These chocolate glazed donuts are our kind of breakfast treat—rich, soft, and ready to brighten up any morning. I’ll admit, I’ve always been the person who claims not to like sweets for breakfast… until these happened. Let’s just say my resolve melted faster than the chocolate glaze on a warm donut. The dough is pillowy, the chocolate coating is just the right kind of glossy, and the whole kitchen smells like a bakery you’d want to get locked inside. My recipes usually lean on the wholesome side, but these are unapologetically indulgent. Still, there’s something kind of meditative about glazing each one by hand, even if you sneak a taste or two as you go (we all do it). If you’ve been flipping through Master Chef Recipes or poking around for Healthy Treats Recipes that don’t feel like punishment, these are your jam. Bonus? They use everyday ingredients, so you won’t need a grocery store scavenger hunt. Whether you’re into Recipes by Ingredients or always on the hunt for that next recipe chocolate fix, this one’s got your name on it.

1) Key Takeaways
2) Easy Chocolate Glazed Donuts Recipe
3) Ingredients for Chocolate Glazed Donuts
4) How to Make Chocolate Glazed Donuts
5) Tips for Making Chocolate Glazed Donuts
6) Making Chocolate Glazed Donuts Ahead of Time
7) Storing Leftover Chocolate Glazed Donuts
8) Try these Breakfasts next!
9) Chocolate Glazed Donuts
10) Nutrition

1) Key Takeaways

How to make chocolate glazed donuts from scratch without a mixer
What type of chocolate glaze works best and how to keep it shiny
What kind of yeast dough yields the fluffiest breakfast ideas
How to fry donuts evenly without a thermometer

2) Easy Chocolate Glazed Donuts Recipe

Some mornings call for something more than toast and jam. They whisper for donuts. Soft, warm, freshly fried circles of joy that smell like every good morning wrapped in chocolate. We’ve all walked past a bakery window and thought, I wish I could make those. Well, you can. These chocolate glazed donuts are one of my favorite breakfast ideas when I’m in the mood to indulge just a bit without going overboard.

The dough is pillowy and sweet but not too much. The glaze? Smooth, rich, and just the right kind of sticky. It’s that kind of recipe you pull out when you want to feel like a Master Chef Recipes winner but don’t want to spend your entire weekend in the kitchen. The steps are simple, the reward is sweet, and the smell? Let’s just say you may draw some neighbors to your doorstep.

Whether you found this under My Recipes or you’ve been hunting for something to rival honey glazed chicken in your breakfast lineup, this one’s a keeper. I always recommend recipes by ingredients, and you’ll be glad to know most of these are probably already sitting in your kitchen. Chocolate. Flour. A little love. Let’s get to it.

3) Ingredients for Chocolate Glazed Donuts

Warm Milk: Acts as the wake-up call for the yeast. Use milk that’s warm but not hot or it will scold the yeast and your dough won’t rise. I learned that the hard way once.

Active Dry Yeast: This is what makes your donuts light and fluffy. It’s the quiet worker behind that soft texture we love in breakfast ideas.

Large Eggs: They help enrich the dough, making it soft and golden inside. If you’ve ever wondered why bakery donuts feel richer, this is why.

Granulated Sugar: Adds the perfect amount of sweetness and feeds the yeast so the dough puffs up beautifully.

Melted Butter: Gives richness and flavor. It helps the dough stay tender after frying. Don’t skip it.

Salt: It balances the sweetness. Without it, everything would taste flat. Just a teaspoon brings the dough to life.

All-purpose Flour: The backbone of your dough. It brings everything together and gives structure without making the donuts dense.

Oil for Frying: Choose a neutral oil like canola or vegetable oil. You want heat, not flavor here.

Semisweet Chocolate Chips: These melt down into a dreamy glaze. You could use dark chocolate, but I like the balance semisweet brings.

Butter for Glaze: Helps the chocolate melt smoothly and adds a touch of richness.

Corn Syrup: Gives your glaze that bakery-style shine and keeps it from hardening into a rock.

Hot Water: Loosens the glaze just enough to make dipping easy and satisfying.

4) How to Make Chocolate Glazed Donuts

Step 1: Mix warm milk with yeast and give it 5 minutes to get bubbly. You’ll know it’s working when it foams a bit on top. That’s a good sign. That’s breakfast magic.

Step 2: Add eggs, sugar, melted butter, and salt. Whisk them all together. This mixture smells sweet and comforting already.

Step 3: Gradually add the flour until the dough pulls together. Knead it until it’s smooth and elastic. If it sticks to your hands a little, that’s totally okay.

Step 4: Let the dough rest and rise in a warm spot. I cover the bowl with a towel and set it near my stove. After an hour, it should look puffed and doubled in size.

Step 5: Roll the dough out gently and cut it into donuts. Use a donut cutter or a wide glass and bottle cap combo. Let the shapes rest for about 30 more minutes. They’ll puff up a bit again.

Step 6: Heat the oil and fry the donuts about a minute per side until golden brown. Use a slotted spoon to flip and drain. Try not to eat one right away. I never succeed.

Step 7: For the glaze, melt chocolate chips, butter, corn syrup, and hot water over gentle heat until smooth. Dip each donut top into the glaze and let it set slightly before eating.

5) Tips for Making Chocolate Glazed Donuts

Use a thermometer if you can, but if not, drop a tiny piece of dough into the oil. If it bubbles and rises fast, the oil is ready. If it sinks and sits there, it’s too cold. If it burns instantly, well…time to turn it down.

Don’t over-knead the dough. Once it’s smooth and soft, it’s ready. Overworking it makes the donuts tough. Think of it like making friends with your dough, not trying to boss it around.

Let the donuts cool slightly before dipping. If they’re too hot, the glaze melts off. If they’re too cool, the glaze won’t stick right. Just warm to the touch is perfect.

6) Making Chocolate Glazed Donuts Ahead of Time

If you’re planning for a crowd or brunch, make the dough the night before and let it rise in the fridge. This slow rise actually gives the donuts a deeper flavor, and your morning will be much easier.

You can even cut and shape the donuts, then refrigerate them overnight on a parchment-lined tray. Let them come to room temp and rise a bit before frying.

The glaze keeps well too. Reheat it gently on the stove or microwave in short bursts. Stir it well before dipping. Breakfast ideas like these shouldn’t be stressful. Make them work with your time, not against it.

7) Storing Leftover Chocolate Glazed Donuts

Keep any leftover donuts in an airtight container at room temperature for up to two days. If it’s hot where you live, keep them in the fridge. Just let them warm up a bit before eating so the glaze softens again.

To refresh a donut, microwave for 8 to 10 seconds. It brings the softness back without turning it soggy.

These don’t freeze well once glazed, but you can freeze the fried, unglazed donuts and glaze them later. Not bad for a homemade treat, right?

8) Try these Breakfasts next!

9) Chocolate Glazed Donuts