Chocolate Iced Doughnuts

It’s always the right time for chocolate iced doughnuts! After rising, these decadent treats may be baked or fried.


Details

Difficulty

Advanced

Yield

About 20 doughnuts

Prep Time

25 minutes

Rise Time

2 hours

Bake Time

7 to 10 minutes

Cook Time

(deep fry) 20 minutes

Ingredients


  • 1/4 cup warm water (100° to 110°F)
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
  • 3/4 cup warm milk (100° to 110°F)
  • 1/3 cup sugar
  • 3 tablespoons butter OR margarine, softened
  • 1 teaspoon salt
  • 3-3/4 to 4-1/4 cups all-purpose flour
  • 2 large eggs
  • Corn oil (for frying)
  • Chocolate Glaze OR Vanilla Glaze (recipes follow)

Directions


Place water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add milk, sugar, butter, salt, and 1-1/2 cups flour; blend well. Stir in eggs and enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled, about 1 hour.

Punch dough down. Remove dough to floured surface; roll to 1/2-inch thickness. Cut into shapes using a 2-1/2-inch doughnut cutter. Reroll extra pieces of dough; cut into shapes. Place on greased baking sheets. Cover; let rise in warm place until doubled in size, about 1 hour. Bake or deep fry doughnuts according to following instructions.

To bake doughnuts: Bake in preheated 375oF oven for 7 to 10 minutes.

To deep fry doughnuts: Pour oil into large, heavy saucepan to 1-inch depth. Heat to 375oF. Place 2 or 3 doughnuts in oil. (Handle dough as little as possible to prevent falling.) Cook about 1 minute on each side or until golden brown. Drain on paper towels. Repeat with remaining doughnuts.

After baking or frying, let doughnuts cool, then spread with Chocolate Glaze. Or dip warm doughnuts into Vanilla Glaze. Drain on rack set over wax paper. 

Chocolate Glaze: Sift together 2 cups powdered sugar and 1/4 cup cocoa powder in a small bowl; stir in 3 tablespoons milk and 1 teaspoon vanilla extract. Add additional milk 1 tablespoon at a time until desired spreading consistency.

Vanilla Glaze: Follow directions for Chocolate Glaze, but omit cocoa from ingredients.