Chocolate Glazed Donuts

A warm chocolate glazed donut is a classic weekend treat. Make them yourself at home for a satisfying experience with better ingredients! This recipe can be made with einkorn flour or any all-purpose wheat, and is ready to fry in about an hour.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword chocolate doughnuts, chocolate einkorn donuts, chocolate glazed donuts, einkorn donuts, einkorn doughnuts, einkorn yeast donuts, glazed doughnuts

Prep Time 45

Cook Time 15

Total Time 1

Servings donuts and holes

Calories 381kcal

Ingredients

Doughnut Ingredients:

1 cup milk
1 egg
2 tbsp butter
3 1/2 cups (415 g) all-purpose einkorn flour (454 g if using non-einkorn flour)
2 tbsp honey
1 tsp salt
2 1/4 tsp rapid rise yeast
oil for frying (we use coconut oil)

Chocolate Glaze

1 cup powdered sugar
1/4 cup cocoa or cacao powder
1 tbsp vanilla
1-2 tbsp milk (add slowly as needed)

Instructions

Combine all ingredients into the bowl of an electric mixer, except the milk and butter.
In a small saucepan, melt butter and remove from heat. Stir the milk into the melted butter and pour the liquid into the mixing bowl.
Mix with a bread hook until the dough is smooth and shiny. If the dough is still sticky, add an additional 1/4 cup of flour at a time until it is pliable but doesn’t stick to your finger when pressed.
Remove the dough hook and cover the mixing bowl with cling wrap and a towel. Let rise for 30 minutes for einkorn, or until doubled if using non-einkorn flour.
Turn out risen dough on a well floured surface and roll to about 1/2 inch thick. Use a donut cutter like this one to form the donuts.
Place cut donuts and holes on a wax paper-lined baking tray. Continue to re-roll and cut dough until all dough is used. Allow to rise for another 30 minutes.
Heat coconut oil in a large skillet to 350°F or over medium heat. The oil should be about 1/2 an inch deep.
Test heat with a donut hole. If it starts to cook right away, the oil is ready, if not, leave the donut hole until it starts to bubble in the oil, then add additional donuts.
Cook on one side until the bottom half starts to brown, flip and cook another 1-2 minutes, or until brown.
Remove from oil and drain on a paper towel-lined baking tray. Repeat until all donuts are fried.
Add all glaze ingredients to a medium-sized bowl and whisk until smooth.
Dip the top of hot donuts, one at a time, into the finished glaze and place on a platter. Serve warm.

Notes

If the glaze is too thick, add 1/4 tsp more milk at a time until it reaches the right texture. Should be thick but runny enough to dip hot doughnuts in to coat.

Nutrition