Chocolate Donuts Recipes

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CHOCOLATE OLD-FASHIONED DONUTS



Chocolate Old-Fashioned Donuts image

Soft, cakey, ridiculously chocolaty (and ridiculously easy) old-fashioned donuts with an irresistible sweet and simple glaze! Once you give these a try, you'll always want to make them homemade.

Provided by Stephanie

Categories     Breakfast

Time 1h40m

Number Of Ingredients 15

1 3/4 cup all-purpose flour
1/2 cup cocoa powder
1/4 cup cornstarch
1 1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup granulated sugar
3 tablespoons butter, room temperature
2 egg yolks
1 cup sour cream, room temperature
2 quarts canola or vegetable oil, for frying
1/4 cup milk
2 1/2 cups powdered sugar
Pinch salt
1 teaspoon vanilla

Steps:

  • First, make the donuts: In a large bowl, whisk together flour, cocoa powder, cornstarch, baking powder, 1 teaspoon salt and nutmeg until well combined.
  • In a separate large bowl using an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, beat granulated sugar and butter on medium speed just until mixture appears sandy, about 1 minute. Beat in egg yolks on medium speed until mixture is light and thickened, about 1 to 2 minutes. Add flour mixture in three additions, alternating with sour cream, beating after each addition until batter is well-combined.
  • Cover bowl with plastic wrap; refrigerate at least 1 hour, up to 4 hours, until batter is slightly firm.
  • Meanwhile, heat oil in a large pot or deep saucepan with a deep-fry thermometer attached. Heat oil to 325°F.* On a very well-floured surface using a well-floured rolling pin, roll dough out to 1/2-inch thickness. Use a well-floured donut cutter or two different-sized biscuit cutters to cut dough into approximately 16 to 18 donuts and donut holes (re-roll scraps once, if needed).
  • Fry donuts in batches, about three at a time, 2 minutes each side or until puffed and cooked through. Use a slotted spoon or deep fry skimmer to transfer cooked donuts to a paper bag or paper towel-lined baking sheet to drain excess oil. Repeat with remaining donuts and donut holes.
  • Next, make the glaze: In a small saucepan over low heat, heat milk to just below a simmer (when it begins to steam). Remove from heat; whisk in powdered sugar, pinch salt and vanilla until smooth. Use a fork to carefully dunk donuts one at a time into glaze, coating both sides. Lift to allow excess glaze to drip off donut, then transfer to a cooling rack with parchment or paper towel underneath to catch excess glaze. Allow donuts to sit until glaze is fully set, about 15 to 20 minutes.
  • Donuts are best served the day they're made, but will keep in an airtight container at room temperature for up to 2 days.

Nutrition Facts : ServingSize 1 donut, Calories 186 calories, Sugar 22.2 g, Sodium 160.7 mg, Fat 4.3 g, SaturatedFat 2.5 g, TransFat 0 g, Carbohydrate 36 g, Fiber 1.1 g, Protein 2.6 g, Cholesterol 30.3 mg

CHOCOLATE DONUTS



Chocolate Donuts image

Provided by Shiran

Number Of Ingredients 14

1 cup (140g) all-purpose flour
1/4 cup (25g) unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 large egg
1/2 cup (100g) granulated sugar
1/3 cup (80 ml) milk
1/4 cup (60 ml) yogurt
2 tablespoons (30g) unsalted butter, melted
1/2 teaspoon vanilla extract
1/2 cup (85g) semi-sweet chocolate or chocolate chips
3 tablespoons heavy cream
2 tablespoons (30g) unsalted butter

Steps:

  • Preheat oven to 350°F/180°. Grease a donut pan with oil or butter. Set aside.
  • Make the donuts: Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Set aside.
  • In a medium bowl whisk egg with sugar until well combined. Add milk, yogurt, melted butter and vanilla extract, and whisk until combined. Pour into the flour mixture and mix until just combined. The batter will be thick.
  • Fill donut cavities with batter ¾ way full using a spoon or a piping bag (much easier). Cut a corner off the bottom of the bag and pipe the batter into each donut cup.
  • Bake for 9-10 minutes or until a toothpick inserted into the center of the donuts comes out clean. Allow to cool for 5 minutes in pan, then remove donuts from pan and transfer to a wire rack. Allow to cool completely before glazing.
  • Make the chocolate glaze: Melt the chocolate, heavy cream, and butter gently in the microwave (in 30-second intervals, stirring in between) or a double boiler until smooth. Dip the tops of the donuts into the chocolate glaze, and place on a cooling rack to set.
  • Donuts are best eaten the same day or keep them for up to 3 days in the refrigerator.

GLAZED CHOCOLATE DONUTS



Glazed Chocolate Donuts image

Yummy glazed chocolate donuts without frying! My family loved these! I don't fry anything,so was happy to find this recipe. You can also sprinkle these with toppings after dipping into the glaze.

Provided by TJMURPH

Categories     Bread     Quick Bread Recipes

Time 40m

Yield 11

Number Of Ingredients 20

cooking spray
2 cups all-purpose flour
¾ cup white sugar
½ cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
¾ cup milk
2 tablespoons milk
2 egg
2 tablespoons butter, melted
1 teaspoon vanilla extract
¼ cup butter
1 tablespoon heavy cream
1 tablespoon milk
2 teaspoons corn syrup
1 teaspoon vanilla extract
1 ounce bittersweet chocolate, chopped
1 ounce semisweet chocolate chips
1 ¼ cups powdered sugar

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Spray 11 donut cups with cooking spray.
  • Mix flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Beat in 3/4 cup plus 2 tablespoons milk, eggs, 2 tablespoons melted butter, and vanilla extract using an electric mixer. Beat until well blended.
  • Pour batter into a zip-top bag and cut off 1 corner. Fill each donut cup about 3/4 full using the zip-top bag.
  • Bake in the preheated oven until a toothpick inserted into a donut comes out clean, about 10 minutes. Allow to cool slightly, 5 to 10 minutes.
  • While donuts cool, combine 1/4 cup butter, cream, milk, corn syrup, and vanilla extract in a small saucepan over medium-low heat until butter is completely melted, 2 to 3 minutes. Reduce heat to low and stir in bittersweet and semisweet chocolate until melted, 2 to 3 minutes more. Remove from heat and whisk in powdered sugar to combine. Dip each cooled donut into the glaze and let cool and set, about 15 minutes.

Nutrition Facts : Calories 316.6 calories, Carbohydrate 52.5 g, Cholesterol 54.1 mg, Fat 10.6 g, Fiber 2.3 g, Protein 5.4 g, SaturatedFat 6.2 g, Sodium 438.9 mg, Sugar 31.6 g

CHOCOLATE DOUGHNUT GLAZE



Chocolate Doughnut Glaze image

Provided by Alton Brown

Categories     dessert

Time 41m

Yield enough glaze for 20 to 25 doughnuts

Number Of Ingredients 6

1/2 cup unsalted butter
1/4 cup whole milk, warmed
1 tablespoon light corn syrup
2 teaspoons vanilla extract
4 ounces bittersweet chocolate, chopped
2 cups confectioners' sugar, sifted

Steps:

  • Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.

BAKED CHOCOLATE DONUTS



Baked Chocolate Donuts image

Baked chocolate-glazed donuts. You can add a few chocolate chips to the donuts before baking, if desired.

Provided by Darkzule

Categories     Bread     Quick Bread Recipes

Time 40m

Yield 30

Number Of Ingredients 12

2 cups all-purpose flour
1 ½ cups white sugar
¼ cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon salt
1 ¼ cups 2% milk
1 large egg, lightly beaten
2 tablespoons butter, melted
1 tablespoon vegetable oil
6 teaspoons vanilla extract, divided
6 cups confectioners' sugar
4 tablespoons hot water, or more as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease donut pans well.
  • Sift flour, sugar, cocoa, baking powder, and salt together into a large bowl.
  • Whisk milk, egg, butter, oil, and 2 teaspoons vanilla extract together in a small bowl. Stir into flour mixture until just combined.
  • Spoon batter into the prepared donut pans, filling each well 3/4 full.
  • Bake in the preheated oven until a toothpick inserted into a donut comes out clean, about 10 minutes. Remove from the oven and let cool for about 5 minutes; tap donuts out onto a sheet pan.
  • Combine confectioners' sugar, hot water, and remaining vanilla extract in a bowl to make the glaze.
  • Place parchment paper under a wire cooling rack. Transfer cooled donuts to the rack and coat in glaze, letting excess drip onto parchment paper; coat the donuts a second time if desired.

Nutrition Facts : Calories 189.2 calories, Carbohydrate 42.4 g, Cholesterol 9 mg, Fat 1.8 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 0.8 g, Sodium 122.7 mg, Sugar 35.2 g

CHOCOLATE DOUGHNUTS



Chocolate Doughnuts image

Provided by Food Network

Categories     dessert

Time 3h30m

Yield 30 mini doughnuts, plus holes

Number Of Ingredients 16

1/2-ounce dry yeast (2 (1/4-ounce) packages)
1/3 cup warm water
1/4 cup sugar
3/4 cup all-purpose flour
1/2 cup cake flour
1/4 cup cocoa powder
3/4 teaspoon baking soda
1/4 cup hot water
3 ounces semisweet chocolate, melted
1/4 cup powdered sugar
1/2 teaspoon salt
6 ounce baking potato, like russets, cooked, peeled and riced
Chocolate glaze, recipe follows
Canola oil, for frying
4 ounces semisweet chocolate, chopped
1/2 cup cream

Steps:

  • In a bowl, combine yeast, warm water and sugar to dissolve. Add 1/4 cup of the all-purpose flour and 1/4 cup of the cake flour. Stir and set in a warm place for 30 minutes to foam up. Combine cocoa powder and baking soda and add hot water to dissolve. Add the melted chocolate to the cocoa powder mixture then stir in the powdered sugar, salt, and potato. Add this to the foamed yeast along with another 1/4-cup of all-purpose flour and the remaining 1/4-cup of cake flour and mix on low to combine with a paddle.
  • Mix on high speed for 30 seconds to combine. Add the remaining 1/4-cup of all-purpose flour and mix on high speed. Flour the work surface heavily and knead the dough gently (it may be sticky). Turn into a greased bowl and proof until doubled in bulk, about 1 1/2 hours. Turn dough out onto a floured surface and punch down then proof for another 30 minutes.
  • Flour work surface heavily and pat out dough to about 1/2-inch thick. Cut out doughnuts and holes, flouring the cutter each time, and set on a floured sheet pan. Heat oil to 375 degrees and drop in doughnuts and holes. Cook doughnuts for 45 to 60 seconds and the holes for 30 seconds, flipping once. Drain on a paper towel-lined sheet pan.
  • Place the chopped chocolate in a bowl. Boil the cream and pour it over the chocolate and let sit, whisking to combine. Keep warm. Dip doughnuts in chocolate glaze when cooled.

BAKED CHOCOLATE CAKE DONUTS



Baked Chocolate Cake Donuts image

It might not be traditional to bake donuts, but that doesn't mean you shouldn't! Cocoa powder and chocolate chips enrich the batter for these baked beauties, and each one is finished with chocolate glaze and sprinkles or more chocolate-in the form of shavings.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 2h40m

Yield Makes 18

Number Of Ingredients 20

3/4 cup mini chocolate chips (6 ounces)
1 cup confectioners' sugar, sifted
1/4 cup natural cocoa powder, sifted
1/4 teaspoon kosher salt
2 tablespoons unsalted butter, room temperature
1/2 cup heavy cream, plus more if needed
1 teaspoon pure vanilla extract
1 stick unsalted butter, room temperature, plus more for pans
2 cups unbleached all-purpose flour
1/3 cup natural cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1 cup whole milk
1 cup mini chocolate chips (8 ounces)
Sprinkles or chocolate shavings (optional)

Steps:

  • Chocolate Glaze: Combine chocolate, confectioners' sugar, cocoa, salt, and butter in a small bowl. Heat cream in a small pot over medium-high until bubbling around edges, 1 to 2 minutes. Pour hot cream over chocolate mixture; let stand 1 minute. Add vanilla and whisk until mixture is smooth and has the consistency of hot-fudge sauce. If it's too thick, add more cream, 1 tablespoon at a time. (Makes 1 1/3 cups.)
  • Donuts: Preheat oven to 425 degrees. Lightly brush 3 standard donut pans with butter. Whisk together flour, cocoa, baking powder, baking soda, and salt. Beat butter with both granulated and brown sugars on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating to combine after each addition. Beat in vanilla. Reduce speed to low; add flour mixture in two batches, alternating with milk, beating to combine after each addition. Stir in chocolate chips.
  • Transfer batter to a piping bag fitted with a large, plain tip (such as Ateco #807), or to a resealable plastic bag, then snip a 1/2-inch hole in one corner. Pipe 3 tablespoons batter into each cup in pans. Bake until tops spring back when lightly touched, 10 to 11 minutes. Let cool in pans 10 minutes, then transfer to wire racks set in rimmed baking sheets and let cool completely.
  • Dip top of each donut in glaze until halfway submerged, turning as needed to evenly coat one side. Place, glaze-side up, on racks. Top with sprinkles or shavings and let stand until completely set, about 1 hour. Donuts are best served the day they are made, but can be stored, unglazed, in an airtight container at room temperature up to 1 day; glaze 1 hour before serving.

EASY HOMEMADE CHOCOLATE DOUGHNUTS RECIPE BY TASTY



Easy Homemade Chocolate Doughnuts Recipe by Tasty image

Here's what you need: dark chocolate, butter, cocoa powder, sugar, vanilla extract, eggs, chocolate, sprinkles

Provided by Ellie Holland

Categories     Desserts

Yield 12 doughnuts

Number Of Ingredients 8

½ cup dark chocolate
¾ cup butter
½ cup cocoa powder
¾ cup sugar
1 tablespoon vanilla extract
5 eggs
½ cup chocolate, melted
¼ cup sprinkles

Steps:

  • Melt the chocolate and butter together in a saucepan over a medium heat.
  • Stir in the cocoa powder, sugar, and vanilla extract.
  • Take off the heat and whisk in the eggs one at a time.
  • Tear off a piece of greaseproof paper and scrunch into a small ball.
  • Pre-heat the oven to 350°F (180°C).
  • Place the the paper balls in the centre of each hole in a muffin tin. Pour the chocolate doughnut mixture in the muffin tin holes, circling around the paper balls and being careful not to cover them.
  • Bake in the oven for 8-10 minutes.
  • Carefully take the doughnuts out of the muffin tin. Take out the paper balls with your fingers. You should have a circle-shaped hole in each doughnut.
  • Dip in some melted chocolate, followed by some sprinkles.
  • Enjoy!

Nutrition Facts : Calories 272 calories, Carbohydrate 20 grams, Fat 19 grams, Fiber 1 gram, Protein 5 grams, Sugar 16 grams

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From chefesrecipes.com


PERFECT CHOCOLATE BAKED DONUTS - FIT FOODIE FINDS
2022-01-28 Heat the chocolate chips, butter, and water over medium heat. Stir constantly until everything melts and the mixture becomes smooth and glossy. Transfer the glaze into a small bowl. Once your domnuts are cooled, dip the tops of the donuts into the glaze, making sure to completely coat it. Place donut back onto a wire rack to set.
From fitfoodiefinds.com


BAKED CHOCOLATE DONUTS RECIPE (BAKES IN JUST 8 MINS) - COOKED BY …
2014-04-05 Place the batter into a pastry bag and fill a greased donut pan 3/4s of the way. Bake for about 8 minutes or until fully cooked through. For the chocolate glaze, place the unsalted butter, milk, vanilla extract, and chocolate chips in a sauce pan and let it melt. Stir in the powdered sugar and remove from the heat.
From cookedbyjulie.com


BAKED MINI DONUTS FROM A CAKE MIX - THERESCIPES.INFO
Mini Baked Donut Recipe, Cinnamon Sugar Mini Donuts- Baker Bettie great bakerbettie.com. Bake at 325ºF for 8-10 minutes.*If using a mini donut maker, bake for 4-5 minutes.Allow to cool just slightly before dipping in topping. Melt the butter for the topping and set aside.Combine the cinnamon and sugar together in a small bowl.Dip each donut lightly in the melted butter then …
From therecipes.info


BAKED CHOCOLATE DONUTS WITH GLAZE • PANCAKE RECIPES
2021-05-07 Transfer batter to a piping bag (or Ziploc bag with the corner cut off) and pipe into the donut pan. Fill the pan about 2/3 full. Cook in preheated oven for 8 to 9 minutes or until the toothpick comes out clean when inserted in the middle. Cool the donuts in the pan for 3-4 minutes then transfer to a cooling rack.
From pancakerecipes.com


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