Homemade Dunkin Donuts Chocolate Glazed Donut Recipes

GLAZED CHOCOLATE MUNCHKINS (DONUT HOLES)

Steps:

• In a double boiler, melt butter and baker's chocolate. Remove from heat.
• In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt.
• Add buttermilk and vanilla to melted chocolate. Add whisked egg.
• Add wet ingredients to dry and mix until combined. With your hands, mix until dough is all well combined and form into a ball. Wrap in plastic and cool in fridge for 30 minutes.
• Once cooled, roll dough into 1 -2 tablespoon balls.
• Heat a deep skillet or sauce pan with 3 inches of vegetable oil until oil reaches 350 degrees (candy thermometers or digital infrared thermometer). Add 4 - 5 balls into the oil and fry until cooked (they'll looked a little puffed), approximately 2-4 minutes. With a slotted spoon, remove from oil and place on paper towel lined plate. Finish with all balls.
• Line baking sheet with parchment paper and rack.

HOMEMADE DUNKIN' DONUTS CHOCOLATE GLAZED DONUT RECIPE

Steps:

• Mix the flour, sugar, yeast*, and salt together in a standing mixer fitted with a dough hook.
• In a measuring jug, heat together the milk and butter until the butter has melted. Stir in the vanilla.
• Turn the machine on low and slowly add the milk mixture until your dough comes together to form a ball. If your dough is a little dry add a splash more milk.
• Increase the speed to medium and mix until the dough is shiny and smooth, 6-8 minutes. The dough is supposed to be saggy.
• Rub your mixing bowl with vegetable oil (or any flavorless oil) . Place the dough in the bowl and turn to coat lightly.
• Cover the bowl with plastic wrap tightly and let the dough rise until doubled, roughly 2 hours.
• Once it has risen, turn out the fluffy dough onto a floured work surface. Roll out to ½ inch thick
• Using a 3 inch round cutter, cut off your donuts circles. Dust your cutter in flour so it doesn't stick to the dough. Then cut out the donut holes with a much smaller cutter. Re-roll and cut any leftover dough. You will get 12-14 donuts. TIP: You can prepare the donuts to this stage and put them in the refrigerator until the next day. When needed, take out and let me come to room temp and rise a little (roughly 30 minutes) and then fry off as instructed below.
• Cover your donuts with cling film and let them rise at room temperature for 20-30 minutes.
• Pour around 2-3 inches of oil into a medium, deep pan.
• Heat the oil over medium/high heat for a few minutes to heat up. If using a thermometer bring to 350oF (180oC).
• When your oil is hot, drop 3-4 doughnuts at a time in the oil. Fry for about 2 to 3 minutes, until lightly browned on one side, then flip and fry until the other side is browned. Set aside on kitchen paper until you have cooked them all off.
• Dunk the donuts while fresh and warm into the chocolate glaze one by one. Let the excess glaze drip off before placing on a wire rack to dry. Lastly, add some sprinkles on top.
• Once the glaze dries I strongly urge you to eat them as fresh as possible because they are at their absolute best!
• * Some Active Dry yeast will need to be sponged. This means stiring the yeast into the liquids to dissolve it/sponge it before adding to the flour. Some Fast Acting Dry Yeast can be added to the flour, check the pack.

CHOCOLATE DONUTS

Steps:

• Preheat oven to 350°F/180°. Grease a donut pan with oil or butter. Set aside.
• Make the donuts: Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Set aside.
• In a medium bowl whisk egg with sugar until well combined. Add milk, yogurt, melted butter and vanilla extract, and whisk until combined. Pour into the flour mixture and mix until just combined. The batter will be thick.
• Fill donut cavities with batter ¾ way full using a spoon or a piping bag (much easier). Cut a corner off the bottom of the bag and pipe the batter into each donut cup.
• Bake for 9-10 minutes or until a toothpick inserted into the center of the donuts comes out clean. Allow to cool for 5 minutes in pan, then remove donuts from pan and transfer to a wire rack. Allow to cool completely before glazing.
• Make the chocolate glaze: Melt the chocolate, heavy cream, and butter gently in the microwave (in 30-second intervals, stirring in between) or a double boiler until smooth. Dip the tops of the donuts into the chocolate glaze, and place on a cooling rack to set.
• Donuts are best eaten the same day or keep them for up to 3 days in the refrigerator.

HONEY GLAZED DUNKIN DOUGHNUTS RECIPE - (3.8/5)

Steps:

• DOUGHNUTS: Mix yeast in 1 cup of the flour, add sugar. Combine water, milk, melted butter, and egg in the mixer. Add the flour mixture and blend well about 3 minutes. Add vanilla, salt and remaining flour. The dough should be quite soft, but not sticky. Cover the dough and let rise until double in a warm oven: Preheat the oven to 200°F, place a loaf pan filled halfway with boiling water in the oven. Shut oven off. Dough has risen enough when an indentation remains when you poke it. On a heavily floured surface, roll dough out 1/2-inch thick and cut out the donuts using a donut cutter dipped in flour. Let the donuts and holes rise/set for 15 minutes. In the meantime, heat up the oil for frying, 3 to 4 inches deep. The oil needs to be about 360°F in order to prevent it from saturating the dough. A drop of dough should sizzle. Fry for approximately 60 seconds each side, turning only once. Remove from hot oil, place on paper towels, and cool for 5 to 7 minutes before glazing. GLAZE: Combine butter, confectioners sugar, vanilla, honey and hot water in a small bowl, blending until smooth. Dunk the donuts into the glaze.

COPYCAT DUNKIN' DONUTS CHOCOLATE GLAZED DONUTS

Steps:

• Doughnuts:.
• In large bowl whisk together the flour, cocoa powder, baking powder, and salt. Using an electric mixer fitted with a paddle attachment beat eggs until light in color and well combined, about a minute, add the sugar, butter, and buttermilk and beat until smooth. Add the egg mixture to the flour mixture and mix until just combined, do not overmix.
• Add the flour mixture and continue to mix just until dough comes together.
• Lightly flour a work surface and roll dough to 1/2-inch thick. Using a flour dipped 3-inch round cutter, cut out doughnuts. Use a flour dipped 1/2-inch round cutter to cut centers. (reserve centers for doughnut holes) Transfer cut doughnuts to a flour-dusted baking sheet.
• Top a cooling rack with a layer of paper towels, and place over a rimmed sheet tray. Attach a deep-frying thermometer to the side of large heavy-bottomed pot or dutch oven, heat 2-inches of oil, over medium-high, to 375°F Add doughnuts to the oil, being careful not to overcrowd, fry until doughnuts float to the surface of the oil, then continue to fry until golden about two minutes more. Turn doughnuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels.
• Glaze:.
• In a small saucepan over low warm milk to a simmer. Pour warm milk into a medium heatproof bowl. Whisk in confectioners sugar, vanilla and salt until smooth and glossy. Place bowl over a pot of simmering water until thin and smooth, about 4 to 6 minutes. Remove from heat. Using your fingers, or tongs fully submerge each doughnut in the glaze. Place each glazed doughnut on a cooling rack placed over a baking sheet. Allow glaze to dry for at least 1 hour. Serve within a day.

GLAZED CHOCOLATE DONUTS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray 11 donut cups with cooking spray.
• Mix flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Beat in 3/4 cup plus 2 tablespoons milk, eggs, 2 tablespoons melted butter, and vanilla extract using an electric mixer. Beat until well blended.
• Pour batter into a zip-top bag and cut off 1 corner. Fill each donut cup about 3/4 full using the zip-top bag.
• Bake in the preheated oven until a toothpick inserted into a donut comes out clean, about 10 minutes. Allow to cool slightly, 5 to 10 minutes.
• While donuts cool, combine 1/4 cup butter, cream, milk, corn syrup, and vanilla extract in a small saucepan over medium-low heat until butter is completely melted, 2 to 3 minutes. Reduce heat to low and stir in bittersweet and semisweet chocolate until melted, 2 to 3 minutes more. Remove from heat and whisk in powdered sugar to combine. Dip each cooled donut into the glaze and let cool and set, about 15 minutes.

DUNKIN' DONUTS CHOCOLATE GLAZED DONUT

Steps:

• Add the flour, granulated sugar, salt, and active dried yeast to the bowl of an electric stand mixer.
• Heat one cup of milk and 4 tablespoons of butter in a measuring jug, and stir in one tablespoon vanilla extract once everything's melted.
• With a dough hook attached, mix the dry ingredients on low speed while slowly adding the milk mixture until a dough ball is formed. You should add an extra tablespoon of milk If the dough is too dry.
• Now increase the speed of the stand-mixer to medium, so the dough becomes shiny and smooth but saggy (6-8 minutes).
• Then transfer this dough to a mixing bowl rubbed with a flavorless oil like vegetable oil and turn it around till lightly coated before covering with plastic wrap. Then leave to rise to double for about 2 hours.
• Once the dough doubles, transfer it to a floured work surface and roll out to half an inch thick.
• Use a three inch round cutter to cut out your doughnut circles and a smaller cutter to cut out the doughnut holes. To cut out more doughnuts,re-roll the leftover dough.
• Cover the resulting 12-14 doughnuts with plastic wrap and allow them to rise for 20-30 minutes at room temperature.
• Add 2-3 inches of oil into a deep pan and heat over medium-high heat until the oil reaches 350 °F.
• Carefully add 3 to 4 doughnuts at a time to this hot oil and fry their one side for two minutes until lightly browned. Next, flip the doughnuts to fry the other side and transfer to paper towels to drain. Repeat for all the doughnuts.
• Make the milk chocolate glaze by whisking powdered sugar and cocoa powder in a medium bowl before adding 3 tablespoons of milk and 1 teaspoon of vanilla extract. Whisk till silky smooth, adding more milk if desired for a more dippable texture.
• Dip the fresh and warm doughnuts in this glaze and let any excess drip off before placing on a wire rack to dry and harden. Add sprinkles if using and enjoy your homemade dunkin donuts chocolate glazed donut.

AIR FRYER COPYCAT DUNKIN DONUTS CHOCOLATE GLAZED DONUTS

Steps:

• Start by making the dough. In a large mixing bowl, add the milk, yeast, and 1 tablespoon of sugar. Wait for about 10 minutes for it to start to foam.
• Add sugar, egg, melted butter, and egg. Stir until completely combined.
• Using a dough hook, add the flour slowly, allowing it to mix at low speed until the dough starts to come together.
• Once mixed, increase speed to medium and knead it until dough forms into a ball. Place the dough in a large oiled bowl and cover with a damp towel. Let the dough double in size for about an hour.
• Once the dough has been raised, remove and roll the dough out on a floured surface until it is 1/2 thick. Using a circle cutter or a wide mouth mason jar, cut 10-12 donuts out. Using a smaller hole cutter, punch out a hole in each donut.
• Place donuts on a rack and cover with plastic wrap. Allow the donuts to rise for about 20 to 30 minutes.
• Spray the air fryer basket with cooking spray. Place two donuts in the basket leaving room to expand. Spray the donut with cooking spray and cook at 350 degrees F, air fryer setting for 4 minutes on each side.
• Remove donuts, and using a fork, dip the donuts halfway into the frosting. Place back on the rack to let sit; it will harden as it dries.

DUNKIN DONUTS CHOCOLATE GLAZED DONUTS

Steps:

• Doughnuts:.
• In large bowl whisk together the flour, cocoa powder, baking powder, and salt. Using an electric mixer fitted with a paddle attachment beat eggs until light in color and well combined, about a minute, add the sugar, butter, and buttermilk and beat until smooth. Add the egg mixture to the flour mixture and mix until just combined, do not overmix.
• Add the flour mixture and continue to mix just until dough comes together.
• Lightly flour a work surface and roll dough to 1/2-inch thick. Using a flour dipped 3-inch round cutter, cut out doughnuts. Use a flour dipped 1/2-inch round cutter to cut centers. (reserve centers for doughnut holes) Transfer cut doughnuts to a flour dusted baking sheet.
• Top a cooling rack with a layer of paper towels, and place over a rimmed sheet tray. Attach a deep-frying thermometer to the side of large heavy-bottomed pot or dutch oven, heat 2-inches of oil, over medium-high, to 375°F Add doughnuts to the oil, being careful not to overcrowd, fry until doughnuts float to the surface of the oil, then continue to fry until golden about two minutes more. Turn doughnuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels.
• Glaze:.
• In a small saucepan over low warm milk to a simmer. Pour warm milk into a medium heatproof bowl. Whisk in confectioners sugar, vanilla and salt until smooth and glossy. Place bowl over a pot of simmering water until thin and smooth, about 4 to 6 minutes. Remove from heat. Using your fingers, or tongs fully submerge each doughnut in the glaze. Place each glazed doughnut on a cooling rack placed over a baking sheet. Allow glaze to dry for at least 1 hour. Serve within a day.