Donuts with chocolate topping are a delightful and indulgent treat that combines the light and fluffy texture of a classic donut with the rich and decadent flavor of chocolate. These donuts are perfect for satisfying your sweet tooth and are sure to be a hit with both kids and adults alike.

To make donuts with chocolate topping, you’ll start by preparing a simple yeast dough. Combine flour, sugar, yeast, and salt in a large bowl. In a separate bowl, mix together warm milk, melted butter, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until a soft dough forms. Knead the dough on a floured surface until it’s smooth and elastic, then let it rise in a greased bowl until doubled in size.

Once the dough has risen, roll it out to about 1/2-inch thickness and use a donut cutter to cut out donuts. Place the donuts on a baking sheet lined with parchment paper and let them rise again for about 30 minutes.

While the donuts are rising, make the chocolate topping. Melt chocolate chips, butter, and corn syrup in a small saucepan over low heat, stirring until smooth. Remove from heat and stir in vanilla extract and a pinch of salt. Whisk in powdered sugar and milk until smooth and glossy.

Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the donuts in batches, flipping them halfway through, until they are golden brown and cooked through. Remove the donuts from the oil and let them drain on paper towels.

While the donuts are still warm, dip them into the chocolate glaze, ensuring that they are evenly coated. Place the glazed donuts on a wire rack to set.

These donuts with chocolate topping are best enjoyed fresh and warm, but they can also be stored in an airtight container for a day or two. Serve them as a special treat for breakfast, brunch, or dessert, and watch as they disappear in no time!


Ingredients for mother dough:
3 g of fresh yeast
90 g of tempered water
140 g of harine
Ingredients for the final dough:
mother masa
3 egg yolks
15 g of milk
30 g of sugar
20 g of fresh yeast
125 g of harine
Two salt pellizcos
30 g of butter
Ingredients for the topping:
100 g chocolate coating
1 spoonful of butter
3 spoonfuls of milk
50 g of glass sugar


1. At first, we mix all the ingredients of the mother dough in a bowl, make a ball and leave it covered with a cloth in a warm place, until it doubles its volume (at least 1 hour).

2. After that time we put the milk with the yeast, the yemas, the sugar and, on top, the mother mass and the harina with salt in the bucket of the breadmaker.

Let’s put on the program “sólo de amasado”.

A los 10 min de empezar el amasado, añadimos la mantequilla que nos nosotros.

When we see that all the dough is a perfect ball, we take out a bol (greased with oil) and let it take it again until it doubles the volume (1h).

3. After we give the dough a puñetazo to degasify and divide it into 11 portions. We make a ball with each one of them and with our fingers we make a sharpener in the center.

Let’s take it on oven paper.

This time it will take much less time, just half an hour.

4. We heat up the oil and let’s friendo our donuts and remove them on absorbent paper.

5. Put all the ingredients for the topping on a small plate and put it in the microwave for 1 min.

After that time, we open and mix well, so that the cover stays together.

If necessary, put it in the micro for 2 minutes longer.

6. Cogemos los donuts y los mojamos en la penthouse.

Then we leave them on a grid so that they cool down, until the time to consume themminutos.



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