Posted by Grace Massa Langlois on Friday, 3rd September 2010

I’ve always wanted to learn how to make doughnuts at home but found the task a little daunting, until now.  I started experimenting with Donna Hay’s recipes in the last couple of months and every recipe I’ve made has turned out perfect.  Donna’s instructions are easy to follow and she always adds tips and explains techniques along the way.  Armed with Donna’s doughnut recipe and Alton Brown’s famous chocolate doughnut glaze recipe I knew I was in business and ready to make the most amazing chocolate glazed doughnuts!

A photo of 4 chocolate glazed doughnuts with one suspended in the air.

For those of you who are not familiar with Donna Hay she hails from Australia and is one of the best-known names in cookbook and magazine publishing in the world. She was only 19 when she began her career as a freelance food writer and stylist.  At the age of 25 she became editor not only to Marie Claire but also to Marie Claire Lifestyle.  She is a cook, food stylist, author and magazine editor.  She has a long list of best-selling and award-winning books, including but not limited to, Modern Classics Book 1 and 2, Off the Shelf, The Instant Cook and The New Cook.  She also writes a weekly food column in the Sunday editions of News Limited newspapers and The New Zealand Herald.  Her columns reach 7 million people each week (Can you imagine?)!

A photo of chocolate glazed doughnuts cooling on a wire rack.

Most recently Donna became a judge on the very popular series MasterChef Australia (one of my favourite TV food series).  In September of 2001 Donna launched her bi-monthly magazine (can’t wait to get my hands on the new edition), Donna Hay Magazine (in a very short time has become one of my favourite avenues for inspiration), and it instantly became a hit, not only in Australia but also across the world.  Donna’s description of the magazine, “Donna Hay Magazine is all about home cooking at its best. It excites the seasoned entertainer, entices the confident cook and inspires the novice to get into the kitchen, put on an apron and start cracking eggs”.

A photo of 4 chocolate glazed donuts on a white cake plate with pale blue ribbon.

I love Donna Hay!  I think she exudes such warmth and it clearly comes through in her food and styling. Not only does she create easy-to-follow recipes but her signature food styling (I could instantly pick out a dish that she’s styled) is amazing and so inspirational.  I agree with Mario Batali when he said, “Donna Hay is the new Zen mistress of simplicity in both technique and presentation”.

A close up photo of 3 chocolate glazed donuts.

Let’s get back to doughnuts shall we, that’s why we’re here, right?  As usual Donna’s doughnut recipe was easy to follow and it made making doughnuts for the first time a walk in the park.  The dough was very easy to work with and it rose beautifully.  My only mistake, I broke the cardinal rule and didn’t read the entire recipe before I started and I rolled the dough out a little too thin.  I didn’t try to correct it because I’ve been told if you work yeast dough too much you could ruin the end result.   So please, please, please only roll out the dough to a 1 1/2 inch thickness.

The recipe is quite versatile, you could turn these into filled doughnuts by not cutting the middle holes and piercing the side of the doughnut with the tip of a knife and piping in a little jam or crème pâtissière or you could roll in a mixture of sugar and cinnamon or confectioners’ sugar (exactly what I did with my doughnut holes) or you can glaze and sprinkle.

A photo of chocolate glazed doughnuts mise en place consisting of chocolate doughnut glaze, chocolate sprinkles, and multi coloured sprinkles with a spoon and 3 chocolate glazed donuts on a wire rack.

The doughnuts were light and fluffy and the chocolate glaze was absolutely scrumptious.  The doughnut holes I coated in confectioners’ sugar were even better the next day, due to the heat it turned into a bit of a glaze, so delicious!

If you’ve never made doughnuts please give these a try.  I am absolutely confident that a delicious batch of doughnuts, no matter how you dress them up, is sure to please everyone.

A photo of chocolate glazed donuts cooling on a wire rack.

A photo of 3 chocolate glazed doughnuts on a white plate placed on a brown tea towel.

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Posted in Baking & Pastry, Baking Mise en Place, Basics, Dolci Fritti, Fillings, Frostings & Dessert Sauces, Fried Desserts, Pasticcini, Pastries, Pastry Doughs & Batter, Recipes, Ricette di Base, Yeast Breads & Yeast Dough

Comments (47)

47 Responses to “Chocolate-Glazed Doughnuts”

  1. Joyce Says:

    Hi!

    I’ve been wanting to make donuts too, but I have to admit I’ve been intimidated. Yours look so beautiful and delicious that I may have to just overcome my fear!

    Joyce

  2. Habibies Says:

    yummyyyyyyyyyyyy :P

  3. Jason's BBQ Adventures Says:

    Great looking donuts. Not sure why people don’t make their own doughnuts more often!

  4. Grace Says:

    Thanks Jason! I know for me I was so hesitant about getting the texture right, now that I’ve tried it once I think I will make them much more often.

  5. Marjorie Says:

    I’ve been contemplating making my own donuts for several months. Just might have to dive in and try this recipe!

  6. Lisa Says:

    these. pictures. are. stunning.

    enough said.

    =)

  7. Grace Says:

    Thank you Lisa!

  8. Pretty. Good. Food. Says:

    These are so pretty, I definitely want to try making this. Great photos!

  9. Daphne DeLaurier Says:

    If you still can’t shake that cold, drink some thyme tea with a spot of honey. Will clear your throat and lungs.
    Feel better ^_^.

    Your old twitter pal,
    -D

  10. Stacey N. Says:

    These look really good – one of my favoites besides glazed. Maybe one day I’ll actually try and make it!

  11. Ryan Says:

    Ahh now you’re talking Grace, these are my favorite.

  12. Marly Says:

    I think homemade donuts are the only way to go. Looks like an amazing recipe. Love the chocolate glaze!

  13. Grace Says:

    I love these too Ryan, my go to donut at Timmy’s (Tim Hortons – popular donut shop here).

  14. Grace Says:

    This is a super easy recipe Stacey, good one to try for your 1st go.

  15. Grace Says:

    Thank you Daphne – I miss you on Twitter! Good luck with your new project!

  16. srithasan Says:

    Lovely Chocolate Glazed Doughnuts which is the nice Pastry & Love to eat.

  17. endy cooks & eats Says:

    Ur blog is crazy delicious!! U make my mouth watering,lol

  18. Grace Says:

    Thank you!

  19. Culinarian Says:

    Wow! These look incredible:)

  20. Grace Says:

    Thank you, they taste even better!

  21. Sara Says:

    Stopping by at your blog while having breakfast is way to dangerous. Now my bowl on cereals seems sooo boring!

  22. Petes Says:

    I may just have to try this out. Never made donuts before. It looks great!

  23. torviewtoronto Says:

    delicious fabulous

  24. penny aka jeroxie Says:

    I will love to try but no love for deep frying!

  25. briarrose Says:

    A tasty classic. Love the sprinkles.

  26. Grace Says:

    Penny I feel the same about deep-frying. I even purchased a deep-fryer, thought it would be easier and I find I still pull out my pot and do it the old-fashioned way. I didn’t find it all that difficult with the donuts. I’ve just purchased a mini donut pan and I can’t wait to try baked donuts to see the difference, if the taste and texture are the same.

  27. Joy Says:

    Hmmmmm donuts

  28. Ashley Says:

    I made these and they turned out pretty good but the 2nd time they had to rise, they stuck to the non-stick paper i used so they were pretty funny looking. the frying was really easy (first thing i have every fried) and the chocolate glaze was awesome. very easy even for a 13 year old! definetly recommend!!

  29. Grace Says:

    I am so happy you gave these a try and enjoyed them Ashley. I am so with you on the glaze, so delicious!

  30. Daniela Says:

    Wow! These look incredible. Can i use fresh yeast instead of active dry yeast ????

  31. Grace Says:

    Yes I am sure you can Daniela, unfortunately I haven’t worked with fresh yeast. I’m not sure what the conversion would be.

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  34. Trisha Says:

    I just made these yesterday and they were really good. Thanks for sharing this recipe!!!

  35. Grace Says:

    So happy you enjoyed Trisha!

  36. CHRISTINA Says:

    Thank you! I love your cake stand, where can I get one from?? Im from Adelaide Australia.

  37. Grace Says:

    Hi Christina I got the cake stand at HomeSense.

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  39. shamiyah Says:

    hi grace,
    instead of using melted butter can we use unflavoured margarine?.will they taste the same?

  40. Grace Says:

    Shamiyah I have never used margarine I’m not sure how it would turn out. I’m wondering if it would split or be too oily. Are you talking about a baker’s margarine or just regular margarine you would purchase at the grocery store. I seem to remember reading something about an industrial margarine that had a different consistency.

  41. shamiyah Says:

    yes its bakers margarine grace.may be u r rite bcoz the consistency of this margarine is different from the grocery store 1.

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  46. caroline Says:

    Grace, i tried the doughnuts y’day for my son’s sleepover party. they turned out great! have tried so many recipes in the past but none gave the desired results. apart from the chocolate glaze, rolled a few in fine sugar mixed with cinnamon powder. your blog is very interesting – ‘your sweet life’oozes through every recipe!! God bless, have a lovely 2013.

  47. Grace Massa Langlois Says:

    Happy 2013 Caroline, I’m so happy you enjoyed the doughnuts! If you want to try another doughnut recipe, the bomboloni on my site are amazing.

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