Introduction

These fried chocolate donuts with rich chocolate frosting are a decadent treat perfect for chocolate lovers. Soft, tender, and coated with a glossy glaze, they bring bakery-quality indulgence right to your home kitchen.

Eight chocolate donuts are arranged on a silver cooling rack, each donut thick and round with a deep brown color and smooth texture. The donuts have a shiny surface with slight cracks, showing they are freshly baked. The cooling rack is placed over a white marbled surface, creating a clean and bright background that contrasts with the dark donuts. The donuts are evenly spaced, close to each other but not touching, and the photo is taken from a slightly angled top view that shows their round shape and the hole in the center of each. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup water
1/4 cup bread flour
3 cups bread flour (see notes below for measuring)
1/2 cup Dutch-processed cocoa powder
1/3 cup granulated sugar
1 tablespoon instant yeast
1 1/4 teaspoon fine sea salt
1/2 cup + 2 tablespoons whole milk (room temperature)
1 large egg (room temperature)
Tangzhong (from recipe above)
5 tablespoons unsalted butter (room temperature)
Neutral frying oil, like canola
Granulated sugar, for rolling
3 tablespoons unsalted butter
1/3 cup + 2 tablespoons heavy cream
1 tablespoon cocoa powder
1/2 cup dark or bittersweet chocolate chips
1 1/2 cups powdered sugar
1 teaspoon vanilla bean paste or extract
Pinch of fine sea salt
Chocolate sprinkles, for finishing

Instructions

Step 1: Make the Tangzhong by whisking together the water and 1/4 cup bread flour in a small saucepan. Cook over medium heat, whisking constantly until it thickens to a paste, about 4–5 minutes. Scrape into a small bowl and set aside.
Step 2: In the bowl of a stand mixer fitted with the dough hook, combine 3 cups bread flour, cocoa powder, sugar, yeast, and salt. Add milk, egg, and tangzhong. Knead on low speed for 2 minutes until a dough forms.
Step 3: With the mixer running on low, add softened butter one tablespoon at a time, ensuring it incorporates fully before adding more. After adding all butter, increase speed to 2 and knead for 12 minutes until dough is smooth, elastic, and passes the windowpane test.
Step 4: Shape dough into a ball, place in a lightly greased bowl, cover, and let rise at room temperature for 30-45 minutes.
Step 5: While proofing, cut out ten squares of parchment paper.
Step 6: Turn dough onto a floured surface, flour the top, and roll to about 1/2 to 3/4 inch thickness. Use a large round cutter to cut donuts. Gently reroll scraps once, resting dough 5–10 minutes before cutting again.
Step 7: Place each donut on a parchment square on a baking tray. Use a smaller cutter to punch out centers. Cover loosely with plastic wrap and let rise until puffy and doubled, about 45–65 minutes.
Step 8: When donuts are halfway through final proof, heat 3–4 inches of neutral frying oil in a heavy pot to 350°F (180°C). Line a baking sheet with a wire rack. Adjust heat to maintain temperature until donuts finish proofing.
Step 9: Working in small batches, use a slotted spoon to lower 2–3 donuts (on parchment) into hot oil. Peel away parchment with tongs. Fry about 2 1/2 minutes total, flipping once halfway through. Transfer to wire rack to cool.
Step 10: Once cooled, roll donut sides in granulated sugar and return to wire rack.
Step 11: Make the frosting by melting butter, cream, and cocoa powder over medium heat until steaming (do not boil). Remove from heat, add chocolate chips, vanilla, and salt. Let sit 1 minute, then whisk smooth.
Step 12: Whisk in powdered sugar gradually until glossy and pourable. Use the glaze immediately to avoid crust formation.
Step 13: Fill a piping bag or use a cookie scoop to cover donut tops with frosting. Sprinkle with chocolate sprinkles and enjoy!

Tips & Variations

Make sure your dairy ingredients are at room temperature to help the dough develop properly.
Use a candy thermometer to keep oil at steady 350°F for even frying and avoid greasy donuts.
For a lighter frosting, substitute half the heavy cream with whole milk.
Try topping with crushed nuts or shredded coconut instead of sprinkles for a different texture.

Storage

Store leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days, but bring to room temperature before serving. Reheat gently in a microwave for 10-15 seconds or a warm oven to soften the frosting without melting it too much.

How to Serve

Several chocolate donuts are arranged on a metal cooling rack over a white marbled surface. Each donut has a thick, shiny layer of dark chocolate glaze on top, sprinkled with small, black chocolate sprinkles. The sides of the donuts are covered with a light dusting of granulated sugar, giving a slightly rough texture. One donut is partially eaten, showing a soft, rich, chocolatey inside. A small piece of another bitten donut lies near the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is Tangzhong and why is it used in this recipe?

Tangzhong is a cooked flour-water paste that helps retain moisture in the dough, resulting in softer, fluffier donuts that stay fresh longer.

Can I bake these donuts instead of frying?

While this recipe is designed for frying to get that classic crispy exterior, you can bake them at 375°F (190°C) for 10–12 minutes. They won’t be as crispy but will still have great flavor and texture.