Next, I roll out the dough on a lightly floured surface to about 1/2 inch thick and cut the donuts using my trusty donut cutter. If you don’t have one, two round cookie cutters do the trick just as well. I carefully place the cut donuts onto a parchment-lined baking sheet while I heat the oil in my pot to about 375°F. When the oil is hot enough, I gently drop in a couple of donuts at a time, making sure not to crowd the pot. Frying is such an enjoyable process; the donuts puff up and turn a beautiful golden brown within just a few minutes.
Once they are done, I remove them and let them drain on a cooling rack. If you can resist, try waiting a few minutes before glazing them. The contrast of the warm, slightly crispy donuts with the cool chocolate glaze is pure bliss! Speaking of the glaze, I whisk together the powdered sugar, cocoa powder, milk, and vanilla extract until smooth. Dipping each donut into the warm glaze is such a delightful moment—you’ll see the chocolate drip off and remember why you fell in love with baking in the first place.
Pro Tips for Best Results
I’ve tested these donuts a few ways, and one of my top tips is to always use fresh oil for frying. Old oil can affect the flavor and texture, and trust me, you want the best for these chocolate-glazed beauties! I also recommend using a thermoprobe or candy thermometer; keeping the oil at a consistent temperature ensures a perfectly cooked donut that’s crispy on the outside and fluffy on the inside.
Another personal tip is to make sure you don’t overwork the dough. Mixing just until combined helps maintain that delightful texture. I’ve made this mistake in the past, and the result was a denser donut that didn’t quite hit the spot. Also, resist the temptation to fry your donuts at too high a temperature; you want them to cook evenly.
Finally, if you want that beautiful glaze to shine, let the donuts cool completely before dipping them. I know it’s hard to resist the smell, but the glaze adheres better this way. I once made the mistake of glazing warm donuts, and let me tell you, the results were messy and not nearly as pretty!
Common Mistakes to Avoid
One common mistake I used to make was frying the donuts at too low a temperature. If the oil isn’t hot enough, the donuts will absorb too much oil and become greasy. The best way to test is to drop a small piece of dough into the oil; if it sizzles immediately, you are good to go! (See the next page below to continue…)