Print

Fried Chocolate Donuts with Chocolate Frosting Recipe

Print Recipe

★★★★★

4.9 from 135 reviews

Delight in these rich and indulgent Fried Chocolate Donuts coated in a luscious homemade chocolate frosting. Made with a tender cocoa-infused dough using the Tangzhong method for extra softness, these donuts are perfectly fried to golden perfection and finished with a creamy chocolate glaze and sprinkles for an irresistible treat.

Ingredients

Scale

For the Tangzhong

  • 3/4 cup water
  • 1/4 cup bread flour

For the Donut Dough

  • 3 cups bread flour
  • 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

For Frying

  • Neutral frying oil, such as canola
  • Granulated sugar, for rolling

For the Chocolate Frosting

  • 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

  1. Make the Tangzhong: In a small saucepan, whisk together the water and 1/4 cup bread flour. Cook over medium heat, whisking constantly, until the mixture thickens to a paste, about 4–5 minutes. Scrape into a small bowl and set aside to cool.
  2. Prepare the Donut Dough: In the bowl of a stand mixer with a dough hook, combine the 3 cups bread flour, cocoa powder, sugar, instant yeast, and salt. Add the milk, egg, and cooled tangzhong. Knead on low speed for 2 minutes until a dough forms. Gradually add softened butter, one tablespoon at a time, allowing full incorporation before adding more. Increase speed to medium and knead for 12 minutes until smooth, elastic, and passing the windowpane test.
  3. First Rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover and let it rise at room temperature for 30-45 minutes until slightly puffed.
  4. Shape the Donuts: On a floured surface, roll dough to 1/2 to 3/4 inch thickness. Use a large round cutter to cut out donuts. Re-roll scraps once, resting 5–10 minutes before cutting again. Place each donut on a parchment paper square arranged on a baking tray. Use a smaller cutter to punch out centers if needed. Cover loosely with plastic wrap.
  5. Second Rise: Let the donuts rise at room temperature for 45-65 minutes until puffy and doubled in size.
  6. Heat the Oil: When the donuts are halfway through their 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 to drain the fried donuts.
  7. Fry the Donuts: Using a metal slotted spoon, carefully lower 2–3 donuts (with the parchment) into the hot oil, then peel away the paper with tongs. Fry each side for about 1 1/4 minutes, until golden and cooked through, for a total frying time of approximately 2 1/2 minutes per batch. Transfer them to the wire rack to cool.
  8. Roll in Sugar: Once cooled completely, roll the sides of each donut in granulated sugar. Place them back on the wire rack.
  9. Make the Chocolate Frosting: In a small pot, melt butter, heavy cream, and cocoa powder over medium heat until steaming but not boiling. Remove from heat and add chocolate chips, vanilla, and salt. Let sit for 1 minute then whisk until smooth.
  10. Add Powdered Sugar: Gradually whisk in powdered sugar until the glaze is glossy and pourable. Use the frosting immediately to prevent crust formation.
  11. Glaze and Decorate: Fill a piping bag or use a cookie scoop to cover the tops of the donuts with the chocolate frosting. Immediately sprinkle with chocolate sprinkles. Serve fresh and enjoy!

Notes

  • For measuring bread flour correctly, spoon flour lightly into the measuring cup and level it off with a knife.
  • The Tangzhong method improves the softness and shelf life of the donuts.
  • Keep an eye on the oil temperature while frying to maintain 350°F for an even fry.
  • Use room temperature ingredients for best dough results.
  • Donuts are best enjoyed the same day but can be stored in an airtight container for 1-2 days.

Keywords: fried chocolate donuts, chocolate frosting, homemade donuts, cocoa donuts, dessert recipe

Find it online: https://leofoster.com/fried-chocolate-donuts-with-chocolate-frosting-recipe/