Ingredients
For the Donut Dough
¾ cup (180 ml) warm whole milk
2¼ teaspoons (1 packet) active dry yeast
¼ cup (50 g) granulated sugar
2 large eggs, room temperature
4 tablespoons (56 g) unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
½ teaspoon salt
3½–4 cups (440–500 g) all-purpose flour, added gradually
Vegetable oil, for frying
For the Chocolate Glaze
6 oz (170 g) semi-sweet or milk chocolate, chopped
2 tablespoons unsalted butter
2–3 tablespoons heavy cream or whole milk
½ teaspoon vanilla extract
Pinch of salt
Optional Decorations
Melted white chocolate
Mini chocolate chips
Chocolate sprinkles
Colored sprinkles
Crushed nuts
👩🍳 Instructions
- Activate the Yeast
In a large bowl, combine the warm milk, sugar, and active dry yeast. Stir gently and let it sit for 5–10 minutes, until the mixture becomes foamy.
Tip: The milk should feel warm, not hot. Very hot milk can prevent the yeast from working properly. - Make the Dough
Add the eggs, melted butter, vanilla extract, and salt to the yeast mixture. Whisk until well combined.
Add about 3½ cups of flour gradually, mixing after each addition. Continue adding flour little by little until a soft, slightly sticky dough forms.
Avoid adding too much flour—the dough should remain soft and elastic rather than stiff. - Knead
Transfer the dough to a lightly floured surface and knead for approximately 8–10 minutes, until smooth and elastic.
You can also use a stand mixer fitted with a dough hook and knead on low-medium speed for about 6–8 minutes. - First Rise
Place the dough in a lightly greased bowl. Cover with plastic wrap or a clean kitchen towel.
Let it rise in a warm, draft-free place for approximately 1–1½ hours, or until doubled in size. - Shape the Donuts
Gently punch down the dough and transfer it to a lightly floured surface.
Roll the dough to approximately ½ inch (1.2 cm) thick.
Using a donut cutter or two round cutters, cut out the donut shapes. Place the donuts on a parchment-lined baking sheet, leaving some space between them.
Save the donut holes—they can be fried as well! - Second Rise
Cover the shaped donuts loosely with a clean towel and let them rise again for approximately 30–45 minutes, until noticeably puffy. - Fry the Donuts
Heat vegetable oil in a deep, heavy-bottomed pot to 350°F (175°C).
Carefully place a few donuts into the hot oil, making sure not to overcrowd the pot.
Fry for approximately 1–2 minutes per side, or until beautifully golden brown.
Remove them with a slotted spoon and place them on a wire rack lined underneath with paper towels to drain excess oil.
Continue with the remaining donuts. - Prepare the Chocolate Glaze
Place the chopped chocolate and butter in a heatproof bowl.
Melt gently over a double boiler or microwave in short 15–20 second intervals, stirring between each interval.
Add the heavy cream or milk, vanilla, and a small pinch of salt. Stir until completely smooth and glossy.
If the glaze is too thick, add a little more cream or milk. - Glaze the Donuts
Allow the fried donuts to cool slightly.
Dip the top of each donut into the chocolate glaze, then gently lift it and allow the excess chocolate to drip back into the bowl.
Place the glazed donuts on a wire rack. - Decorate
While the chocolate is still soft, decorate the donuts with your favorite toppings.
Try:
White chocolate drizzle
Mini chocolate chips
Sprinkles
Chopped nuts
Shaved chocolate
Let the glaze set for a few minutes before serving.
⭐ Helpful Tips
Use fresh yeast for the best rise and texture.
Don’t make the dough too dry by adding excessive flour.
Keep the frying temperature around 350°F (175°C) for evenly cooked donuts.
Fry in small batches so the oil temperature doesn’t drop too much.
Allow the donuts to cool slightly before glazing.
For the softest texture, these donuts are best enjoyed the same day.
Store leftovers in an airtight container at room temperature for up to 2 days.