Cute and fun, super delicious, soft, covered with chocolate and topped with sprinkles … Of, I love these chocolate frosted doughnuts!
My kids love doughnuts and they ask for doughnuts every single day :). Of course, they don’t have doughnuts every single day because doughnuts aren’t the healthiest dessert, especially for kids. But once a week I think is ok to have doughnuts, especially if they are homemade baked doughnuts :).
Homemade baked doughnuts are healthier than deep-fried doughnuts but they are also super yummy and easy to make.
The dough is made with flour, fresh yeast, egg yolks, milk and a little sugar, easy to make and easy to roll out. For soft and fluffy doughnuts I recommend you to use fresh yeast but dried yeast will work too.
To cut the doughnuts you nay use a large and a small cookie cutter or you may use a cup or a small bowl and a smaller round mold for the holes.
I skipped the egg wash. For a soft and elastic crust, I brushed the doughnuts with melted butter while they were hot. Also brushing the doughnuts with melted butter provides a nice and delicate butter flavor.
Then allow to completely cool and frost the doughnuts. I used melted chocolate (a family favorite!) but you may also use cocoa glaze or powdered sugar glaze.
You should also try:
Ingredients for chocolate frosted doughnuts
– 550 gr (4 1/3 cups) flour
– 25 gr (2 tablespoons) fresh yeast + 1 teaspoon sugar
– 250 ml (1 cup and 1 tablespoon) milk
– 50 gr (1/2 stick minus 1 teaspoon) butter
– 2 egg yolks
– 100 gr (1/2 cup) granulated sugar
– a pinch of salt
– vanilla essence
For brushing the doughnuts
– 50 gr (1/2 stick minus 1 teaspoon) butter, melted
– 250 gr (8.81 oz) chocolate, melted
How to make chocolate frosted doughnuts
Place the fresh yeast and 1 teaspoon of sugar into a small bowl. Stir until the yeast turns fluid. Set aside.
Place butter and milk into a small pot. Heat the mill until the butter is completely melted. Allow to cool for a few minutes.
Use a large bowl to combine granulated sugar, egg yolks, vanilla essence, a pinch of salt and the milk-butter mixture (lukewarm).
Stir in the flour. When the dough becomes too thick to stir continue to knead until the whole flour is incorporated. Continue to knead for about 5 minutes.
You should obtain a smooth and elastic dough.
Place the dough into a slightly greased bowl, cover with plastic wrap and allow to rise for about 45 minutes or until double in size.
Place the risen dough onto the slightly floured working surface. Roll out the dough into a 7 mm (0.3 inches) thin sheet.
Use a large round shape to cut the doughnuts and a small round shape to cut the holes.
Grab the scraps of dough, roll out again and cut more doughnuts till you finish the dough.
Place the doughnuts into the baking pan, cover with plastic wrap and allow to rise for about 30 minutes.
Place the doughnuts into the preheated oven and bake for about 20 minutes or until golden brown on top.
Remove from the oven and immediately brush with melted butter and allow to completely cool.
Hold the base of each doughnut and dip the top into melted chocolate. Top with sprinkles.
Allow to dry and serve.