Ingredients
Tangzhong
- 3/4 cup water
- 1/4 cup bread flour
Chocolate Doughnut Dough
- 3 cups bread flour
- 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, for frying
- 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
- Prepare the Tangzhong: In a small saucepan, whisk together 3/4 cup water and 1/4 cup bread flour until smooth. Cook over medium heat, stirring constantly, until thickened to a pudding-like consistency. Remove from heat and let cool completely before using.
- Make the Chocolate Dough: In a large bowl, whisk together the bread flour, Dutch-processed cocoa powder, granulated sugar, instant yeast, and fine sea salt. In a separate bowl, combine the milk, egg, Tangzhong, and softened butter. Add wet ingredients to dry ingredients and mix until a shaggy dough forms. Knead dough on a floured surface or with a stand mixer fitted with a dough hook for about 8-10 minutes until smooth and elastic.
- First Rise: Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place until doubled in size, about 1 hour.
- Shape the Donuts: Punch down the dough and roll it out on a floured surface to about 1/2 inch thickness. Use a donut cutter or two round cutters (one large and one small) to cut out donut shapes. Place donuts and holes on parchment-lined baking sheets. Cover and let rise again for about 30 minutes until puffed.
- Heat the Oil: In a deep fryer or large heavy-bottomed pot, heat the canola oil to 350°F (175°C). Maintain temperature for frying.
- Fry the Donuts: Carefully fry the donuts a few at a time for about 1-2 minutes per side or until they are puffed and dark brown. Remove with a slotted spoon and drain on paper towels. While still warm, roll each donut in granulated sugar to coat evenly.
- Make the Chocolate Frosting: In a small saucepan, melt the unsalted butter over medium heat. Add heavy cream and cocoa powder, whisking until smooth and combined. Remove from heat and stir in chocolate chips until melted and glossy. Whisk in powdered sugar, vanilla bean paste, and a pinch of salt until smooth. Adjust consistency if needed.
- Glaze the Donuts: Dip the tops of the cooled donuts into the chocolate glaze, letting excess drip off. Place glazed donuts on a wire rack and sprinkle with chocolate sprinkles before the glaze sets.
Notes
- Make sure to measure bread flour correctly by spooning it into the cup and leveling it off for best texture in the dough.
- Tangzhong improves the softness and shelf life of the donuts.
- Keep oil temperature steady to ensure donuts cook through evenly without absorbing too much oil.
- If you don’t have a donut cutter, use two round cutters with different sizes to form the donut shape.
- Store leftovers in an airtight container at room temperature for up to 2 days; donuts are best enjoyed fresh.
- Prep Time: 1 hour 10 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American