Chocolate Glazed Donuts—Fluffy, Fried, and Dipped in Glossy Cocoa Goodness

Chocolate glazed donuts are pure comfort in circular form. Soft and pillowy on the inside, golden and slightly crisp on the outside, and finished with a rich, silky chocolate glaze that sets just right—these donuts are the bakery classic that never misses. The dough is slightly sweet and perfectly tender, fried until puffed and golden, then dunked in a velvety cocoa glaze that’s smooth, glossy, and just sweet enough. Whether you’re making them for a special weekend breakfast, a birthday brunch, or just to satisfy a donut craving that won’t quit, these homemade chocolate glazed donuts are everything you hope they’ll be—fresh, decadent, and undeniably satisfying.

Why These Chocolate Glazed Donuts Are a Must-Bake

They’re made with a yeast-raised dough that’s light but rich, giving you that soft airy bite you can’t get from baked versions. The chocolate glaze is made from real cocoa and powdered sugar for a luscious texture that drips down the sides of each warm donut. These donuts rise beautifully, fry up fast, and taste just like they came from a local donut shop—only fresher, warmer, and way more satisfying.

Ingredients

For the Donut Dough

• 2¼ tsp active dry yeast (1 packet)
• ¾ cup warm milk (110°F)
• ¼ cup granulated sugar
• 2½ cups all-purpose flour (plus more for rolling)
• ½ tsp salt
• ¼ cup unsalted butter, softened
• 1 large egg
• 1 tsp vanilla extract
• Oil for frying (vegetable or canola)

For the Chocolate Glaze

• 1½ cups powdered sugar
• ¼ cup unsweetened cocoa powder
• ¼ cup whole milk
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. In a small bowl, mix warm milk and yeast with 1 tsp sugar. Let sit for 5–10 minutes until foamy.
2. In a large bowl, combine flour, remaining sugar, and salt.
3. Add yeast mixture, egg, vanilla, and butter to the dry ingredients. Mix until a dough forms.
4. Knead on a floured surface for 6–8 minutes until smooth and elastic.
5. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
6. Roll out dough on a lightly floured surface to ½-inch thickness. Cut with a donut cutter or use a round cutter and bottle cap for the hole.
7. Place donuts on a parchment-lined tray, cover loosely, and let rise again for 30–45 minutes until puffy.
8. Heat oil in a large pot to 350°F. Fry donuts in batches for 1–2 minutes per side until golden brown.
9. Remove and drain on paper towels. Let cool slightly.
10. For the glaze, whisk together powdered sugar, cocoa powder, milk, vanilla, and salt until smooth.
11. Dip the tops of warm donuts into the glaze, then place on a wire rack to set.
12. Optional: top with chocolate sprinkles or crushed Oreos before the glaze sets.

Tips for Frying the Best Donuts

Use a thermometer to keep oil at 350°F—too hot and they’ll burn, too cool and they’ll absorb oil. Flip donuts gently with a slotted spoon or chopsticks. Let them rest on paper towels or a wire rack to keep the bottoms from getting soggy. Glaze while still warm for the best coverage.

Variations

Add espresso powder to the glaze for a mocha twist. Fill the donuts with vanilla or chocolate pudding before dipping. Use dark cocoa powder for a deeper chocolate flavor.

Storage

Store chocolate glazed donuts in an airtight container at room temperature for up to 2 days. Reheat in the microwave for 8–10 seconds to soften. Donuts are best eaten fresh but can be frozen unglazed for up to 2 months and glazed after thawing.

Final Thoughts

Chocolate glazed donuts are the kind of recipe that makes any day feel like a celebration. They’re warm, soft, rich, and dripping in cocoa glaze—what more could you ask for? Whether you eat them with your morning coffee or as an afternoon treat, these donuts bring bakery-level satisfaction straight to your kitchen.

Stick around—every visit tastes better than the last at The Buttered Bliss.