Ingredients:
For the Donuts:
- 2 1/4 teaspoons (1 packet) active dry yeast
- 2 tablespoons warm water (about 110°F or 45°C)
- 3/4 cup warm milk (about 110°F or 45°C)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 3 1/2 cups all-purpose flour, plus more for dusting
- Oil for frying (vegetable or canola oil)
For the Chocolate Glaze:
- 1 cup semisweet chocolate chips
- 2 tablespoons unsalted butter
- 2 tablespoons corn syrup (light or dark)
- 1/2 teaspoon pure vanilla extract
Instructions:
For the Donuts:
- In a small bowl, sprinkle the active dry yeast over the warm water. Let it sit for about 5-10 minutes until it’s foamy.
- In a large mixing bowl, combine the warm milk, granulated sugar, melted butter, and salt. Stir until the sugar is dissolved.
- Add the yeast mixture and eggs to the milk mixture. Mix until well combined.
- Gradually add the flour, one cup at a time, and mix until a soft dough forms. The dough should be slightly sticky but manageable. You may not need to use all of the flour.
- Turn the dough out onto a lightly floured surface and knead for about 5 minutes until it’s smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- Once the dough has risen, punch it down and roll it out on a floured surface to about 1/2 inch thickness.
- Use a donut cutter or a round cookie cutter to cut out donuts. Re-roll the scraps and continue cutting until all the dough is used.
- Place the cut donuts on a baking sheet lined with parchment paper. Cover them with a kitchen towel and let them rise for about 30 minutes.
- In a large, deep saucepan, heat about 2-3 inches of oil to 350-360°F (175-180°C).
- Carefully slide the donuts into the hot oil using a slotted spoon. Fry for about 1-2 minutes on each side or until they’re golden brown.
- Remove the donuts from the oil and place them on a paper towel-lined plate to drain any excess oil.
For the Chocolate Glaze:
- In a microwave-safe bowl, combine the chocolate chips, unsalted butter, and corn syrup.
- Microwave in 30-second intervals, stirring after each, until the chocolate and butter are completely melted and the mixture is smooth.
- Stir in the vanilla extract.
Assembly:
- Dip each donut into the chocolate glaze, making sure to coat the top and allowing any excess to drip off.
- Place the glazed donuts on a wire rack to allow the glaze to set.
- You can also add sprinkles, crushed nuts, or other toppings while the glaze is still wet.
- Allow the glaze to set, and your chocolate-coated donuts are ready to enjoy!
These homemade chocolate-coated donuts are a delicious treat for breakfast or dessert. Enjoy them with a cup of coffee or milk!