Chocolate Raised
- 45m Prep Time
- 10m Cook Time
- 3h Ready In
These raised chocolate doughnuts are a chocolaty twist on classic raised doughnuts. Made with Dutch processed cocoa, they are light, fluffy, and perfect for frying.
Ingredients
- active dry yeast divided
- whole milk heated to 110 degrees F, divided
- bread flour divided
- 3 egg yolks at room temperature
- Dutch processed cocoa powder
- vanilla extract
- superfine sugar
- baking soda
- kosher salt
- unsalted butter or vegetable shortening at room temperature
- Vegetable oil for frying
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 579 mg
- Iron: 34.1 mg
- Magnesium: 1099 mg
- Phosphorus: 2368 mg
- Potassium: 4160 mg
- Zinc: 22 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Dutch processed cocoa powder
- vanilla extract
- superfine sugar
- baking soda
- kosher salt
Prepare
- active dry yeast, divided
- whole milk, heated to 110 degrees f, divided
- bread flour, divided
- 3 egg yolks, at room temperature
- unsalted butter or vegetable shortening, at room temperature
- Vegetable oil, for frying
Let's Cook
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Step 1.
In a medium bowl, dissolve 1 tablespoon of the active dry yeast in 3/4 cup of the warm milk (110°F). Add 3/4 cup of the bread flour and stir until a smooth paste forms. Cover the bowl with plastic wrap and let it rest in a warm spot for 30 minutes, until bubbly.
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Step 2.
While the yeast mixture rests, in the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1/4 cup milk and 1 teaspoon yeast on low speed. Add the rested flour mixture, egg yolks, cocoa powder, and vanilla. Mix on medium speed until smooth, about 1 minute.
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Step 3.
Turn off the mixer and add 1 cup of the flour, the sugar, baking soda, and salt. Mix on low speed for about 30 seconds, until the dough starts to come together. Add the butter and mix on low speed until incorporated, about 30 seconds.
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Step 4.
Switch to the dough hook attachment. With the mixer off, add more flour, about 1/4 cup at a time, and knead on medium speed between additions until the dough pulls away from the sides of the bowl and is smooth. The dough will be very soft and moist but not overly sticky; you may have flour left over. Cover the bowl with plastic wrap and let it sit in a warm spot for 30 minutes.
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Step 5.
Gently degas the dough by pressing it down, then cover and refrigerate for at least 1 hour (and up to 12 hours) to firm up.
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Step 6.
Roll out the chilled dough on a lightly floured surface to about 1/2-inch thickness. Cut out doughnuts using a floured doughnut cutter or two round cutters (one large, one small for the hole). Place the cut doughnuts and holes on a floured baking sheet, cover loosely with plastic wrap, and let rise in a warm spot until doubled in size, about 30 to 45 minutes.
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Step 7.
While the doughnuts rise, heat 2 to 3 inches of vegetable oil in a deep pot or Dutch oven to 350°F. Line a wire rack with paper towels.
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Step 8.
Fry the doughnuts in batches, without crowding, for about 1 minute per side, until golden brown. Use a slotted spoon to flip and remove. Drain on the paper towel-lined rack. Let cool slightly before serving.