcaption><\/figure>\n\n\n\nAdd the egg yolks and sour cream.<\/figcaption><\/figure>\n<\/figure>\n\n\n\n\nCombine. <\/strong>Mix the flour mixture with the wet ingredients. Once that\u2019s 50% combined, bring the rest of the dough together using a wooden spoon or spatula. Mix only until combined with no streaks of flour remain. It\u2019s super important not to overmix! The dough may be sticky.<\/li>\n\n\n\nChill the dough.<\/strong> Finally, wrap the donut dough with plastic wrap and refrigerate it for 60 minutes.\u00a0<\/li>\n<\/ul>\n\n\n\n\nAdd the dry ingredients to the wet batter.<\/figcaption><\/figure>\n\n\n\nMix to form the dough.<\/figcaption><\/figure>\n<\/figure>\n\n\n\n\nNext, Shape and Fry the Donuts<\/h3>\n\n\n\nOnce the dough has chilled long enough, you\u2019re ready to cut out and fry these chocolate donuts:<\/p>\n\n\n\n\nPrep.<\/strong> Take out a large, heavy pot and get 2\u201d of oil preheating on the stovetop over medium-high heat. Use a candy thermometer to check that the oil reaches 340\u00baF. This can take time to heat, so I start about a half hour before I want to start frying.<\/strong><\/li>\n\n\n\nCut out the dough.<\/strong> Meanwhile, roll out the chilled donut dough to about \u00bd\u201d thick. You will need a well-floured surface for this. Then, use a donut cutter to cut out your chocolate donuts, reforming and rolling out the dough in between, until you\u2019ve used up all the dough (the same way you\u2019d cut out sugar cookies<\/a>).<\/li>\n\n\n\nFry.<\/strong> Working in batches, carefully drop the cut-out donuts into the hot oil. Fry for 2 minutes per side, and transfer the fried donuts to a cooling rack set over a baking sheet to catch the excess oil. Repeat until all the donuts (and the donut holes!) are fried.<\/li>\n<\/ul>\n<\/div>\n\n\n Help! My Dough Is Sticky! <\/h2><\/p>You may find the dough feels soft and sticky even after chilling in the fridge. Here\u2019s some tips to working with it.<\/p>\n\nUse plenty of flour<\/strong> when rolling it out and don\u2019t press too firmly.<\/li>\nCoat the cutter. <\/strong>Place the donut cutter in flour before cutting<\/li>\nUse an angled spatula<\/strong> to get under the cut circles, and place on a parchment paper lined baking sheet<\/li>\nReturn the dough to the fridge<\/strong> to chill as you fry. Since you\u2019ll only fry 2 or 3 at a time, keep the rest of the cut circles in the fridge. The chilled dough is easier to handle.<\/li>\n<\/ul>\n<\/div><\/div>\n\n\n\nCut out the donuts.<\/figcaption><\/figure>\n\n\n\nFry the donuts in oil.<\/figcaption><\/figure>\n<\/figure>\n\n\n\n\nAdd the Glaze<\/h3>\n\n\n\nLastly, it\u2019s time to dunk these donuts in a simple, sweet glaze. Make sure to do this in advance of serving so that the glaze has time to set:<\/p>\n\n\n\n\nMake the glaze. <\/strong>Whisk together powdered sugar, milk, corn syrup, vanilla, and a little salt in a bowl. If you need to thicken or thin out your glaze, add additional powdered sugar or milk as needed.<\/li>\n\n\n\nDip the donuts.<\/strong> While the donuts are still warm, dip them one at a time into the thin glaze. Place the dipped donuts back onto a cooling rack and leave them to dry before serving.<\/li>\n<\/ul>\n<\/div>\n\n\n\n\nDip the warm donuts in glaze.<\/figcaption><\/figure>\n\n\n\nCool and then serve.<\/figcaption><\/figure>\n<\/figure>\n\n\n Julianne\u2019s Frying Tips<\/h3><\/p>\nUse the right tools. <\/strong>A cast iron Dutch oven is best for deep frying, as it retains heat better than a stainless steel pot. I also recommend a pair of chopsticks for flipping the donuts, and a heat-proof spider strainer or similar to remove the fried donuts from the oil afterward. <\/li>\nFry at the right temperature. <\/strong>The temperature of the oil needs to be between 330-340\u00baF. If the oil isn\u2019t hot enough, the donuts won\u2019t cook through evenly. On the other hand, if the oil gets too hot, use a splash of room-temperature oil to cool it down and prevent scorching. A candy thermometer works best for taking the temperature of the hot oil. <\/li>\nTake care when frying. <\/strong>Make sure that children and pets steer clear of the kitchen while you\u2019re frying with hot oil, and never leave the stove unattended. To avoid splashes, flip the donuts away from you, toward the back of the stove.<\/li>\n<\/ul>\n\n<\/div><\/div>\n\n\n<\/figure>\n\n\n Julianne\u2019s Recipe Notes <\/h2><\/p>\n\nGanche glaze: <\/strong>For an even richer chocolate-glazed donut, dip these in homemade chocolate ganache<\/a> instead. It\u2019s easy to make with equal parts chopped chocolate and heavy cream. Heat the cream until it\u2019s simmering, and pour that over the chocolate. Rest for 2 minutes, then stir until smooth. Afterward, dip the tops of the donuts into the ganache and place them into the fridge to set. It takes longer for the ganache to set than the glaze.<\/li>\nChocolate glaze: <\/strong>Add 1 tablespoon of cocoa powder to the glaze for more chocolate flavor. If you\u00a0still<\/em> want a more intense flavor, add another tablespoon.<\/li>\nAdd sprinkles.<\/strong> If you\u2019d like to finish these donuts with rainbow sprinkles, remember to add them while the glaze is still wet. <\/li>\nIf you don\u2019t own a donut cutter,<\/strong> no problem! You can MacGyver a cut-out using a ring mold (like a biscuit or large cookie cutter), glass, or a small bowl or ramekin. Use this to cut out the outer ring first. Then, use a bottle cap, round piping tip, or similar to cut out a 1\u201d hole in the center of the donut.<\/li>\n<\/ul>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nHow to Store<\/h2>\n\n\n\n\nAt room temperature. <\/strong>Fried chocolate donuts are best when enjoyed fresh, but you can keep leftovers stored airtight on the counter for up to 2 days. After that, they tend to get a bit hard and stale and the glaze can get sticky. <\/li>\n\n\n\nFreeze. <\/strong>You can freeze the cooled donuts for up to 3 months. Wrap them in plastic wrap and place them in a ziplock bag. Thaw the donuts unwrapped at room temperature for best results.\u00a0If you\u2019re planning to freeze, you may want to consider adding the glaze after they are thawed. <\/li>\n<\/ul>\n<\/div>\n\n\n\n\n\n\nPrint<\/a>\n\nclock<\/title> <desc>clock icon<\/desc><path d=\"M22 5.72l-4.6-3.86-1.29 1.53 4.6 3.86L22 5.72zM7.88 3.39L6.6 1.86 2 5.71l1.29 1.53 4.59-3.85zM12.5 8H11v6l4.75 2.85.75-1.23-4-2.37V8zM12 4c-4.97 0-9 4.03-9 9s4.02 9 9 9c4.97 0 9-4.03 9-9s-4.03-9-9-9zm0 16c-3.87 0-7-3.13-7-7s3.13-7 7-7 7 3.13 7 7-3.13 7-7 7z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-cutlery\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>cutlery<\/title> <desc>cutlery icon<\/desc><path d=\"M11 9H9V2H7v7H5V2H3v7c0 2.12 1.66 3.84 3.75 3.97V22h2.5v-9.03C11.34 12.84 13 11.12 13 9V2h-2v7zm5-3v8h2.5v8H21V2c-2.76 0-5 2.24-5 4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-flag\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>flag<\/title> 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150.8z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewbox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg>\n\n\n<div class=\"tasty-recipes-entry-content\">\n\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n\n\t\t\t<div class=\"tasty-recipes-description\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n\t\t\t<div class=\"tasty-recipes-description-body\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p>These old-fashioned chocolate glazed donuts are enriched with sour cream, deep-fried, and dipped in a thin vanilla glaze. They\u2019re extra crispy outside and tender inside, perfect with coffee or tea.<\/p>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n\t\n\t\t\t<div class=\"tasty-recipes-ingredients\">\n\t\t\t\n\t\t\t<div class=\"tasty-recipes-ingredients-body\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p><strong>For the Donuts:<\/strong><\/p>\n\n<p><strong>For the Glaze:<\/strong><\/p>\n\n<!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n\t\n\t\t\t<div class=\"tasty-recipes-instructions\">\n\t\t\t\n\t\t\t<div class=\"tasty-recipes-instructions-body\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p><strong>For the Donuts:<\/strong><\/p>\n<ol>\n<li id=\"instruction-step-1\">In a medium-sized mixing bowl whisk together the cake flour, cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside.<\/li>\n<li id=\"instruction-step-2\">In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl and hand mixer) combine sugar, butter, and shortening, beating on a medium-high speed until well combined and fluffy. Add in egg yolks and mix until just incorporated, then mix in the sour cream and vanilla.<\/li>\n<li id=\"instruction-step-3\">Next, add in the flour mixture and mix on low until about 50% combined, then switch to a silicone spatula or wooden spoon and flip and press the dough just until the flour disappears, DO NOT OVERMIX. The dough will be thick and slightly sticky.<\/li>\n<li id=\"instruction-step-4\">Cover tightly with plastic wrap and chill for at least 60 minutes in the refrigerator.<\/li>\n<li id=\"instruction-step-5\">When the dough is chilling, in a large, heavy pot, heat at least 2\u201d oil over medium-high heat until it reaches 340\u00b0F (this can take up to 30 minutes).<\/li>\n<li id=\"instruction-step-6\">Turn the chilled dough out onto a clean, well-floured surface. Gently press and roll the dough out until it is \u00bd\u201d thick, using flour as needed. Use a donut cutter to cut out as many donuts as you can, dipping the cutter in flour before each cut. Form the remaining dough back together and repeat the process until all the dough has been used. Do not overwork the dough.<\/li>\n<li id=\"instruction-step-7\">To fry the donuts, carefully place 2-3 donuts at a time into the preheated oil and fry for 2 minutes per side. Flip and fry the other side for 2 minutes. Once fried, carefully remove the donut from the pot and place it into a cooling rack, letting any excess oil drip off of the donuts. Be sure to fry the donut holes as well!<\/li>\n<\/ol>\n<p><strong>For the Glaze:<\/strong><\/p>\n<ol>\n<li id=\"instruction-step-8\">While the donuts are frying, make the glaze. In a large mixing bowl combine powdered sugar, milk, corn syrup, vanilla, and salt. Whisk together until smooth.<\/li>\n<li id=\"instruction-step-9\">Dip the warm donuts into the glaze, then place them into a wire cooling rack to let the excess drip off. Allow the glaze to dry before serving.<\/li>\n<\/ol>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n\t\n\t\t\t\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n\t\n\t\t\t<div class=\"tasty-recipes-notes\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n\t\t\t<div class=\"tasty-recipes-notes-body\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<ul>\n<li>Make sure to mix in the flour until just combined. You do not want to over-mix these donuts as they will be tough instead of tender. We use cake flour to keep these tender, over mixing the dough will create too much gluten.<\/li>\n<li><strong>If you don\u2019t have a donut cutter,<\/strong> you can use any ring mold, glass, or small bowl to cut the outer ring. Then find something about 1\u201d wide, such as a bottle cap or a pastry piping tip, and use that to cut the hole out.\u00a0<\/li>\n<\/ul>\n<h4>Working with sticky dough<\/h4>\n<ul>\n<li><strong>Use plenty of flour<\/strong> when rolling it out and don\u2019t press too firmly.<\/li>\n<li><strong>Coat the cutter. <\/strong>Place the donut cutter in flour before cutting<\/li>\n<li><strong>Use an angled spatula<\/strong> to get under the cut circles, and place on a parchment paper lined baking sheet<\/li>\n<li><strong>Return the dough to the fridge<\/strong> to chill as you fry. Since you\u2019ll only fry 2 or 3 at a time, keep the rest of the cut circles in the fridge. The chilled dough is easier to handle.<\/li>\n<\/ul>\n<h4>Glaze options<\/h4>\n<ul>\n<li><strong>Ganache glaze: <\/strong>For an even richer donut, you could glaze these donuts with a simple ganache. Add chopped chocolate to a bowl, then measure an equal amount of cream and heat it up to just a simmer. Pour over the chocolate and let it set for 2 minutes, then stir until the chocolate is fully melted and the mixture is smooth. Glaze the donuts and then place them in the fridge until fully set. You could add sprinkles while the ganache is still wet if you desire.<\/li>\n<li><strong>Chocolate glaze:\u00a0<\/strong>Add 1 tablespoon of cocoa powder to the glaze for more chocolate flavor. Add up to 2 tablespoons as needed.<\/li>\n<\/ul>\n<h4>Frying Tips<\/h4>\n<ul>\n<li><strong>Best pans for frying: <\/strong>I recommend using a cast iron Dutch oven for deep frying, it will retain its heat for longer than a stainless steel pot.<\/li>\n<li><strong>Use chopsticks t<\/strong>o easily flip the donuts, and if you have a spider strainer, that is the best way to remove the donuts from the oil.<\/li>\n<li><strong>Keep the temperature between 330-340 degrees<\/strong>. Adding a splash of room-temperature oil can help cool down the oil and prevent it from scorching if it gets too hot.<\/li>\n<\/ul>\n<h4>Storage<\/h4>\n\n<ul class=\"wp-block-list\">\n<li style=\"list-style-type: none\">\n<ul class=\"wp-block-list\"><!-- wp:list-item -->\n<li><strong>At room temperature. <\/strong>Fried chocolate donuts are best when enjoyed fresh, but you can keep leftovers stored airtight on the counter for up to 2 days. After that, they tend to get a bit hard and stale and the glaze can get sticky.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n<ul class=\"wp-block-list\">\n<li style=\"list-style-type: none\">\n<ul class=\"wp-block-list\">\n<li><strong>Freeze. <\/strong>You can freeze the cooled donuts for up to 3 months. Wrap them in plastic wrap and place them in a ziplock bag. Thaw the donuts unwrapped at room temperature for best results.\u00a0If you\u2019re planning to freeze, you may want to consider adding the glaze after they are thawed.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\n\t\n\t\t\t\t\t<div class=\"tasty-recipes-nutrition\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Nutrition<\/h3>\n\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">Serving Size:<\/strong> <span style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-serving-size\">1<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">Calories:<\/strong> <span style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-calories\">544<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">Sugar:<\/strong> <span style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-sugar\">51.7 g<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">Sodium:<\/strong> <span style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-sodium\">372 mg<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">Fat:<\/strong> <span style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-fat\">22.3 g<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">Carbohydrates:<\/strong> <span style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-carbohydrates\">83.6 g<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">Fiber:<\/strong> <span style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-fiber\">1.5 g<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">Protein:<\/strong> <span style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-protein\">5.2 g<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\">Cholesterol:<\/strong> <span style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-cholesterol\">75.2 mg<\/span><\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n<\/div>\n\n\n<\/div>\n\t\t\n\t\t\n\t\t\t<\/div>\r\n<br>\r\n<!-- \/wp:list-item -->","protected":false},"excerpt":{"rendered":"<p>These old-fashioned chocolate glazed donuts are fried and then dipped in a thin vanilla glaze so they\u2019re crispy outside and tender inside. This is the chocolate version of my glazed old-fashioned donuts . They\u2019re such a treat with a cup of coffee or tea for breakfast, as a snack, or after dinner. No fancy equipment […]<\/p>\n","protected":false},"author":1,"featured_media":50192,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[29727,10489,21783,29728,29729,29731,24270,29730,24271,15972,13696,16674,15969,21790],"dealstore":[],"offerexpiration":[],"class_list":["post-50191","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-cake-flour","tag-chocolate","tag-cocoa-powder","tag-corn-syrup","tag-crisco-shortening","tag-donuts","tag-dutch-processed-cocoa-powder","tag-egg-yolk","tag-espresso-powder","tag-frosting","tag-glazed","tag-milk","tag-sour-cream","tag-vanilla-extract"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Chocolate Glazed Donuts | Beyond Frosting - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=50191\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chocolate Glazed Donuts | Beyond Frosting - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"These old-fashioned chocolate glazed donuts are fried and then dipped in a thin vanilla glaze so they\u2019re crispy outside and tender inside. 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This is the chocolate version of my glazed old-fashioned donuts . They\u2019re such a treat with a cup of coffee or tea for breakfast, as a snack, or after dinner. No fancy equipment […]","og_url":"https:\/\/fivemor.com\/?p=50191","og_site_name":"Som2ny Network","article_published_time":"2025-01-27T05:21:09+00:00","og_image":[{"width":1200,"height":1804,"url":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/01\/Chocolate-Old-Fashion-Donuts-17.jpg","type":"image\/jpeg"}],"author":"admin","twitter_card":"summary_large_image","twitter_misc":{"Written by":"admin","Est. reading time":"13 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/fivemor.com\/?p=50191#article","isPartOf":{"@id":"https:\/\/fivemor.com\/?p=50191"},"author":{"name":"admin","@id":"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371"},"headline":"Chocolate Glazed Donuts | Beyond Frosting","datePublished":"2025-01-27T05:21:09+00:00","mainEntityOfPage":{"@id":"https:\/\/fivemor.com\/?p=50191"},"wordCount":2584,"commentCount":0,"publisher":{"@id":"https:\/\/fivemor.com\/#organization"},"image":{"@id":"https:\/\/fivemor.com\/?p=50191#primaryimage"},"thumbnailUrl":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/01\/Chocolate-Old-Fashion-Donuts-17.jpg","keywords":["cake flour","Chocolate","cocoa powder","corn syrup","crisco shortening","Donuts","dutch processed cocoa powder","egg yolk","espresso powder","Frosting","Glazed","Milk","sour cream","vanilla extract"],"articleSection":["Baking"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/fivemor.com\/?p=50191#respond"]}]},{"@type":"WebPage","@id":"https:\/\/fivemor.com\/?p=50191","url":"https:\/\/fivemor.com\/?p=50191","name":"Chocolate Glazed Donuts | Beyond Frosting - 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Once the dough has chilled long enough, you\u2019re ready to cut out and fry these chocolate donuts:<\/p>\n\n\n\n
You may find the dough feels soft and sticky even after chilling in the fridge. Here\u2019s some tips to working with it.<\/p>\n
Lastly, it\u2019s time to dunk these donuts in a simple, sweet glaze. Make sure to do this in advance of serving so that the glaze has time to set:<\/p>\n\n\n\n
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