Chocolate-Glazed Donuts From Scratch

Warm 120 g of milk to 30°C (86°F) and pour it into a deep bowl. Add 1 tsp of dry yeast (or 8 g of fresh yeast), ½ tsp of sugar and 100 g of sifted flour. Mix thoroughly, cover with plastic wrap and leave in a warm place for 40 minutes.

Add 40 g of sugar, 40 g of softened butter, the egg yolk and ½ tsp of vanilla extract to the risen sponge. Mix thoroughly, then sift in 130 g of flour. Knead the dough for 10 minutes, then place it in a deep oiled bowl and cover with plastic wrap. Let it rise in a warm place for 2 hours, until doubled in size.

Divide the risen dough into 8 equal pieces (55 g each). Shape each piece into a ball and place it on a small square of parchment paper. Flatten with your palm, cover with plastic wrap and leave to rise for 30–40 minutes.

Cut a hole in the middle of each donut with a cutter or a piping nozzle. Don't throw away the holes — we'll fry them too!

Heat the oil over medium heat to 160–170°C (320–340°F).

Fry the donuts on one side until golden brown, then flip and fry the other side. Transfer them to a wire rack to cool. Fry the donut holes as well and roll them in sugar.

Melt 70 g of white chocolate and 70 g of dark chocolate in bowls set over hot water, or in the microwave in short bursts. Dip 4 donuts in the dark chocolate and the other 4 in the white chocolate, then decorate with sprinkles of your choice.

And that's it — your beautiful homemade donuts are ready! Soft, fluffy and dipped in chocolate — perfect for sharing with family and friends. 🍩✨