Easy Chocolate Glazed Doughnuts with Yeast Dough

Nothing beats a fresh, fluffy doughnut dipped in a glossy chocolate glaze. This recipe makes classic Chocolate Glazed Doughnuts that are pillowy on the inside, golden brown on the outside, and finished with a rich chocolate topping that sets beautifully.

You don’t need a donut pan for this recipe! Just a little patience while the dough rises and a Dutch oven or skillet to fry. With the help of a stand mixer, eggs, butter, flour, and yeast come together into a soft dough that fries up into bakery-style treats. Once cooled slightly, you whisk together a simple chocolate glaze with chocolate chips, butter, cream, and vanilla, then dip the donuts for that perfect finish. These are a true dessert indulgence, and worth every bite.

Why You’ll Love Chocolate Glazed Doughnuts

• Bakery-style at home: Soft, fluffy doughnuts with a shiny chocolate glaze.
• Simple ingredients: Butter, eggs, flour, sugar, and chocolate. That’s it!
• Customizable flavors: Swap glaze flavors or add cinnamon sugar for variety.
• Perfect texture: Golden brown outside with a light, airy inside.
• Fun weekend bake: A rewarding project that pastry chefs and home bakers both love.

Ingredients Needed To Make Chocolate Glazed Doughnuts

Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.

For the Doughnuts

• All-purpose flour
• Instant yeast
• Eggs
• Butter
• Warm milk
• Sugar
• Salt
• Vanilla bean paste or extract
• Canola or vegetable oil (for frying)

For the Chocolate Glaze

• Semi-sweet or milk chocolate chips
• Butter
• Vanilla extract
• Heavy cream

Variations and Substitutions

• Control the oil temperature: Keep oil steady around 350°F for fluffy donuts with even browning. Too hot burns the outside before the inside cooks.
• Add a flavor twist: Mix a teaspoon of espresso powder or a sprinkle of cocoa powder into the glaze for deeper flavor.
• Try a baked version: Use a donut pan for cake-style donuts if you’d rather skip frying.
• Add toppings: Sprinkle with confectioners’ sugar, chopped nuts, or rainbow sprinkles while the glaze is wet.
• Storage tip: Best eaten fresh, but you can refrigerate in a zipped-top bag or airtight container for 1–2 days.

How To Make Chocolate Glazed Doughnuts

1. Make the dough: In the bowl of a stand mixer, stir together warm milk, eggs, sugar, vanilla, and melted butter. Add yeast, flour, and salt. Mix until dough is smooth, elastic, and slightly sticky. Cover and let rise until doubled.
2. Shape the doughnuts: Roll dough on a lightly floured work surface to about ½ inch thick. Cut circles with a 3-inch cutter, plus holes with a 1-inch cutter. Place on parchment squares on a baking sheet, cover, and let rise until puffy.
3. Fry the doughnuts: Heat oil in a Dutch oven or skillet to 350°F. Fry 2–3 doughnuts at a time until golden brown, turning once. Drain on paper towels.
4. Make the glaze: Melt chocolate chips and butter using a double boiler or microwave in short bursts, stirring until smooth. Whisk in vanilla, then stir in cream until glossy and smooth.
5. Dip and set: Let doughnuts cool for 5 minutes, then dip the tops into the glaze. Place on a rack over parchment to allow excess to drip off.

Commonly Asked Questions

Can I make these ahead of time?

Yes, you can refrigerate the dough overnight after the first rise. Shape and fry the next day for fresh doughnuts.

What kind of oil is best for frying?

Neutral oils like canola or vegetable oil work best. They can handle high heat and won’t affect the flavor.

Can I bake these instead of frying?

Yes, though the texture will be different. Place shaped doughnuts in a greased donut pan, brush with melted butter, and bake in the oven until golden.

How do I get fluffy donuts?

Make sure the yeast is fresh and the dough has time to rise properly. Don’t rush the resting stages.

How long does the glaze stay shiny?

The chocolate glaze stays glossy for a few hours at room temperature. For longer storage, keep in the fridge and let the doughnuts come to room temp before serving.

Can I make these Chocolate Glazed Doughnuts gluten-free or dairy-free?

Yes! For gluten-free doughnuts, use a 1.1 gluten-free flour blend that contains xanthan gum, and add about ½ cup extra flour for rolling since gluten-free dough tends to be softer. For dairy-free, swap the butter for vegan butter and use a plant-based milk like oat or ripple. The glaze works great with dairy-free chocolate chips and coconut cream instead of heavy cream. You’ll still get that same soft, fluffy texture and rich chocolate finish.

Chocolate Glazed Doughnuts

Chocolate Glazed Doughnuts made with a soft yeast dough and dipped in a glossy chocolate glaze. Perfectly fluffy inside and golden brown outside.

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Rising + Resting 4 hours hrs

Total Time 4 hours hrs 40 minutes mins

Course Dessert

Servings 14

Calories 356 kcal

Ingredients

  

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Doughnuts:

• 4 ¾ cups all-purpose flour or 1.1 gluten-free flour + ~½ cup extra for rolling
• 2 ¼ tsp instant yeast 1 packet
• 2 large eggs
• 8 tbsp butter melted & cooled
• 1 ⅓ cups warm milk ≤110°F
• ⅓ cup sugar
• 1 tsp salt
• 2 tsp vanilla bean paste or extract
• Canola or vegetable oil for frying
• Parchment paper cut into ~5” squares

Chocolate Glaze:

• 1 cup semi-sweet or milk chocolate chips
• 4 tbsp butter
• ½ tsp vanilla extract
• ¾ –1 ¼ cups heavy cream adjust as needed

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Instructions

 

Make the Dough

• In stand mixer bowl, combine warm milk, eggs, sugar, vanilla, and melted butter. Mix briefly.
• Add yeast, flour, and salt. Mix on low, then on speed 3 for 7–9 minutes until dough pulls away but stays slightly sticky.
• Cover and let rise until doubled, 1–3 hours.

Shape the Doughnuts

• Cut parchment into 5” squares and set on baking sheets.
• Roll out dough ½” thick, cut rounds with 3” cutter and centers with 1” cutter. Place on parchment.
• Cover and let rise 30–60 minutes until puffed.

Fry the Doughnuts

• Heat 3” oil in Dutch oven/skillet to 350°F.
• Fry 2–3 doughnuts at a time, 2–3 minutes per side. Drain on paper towels.

Make the Chocolate Glaze

• Double Boiler Method: Fill saucepan with 1–2” water, bring to simmer. Place heat-safe bowl on top (do not let it touch water). Add chocolate + butter, stirring until smooth.
• Microwave Method: Place chocolate + butter in microwave-safe bowl. Heat in 20-second intervals, stirring each time. Do not overheat — chocolate burns easily and may seize if overheated or if water gets inside.
• Whisk in vanilla. Slowly add cream until glaze is glossy.

Dip & Finish

• Let doughnuts cool ~5 minutes. Dip tops into glaze.
• Place on rack over parchment to set.

Nutrition

Calories: 356kcalCarbohydrates: 48gProtein: 7gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 52mgSodium: 263mgPotassium: 147mgFiber: 2gSugar: 14gVitamin A: 372IUVitamin C: 0.01mgCalcium: 51mgIron: 2mg

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Chocolate glazed doughnuts are one of those treats that feel extra special when made at home. The dough fries up into soft, fluffy rounds, and dipping them into that warm chocolate glaze is easily the best part. They’re a little messy, totally fun, and taste just like they came from your favorite bakery. Whether you eat them fresh off the rack or save a few for breakfast the next day, these doughnuts are pure comfort.