Chocolate-frosted donuts are my weakness.
Soft, fluffy, and cocoa-forward, they build on the same base as my classic vanilla glazed donuts but lean extra indulgent with sugared sides and a thick chocolate frosting.
I think they’re special enough to outshine any donut shop version, and like my cinnamon sugared donuts, they’re a perfect recipe for beginners if you’ve never made donuts from scratch before.
Let’s bake!
💡 Intimidated by making donuts? Trust, me I’ve been there. Start with my gooey chocolate filled cinnamon rolls. They are made with the same yeast dough, just as chocolatey, but baked instead!
How to Make Chocolate Donuts
1
Make the tangzhong. This is what sets my donut recipe apart from others.
It’s a quick roux mixture cooked on the stove that adds extra moisture to the dough, resulting in a melt-in-your-mouth texture.
2
Knead the dough. For a super fluffy texture, you want to knead the dough on a medium-low speed until it passes a windowpane test and is soft and tacky.
3
Shape the dough ball, then set it aside to rest.
4
Roll out the dough and punch out donut shapes. For ease, I love using my donut cutter.
5
Fry the doughnuts, then transfer them to a wire rack to cool.
6
Once cooled, roll the edges in sugar, pipe the chocolate frosting over the top, and finish with sprinkles for that classic donut-shop look.
And if you’re imagining how good caramel would be instead, my salted caramel donuts dipped in glossy caramel glaze hit that same sweet spot with a buttery, salty twist!
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Double Chocolate Donuts
Ingredients
Tangzhong
- 3/4 cup water
- 1/4 cup bread flour
Chocolate Doughnut Dough
- 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
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
Make the Tangzhong
- In a small saucepan, whisk together the water and 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 it aside until ready to use.3/4 cup (155 g) water, 1/4 cup (32 g) bread flour
Make the Donut Dough
- In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, cocoa powder, sugar, yeast, and salt. Add the milk, egg, and tangzhong. Knead on low speed for 2 minutes until a dough forms.3 cups (390 g) bread flour, 1/2 cup (50 g) Dutch-processed cocoa powder, 1/3 cup (66 g) granulated sugar, 1 tablespoon (9 g) instant yeast, 1 1/4 teaspoon (6 g) fine sea salt, 1/2 cup + 2 tablespoons (146 g) whole milk, 1 (55 g) large egg, Tangzhong
- With the mixer running on low, add the softened butter a tablespoon at a time, letting it fully incorporate before adding more. Once all butter is added, increase speed to 2 on Kitchenaid and knead for 12 minutes, or until the dough is smooth, elastic, and passes a windowpane test.5 tablespoons (70 g) unsalted butter
- Shape the dough into a ball and place it in a lightly greased bowl. Cover and let rise at room temperature, about 30-45 minutes.
- While the dough is proofing, cut out ten squares of parchment paper.
- Turn the dough onto a floured surface, and lightly flour the top and roll to 1/2-3/4-inch thickness. Use a large round cutter to cut donuts. Gently re-roll scraps once, resting the dough 5–10 minutes before cutting again.
- Place each donut on a square of parchment paper and arrange them on a baking tray. Use a smaller cutter to punch out the centers (unless using a donut cutter). Cover the top of the pan loosely with plastic wrap and let rise until puffy and doubled, about 45–65 minutes.
Fry the Donuts
- When the donuts are about halfway through their final proof, start heating 3–4 inches of oil in a heavy pot to 350°F (180°C). Line a baking sheet with a wire rack. Keep an eye on the temperature. If the oil reaches 350°F before the donuts are ready, lower the heat slightly to hold it steady until they finish proofing.Neutral frying oil, like canola
- Working in small batches, use a metal slotted spoon to carefully lower 2–3 donuts (with the parchment) into the hot oil, then peel away the paper with tongs. Fry for about 2 1/2 minutes total, flipping once halfway through. Then, transfer to the wire rack to cool.
- Once completely cooled, roll the sides of the donuts in granulated sugar and place them back on the wire rack while you make the icing.Granulated sugar, for rolling
Make the Frosting
- In a small pot, melt the butter, cream, and cocoa powder over medium heat until steaming (do not let it boil). Remove from the heat and add in the chocolate chips, vanilla, and salt. Let sit for 1 minute, then whisk smooth.3 tablespoons (42 g) unsalted butter, 1/3 cup + 2 tablespoons (102 g) heavy cream, 1 tablespoon (8 g) cocoa powder, 1/2 cup (4 ounces) dark or bittersweet chocolate chips
- Whisk in the powdered sugar a little bit at a time until glossy and pourable. Then whisk in the vanilla and salt. You'll want to use the glaze right away otherwise it will form a crust on top and you'll have to whisk it again until smooth.1 1/2 cups (180 g) powdered sugar, 1 teaspoon vanilla bean paste or extract, Pinch of fine sea salt
- Fill a piping bag with the chocolate frosting, or use a cookie scoop to cover the tops of the donuts. Immediately sprinkle with sprinkles and enjoy!
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
Mini donuts look really amazing. Thanks for the step by step recipe provided here. It would be nice if you share more recipes like these.
Thank you so much! I’m really glad you enjoyed the recipe, and I’ll definitely be sharing more fun bakes like this soon. Appreciate you following along!
These were so yummy and fun to make! The crumb was my favorite. Like the others, I recommend making all four and experimenting with toppings!
Yay! Thanks SO much Sarah! 🙂
That’s amazing!! Thanks Stephanie!