Old-Fashioned Chocolate Glazed Donuts

These old-fashioned chocolate glazed donuts are fried to golden perfection with a rich chocolate glaze that sets beautifully. They’re crispy on the outside, soft inside, and evoke the nostalgia of classic bakery-style donuts.

Why You’ll Love This Recipe

• Classic flavor and texture
• Homemade and better than store-bought
• Perfect for weekend treats or special occasions
• Can be glazed, dipped, or dusted

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Salt
• Nutmeg
• Sugar
• Eggs
• Sour cream or buttermilk
• Butter, melted
• Vanilla extract
• Oil for frying
• Chocolate chips or chopped chocolate
• Heavy cream
• Corn syrup (optional, for shine)

directions

1. Mix dry ingredients – Combine flour, baking powder, salt, and nutmeg.
2. Whisk wet ingredients – Beat eggs with sugar, add sour cream, melted butter, and vanilla.
3. Form dough – Add dry ingredients to wet and mix into a soft dough. Chill for 30 minutes.
4. Shape donuts – Roll out dough to ½-inch thick and cut into donut shapes.
5. Fry – Heat oil to 350°F (175°C) and fry donuts in batches until golden, about 1–2 minutes per side. Drain on paper towels.
6. Make glaze – Melt chocolate with cream and corn syrup (optional). Dip warm donuts into glaze.
7. Cool and enjoy – Let glaze set before serving.

Servings and timing

• Servings: Makes 10–12 donuts
• Prep time: 25 minutes
• Chill time: 30 minutes
• Frying time: 15 minutes
• Total time: about 1 hour 15 minutes

Variations

• Baked version: Bake at 375°F (190°C) for 12–15 minutes instead of frying.
• Different glaze: Try vanilla, maple, or cinnamon-sugar coating.
• Add-ins: Mix chocolate chips or spices into the dough.
• Mini donuts: Use a smaller cutter for bite-sized treats.

storage/reheating

• Storage: Store in an airtight container at room temperature for up to 2 days.
• Freezing: Freeze unglazed donuts for up to 2 months.
• Reheating: Warm briefly in the microwave (10–15 seconds) or oven (300°F/150°C) for a few minutes.

FAQs

1. Can I make the dough ahead?

Yes, chill the dough overnight and fry the next day.

2. Can I bake instead of fry?

Yes, though texture will differ. Baked donuts are cake-like, not crispy.

3. What oil is best for frying?

Use neutral oils like canola or vegetable oil with high smoke points.

4. How do I keep them from absorbing too much oil?

Fry at the right temperature (350°F) and avoid overcrowding the pan.

5. Can I use yogurt instead of sour cream?

Yes, full-fat Greek yogurt works as a good substitute.

6. How thick should I roll the dough?

About ½ inch is ideal for fluffy but cooked-through donuts.

7. What chocolate is best for the glaze?

Use semi-sweet or bittersweet chocolate for balanced sweetness.

8. Can I double the recipe?

Yes, easily scale ingredients. Fry in batches and maintain oil temperature.

9. Why does the glaze slide off?

Donuts should be warm, not hot, and glaze thick but pourable.

10. Can I add flavors to the glaze?

Yes—try a touch of espresso, orange zest, or almond extract for variation.

Conclusion

Old-Fashioned Chocolate Glazed Donuts bring the joy of a classic bakery treat to your kitchen. With their crisp crust and soft interior, topped in luscious chocolate, they are irresistible and timeless. Shall I proceed with the seventh recipe?

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