Turkuaz Kitchen Chocolate Donuts are made with flour, dry yeast, granulated sugar, salt, warm water, milk, eggs, butter, and vanilla. This easy Chocolate Donuts recipe creates a delicious dessert that takes about 24 hours to prepare and can serve up to 12 people.
Turkuaz Kitchen Chocolate Donuts Ingredients
- 4 1/2 cups flour
- 1 tbsp dry yeast
- 3 tbsp granulated sugar, plus a pinch for yeast activation
- 1 pinch of salt
- 75 ml warm water
- 200 ml milk
- 2 eggs
- 86 g butter, room temperature
- 1 tsp vanilla extract
For The Top:
- 3 tbsp granulated sugar
- 1 tbsp cinnamon
For The Filling:
- Nutella
How To Make Turkuaz Kitchen Chocolate Donuts
- Activate Yeast: In a bowl, stir the warm water, yeast, and a pinch of sugar. Let it sit until it foams, indicating the yeast is active.
- Mix Dough: In the bowl of your stand mixer, combine flour, milk, 3 tbsp sugar, salt, eggs, and vanilla. Start mixing, then gradually add the yeast mixture. Mix on low for about 3-4 minutes.
- Add Butter: Cut the butter into small pieces and add it to the dough. Continue to knead with the mixer or by hand for another 12-15 minutes until the dough is smooth.
- First Rise: Cover the dough with plastic wrap and let it rise in a warm place until doubled in size, about 1-2 hours.
- Refrigerate: Once doubled, cover the dough with plastic wrap and refrigerate overnight. If short on time, refrigerate for at least 3 hours.
- Roll and Cut: Remove the dough from the refrigerator and roll it out on a floured surface to 1/2 inch thickness. Use a circle cookie cutter to cut out donuts. Each should weigh 65-70g.
- Second Rise: Place cut donuts on a parchment-lined baking tray. Cover with a clean towel and let rise at room temperature until puffy, about 30-45 minutes depending on previous refrigeration time.
- Heat Oil: Heat oil in a deep fryer or large pot to 350°F (175°C).
- Fry Donuts: Fry donuts for about 1-2 minutes on each side or until golden brown. Remove and drain on paper towels.
- Sugar and Fill: Mix the sugar and cinnamon in a bowl. Dip each warm donut into the mixture, then fill with Nutella using a pastry bag.
- Serve: Enjoy your homemade chocolate donuts fresh and warm!
Recipe Tips
- Yeast Proofing: Ensure your yeast is active by seeing it foam after mixing with warm water and sugar. If it doesn’t foam, the yeast might be old, and your donuts won’t rise properly.
- Dough Consistency: The dough should be soft but not sticky. If it sticks to your hands or the bowl, add a little more flour, a tablespoon at a time, until the right consistency is achieved.
- Butter Temperature: Use room temperature butter for easier incorporation into the dough. Cold butter won’t mix evenly and could affect the texture of your donuts.
- Resting Time: Don’t rush the resting times. The first rise is crucial for flavor development, and the second rise ensures the donuts are light and airy before frying.
- Oil Temperature: Use a thermometer to check the oil temperature is at 350°F (175°C) for frying. Too hot, and the donuts will burn outside before cooking inside; too cool, and they’ll absorb too much oil and become greasy.
What To Serve With Chocolate Donuts
Chocolate Donuts pair well with coffee, milk, or a shot of espresso. They also can be served alongside vanilla ice cream, whipped cream, or a fresh fruit salad for a delicious dessert.
How To Store Chocolate Donuts
- Room Temperature: Store them in an airtight container for up to 2 days.
- Refrigerate: For slightly longer storage, keep them in the refrigerator for up to 5 days. Cover them tightly to prevent them from absorbing other food odors.
- Freeze: For long-term storage, wrap donuts individually in plastic wrap and place them in a freezer bag. They can be frozen for up to 2 months. Thaw at room temperature or briefly warm in the microwave.
Turkuaz Kitchen Chocolate Donuts Nutrition Facts
- Calories: 350 calories
- Fat: 18 grams
- Carbohydrates: 45 grams
- Protein: 6 grams
- Sodium: 250 mg
Try More Turkuaz Kitchen Recipes:
- Turkuaz Kitchen Chocolate Caramel Tart
- Turkuaz Kitchen No-Bake Cheesecake
- Turkuaz Kitchen Chocolate Caramel Babka
- Turkuaz Kitchen Chocolate Cheesecake
Turkuaz Kitchen Chocolate Donuts
Description
Turkuaz Kitchen Chocolate Donuts are made with flour, dry yeast, granulated sugar, salt, warm water, milk, eggs, butter, and vanilla. This easy Chocolate Donuts recipe creates a delicious dessert that takes about 24 hours to prepare and can serve up to 12 people.
Ingredients
For The Top:
For The Filling:
Instructions
- Activate Yeast: In a bowl, stir the warm water, yeast, and a pinch of sugar. Let it sit until it foams, indicating the yeast is active.
- Mix Dough: In the bowl of your stand mixer, combine flour, milk, 3 tbsp sugar, salt, eggs, and vanilla. Start mixing, then gradually add the yeast mixture. Mix on low for about 3-4 minutes.
- Add Butter: Cut the butter into small pieces and add it to the dough. Continue to knead with the mixer or by hand for another 12-15 minutes until the dough is smooth.
- First Rise: Cover the dough with plastic wrap and let it rise in a warm place until doubled in size, about 1-2 hours.
- Refrigerate: Once doubled, cover the dough with plastic wrap and refrigerate overnight. If short on time, refrigerate for at least 3 hours.
- Roll and Cut: Remove the dough from the refrigerator and roll it out on a floured surface to 1/2 inch thickness. Use a circle cookie cutter to cut out donuts. Each should weigh 65-70g.
- Second Rise: Place cut donuts on a parchment-lined baking tray. Cover with a clean towel and let rise at room temperature until puffy, about 30-45 minutes depending on previous refrigeration time.
- Heat Oil: Heat oil in a deep fryer or large pot to 350°F (175°C).
- Fry Donuts: Fry donuts for about 1-2 minutes on each side or until golden brown. Remove and drain on paper towels.
- Sugar and Fill: Mix the sugar and cinnamon in a bowl. Dip each warm donut into the mixture, then fill with Nutella using a pastry bag.
- Serve: Enjoy your homemade chocolate donuts fresh and warm!
Video
Notes
- Yeast Proofing: Ensure your yeast is active by seeing it foam after mixing with warm water and sugar. If it doesn’t foam, the yeast might be old, and your donuts won’t rise properly.
- Dough Consistency: The dough should be soft but not sticky. If it sticks to your hands or the bowl, add a little more flour, a tablespoon at a time, until the right consistency is achieved.
- Butter Temperature: Use room temperature butter for easier incorporation into the dough. Cold butter won’t mix evenly and could affect the texture of your donuts.
- Resting Time: Don’t rush the resting times. The first rise is crucial for flavor development, and the second rise ensures the donuts are light and airy before frying.
- Oil Temperature: Use a thermometer to check the oil temperature is at 350°F (175°C) for frying. Too hot, and the donuts will burn outside before cooking inside; too cool, and they’ll absorb too much oil and become greasy.
Turkuaz Kitchen Chocolate Donuts