Fried Chocolate Donuts with Chocolate Frosting
Indulge in the ultimate chocolate experience with these homemade fried chocolate donuts, generously coated in a rich, velvety chocolate frosting. This recipe utilizes the Tangzhong method to ensure an incredibly soft, tender crumb that practically melts in your mouth. Perfect for a special breakfast, brunch, or a delightful dessert, these donuts are a true labor of love that promises a deeply satisfying treat for any chocolate enthusiast.
Prep Time
1 hour 15 minutes active, plus 2 hours inactive rise time
Cook Time
25 minutes
Total Time
3 hours 40 minutes
Servings
Makes about 12-15 donuts
Keywords
Fried donutschocolate donutshomemade donutsdonut recipechocolate frostingsweet treatsdessertbakingdeep-fried dessertspecial occasion
Why This Recipe Delivers
- Achieves an incredibly soft and tender crumb using the Tangzhong method.
- Packed with rich, deep chocolate flavor in both the donut and velvety frosting.
- A truly indulgent and satisfying treat perfect for any special occasion or weekend brunch.
- The process of making these from scratch is a rewarding baking adventure.
- Delivers an unparalleled homemade taste that far surpasses any store-bought alternative.
Ingredients
- 180 milliliters (3/4 cup) water
- 32 grams (1/4 cup) bread flour
- 390 grams (3 cups) bread flour
- 50 grams (1/2 cup) Dutch-processed cocoa powder
- 66 grams (1/3 cup) granulated sugar
- 9 grams (1 tablespoon) instant yeast
- 6 grams (1 1/4 teaspoon) fine sea salt
- 150 milliliters (146 grams, 1/2 cup + 2 tablespoons) whole milk, room temperature
- 1 large egg (55 grams), room temperature
- All of the prepared Tangzhong
- 70 grams (5 tablespoons) unsalted butter, room temperature
- 1-1.5 liters (4-6 cups) neutral frying oil, like canola
- 100 grams (1/2 cup) granulated sugar, for rolling
- 42 grams (3 tablespoons) unsalted butter
- 110 milliliters (102 grams, 1/3 cup + 2 tablespoons) heavy cream
- 8 grams (1 tablespoon) cocoa powder
- 113 grams (1/2 cup or 4 ounces) dark or bittersweet chocolate chips
- 180 grams (1 1/2 cups) powdered sugar
- 1 teaspoon vanilla bean paste or extract
- Pinch of fine sea salt
- 2 tablespoons chocolate sprinkles, for finishing
Instructions
- In a small saucepan, combine the 180 milliliters (3/4 cup) water and 32 grams (1/4 cup) bread flour by whisking them thoroughly until no lumps remain. This ensures a smooth start to your Tangzhong.
- Cook the mixture over medium heat, continuing to whisk constantly. This continuous stirring prevents scorching and helps the starches gelatinize evenly. Cook for about 4-5 minutes, or until the mixture thickens to a paste-like consistency, similar to a very thick gravy or pudding. It should leave streaks when the whisk is drawn through.
- Immediately scrape the prepared Tangzhong into a small, clean bowl. Cover it with plastic wrap pressed directly onto the surface to prevent a skin from forming. Set it aside to cool to room temperature before incorporating it into the donut dough.
- In the bowl of a stand mixer, fitted with the dough hook attachment, combine the dry ingredients for the donut dough: 390 grams (3 cups) bread flour, 50 grams (1/2 cup) Dutch-processed cocoa powder, 66 grams (1/3 cup) granulated sugar, 9 grams (1 tablespoon) instant yeast, and 6 grams (1 1/4 teaspoon) fine sea salt. Give them a quick stir to distribute evenly.
- Add the wet ingredients to the dry mixture: 150 milliliters (1/2 cup + 2 tablespoons) room temperature whole milk, one large 55 gram egg, and all of the cooled Tangzhong.
- Begin kneading on low speed (e.g., speed 1 on a Kitchenaid mixer) for approximately 2 minutes. During this initial phase, the ingredients will come together to form a shaggy, cohesive dough.
- With the mixer still running on low speed, gradually add the 70 grams (5 tablespoons) softened unsalted butter, one tablespoon at a time. Allow each portion of butter to be fully incorporated into the dough before adding the next. This slow addition helps the butter emulsify into the dough without making it greasy.
- Once all the butter has been added, increase the mixer speed to medium-low (e.g., speed 2 on a Kitchenaid). Knead for 12 minutes. The dough will transform, becoming smooth, elastic, and less sticky. To check for readiness, perform the windowpane test: stretch a small piece of dough; if it stretches thin enough to be translucent without tearing, it's ready.
- Carefully remove the dough from the mixer bowl and gently shape it into a smooth ball. Place the dough ball into a clean, lightly greased large mixing bowl, turning it once to coat lightly with oil.
- Cover the bowl securely with plastic wrap or a clean kitchen towel. Allow the dough to rise at room temperature in a warm spot for about 30-45 minutes, or until it has visibly increased in size and appears puffy.
- While the dough is undergoing its first rise, prepare your parchment squares. Cut about ten 8×8 centimeter (3×3 inch) squares of parchment paper. These will be used to hold each individual donut and make transferring them to the hot oil much easier.
- Once the dough has completed its first rise, gently turn it out onto a lightly floured clean work surface. Lightly flour the top of the dough as well.
- Thirteenth Step: Using a rolling pin, carefully roll the dough to an even thickness of approximately 1.25-1.9 centimeters (1/2-3/4 inch). Avoid rolling too thin, as this will result in less airy donuts.
- Fourteenth Step: Use a large round donut cutter, or a 7.5-8.5 centimeter (3-3.5 inch) round cutter, to cut out the donut shapes. If using a round cutter, use a smaller 2.5-3 centimeter (1-1.25 inch) cutter to punch out the centers, creating the classic donut hole.
- Fifteenth Step: Gently gather the dough scraps. Lightly knead them together, reshaping into a ball. Let the re-rolled dough rest for 5-10 minutes to allow the gluten to relax before rolling and cutting additional donuts.
- Sixteenth Step: Carefully place each cut donut onto an individual parchment paper square. Arrange these parchment-backed donuts onto a baking tray.
- Seventeenth Step: Loosely cover the entire baking pan with plastic wrap or a clean kitchen towel. Allow the donuts to undergo their second rise (final proof) in a warm, draft-free area for about 45-65 minutes, or until they look noticeably puffy and have nearly doubled in size. They should feel very light and airy.
- Eighteenth Step: When the donuts are roughly halfway through their final proofing time, begin heating your frying oil. Pour 1-1.5 liters (4-6 cups) of neutral frying oil, such as canola, into a heavy-bottomed pot or Dutch oven, ensuring the oil depth is about 7.5-10 centimeters (3-4 inches).
- Nineteenth Step: Heat the oil over medium heat, carefully monitoring the temperature with a deep-fry thermometer, until it reaches a steady 180°C (350°F). It is critical to maintain this temperature throughout frying for perfectly cooked donuts. If the oil reaches temperature before your donuts are fully proofed, simply lower the heat slightly to hold it steady.
- Twentieth Step: Prepare a landing zone for your fried donuts by lining a separate baking sheet with a wire rack. This allows excess oil to drain away, preventing soggy donuts.
- Twenty-First Step: Working in small batches, gently lower 2-3 donuts (still on their parchment squares) into the hot oil using a metal slotted spoon or a spider. The parchment will help prevent deflation. After a few seconds, use tongs to carefully peel away the parchment paper from the donut; it should detach easily.
- Twenty-Second Step: Fry the donuts for approximately 2 1/2 minutes total. Flip each donut once halfway through frying (after about 1 minute 15 seconds) to ensure even browning and cooking on both sides. They should be golden brown and puffed.
- Twenty-Third Step: Once fried to perfection, use the slotted spoon or spider to carefully remove the donuts from the oil. Transfer them immediately to the prepared wire rack to cool and drain any excess oil. Repeat with the remaining donuts.
- Twenty-Fourth Step: After the fried donuts have cooled completely, roll the sides of each donut in the 100 grams (1/2 cup) granulated sugar, if desired, to add a sweet, textural coating. Place them back on the wire rack while you prepare the frosting.
- Twenty-Fifth Step: In a small pot or saucepan, melt the 42 grams (3 tablespoons) unsalted butter, 110 milliliters (1/3 cup + 2 tablespoons) heavy cream, and 8 grams (1 tablespoon) cocoa powder over medium heat. Stir occasionally until the mixture is steaming and the butter is fully melted, but do not allow it to come to a rolling boil.
- Twenty-Sixth Step: Remove the pot from the heat. Add the 113 grams (1/2 cup) dark or bittersweet chocolate chips, 1 teaspoon vanilla bean paste or extract, and a pinch of fine sea salt. Let the mixture sit undisturbed for 1 minute to allow the chocolate chips to soften.
- Twenty-Seventh Step: After 1 minute, whisk the chocolate mixture until it is completely smooth and glossy.
- Twenty-Eighth Step: Gradually whisk in the 180 grams (1 1/2 cups) powdered sugar, adding it a little at a time to prevent lumps. Continue whisking until the frosting is smooth, glossy, and has a pourable, slightly thick consistency.
- Twenty-Ninth Step: This frosting sets quickly, so it's best to use it immediately. If it starts to form a crust, whisk it vigorously again until smooth before using.
- Thirtieth Step: Fill a piping bag with the chocolate frosting, or simply use a spoon or cookie scoop to generously cover the tops of the cooled donuts. For an even coat, you can dip the top of each donut into the frosting.
- Thirty-First Step: Immediately after frosting, sprinkle with the 2 tablespoons chocolate sprinkles, if desired, before the frosting sets.
- Thirty-Second Step: Serve your decadent fried chocolate donuts with chocolate frosting and enjoy fresh!
Tools You’ll Need
- Small saucepan
- Whisk
- Small bowl
- Stand mixer with dough hook
- Large mixing bowl
- Parchment paper
- Rolling pin
- Large round donut cutter (7.5-8.5 cm / 3-3.5 inch)
- Small round cutter (2.5-3 cm / 1-1.25 inch) for donut holes, or a specific donut cutter
- Baking trays
- Plastic wrap
- Heavy-bottomed pot or Dutch oven (for frying)
- Deep-fry thermometer
- Slotted spoon or spider
- Wire cooling rack
- Tongs
- Piping bag (optional, for frosting)
Essential Success Tips
- Ensure your Tangzhong is cooked to a thick paste, like a roux, as this is crucial for the dough's ultimate texture and moisture retention.
- Properly knead the donut dough until it is smooth, elastic, and passes the windowpane test. This develops the gluten necessary for a light and airy texture.
- Maintain a consistent oil temperature of 180°C (350°F) throughout frying using a deep-fry thermometer. Too cool, and donuts become greasy; too hot, and they burn outside while remaining raw inside.
- Do not overcrowd the frying pot; fry in small batches of 2-3 donuts. This prevents a drastic drop in oil temperature and ensures even cooking.
- Apply the chocolate frosting while the donuts are completely cooled but before the frosting sets completely, and immediately add sprinkles for best adhesion.
Professional Cooking Secrets
- For an even more developed flavor and easier handling, consider a cold proof: after the first rise, place the dough in a lightly oiled bowl, cover tightly, and refrigerate overnight (8-12 hours). Let it come to room temperature for 30 minutes before shaping.
- To add a subtle aromatic dimension, infuse your frying oil. Gently heat a vanilla bean, a cinnamon stick, or a few orange peels in the oil for 15-20 minutes over low heat before removing them and bringing the oil to frying temperature.
- For a professional finish, if dipping the donuts into the frosting, use an offset spatula to gently smooth the top surface and remove any excess before the frosting sets. This creates a clean, uniform appearance.
Notes
- For precise measurements of flour and other dry ingredients, using a kitchen scale is highly recommended over volumetric cups. Spoon and level flour if using cups to avoid over-measuring.
- Store leftover donuts in an airtight container at room temperature for up to 2-3 days. For a fresh-from-the-fryer taste, gently warm them in the microwave for 10-15 seconds before serving.
- Experiment with variations! Instead of sprinkles, try chopped toasted nuts, toasted coconut flakes, or a dusting of confectioners' sugar for different textures and flavors.
Frequently Asked Questions
Can I bake these chocolate donuts instead of frying them?
While it's possible to bake a donut-shaped dough, these specific instructions and ingredients are optimized for frying. Baking would result in a cake-like texture, significantly different from the airy, chewy, classic fried donut texture this recipe aims to achieve. For an authentic experience, frying is recommended.
What is the Tangzhong method and why is it used in this recipe?
The Tangzhong method is a Japanese technique that involves cooking a small portion of flour and liquid (water/milk) into a thick, gelatinous paste. This pre-gelatinizes the starches in the flour, allowing the dough to absorb and retain more liquid. The result is incredibly soft, moist, and tender donuts with an extended shelf life, preventing them from drying out quickly.
How do I know if my oil is hot enough without a deep-fry thermometer?
While a deep-fry thermometer is highly recommended for accuracy, you can perform a simple test: drop a small piece of donut dough into the hot oil. If it immediately sizzles and floats to the surface, forming small bubbles around it, the oil is likely ready. If it browns too quickly, the oil is too hot; if it sinks and barely bubbles, it's not hot enough.
Nutrition Facts (Per Serving)
Calories: Approximately 480 per donut, Protein: 7g, Fat: 32g, Carbohydrates: 45g (Values are estimates and can vary based on specific ingredient brands and preparation methods).
Allergy Information
This recipe contains common allergens including dairy (whole milk, butter, heavy cream), gluten (bread flour), and eggs. For a dairy-free alternative, substitute with plant-based milk and butter, and dairy-free chocolate chips. An egg substitute like a flax egg might work, but could alter the dough's texture slightly.
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