Growing up, I remember my mom would make donuts, just out of the blue. Now that I’m grown and I know what goes into creating a recipe, I really think she had to be in the mood to make the donuts because donut making didn’t happen very often. It seemed like they were a LOT of work.
Her favorite kind of donuts were the ones you dipped in sugar while they were still warm. Mmmm, so good! Eventually, I may have to try those.
But lately, my chocolate tooth (aka, sweet tooth with a chocolate fetish), has been craving chocolate donuts big time. I probably shouldn’t oblige said chocolate tooth, but it had to happen sooner or later.
The result of my cravings? These yummy chocolate glazed donuts.
Chocolate donuts don’t last long in the Lockcuff household; in fact, they disappear rather quickly.
Lucky for me, these were super easy to make.
Ingredients do include sour cream, and they have a more cake-like, whoopie pie type of texture. I really want to make them just a bit lighter next time, but they really are quite yummy just the way they are.
After rolling out the dough and cutting each donut, we used a wok to fry the donuts.
Then after draining the donuts on paper bags, I dipped them in a simple powdered sugar glaze while still a bit warm (but cool enough to handle).
Let them drip on a wire rack, and eventually the glaze will harden to a deliciously sweet, slightly crispy outer covering on the surface of each donut. Yummo!
Below you’ll find a printable recipe. Enjoy!
Looking for more sweet breakfast treats?
- Easy Bisquick Cinnamon Biscuits
- Traditional Cinnamon Rolls
- Caramel Pear Crumble Muffins
- Strawberry Blackberry Muffins
- Blueberry Muffins
- Banana Bread
- Easy Biscuit Cinnamon Rolls
- Caramel Apple Donut Holes
Glazed Chocolate Donuts
Equipment
- Donut Cutter
- Brown Paper Lunch Bags
Ingredients
Donuts:
- 2 tablespoons unsalted butter softened
- 3/4 cup cane sugar
- 1 large egg
- 1/2 teasoon vanilla extract
- 1 cup sour cream
- 2 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- Canola oil for frying
Glaze:
- 2 tablespoons salted butter softened
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 cups powdered sugar
- 1/4 cup whole milk
Instructions
- In a large mixing bowl, cream or mix together the unsalted butter and sugar.
- Add the egg, vanilla extract, and sour cream to the creamed mixture, mixing well.
- In a separate mixing bowl, sift or whisk together the dry ingredients, including the flour, cocoa powder, baking powder, and salt.
- Add the dry ingredients to the creamed mixture, mixing well.
- Roll the dough out on a floured surface to about 1/2 inch thickness.
- Cut the donuts with a donut cutter or cup.
- Heat 1-2 inches of canola oil in a large skillet over low to medium heat.
- Fry each donut in the hot canola oil, cooking one side for 2-3 minutes, then turning to cook the other side another 2-3 minutes, or 'til done.
- Drain the donuts on paper that will absorb the excess grease; brown paper lunch sacks work great!
- To make the glaze, mix the softened butter, vanilla extract, almond extract, powdered sugar, and milk in a small mixing bowl. The glaze needs to be a thinner consistency, so it may require a bit more milk.
- While still warm but cool enough to handle, dip the donuts in the glaze, and allow them to drip dry on a wire rack.
- Serve with a mug of cold milk or a nice cup of hot coffee.
Your Mom made donuts?!? How lucky! (And your kids too.) I’ve never attempted homemade donuts or eaten any before, but these sound delish!
Thank you, Sarah! Yep, every once in a great while, she’d make some, and they were always such a treat.