The Best Chocolate Yeast Donut Recipe You'll Ever Try
Soft, pillowy chocolate yeast donuts with a rich cocoa flavor and airy texture. These homemade beauties are fried to golden perfection and topped with a silky chocolate glaze. Better than any bakery version and surprisingly easy to make at home.
Ingredients
- 3¾ cups all-purpose flour
- ⅓ cup Dutch-process cocoa powder
- ¼ cup granulated sugar
- 2¼ teaspoons instant yeast
- 1 teaspoon fine salt
- ¾ cup whole milk warmed to 110°F
- 2 large eggs room temperature
- 3 ounces dark chocolate melted and cooled
- 4 tablespoons unsalted butter softened
- Vegetable or canola oil for frying
- 2 cups powdered sugar
- 3 tablespoons whole milk
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Whisk flour, cocoa powder, sugar, yeast, and salt in a large bowl until well combined.
- Mix warm milk, eggs, and melted chocolate in a separate bowl. Add to dry ingredients along with softened butter. Mix until a shaggy dough forms.
- Knead dough for 8-10 minutes in a stand mixer or 12 minutes by hand until smooth and elastic. Dough should be slightly tacky but not sticky.
- Place dough in a greased bowl, cover, and let rise in a warm spot for 90 minutes or until doubled in size.
- Punch down dough and roll out on a floured surface to ½-inch thickness. Cut with a 3-inch round cutter and 1-inch center cutter.
- Place cut donuts on parchment-lined baking sheets, cover loosely, and let rise 30-45 minutes until puffy.
- Heat oil to 360°F in a heavy pot. Fry donuts 2-3 at a time for 90 seconds per side until cooked through. Drain on a wire rack.
- Whisk together powdered sugar, milk, cocoa powder, vanilla, and salt for glaze. Dip warm donuts in glaze and let set on cooling rack.
Notes
Substitutions: Use natural cocoa powder if Dutch-process isn't available (color will be lighter). Dairy-free milk works as a substitute. Active dry yeast can replace instant yeast—just dissolve it in the warm milk first.
Storage: Best eaten the same day. Store leftovers in an airtight container at room temperature for up to 1 day. Do not refrigerate as it accelerates staling.
Freezing: Freeze unglazed donuts in a single layer, then transfer to freezer bags for up to 2 months. Thaw at room temperature, warm in a 300°F oven for 5 minutes, then glaze before serving.