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    Chocolate Glazed Doughnuts

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    Chocolate Glazed Doughnuts

    Warm from the pan and wickedly sticky with a rich chocolate topping, these homemade doughnuts make the ultimate naughty weekend treat.

    • Preparation time: 1 hour, plus 2 hours rising
    • Cooking time: 30 minutes
    • Total time: 1 ½ hours, plus 2 hours rising 60 minutes 60 minutes 60 minutes 30 minutes

    Makes: 16 doughnuts


    • Chocolate glaze
    • 300ml whipping cream
    • 50g unsalted butter
    • 300g plain chocolate, grated
    • 100g chocolate sprinkles
    • 225ml whole milk
    • 7g active dry yeast
    • 2 tbsp caster sugar
    • 1 tsp Salt
    • 500g plain flour, plus extra for dusting
    • 1 litre vegetable oil
    • 2 large eggs, beaten


    1. Bring milk to a simmer in a heavy saucepan. Dissolve yeast in 2 tbsp warm milk in a small bowl, then let stand for 5 minutes. Remove pan from heat and stir in sugar and salt.
    2. Put 350g flour in the bowl of a mixer with a dough hook. Pour in the milk mixture, 2 tbsp oil, yeast mixture and eggs. Mix until you have a soft dough. Add the remaining flour, then mix for 3–4 minutes or 6–8 minutes by hand. Transfer to a clean bowl, then cover and let the dough rise in a warm place until doubled in size – about 1½ hours. Turn out onto a floured surface and roll to 1cm thickness. Stamp out rounds with a 7cm cutter and cut out 3cm holes from the centres. Transfer to a floured tea towel, cover with another tea towel and let rise in a warm place for 30 minutes.
    3. Heat the remaining oil in a large saucepan to 190°C. Fry the doughnuts one by one for about 2 minutes each, until golden. Drain. Warm the cream in a pan. Place the butter and chocolate in a bowl and pour over the cream; stir until smooth. Generously drizzle chocolate glaze over the doughnuts and top with the chocolate sprinkles.

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