Go Back
–+ servings
Double chocolate donuts with chocolate frosting and sprinkles on a wire rack.
Print Recipe
5 from 7 votes

Double Chocolate Donuts

Fried to perfection and frosted with a rich chocolate glaze, these chocolate doughnuts are as fun as they are decadent. The secret? A soft, pillowy chocolate milk bread dough that makes every bite melt-in-your-mouth good.

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
US Customary - Metric

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.

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.
  • 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.
  • 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.
  • 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.

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.
  • 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.
  • 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

*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage: Keep leftover donuts on a baking sheet or in a container loosely covered for 1-2 days.
QR Code linking back to recipe