I hope you don’t have any plans this Saturday morning.
Because you do now. You will be making homemade chocolate glazed donuts.
If you do already have plans, you should make these for dessert on Friday night… an ah-mazing treat for your friends. I’ve made homemade donuts before out of store-bought biscuit dough. They are really great, but in their own unique way. They aren’t quite the light and fluffy donut you’d find in a bakery. So, I decided to attempt to replicate one of our donut shop favorites : The Round-John, as they’re called around our house (because they are of the same make up of a chocolate Long John, but round in shape, and not to be confused with a glazed chocolate donut which is chocolate dough with regular glaze… which happened once and resulted in an immediate trip back to the donut shop).
Here’s the best part – they are made from one of my most favorite products : Frozen Bread Dough. You may remember that I use frozen dough to make soooo many things… ‘homemade’ cinnamon rolls, pizza bread, monkey bread, etc. For the glaze, I used my Warm Chocolate Icing Recipe from the chocolate sheet cake post. I really hope you take the time to make these some weekend – it is a fun process to do with your family. I have great memories of making donuts with my Grannie on the weekends. I remember thinking how amazing it was that I could top them with anything I wanted. Unleashing creativity starts early.
Homemade Donuts with a chocolate glaze
1 loaf of thawed but still cold frozen bread dough loaf or rolls (Rhodes brand is what I use)
vegetable oil
Thaw the frozen bread dough overnight in the refrigerator or with the defrost method in your microwave. Cut the loaf into 12 equal sections, or use the individual rolls to form donuts.
Poke a hole in the middle of each section, then stick a finger from each hand in the hole and sort of wind them, stretching the center hole. Place them on a greased or parchment lined baking sheet.
Spray a piece of plastic wrap with non-stick spray, then cover the donuts and let them proof in a warm spot for 30 minutes.
Fry the donuts for just 30 second to a minute on each side, then remove and place on a paper towel lined tray. Let cool slightly, then glaze while still warm.
Warm Chocolate Glaze
1 stick butter (8 tablespoons)
2-3 tablespoons cocoa, Hershey’s is just fine
3 tablespoons milk
1/2 teaspoon vanilla
3-4 cups powdered sugar (desired consistency)
In a saucepan, melt 1 stick of butter. Remove from heat and add cocoa. Stir in milk vanilla and powdered sugar. Start with 3 cups of powdered sugar, then add more if you’d like it to be thicker.
Shop all my favorite baking supplies here >