Chocolate Old Fashioned Doughnuts Recipe
Introduction
These Chocolate Old Fashioned Doughnuts offer a rich and tender twist on the classic fried treat. With a luscious cocoa-flavored dough and a smooth, glossy glaze, they make a perfect indulgence for any time of the day.
Ingredients
- 2 cups (226 grams) cake flour*
- 1/2 cup (40 grams) cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 3/4 teaspoon ground nutmeg
- 3 tablespoons (42 grams) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 large egg yolks
- 1 cup sour cream
- Canola oil, for frying
- 3 1/2 cups (350 grams) powdered sugar, sifted
- 1 1/2 teaspoons corn syrup
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon vanilla extract
- 1/3 cup hot water
Instructions
- Step 1: In a bowl, sift together the cake flour, cocoa powder, baking powder, salt, and nutmeg. Set aside.
- Step 2: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together until the mixture resembles coarse sand. Add the egg yolks and mix until light and thick.
- Step 3: Add the dry ingredients to the mixing bowl in three additions, alternating with the sour cream, and ending with the flour mixture. The dough will be sticky. Cover with plastic wrap and chill for 1 hour or until slightly firmed.
- Step 4: On a well-floured surface, roll out the dough to about 1/2-inch thickness. Use a doughnut cutter, or a larger and a small biscuit cutter, to cut out as many doughnuts as possible. Dip cutters in flour as needed to prevent sticking. You should get about 14 doughnuts and holes.
- Step 5: Pour 2 inches of canola oil into a heavy-bottomed pot with a deep-fry thermometer attached. Heat the oil to 325°F (163°C). Fry the doughnuts a few at a time, being careful not to overcrowd the pot. Fry each side about 2 minutes until puffed and cooked through, avoiding burning. Drain on a paper bag to soak up excess oil.
- Step 6: To make the glaze, whisk together powdered sugar, corn syrup, salt, vanilla extract, and hot water until smooth.
- Step 7: Dip each doughnut into the glaze, allowing excess to drip off. Place doughnuts on a wire rack set over a sheet pan to catch drips. Let them sit for 20 minutes or until the glaze is set.
Tips & Variations
- Use cake flour for a lighter, more tender dough; if unavailable, substitute with all-purpose flour plus 2 tablespoons of cornstarch per cup.
- For a spicier glaze, add a pinch of ground cinnamon or cayenne pepper.
- Use vegetable or peanut oil if canola is not available, but make sure the oil is clean and fresh for best frying results.
Storage
Store doughnuts in an airtight container at room temperature for up to 2 days to maintain freshness. For longer storage, refrigerate, but note that the texture may become denser. Reheat briefly in a warm oven or toaster oven before serving to refresh the glaze.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use all-purpose flour instead of cake flour?
Yes, you can substitute all-purpose flour by mixing 1 cup all-purpose flour with 2 tablespoons cornstarch to mimic cake flour’s lighter texture.
How do I know when the oil is at the right temperature for frying?
Use a deep-fry thermometer to ensure the oil reaches about 325°F (163°C). If the temperature is too low, doughnuts will absorb excess oil and become greasy; too high and they may burn quickly on the outside while remaining uncooked inside.
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Chocolate Old Fashioned Doughnuts Recipe
- Total Time: 1 hour 40 minutes
- Yield: 14 doughnuts 1x
Description
These Chocolate Old Fashioned Doughnuts combine a tender, cake-like texture with rich cocoa flavor and a smooth, sweet glaze. Made from scratch with simple ingredients and deep-fried to golden perfection, these doughnuts are perfect for an indulgent breakfast or dessert treat.
Ingredients
Scale
Dough
- 2 cups (226 grams) cake flour
- 1/2 cup (40 grams) cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 3/4 teaspoon ground nutmeg
- 3 tablespoons (42 grams) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 large egg yolks
- 1 cup sour cream
- Canola oil, for frying
Glaze
- 3 1/2 cups (350 grams) powdered sugar, sifted
- 1 1/2 teaspoons corn syrup
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon vanilla extract
- 1/3 cup hot water
Instructions
- Prepare Dry Ingredients: In a bowl, sift together the cake flour, cocoa powder, baking powder, fine sea salt, and ground nutmeg. Set aside.
- Make Dough: In the bowl of a stand mixer fitted with a paddle attachment, beat the unsalted butter and granulated sugar together until the mixture is sandy in texture. Add the egg yolks and beat until the mixture becomes light and thick.
- Combine Ingredients: Add the dry ingredients to the mixing bowl in three additions, alternating with the sour cream, starting and ending with the flour mixture. The resulting dough will be sticky. Cover the dough with plastic wrap and chill in the refrigerator for 1 hour until it firms slightly.
- Shape Doughnuts: On a well-floured surface, roll out the chilled dough to about 1/2-inch thickness. Use a doughnut cutter, or alternatively a large biscuit cutter and a smaller cutter for the holes, to cut out doughnuts. Dip cutters in flour as needed to prevent sticking. You should get about 14 doughnuts and holes. Don’t worry if the dough sticks a bit to the cutter; the doughnuts will puff up and imperfections won’t matter during frying.
- Heat Oil and Fry: Pour about 2 inches of canola oil into a heavy-bottomed pot fitted with a deep-fry thermometer. Heat the oil to 325°F (163°C). Fry the doughnuts a few at a time, making sure not to overcrowd the pot. Fry each side for about 2 minutes or until golden brown, taking care not to burn them. Drain the fried doughnuts on paper bags to absorb excess oil.
- Prepare Glaze: In a bowl, whisk together the sifted powdered sugar, corn syrup, fine sea salt, vanilla extract, and hot water until smooth and well combined.
- Glaze Doughnuts: Immerse each doughnut into the glaze, then place them on a wire rack set over a sheet pan to catch any dripping glaze. Allow the glaze to set for about 20 minutes.
- Serve and Store: These doughnuts are best enjoyed the day they are made. Store any leftovers in an airtight container at room temperature for a few days.
Notes
- Use cake flour for a tender and light doughnut texture, but all-purpose flour can be used if cake flour is unavailable.
- Make sure the oil temperature stays consistent at 325°F to ensure even frying and avoid greasy doughnuts.
- Chilling the dough makes it easier to handle and cut out shapes without sticking excessively.
- Powdered sugar glaze will set nicely but remains soft and sweet—store doughnuts at room temperature to maintain texture.
- You can add a pinch of cinnamon to the glaze for an extra warm flavor twist if desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Keywords: chocolate doughnuts, old fashioned doughnuts, fried doughnuts, chocolate dessert, homemade doughnuts, cake doughnuts, sweet glaze
