Classic Chocolate Doughnut Twists
Nothing beats Classic Chocolate Doughnut Twists. They’re so old school doughnut shop coded and they remind me of being a kid. Although a classic sprinkled cake doughnut is still my number one favorite, these are a close second. Of course doughnuts at home take a bit of time, but they’re well worth the effort. Let’s write this one as a fun weekend baking project, shall we?
I love this doughnut dough recipe because it’s a great base to start with and extremely versatile. Go ahead and cut them into the classic doughnut rounds with the hole in the center, and then glaze them any way you want or fill them with jelly and dust with sugar. Make your favorite doughnuts today!
Classic Chocolate Doughnut Twists
These these The Classics: Chocolate Doughnut Twists, breakfast has never looked so good. Stop going to the donut shop and make them yourself at home!
Servings: 12
Equipment
- Mixer
- Dutch oven
- Deep-fry thermometer
Ingredients
Dough:
- 1 1/4 cups warm whole milk
- 4 1/2 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 6 tablespoons unsalted butter melted and cooled
- 1 large egg
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
Chocolate Glaze:
- 1 1/2 cups powdered sugar
- 4 tablespoons cocoa powder
- 2 tablespoons unsalted butter softened
- 3 tablespoons whole milk
- 2 teaspoon vanilla extract
- pinch of salt
Instructions
- In the bowl of a stand mixer, combine the milk, yeast and sugar. Let sit in a warm spot until foamy and frothy, about 10 minutes. Add the butter, egg, 3 cups flour, and salt. Mix on high with the dough hook until the dough comes together and becomes soft and somewhat sticky. Add as much of the remaining 1/2 cup flour as needed to get the correct texture. Transfer to an oiled bowl and cover with plastic wrap and a damp kitchen towel. Let rest in a warm spot until doubled in size, about 1 hour.
- Punch the dough down and transfer to a well floured work surface, kneading a few times. Divide the dough into about 12 even pieces. Working with one piece at a time, keeping the other pieces covered, roll out into about 10-inch rope. Twist, seal the end and place on a baking sheet lined with parchment paper. Continue roll and twisting the remaining dough. Cover the baking sheets with a damp kitchen towel and let rest in a warm spot until doubled in size, about 30 minutes.
- Meanwhile, fill a large heavy-duty dutch oven halfway with vegetable or canola oil. Attach a candy thermometer and heat the oil to about 360°F. Once hot, fry the doughnuts in batches, for about 2 minutes on the first side, flip over and continue to fry for 1 more minute. Drain and transfer to a baking sheet lined with paper towels to soak up the excess oil. Transfer the doughnuts to a wire rack set over a baking sheet. Continue frying the remaining doughnuts.
- In a shallow bowl, whisk together the powdered sugar, cocoa powder, butter, milk, vanilla and salt until smooth. Dip the doughnuts into the chocolate glaze and return to the wire rack. Allow the doughnuts to set before eating. Doughnuts are best on the day of, but can be wrapped with plastic and kept at room temperature for up to 2 days. Enjoy!
