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Experience the ultimate indulgence with these homemade Chocolate Donuts. Made from scratch, these donuts are a dream come true for chocolate lovers. The deep-fried dough offers a perfect canvas for the rich, velvety chocolate ganache, creating a delightful contrast of textures and flavors. Ideal for a decadent breakfast, a special dessert, or a treat to brighten any day.
The process of making the dough, allowing it to rise, and then deep-frying it to golden perfection, followed by a dip in luscious chocolate ganache, is a joyful culinary journey. These chocolate donuts are more than just a treat; they’re a celebration of flavor and texture.
The Chemistry of Donuts
The success of these chocolate donuts lies in the chemistry of yeast dough and ganache. Yeast, a living organism, ferments the sugars in the dough, creating carbon dioxide gas which makes the dough rise and gives the donuts a light, airy texture. Chocolate ganache, a simple emulsion of chocolate and cream, achieves its smooth and creamy consistency through melting of chocolate’s cocoa butter, blending harmoniously with the fat and water in the cream.
Why is it important to proof yeast for donuts?
Proofing yeast ensures it is active and alive, which is crucial for the dough to rise properly and results in light and fluffy donuts.
How do you achieve the perfect chocolate ganache?
The key to perfect ganache is the right ratio of chocolate to cream and gentle heating to avoid overheating the chocolate. Stirring vigorously after heating helps create a smooth and glossy ganache.
What is the best oil for deep frying donuts?
Canola oil is ideal for frying donuts due to its neutral taste and high smoke point, ensuring even cooking without imparting any additional flavors.
How do you store homemade chocolate donuts?
Store these donuts in an airtight container at room temperature for up to 2 days. Avoid refrigerating as it can make them stale. They can also be frozen for longer storage.
What is in Chocolate Donuts?
Milk
Adds moisture to the batter or dough. Milk adds protein and sugar (lactose) to your treat. It encourages browning and adds a bit more sweetness to your baked treat.
Yeast
Provides flavor and carbon dioxide, making your dough rise. It must be mixed with a warm liquid and sugar in order to activate.
Granulated Sugar
Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.
Fine Sea Salt
Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand.
Eggs
Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.
All-purpose Flour
Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.
Chocolate Chips
Is a form of chocolate. Chocolate chips are not pure chocolate, they are typically made up of cocoa, sugar, emulsifier and vanilla.
Heavy Whipping Cream
Makes a softer, more spreadable frosting. When melted with chocolate it adds more fat and moisture to the mixture, resulting in a silkier blend.
Storing Tips
Eating homemade donuts fresh is best. Store in an airtight container at room temperature for up to 2 days. For longer storage, freeze the unglazed donuts and add ganache after thawing.
Making Ahead
You can prepare the dough ahead and let it rise in the refrigerator overnight. Bring it to room temperature before frying. The ganache can also be made in advance and gently reheated for dipping.
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Why Make Homemade Donuts?
These chocolate donuts are a delightful treat for weekend brunches, special occasions, or as a luxurious treat to enjoy with a cup of hot chocolate.
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Chocolate Donuts
Ingredients
Donuts
- 1 cup whole milk warm
- 3 tsp yeast
- 1/2 cup granulated sugar + 1 tsp
- 1/2 tsp fine sea salt
- 2 eggs
- 1/3 cup unsalted butter melted
- 4 cups all-purpose flour
Maple Glaze
- 2 cups chocolate chips
- 1/4 cup heavy cream
Instructions
Donuts
- In a glass measuring cup, add warm milk, 1 tsp sugar and yeast. Let it sit for about 5-10 minutes until it bubbles up. This is proofing your yeast to make sure it is live and active. Don't skip this step!
- In a large mixing bowl add salt, eggs, melted butter and flour, stir with a wooden spoon
- Pour the yeast mixture on top and stir, then when the dough starts to come together, use your hands to knead for a few minutes until the dough is no longer sticky.
- Cover the mixing bowl & dough with a kitchen towel and allow it to rise for 2 hours
- After the dough has risen, place a heavy stock pan on your stove top with 4 cups of canola oil over medium high heat.
- Using a candy thermometer, get the oil to 350 degrees.
- While the oil is heating up, roll out your dough. Using a donut cutter cut out donuts.
- Carefully place a donut or two at a time in the hot oil. Be careful to not let the oil splash up and burn you. Fry for a minute or two and then flip the donut to the other side. Fry for another minute or so.
- Using a slotted spoon or spatula, remove the donut and place on some paper towels to dry off any extra oil. Repeat the frying process until all the donuts are done.
Ganache
- In a medium mixing bowl add chocolate chips and cream
- Microwave chocolate for 30 seconds and stir vigorously. Repeat and stir until all the chocolate is melted and smooth.
- Dip the finished donuts into the ganache and allow the excess to drip off before placing the donut back on a tray to set.
Nutrition
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