Old-fashioned Glazed Doughnut Recipe
topped with chocolate sauce and whipped cream
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Ingredients
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Doughnut dough
Classic glaze
Chocolate sauce
Whipped cream
Finishing & optional
Method
Doughnut dough
- 1
- 2
Mix dry ingredients
In a large bowl or the bowl of a stand mixer fitted with the dough hook, whisk together the flour, granulated sugar, instant yeast, and salt so the yeast is distributed away from the salt.
- 3
Combine wet and dry
Add the warm milk-and-butter mixture and the egg to the dry ingredients. Mix on low speed until the ingredients come together, then increase to medium and knead for 6–8 minutes until the dough is smooth, soft, slightly tacky but not sticky. If mixing by hand, knead on a lightly floured surface for 8–10 minutes.
- 4
- 5
Shape doughnuts
Turn the risen dough onto a lightly floured surface and gently press out to a 1/2-inch thick rectangle. Use a 3 1/2-inch round cutter to cut doughnut rounds and a 3/4-inch cutter to cut out holes (or shape as desired). Re-roll scraps once and cut more. Place rounds on parchment-lined baking sheets, spacing at least 1 inch apart.
- 6
Second rise
Cover the cut doughnuts lightly with plastic wrap or a kitchen towel and let them rise at room temperature until puffy, about 30–45 minutes. They should almost double in thickness.
- 7
Heat oil
While doughnuts are in the second rise, pour vegetable oil into a heavy-bottomed pot to a depth of about 2–3 inches (about 4–6 cups depending on pot size). Heat to 350°F (175°C). Use a thermometer to maintain temperature; adjust heat to avoid overheating. If you don't have a thermometer, test with a small piece of dough — it should sizzle and brown in about 45–60 seconds.
- 8
Fry doughnuts
Gently transfer a few doughnuts (do not overcrowd) into the oil using a slotted spatula or spoon. Fry the first side until golden, about 45–60 seconds, then flip and fry the other side 30–45 seconds until golden brown and cooked through. Fry holes for about 30–45 seconds, flipping as needed. Maintain oil temperature at 350°F by adjusting burner.
- 9
Drain
Using a slotted spoon, remove doughnuts to a wire rack set over a baking sheet or to a platter lined with paper towels to drain briefly. Work in batches and keep finished doughnuts warm in a low oven (200°F / 95°C) if desired.
Classic glaze
- 10
Make glaze
In a medium bowl, sift the powdered sugar to remove lumps. Add the vanilla extract, a pinch of salt, and 2 tablespoons of hot water; whisk until smooth. Add the remaining 1 tablespoon hot water if needed to reach a smooth, pourable consistency that thickly coats the back of a spoon.
- 11
Glaze doughnuts
While doughnuts are still warm but not hot, dip the top of each doughnut into the glaze, letting excess drip back into the bowl. Place glazed doughnuts back on the rack to set for a few minutes. The glaze will form a shiny thin coating.
Chocolate sauce
- 12
Heat cream & combine
Place the chopped chocolate (or chips) in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer at the edges — do not boil. Pour the hot cream over the chocolate and let sit for 1 minute to soften.
- 13
Emulsify sauce
Stir the chocolate and cream together until smooth. Stir in the corn syrup (if using) and the teaspoon of butter for shine and smoothness. If the sauce is too thick, stir in up to 1 tablespoon warm cream or water to loosen. Keep the sauce warm (place bowl over a pan of warm water) for dipping.
- 14
Top with chocolate
For a chocolate-topped old-fashioned, either dip the glazed doughnut top into the warm chocolate sauce (for a chocolate-glazed base) or spoon a generous stripe or puddle of chocolate over the top. Allow to set slightly before adding whipped cream so chocolate is tacky but not runny.
Whipped cream & finishing
- 15
Make whipped cream
Chill a medium bowl and whisk (or the bowl and whisk of a stand mixer) for 10 minutes in the fridge for best results. Pour the heavy whipping cream into the chilled bowl, add powdered sugar and vanilla extract, and whip on medium-high speed until soft peaks form — about 2–3 minutes. Do not overwhip; you want a light, billowy texture.
- 16
Assemble doughnut
Place each glazed (and optionally chocolate-topped) doughnut on a serving plate. If you dipped in chocolate, let it set for 30–60 seconds so it becomes tacky. Spoon or pipe a generous dollop (about 2–3 tablespoons) of whipped cream on top of the chocolate or directly onto the glazed doughnut. If desired, finish with a light sprinkle of salt, sprinkles, or chopped nuts.
- 17
Serve
Serve the old-fashioned glazed doughnuts immediately while the dough is tender and the whipped cream is fresh. If not serving right away, store doughnuts loosely covered at room temperature for up to 1 day; assemble whipped cream just before serving.