Donuts with Chocolate Glaze and Toasted Coconut


When I was a kid you convince me to do just about  anything by bribing me with donuts. Swim practice, sure as long as I get those Dunkin Donuts munchins after. Church, great as long as I am allowed to eat those those Publix glazed donuts they served after. Don’t judge but this may still holds true as an adult.

This recipe comes from a cookbook I wrote when I was in the Williams Sonoma Test Kitchen. My colleague Emily wrote it and it is brilliant. I was going to come up with my own but this one is too good and doesn’t need to be changed.


I know frying can be scary sometimes so here are some of the tips that I use to make it less scary. 

First never fill the pot you intend to fry in, more than 2/3rds of the way full. Slowly heat the oil over medium heat so you have more control of the heat. If the oil gets to hot, turn off the heat and let the oil temperature come down on its own.  After you are done frying, let the oil cool in the pan until it is room temperature. Then using a funnel pour the oil back into the plastic container. (you can re-use oil up to 3 times, as long as you are frying something similar in taste : i.e. don’t fry donuts in oil that you just fried fish in) 

Couple notes about the recipe:

First and most importantly be very very careful with that oil. It is hot! It is best to use a thermometer to keep the oil temperature at 325°F, otherwise the donuts may get too dark.  325°F lets the donut cook through without burning. (Sharing more tips on frying on my site)

Also I like to dip my donut in chocolate glaze and top with toasted coconut but feel free to use whatever glaze or frosting that you want. 

I would recommend re-rolling the dough only once to get 8 donuts. If you re-roll the dough any more than that, the dough will get too tough and your donuts won’t be light and fluffy.

Donuts with Chocolate Glaze and Toasted Coconut 

For the donuts: 

  • 1 cup warm milk
  • 2 1/4 tsp. yeast
  • 1/4 cup granulated sugar
  • 3 cups all purpose flour
  • 1 large egg
  • 3 tablespoons vegetable oil or melted shortening 
  • 2 tsp. salt 
  • Canola oil for frying 

For the chocolate glaze: 

  • 4 Tbs. butter
  • 6 oz. bittersweet chocolate
  • 2 cups powdered sugar
  • 1/4 water 
  • 1 tsp. vanilla 
  • pinch of salt
  • Toasted coconut flakes (optional) 

Place warm milk, yeast and 1 tablespoon of the sugar in the bowl of a stand mixer. Let mixture sit for 5 minutes while the yeast is proofed. ( If no bubbles form, discard and start again ) 

To the bowl with the proofed yeast, add flour, remaining sugar, salt, egg and oil. Fitted with a dough hook, mix the flour and yeast mixture on low until the dough is smooth and slightly tacky, about 4 to 6 minutes. 

Remove the dough from the mixer, place on a lightly floured surface and knead a few times by hand. Place dough in a bowl that has been sprayed with non-stick spray and cover with plastic wrap. Let the dough rise for about 1 hour or until doubled in size. 

Roll the dough 1/2” thick on a lightly floured surface. Using a 3 1/2” cutter, cut out the donuts. Using a 1” cutter, cut out the center of the donut. Place donut on parchment lined baking sheet and allow to proof for about hour or until doubled in size. 

When ready to fry the donuts, fill a heavy pan or Dutch oven two-thirds of the way full with oil. Over medium heat, heat the oil until it reaches 325°F. on a thermometer. Carefully place the donut in the oil. Fry for about 3 to 4 minutes flipping halfway through (You will know the donut is ready to be flipped when there are not a lot of bubbles around the donut) 

Carefully remove from Dutch oven and let the donut cool for 10 minutes on a rack.  While the donuts cool slightly, make the chocolate glaze.

Fill a medium sized pot with 3 inches of water. Bring to a boil over hight heat. Rest a heat safe bowl on top of the  pan to create a double boiler. Add the chocolate and butter and allow them to melt. Stir until smooth. Add the powdered sugar, water, vanilla and salt and whisk until smooth. Keep the glaze warm. 

Dip the donuts in the glaze and sprinkle with toasted coconut. 

Makes 6 to 8 donuts.