There’s something irresistibly nostalgic about biting into a warm, old-fashioned chocolate donut with its rich, fudgy flavor and tender crumb. These donuts are a perfect balance of sweetness and depth, with a hint of cocoa that lingers on your palate. The crisp exterior gives way to a soft, pillowy interior, making each bite a delightful contrast of textures. Ready in just over two hours, including a brief chilling time, this recipe is a labor of love that’s well worth the wait.
Paired with their adorable donut holes, these treats are perfect for sharing or savoring solo. The decadent chocolate glaze adds a glossy finish and an extra layer of indulgence, while the subtle warmth of vanilla ties it all together. Whether you’re enjoying them fresh out of the fryer or saving one for later, these donuts are a comforting, crowd-pleasing classic that will have everyone reaching for seconds.
Ingredients for Old-Fashioned Chocolate Donuts
- For the chocolate donuts:
- 3 Tablespoons (43 g) unsalted butter, softened
- ¼ cup (50 g) granulated sugar
- ¼ cup (50 g) light brown sugar, firmly packed
- 2 large egg yolks
- 2 teaspoons vanilla extract
- ⅔ cup (160 g) sour cream (or substitute with plain Greek yogurt)
- 1 ⅔ cups (210 g) all-purpose flour
- ½ cup (50 g) Dutch process cocoa powder (or regular cocoa powder)
- 2 teaspoons baking powder
- ½ teaspoon table salt
- Neutral cooking oil for frying (e.g., avocado, vegetable, or canola oil)
- For the glaze:
- 1 ½ cups (190 g) powdered sugar
- ¼ cup (56 g) salted butter, melted (or use unsalted butter with ⅛ teaspoon salt)
- 2-3 Tablespoons (30-40 ml) hot water
- ½ teaspoon vanilla extract
Step-by-Step Instructions
- Make the dough: In a large mixing bowl, combine softened butter, granulated sugar, and brown sugar. Use an electric mixer to beat until creamy and well-combined.
- Add egg yolks and vanilla extract, then beat again until fully incorporated.
- Stir in sour cream until the batter is uniform. Scrape the sides and bottom of the bowl to ensure everything is mixed well.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt until combined.
- Gradually add the dry ingredients to the wet ingredients in three parts, gently stirring with a spatula until fully combined. Scrape the bowl as needed.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour (or up to 48 hours).
- Cut the donuts: Once chilled, roll the dough on a lightly floured surface to ½” (1.3 cm) thickness. Use a 3” (7.5 cm) donut cutter to cut out donuts and holes. Re-roll scraps to maximize yield.
- Place cut donuts on a parchment-lined baking sheet, cover loosely with plastic wrap, and refrigerate while heating the oil.
- Fry the donuts: Fill a saucepan with 2” (5 cm) of oil and heat to 350-360°F (175-185°C). Use a frying thermometer to monitor the temperature.
- Carefully lower 1-2 donuts into the hot oil and fry for 60-90 seconds per side. Use tongs or a frying spider to transfer them to a paper towel-lined wire rack.
- Check the first donut for doneness (it should not be gooey or crumbly inside). Adjust frying time if needed. Repeat with remaining donuts, ensuring the oil returns to temperature between batches.
- Make the glaze: In a small bowl, whisk together powdered sugar, melted butter, 2 Tablespoons (30 ml) hot water, and vanilla extract until smooth. Adjust consistency with more powdered sugar or water as needed.
- Dip each donut and hole into the glaze, then place on a wire rack to let the glaze set before serving.
Perfect Pairings: Sauce and Topping Ideas
While the glaze is delicious on its own, you can elevate these chocolate donuts with extra toppings. Try a drizzle of melted dark chocolate or a sprinkle of crushed nuts for added texture. For a fruity twist, dip the donuts in a raspberry or orange glaze instead of the classic vanilla version.
Serve with Style: Presentation Tips
Arrange these donuts on a vintage platter for a charming, old-fashioned vibe. Pair them with a cup of hot coffee or a glass of cold milk for a classic treat. For a brunch spread, add a side of fresh berries or a dollop of whipped cream.
Keep Them Fresh: Storage and Reheating
Store leftover donuts in an airtight container at room temperature for up to 2 days. To refresh them, pop them in the microwave for 10-15 seconds or warm them in a 350°F (175°C) oven for 5 minutes. Avoid refrigerating, as it can dry them out.
Time-Saving Hacks for Busy Bakers
If you’re short on time, skip the chilling step and fry the donuts immediately—just note they may spread slightly more. Use a pre-made glaze or dust the donuts with powdered sugar for a quicker finish. You can also prepare the dough the night before and fry it fresh in the morning.
Frying Made Easy: Equipment Tips
Invest in a frying thermometer to ensure the oil stays at the perfect temperature. A frying spider or slotted spoon makes it easier to handle the donuts safely. If you don’t have a donut cutter, use a round cookie cutter and a smaller one for the center hole.
Old-Fashioned Chocolate Donuts
Ingredients
For the chocolate donuts
- 3 Tablespoons unsalted butter softened
- ¼ cup granulated sugar
- ¼ cup light brown sugar firmly packed
- 2 large egg yolks
- 2 teaspoons vanilla extract
- ⅔ cup sour cream
- 1 ⅔ cups all-purpose flour
- ½ cup Dutch process cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon table salt
- Neutral cooking oil for frying (I use avocado, vegetable, or canola oil)
For the glaze
- 1 ½ cups powdered sugar
- ¼ cup salted butter melted (or use unsalted butter with ⅛ teaspoon salt)
- 2-3 Tablespoons hot water
- ½ teaspoon vanilla extract
Instructions
- Combine butter and sugars in a large mixing bowl and use an electric mixer to beat until creamy and well-combined.
- Add egg yolks and vanilla extract and beat well.
- Add sour cream and stir again until batter is uniform. Be sure to scrape the sides and bottom of the bowl to ensure all ingredients are well-combined.
- In a separate, medium-sized mixing bowl whisk together flour, cocoa powder, baking powder and salt until well-combined.
- Gradually add the dry ingredients to the wet (I do this in three parts) and use a spatula to gently stir together until ingredients are completely combined (again, scrape the sides and bottom of the bowl to ensure everything is nicely incorporated).
- Cover bowl tightly with plastic wrap and refrigerate for at least one hour or up to 48 hours.
- Once dough has chilled, remove from the refrigerator and turn out onto a clean, lightly floured surface. Use a rolling pin to roll to about ½” (1.3cm) thickness and use a 3” (7.5cm) donut cutter to cut out donuts (and donut holes, we fry these separately as well). Gather any dough scraps and re-roll to get as many donuts as possible from the dough.
- Place donuts on a parchment paper lined baking sheet, cover loosely with plastic wrap, and return to the refrigerator while you heat your oil.
- Fill a medium-sized saucepan about 2” (5cm) deep with cooking oil and fit a frying thermometer to the side (make sure it is suspended midway through the oil and not touching the bottom). Heat the oil over medium heat until it reaches 350-360F (175-185C) (this should take around 15 minutes or so, don’t heat the oil too rapidly or the donuts may not cook properly).
- When oil has reached temperature, remove donuts from the refrigerator. Working with just one or two donuts at a time, carefully lower into oil (I use a frying spider) and cook for about 60-90 seconds per side. Use tongs or a frying spider to carefully remove from the oil to a paper towel lined wire rack. I recommend letting the first donut cool for several minutes and then checking the interior to make sure it is cooked properly through (should not be gooey inside nor should it be crumbly, adjust your frying time if needed). You may also use an instant read thermometer and look for an internal temperature of 185F (85C) to know the donuts are done.
- Repeat with remaining donuts, being sure to allow the oil to return to the proper temperature for baking. Note that donut holes will cook much faster than whole donuts. Allow donuts to cool slightly while you prepare the glaze.
- Combine powdered sugar, melted butter, 2 Tablespoons (30ml) hot water and vanilla extract in a small bowl and whisk until smooth. Check consistency, it should be thin and drizzle easily off the spoon. If it’s too thin, add more powdered sugar, if too thick add a bit more water.
- Dip each donut and donut hole in the glaze then place on a wire rack to allow the glaze to become firm before enjoying.