Pull Up a Chair, Let’s Talk Donuts

Honestly, the first time I tried making Chocolate Frosted Donuts at home, I ended up with something that looked more like hockey pucks than any crispy treat I’ve bought at a bakery (my brother laughed so hard, he cried). Since then, I’ve tinkered, swapped, burnt my fingertips (more than once), and found a way to make a batch that’s fluffy, a little messy, and, well, kind of irresistible. There’s something about waking up on a Sunday, putting on the kettle, and letting the house fill up with the smell of chocolate and warm dough. Oh, and my dog seems to think the kitchen is her personal donut inspector’s office whenever these are on the counter. Who can blame her?

Why You’re Going to Love These (Just Trust Me)

I make this when I want that bakery thing without putting on proper pants (working from home has its perks, right?). My family goes absolutely bonkers for these—my little niece actually tried to barter her bedtime snack for a second one (I caved, obviously). And if you’ve ever bitten into a donut and found it sort of… stale? These stay pillowy. (Unless you overbake, which I definitely did once while binge-watching old British sitcoms. Whoops.)

What You’ll Need (or Kinda Need…)

2 cups all-purpose flour (Sometimes swap in half whole wheat if I’m feeling vaguely healthy. My grandma swears by King Arthur but honestly any brand is fine!)
1/2 cup sugar (Golden caster sugar works lovely too)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk (I’ve used oat milk, even almond, works in a pinch but tastes slightly different)
2 large eggs
1/4 cup unsalted butter, melted (Oil does the trick if you’re out. Prefer butter though, for flavor’s sake.)
1 teaspoon vanilla extract
For the chocolate frosting:

1 cup semisweet chocolate chips (If you’re a dark choc fan, toss those in instead. I once used a random bar of chocolate chopped up, worked fine!)
2 tablespoons butter
2 tablespoons milk (Have also used half-and-half and, by accident one time, coffee. It was actually great!)
1 cup powdered sugar (Give or take—you want it smooth and shiny)

Sprinkles (Totally optional. Unless you’re five years old in spirit—like me)

Let’s Get This Donut Party Started

Preheat your oven to 375°F (I know some diehards insist on frying, but baking is less fuss and my smoke alarm agrees.) Grease a donut pan. No donut pan? Actually, I’ve used a muffin tin—just roll up some balls of foil and stick them in the center. (Looks wacky, but it mostly works!)
In a big ol’ bowl, whisk together flour, sugar, baking powder, and salt. I usually get bored partway through and just give up on whisking, but do try and combine them.
In another bowl, whisk up your milk, eggs, melted butter, and vanilla. I usually spill a little bit—if you don’t, what’s your secret?
Pour the wet stuff into the dry and stir until you’ve got a thick, slightly lumpy batter. Don’t beat it to death; just convince it, gently, to come together. (This is the ‘it looks odd!?’ stage. Don’t worry.)
Spoon or pipe the batter into your pan. Yes, I’ve used a ziplock bag with the corner cut off. It’s not elegant but it does the job.
Bake for 10-12 minutes (mine take just under 12, usually). The tops’ll spring back when gently poked.
Let them cool for a few minutes then pop ‘em out, as eager as you are. If you try too early, they may stick, but hey, you’ll still have donut mush. (Tastes good!)
While they cool, make your frosting: Melt chocolate chips and butter in a bowl—microwave, 30-second spurts. Stir in milk, then slowly add powdered sugar until glossy (I sometimes ignore the recipe here and just keep adding until it seems right).
Dunk cooled donuts into the frosting. Twirl them a bit—it’s oddly satisfying. This is where I sneak a taste, every time.
Sprinkle like a madperson. Or don’t! Up to you. Let them set for a few minutes, which is the hardest part.

Notes I Learned the Hard Way

Don’t skip letting the butter cool a tiny bit before mixing—it once cooked my eggs and we got sweet scrambled eggs in batter. Yuck.
Milk temp matters (ish); cold milk can seize up the butter, but honestly, it all melts together in the end. Probably not a big deal.
If you frost while the donuts are still hot, the glaze slides right off. Actual heartbreak.

So Many Ways to Mix It Up (Some Hit, Some Miss…)

I tried peanut butter chips instead of chocolate once. Not bad, but a bit cloying. Raspberry jam layer under the frosting? Surprisingly tasty.
Someone once dared me to sprinkle sea salt on top. Now I do it every time. Sweet and salty…game changer.
I attempted to fill the donuts with custard. It sort of exploded everywhere. Maybe skip that unless you’re braver than me?

Tools… and Dodgy Workarounds

Donut pan = easiest, but like I said, muffin tin hack sort of does the trick (just don’t expect perfection).
You can pipe batter with a ziplock bag, but if anyone asks, just say it’s ‘modern rustic’ style.
Microwave is your best friend for the frosting. If you don’t have one, a double boiler works; once did it over a campfire (not recommended unless you want smoked chocolate, which is… weird).

Keeping Your Donuts Tasty (Or Not)

I think these taste even better the next day, but honestly, in my house, that’s just wishful thinking. If you happen to have leftovers (does that happen?!), store in an airtight box on the counter for 2-3 days. Can also freeze for a week or so, though they come out a bit stickier—I don’t mind.

How We Eat Them (But You Do You)

I love mine with a cup of black coffee, perched at the kitchen counter, reading something from Smitten Kitchen. My nephew insists they’re breakfast food with chocolate milk. Also, warm with ice cream? Not traditional, but, gosh, so good.

Pro Tips (I Messed These Up So You Don’t Have To)

I once tried rushing the cooling and the glaze fell off and pooled around the donuts like sad chocolate puddles. Patience, pals.
If your batter seems dry, add a splash more milk. Too goopy? Bit more flour. (I under-measured once and ended up with batter soup. Learn form my mistake!)
I wouldn’t try all substitutions at once. Did that and ended up with pancakes, not donuts. Oops.

FAQ (You Ask, I’ll Blabber On)

Can I fry these instead of baking? Oh sure, you could—but I’m too clumsy and once splattered hot oil on my jeans. That said, King Arthur’s recipe has a good frying guide if you’re up for the adventure.
Can I make these vegan? Yep—swap in plant milk, use flax eggs (though it’s not quite the same texture, if I’m honest) and vegan butter or coconut oil. I even tried JUST cocoa glaze once on top of plain donuts. Not bad?
Do I need a stand mixer? Nah, I always just use a bowl and whisk (truth: less washing up that way).
What if I don’t have chocolate chips? Get creative—a broken up chocolate bar, some leftover Easter chocolate, even cocoa powder mixed with sugar and extra butter works in a pinch.
What’s the best way to eat these? Warm, with sprinkles falling everywhere, while you ignore your laundry pile. That’s my professional opinion.

Oh, totally random—but if donuts aren’t your thing today, check out Serious Eats’ chocolate dessert ideas; got lost there for an hour last week. Anyway, if you ever crack the code for perfect jam-filled donuts, please drop me an email. I’ll trade you a batch of these for the secret!

Chocolate Frosted Donuts