Soft chocolate glazed donuts

Chocolate Glazed Donuts are a chocolate lover’s dream. Soft and cake-like inside with a lush smooth glaze on top these donuts will wake up your morning or satisfy a late night craving. You can whip up the batter with just a bowl and a whisk and the process is so simple you’ll want to make a batch any time the craving hits. My kids love helping dip the donuts in the glossy glaze and there are never any leftovers the next day.

When I first tried making homemade donuts I was surprised how much better they taste fresh from the oven than anything you can buy. The warm chocolate aroma fills your kitchen and makes it feel like a treat just to bake them.

Ingredients

• All purpose flour: the foundation of the donuts look for a finely milled flour for a lighter crumb
• Sugar: brings sweetness and helps the donuts brown try to use fresh white sugar that is free of any lumps
• Unsweetened Dutch processed cocoa powder or natural cocoa powder: gives a deep chocolate flavor always check the date for best intensity
• Baking powder: helps the donuts puff up for extra softness look for aluminum free baking powder for the cleanest flavor
• Cinnamon: adds subtle warmth a little goes a long way
• Salt: sharpens all the flavors use a pure fine sea salt
• Milk: brings moisture and richness dairy or almond both work well always shake or stir before measuring
• Canola oil or sunflower oil: gives tenderness and a soft crumb select a fresh neutral oil with a light aroma
• Vanilla extract: adds aroma and depth to both batter and glaze choose pure extract not imitation
• Powdered sugar: key to a silky glaze sift before measuring for lump free smoothness
• For the glaze more cocoa powder and milk: create a shiny topping easy to adjust for your perfect consistency

Step-by-Step Instructions

Make the Dry Mix:

Gently sift together the flour and cocoa powder into a large mixing bowl. Add sugar baking powder cinnamon and salt. Whisk well until there are no streaks of cocoa or baking powder left visible. This ensures even rising and a soft texture.

Combine Wet Ingredients:

In a separate bowl stir together the milk canola or sunflower oil and vanilla extract. Make sure everything is well mixed so the oil is fully combined and not floating on top.

Mix Batter:

Pour the wet mixture into the dry ingredients. Gently stir with a whisk or spatula just until you no longer see dry flour. The batter should look thick but do not overmix leaving a few small lumps helps keep the donuts airy. Overworking the mix can make dense donuts.

Fill the Pan:

Using a small spoon or piping bag fill each donut mold in your greased pan about three quarters full. Level the tops as much as possible for even baking. Avoid overfilling to prevent overflow.

Bake:

Place the pan in a preheated oven at 340 degrees Fahrenheit. Bake for about 20 minutes until the donuts feel springy when gently pressed. The tops should look slightly dry and set. Let the donuts sit in the pan for at least 15 minutes then transfer to a wire rack to cool completely.

Make the Glaze:

While the donuts cool sift together powdered sugar and cocoa powder in a medium bowl. Add vanilla extract then add milk one tablespoon at a time. Stir constantly until the glaze becomes smooth rich and glossy. If the glaze is too thick add a splash more milk if too thin add a little more powdered sugar.

Glaze the Donuts:

Once donuts have fully cooled spread or dip each donut into the chocolate glaze. For a classic look let the glaze drip over the sides. If you like you can dust some donuts with extra powdered sugar at this stage. Let the glaze set before serving to get that shiny finish.

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The glossy chocolate glaze is always my favorite part it reminds me of weekend trips to the bakery as a kid and now my own children get just as excited when they see that shiny finish on the counter.

Storage Tips

Store leftover donuts in an airtight container at room temperature for up to two days. If you want to keep them longer freeze the unglazed donuts tightly wrapped. To enjoy later simply thaw completely at room temperature then glaze just before serving for best results.

Ingredient Substitutions

If you are dairy free use any non dairy milk like almond oat or soy. For the oil choose any light neutral flavored oil if you do not have canola or sunflower. You can swap cinnamon for a pinch of nutmeg or even a little instant espresso powder for extra depth in the glaze.

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Serving Suggestions

Serve these donuts fresh on a breakfast platter or with hot coffee for a homemade weekend treat. For parties set out toppings like colored sprinkles or crushed nuts to let everyone customize their own donuts while the glaze is still soft.

A Little Donut History

Chocolate glazed donuts have a rich history in American coffee shops and bakeries dating back to the mid twentieth century. The chocolate glaze was often seen as a fancier upgrade to the standard sugar or vanilla glazed donut and is now a classic in bakeries all over the world.

Recipe FAQs

→ What gives these donuts their soft texture?

The combination of all-purpose flour, baking powder, milk, and oil creates a tender, moist crumb that stays soft after baking.

→ How is the chocolate glaze made glossy and smooth?

The glaze combines powdered sugar, cocoa powder, and vanilla, whisked with small amounts of milk to achieve a thick, shiny finish.

→ Can I use any type of milk for these donuts?

Yes, any milk works well, including almond or coconut milk, which can subtly alter the flavor.

→ What spices complement the chocolate flavor here?

Cinnamon adds a warm, cozy note that enhances the richness of the cocoa in the donuts.

→ What is the best way to store these donuts?

Keep them in an airtight container at room temperature for up to two days to maintain softness and glaze shine.

→ Can I freeze the donuts before glazing?

Yes, freeze them wrapped tightly before glazing, then thaw at room temperature and add the glaze just before serving.