Heavenly Chocolate Glazed Cake Doughnuts
Indulge in these Heavenly Chocolate Glazed Cake Doughnuts that recreate the beloved Dunkin' Donuts classic in your own kitchen. These cake-style doughnuts boast a rich, chocolatey flavor and are enveloped in a velvety, vanilla-scented glaze that enhances their taste and appearance. Light and fluffy yet decadently satisfying, each bite will take you on a delightful journey of sweetness and texture. Perfect for breakfast, brunch, or as an afternoon treat, these doughnuts are sure to be a hit with family and friends, making them difficult to resist and even harder to share!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
all-purpose flour
2 1/4 cups (sifted)
Dutch-processed cocoa powder
1 1/4 cups (sifted)
baking powder
2 teaspoons
salt
1 teaspoon
large eggs
4 (beaten)
granulated sugar
1 1/2 cups
butter
5 tablespoons (softened)
buttermilk
1/3 cup
vegetable oil
6 cups (for frying)
milk
1 cup (warmed)
confectioners' sugar
5 cups
vanilla extract
2 teaspoons
salt
1/16 teaspoon
Instructions
1
Begin by preparing the doughnut batter. In a large mixing bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking powder, and salt until well combined. Set aside.
2
Using an electric mixer fitted with a paddle attachment, beat the eggs at medium speed until light and frothy, about one minute. Gradually add the granulated sugar, softened butter, and buttermilk, mixing until the mixture is smooth and creamy.
3
Gently fold the egg mixture into the flour mixture using a spatula or wooden spoon, mixing until just combined. Be careful not to overmix; the batter should be slightly lumpy.
4
On a lightly floured work surface, roll out the dough to approximately 1/2-inch thickness. Using a floured 3-inch round cutter, cut out doughnuts. Then, with a smaller floured 1/2-inch round cutter, remove the centers to create the classic doughnut shape. Set the doughnut holes aside.
5
Transfer the cut doughnuts to a floured baking sheet, keeping them well-spaced.
6
In a heavy-bottomed pot or Dutch oven, heat 2 inches of vegetable oil over medium-high heat until the temperature reaches 375°F (190°C). Carefully add the doughnuts to the hot oil, frying in batches to avoid overcrowding.
7
Fry the first side of the doughnuts until they float to the surface, then continue to fry until golden brown, about 2 minutes. Use tongs to gently flip the doughnuts and fry for an additional 30 to 60 seconds until golden. Once cooked, remove them and drain on a cooling rack lined with paper towels.
8
To prepare the glaze, warm the milk in a small saucepan over low heat until it reaches a gentle simmer. In a medium heatproof bowl, whisk together the confectioners' sugar, vanilla extract, and salt. Gradually pour in the warm milk, whisking until the mixture is smooth and glossy.
9
Place the bowl over a pot of simmering water to maintain the glaze’s thin consistency, stirring for 4 to 6 minutes until it's perfectly smooth.
10
Using your fingers or tongs, dip each warm doughnut into the glaze, ensuring it's fully coated. Place each glazed doughnut on a cooling rack set over a baking sheet to catch any excess glaze. Allow the glaze to set for at least 1 hour before serving. For the best flavor, enjoy your heavenly doughnuts within a day!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Heavenly Chocolate Glazed Cake Doughnuts?
They are a rich, chocolatey cake-style doughnut inspired by the Dunkin' Donuts classic, featuring a light texture and a vanilla-scented glaze.
What is the best type of cocoa powder to use?
Dutch-processed cocoa powder is recommended for its deep, rich chocolate flavor and dark color.
How thick should I roll the doughnut dough?
The dough should be rolled to a thickness of approximately 1/2-inch before cutting.
What temperature should the frying oil be?
The vegetable oil should be heated to 375°F (190°C) for optimal frying.
How long do I fry each doughnut?
Fry the first side for about 2 minutes until it floats and turns golden, then flip and fry for another 30 to 60 seconds.
What size cutters do I need?
You need a 3-inch round cutter for the main shape and a 1/2-inch round cutter to remove the centers.
How do I make the glaze smooth?
Gradually whisk warm milk into the confectioners' sugar, vanilla, and salt until the mixture is glossy.
How can I keep the glaze thin while dipping?
Place the bowl of glaze over a pot of simmering water to maintain its thin consistency.
Should I glaze the doughnuts while they are warm?
Yes, dip the doughnuts into the glaze while they are still warm for the best coating.
How long does it take for the glaze to set?
The glaze should be allowed to set for at least 1 hour before serving.
Can I use the doughnut centers?
Yes, you can fry the 1/2-inch centers separately to make delicious doughnut holes.
What happens if I overmix the batter?
Overmixing can make the doughnuts tough; the batter should remain slightly lumpy for a lighter texture.
What oil is best for frying doughnuts?
Vegetable oil is recommended because of its high smoke point and neutral flavor.
Do I need a special mixer?
An electric mixer with a paddle attachment is best for beating the eggs and sugar, but you should fold in the flour by hand.
How long do these doughnuts stay fresh?
For the best flavor and texture, these doughnuts should be enjoyed within one day of making them.
Why do I need buttermilk?
Buttermilk adds moisture and reacts with the baking powder to help the doughnuts rise and stay fluffy.
Is sifting the dry ingredients necessary?
Sifting the flour and cocoa powder ensures there are no lumps and results in a smoother batter.
How much oil is needed for frying?
You will need approximately 6 cups of vegetable oil, or enough to reach 2 inches of depth in your pot.
What is the purpose of the salt in the glaze?
A tiny amount of salt (1/16 teaspoon) helps balance the sweetness of the confectioners' sugar.
Can I make these for brunch?
Absolutely, these doughnuts are perfect for breakfast, brunch, or as an afternoon treat.
What should I use to drain the doughnuts?
Drain the cooked doughnuts on a cooling rack lined with paper towels to remove excess oil.
How do I handle the doughnuts while frying?
Use tongs to gently flip the doughnuts and remove them from the hot oil safely.
Can I substitute regular cocoa for Dutch-processed?
You can, but the doughnuts will have a lighter color and a slightly more acidic flavor.
How do I prevent the dough from sticking to the surface?
Roll out the dough on a lightly floured work surface and use floured cutters.
Should the eggs be at room temperature?
While not strictly required, room temperature eggs typically incorporate more easily into the batter.
What kind of pot is best for frying?
A heavy-bottomed pot or a Dutch oven is ideal as it maintains a consistent oil temperature.
Can I store leftover glaze?
The glaze is best used immediately, as it will harden and set as it cools.
What texture should I expect?
Expect a light and fluffy interior with a slightly crisp exterior and a velvety smooth glaze.
How many doughnuts does this recipe make?
Depending on the exact thickness, this recipe typically yields about a dozen doughnuts plus holes.
Why do I need to beat the eggs for a full minute?
Beating the eggs until light and frothy incorporates air, which contributes to the doughnut's fluffy structure.