28 April 2014

Homemade Chocolate Glazed Doughnuts

Per my 45 Instagram likes, I figured I might as well post the amalgamation of recipes I tested to make what I thought was one of the best donuts ever. Not only were the doughnuts "free" in that I had all of the ingredients I needed at home, but they were a nice pick-me-up on an early Sunday morning. I'm sorry Longman & Eagle, but it looks like there's a new sheriff in town, a sheriff who makes her own donuts instead of spending $4 for one of yours.


Following the doughnut-craze of 2K13, I've noticed plenty of blogs jumping on the BIY (bake-it-yourself) bandwagon, and have been slowly bookmarking various doughnut recipes for the testing. My favorite non-fried doughnut is of the chocolate cakey persuasion, having learned early in my tenure at the Art Institute, that it is acceptable to bring in Munchkins if they consist only of glazed and chocolate cake glazed donuts. Jellies be damned, and powdered, GTFO.

The donuts I made were basic enough to whip up pre-coffee, and they even contain a splash of coffee so I was sipping as I was mixing. So many of the recipes I skimmed through required a double boiler for melting chocolate chips and for making the glaze, but I managed without. The only specialty item required is a donut pan, which my sister gave me for my birthday and I am officially obsessed with.


Chocolate Doughnuts with Vanilla Glaze
Yields 6 doughnuts
Adapted from Joy the Baker and Alton Brown

For the doughnuts
1 cup bread flour 
½ cup light brown sugar 
1/3 cup unsweetened cocoa powder 
½ teaspoon baking soda 
¼ teaspoon salt 
½ cup buttermilk 
¼ cup strong brewed black coffee, cooled 
1 egg, lightly beaten 
3 tablespoons unsalted butter, cooled 
1 teaspoon apple cider vinegar 
½ teaspoon pure vanilla extract 
1/3 cup melted semisweet chocolate chips, cooled

For the glaze
1/8 cup whole milk or cream
½ teaspoon vanilla extract
1 cup confectioner's sugar


  1. Preheat oven to 350˚F. 
  2. Place flour, sugar, cocoa powder, baking soda, and salt into a mixing bowl and whisk together. Set aside. 
  3. Pour buttermilk coffee, eggs, butter, vinegar, and vanilla into another mixing bowl and whisk together. 
  4. Pour the flour mixture into the buttermilk mixture and stir until fully mixed. 
  5. Fold in melted chocolate until just combined. 
  6. Lightly grease a couple baked doughnut pans and pour batter into a piping bag or gallon sized re-closeable bag and pipe batter into the doughnut molds, filling 3/4 of the way up. 
  7. Bake the doughnuts for 18 to 20 minutes or until a toothpick comes out clean when inserted into the center of a doughnut. 
  8. Remove from molds and transfer doughnuts onto a cooling rack and allow doughnuts to cool completely. 
  9. Combine milk and vanilla in a medium saucepan and heat over low heat until warm. 
  10. Sift confectioners' sugar into milk mixture. Whisk slowly, until well combined.
  11. Remove the glaze from the heat and set over a bowl of warm water. Dip doughnuts into the glaze, 1 at a time, and set on a draining rack placed in a half sheet pan for 5 minutes before serving.


  1. Wow! I am so impressed you made your own doughnuts! As a child, I loved the Dunkin' Donuts version, but now I find them too sweet. I will have to make this some time. Any suggestions for a good doughnut pan?

    1. I am a bit impressed with myself too (humble brag!). This is the pan I used yesterday, with a spritz of Pam inside of it. I was SO relieved that the donuts cooled quickly and popped out of the tray with no prodding.


      Look around for some recipes you like, and play with the sweetness. I will admit the glaze was definitely very sweet, but the donut itself was dark and chocolatey with very little added sugar.