Chocolate yeast-raised doughnuts are rare, but delicious.
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The rarest doughnut in any bakery is a yeast raised chocolate doughnut with chocolate icing. For real chocolate doughnuts. And I don’t mean just plain ole doughnuts with chocolate on top. Oh, no. These are for real chocolate dough doughnuts. And, Boy Howdy!, are they good.
Ingredients
Whole milk
All purpose flour
Bread flour
Cocoa powder
Instant yeast
Eggs
Egg yolk
Sugar
Salt
Nutmeg
Vanilla extract
Butter
Chocolate glaze
Bittersweet chocolate
Heavy cream
Substitutions
- Dutch process cocoa is best for baking. If you can’t find it, regular cocoa is fine.
- Whole milk does create the best mouthfeel, but any milk will work.
- Both active dry and fresh yeast may be used in place of instant, but with this change. Double the grams of active dry yeast and triple the grams for fresh. The dough will also require the proving step common for yeasts of that style.
- For the chocolate glaze, any sweetened chocolate will do.
Storing the chocolate doughnut dough
The dough will hold up a day, maybe two, covered and in the refrigerator. I would avoid freezing it. However, any scraps can be frozen and saved. Thaw them and add them to the next batch of chocolate doughnuts.
If you have leftover chocolate doughnuts, you need better friends. Turn the doughnuts into a chocolate bread pudding.
How to measure ingredients for chocolate doughnuts
Let’s talk for a brief moment about metric and English measurements. Commercial bakers use weight instead of volume because no one wants to measure 75 cups of flour. Too many ways for that to be incorrect. Weight is always right. 1 pound or 1 kilo or 1 ounce is always the same. Weighing ingredients has the happy advantage of being faster and, generally, more organized, which increases speed. Not often a major consideration at home, but in a bakery, that matters.
Some tools for doughnut making
For this recipe, a digital scale works best. They are more accurate than the spring style scales but by no means should you stop now if you haven’t a digital scale.
In addition to the ingredients for making the dough, you’ll need a tool called a spider (I like these bamboo handled kind; the handled doesn’t get hot) or at least a large slotted spoon, a sheet pan with a wire rack, a fryer or pot which is large enough to hold 4 inches of oil and not overflow the top, paper towels and a steady hand and a chop stick.
Rolling doughnuts
The dough is pretty soft, even when cold, but it does take some effort to get it thin enough. Granny’s rolling pin may not be up to scratch.
A French pin, basically a stick, but nicer, works. For doughnuts, and croissants and puff pastry, I prefer a pastry pin. It is long enough and heavy enough to help do some of the work for you.
Frying your doughnuts
The tell-tale sign that a doughnut is done is the golden brown color. Chocolate doughnuts are a bit trickier since that golden color is hidden by the dark color of the doughnut.
Take a close look and you’ll see there is a crust building on the fried side. Also, the doughnut will rise and spring up while it’s in the oil. Time is tough to know, but a couple of minutes is a good time to start checking the underside.
Flip your doughnuts
Wood tools are well suited for fryers. One, they don’t get hot like metal does and, two, the food won’t stick to the dowel like it can stick to metal. A wooden skewer or a 1/4″ piece of dowel about a foot long is a perfect tool to turn your doughnuts. Use the spider to lift them out of the fat.
Chocolate Doughnuts
Yeah, Baby! Chocolate dough all fried up nice and chocolate icing make an amazing combination.
Ingredients
Doughnut Dough
- 302 g Milk 10.7 ounces
- 370 g All purpose flour 13 ounces
- 370 g Bread flour 13 ounces
- 55 g Cocoa powder, Dutch Process if possible 1.95 ounces
- 2 g Freshly grated nutmeg
- 8 g Instant yeast Bread machine yeast
- 2 each Eggs
- 1 each Egg yolk
- 226 g Sugar 8 ounces
- 6 g Salt 1.5 teaspoons
- 8 g Vanilla extract 1 teaspoon
- 74 g Butter, room temperature, diced 2.5 ounces
Chocolate Glaze
- 8 oz Bittersweet chocolate 72-85%
- 8 oz Heavy cream
Instructions
Mix the doughnut dough
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Combine all dry except butter into a mixing bowl. Butter the inside of a stainless steel bowl for holding the doughnut dough.
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In the mixing bowl to a stand mixer, add the milk, eggs, egg yolk, and vanilla. Add the dry ingredients, mix to combine. When dough starts to come together, add butter.
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Store the prepared dough in the refrigerator for at least an hour before rolling and cutting.
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When half an hour remains, heat the fryer to 350 degrees Fahrenheit. You may fry on the stove top, but please use caution. If you do not have a trustworthy fryer thermometer, I would suggest you wait on doughnuts until you purchase one. Hot fat on an open flame or heating element is no place to be risky.
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Roll the dough on a lightly floured surface to about 1/2 inch thick (If they are too thick, they may be doughy and gummy inside because there is too much dough to properly fry). Using a doughnut cutter or a large and small ring cutter (in truth, you need not make a hole. It's a nice snack, but a doughnut without a hole is just waiting to become a Bismarck). Place the cut doughs on a separate lightly floured pan, leaving two inches between doughs. Place the doughs in a slightly warm, moist part of the kitchen. If need be, you may lightly spray the tops of the doughs with a spray release and cover them lightly with plastic film. They need to proof, that is, allow the yeast to do its job. When the doughs are twice the size they were, remove them and take the pan to the fry area.
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The fryer should be at the proper temperature of 350 degrees. However you are frying the doughnuts, it is important that you only fry two or three at a time. Too many in the fryer makes the temperature drop too far and the loveliness you have worked to create will be lost to under-fried gooey globs of dough.
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Place a doughnut on the spider or slotted spoon and gently lower it into the fat. I use my bare hand and hold the doughnut by one side, allowing it to hang vertically for a moment. I place the lower portion of the dough into the fat and gently release so I do not get splashed with hot fat. The doughnuts will float and puff almost immediately. Use the chop stick to reach under the doughnut and gently turn it over. Since these are chocolate doughnuts, determining golden brown is tough. My doughnut frying practice is allow a moment or two more than you think necessary because a crunchy outside on a doughnut is worth the effort.
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Once they are done, remove them with the spider or slotted spoon to the sheet pan lined with the draining rack. If you have not a draining rack, ample paper towels will work. They are delicious (and HOT) as they are or with powdered sugar or a chocolate glaze.
Make Chocolate Glaze
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Place the broken or cut pieces of chocolate into a stainless steel bowl.
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Bring the milk to just the boil stage. Turn off the heat and pour the milk over the chocolate. Immediately, and slowly, whisk the two together. At first you will be sure you've failed for it looks a right mess. Worry not and press on. The chocolate will melt and absorb all the cream and make a lovely breakfast item on its own. When it cools slightly, carefully dip the top of the doughnut into the ganache, return the doughnut to the sheet pan and garnish with sprinkles or chopped peanuts or your favorite doughnut topping. Don't wait; as the ganache cools further, it looses is stickiness.
Recipe Notes
A note or two: this recipe is easily scalable so if you have no need for a pint of ganache, reduce the portions by half. Ganache will keep in the refrigerator a week (as if). Point two: liquid dairy, milk, half and half, cream, boil and bubble when they boil and make a great mess. Do not walk away from dairy set to boil. It is a mess, trust me.
I hope you enjoy them. For organizational purposes, it is possible to make the dough for use tomorrow. Simply shape it into a disk shape, wrap well in plastic wrap and place in the refrigerator. Allow it about 10 minutes on the counter before you start rolling.
I prefer mine with extra strong coffee.
Try the regular yeast ring doughnut.
Find more of my recipes here.
What does “store in dough for at least an hour” mean? Let it sit for an hour?
Hi Amber.
Yes, let the dough sit for an hour. I apologize if that was unclear.
I would love to see your finished doughnuts.
Feel free to ask any more questions.
Dann
Hi Dann,
It’s probably me, but I am having a hard time with the measurements. I do have a scale. I am not sure what the measurements mean. Thank you for sharing your recipe.
I do see how that can be confusing. Sorry for that. I was going for inclusion and made it a mess.
The units read grams, ounces, cups or measuring spoons.
I hope that helps clarify things. I guess I need to look at that and make it more plain.
Good luck. I would love to see your finished product!
Dann
Maybe if you just inserted “=“ as a legend in the measurements, it would help clarify.
Thanks for posting this. Recipes for choc yeast are as rare as the donuts.
Can I get clarification on the U.S. amounts of the ingredients
Of course. Was there one specific question or all of it?
Yes, I have to agree, the measurements, even going by what you suggested, are still confusing. Can you do either just grams or cups and the like?
Hi Jennifer. Sorry for the confusion. It has been changed and I think it reads better. I would love to see pictures of your finished product.
Can I bake these instead?
It’s worth a shot, but baked doughnuts are usually a different dough. There’s no doubt they will rise and have a crust. It is a yeast dough, after all.
If you do bake them, is it too much to ask for a report and a photo or two?
Now you have my curiosity up. I look forward to your results.
Dann
I’ve been looking for a recipe like this for quite some time. A small donut shop I visited often growing up closed its doors and this is a donut I’ve craved ever since . Im very hopeful this is close to what I remember. 🤞🏻 I have a few questions before I try making them. Did you use salted butter for this recipe? What oil are you using for frying? Would you have a recommendation for a thin, light basic donut glaze?
Thank you in advice for your reply!
Meeting the expectation of memories is tough. I hope it comes close.
I use peanut oil. Most restaurants, even the one where this was developed, use canola oil. If possible, as it’s an expense, pork lard does make a fine doughnut.
Unsalted butter always in baking, in my opinion.
The easiest glaze is to mix warm water, a teaspoon at a time, into some powdered sugar. You won’t need much water at all. You can get a bit fancy with coating and sheen qualities by adding a little corn syrup. That’s a call for you to make.
I look forward to your review. Please send some pictures.
Dann
(I haven’t made these yet, rating based on expectations,lol). I will be making these tomorrow for eating on my birthday, Saturday morning. If I can’t find my double-handled pot, I will be air frying them (instant pot only heats oil to 300 degrees exactly, lol). I will also be covering them in strawberry glaze with potentially a chocolate drizzle. I am considering making a few solar eclipse ones,by making chocolate icing and cream cheese icing dyed orange. (If anyone needs to know, here’s my make ahead steps: I cook the donuts. then after they cool, I freeze them on a cookie sheet for 15 minutes in deep freezer or up to 1 hour in regular freezer. Throw them into a ziploc bag. To reheat them, 45 seconds in a microwave or airfry them for 2 to 5 minutes set at around 325 degrees F. I like to ice them after reheating but they come out fantastic the same way if you ice them before freezing. In my experience, it’s best to freeze donuts so that they don’t overcook/burn during reheating and they taste almost as good as fresh. ) PS: I’ll try to share photos if it will let me of my finished products.
First off, Happy Birthday. Secondly, what a fun idea Eclipse doughnuts.
Freezing to reheat to recreate freshly fried is a very good idea. Strawberry glaze is also a good idea.
I didn’t know that instapots only heat to 300 degrees.
I can’t wait to see them.
Dann
How long do these usually take to proof?
You might find the answer more frustrating than helpful.
Proof time depends on how warm your kitchen is. With fall weather coming in northern states, room temperature is cooler than southern states. We used a proofer which was both warm and humid. 30-45 minutes was an average proof time. At home, 1-2 hours seems sufficient.
I hope that helps. Thanks for asking. Please share your results. I would love to see them.
Dann