If you have a craving for something both classic and indulgently chocolatey, you’re going to fall head over heels for this Chocolate Old Fashioned Doughnuts with Mocha Glaze Recipe. These doughnuts are the perfect marriage of a rich, tender crumb and that nostalgic old-fashioned texture, elevated by a deeply chocolatey flavor and a luscious mocha glaze that delivers just the right hint of espresso. They offer a satisfying crunch on the outside with a soft, melt-in-your-mouth center, making them an irresistible treat whether it’s breakfast, dessert, or your next coffee break. Trust me, once you try this recipe, these doughnuts will quickly become a beloved staple in your kitchen.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, coming together in harmony to create the ideal blend of texture, flavor, and that gorgeous chocolate color. The mix of rich cocoa, malted milk powder, and instant espresso powder lifts these doughnuts from simple to spectacular, while the browned butter lends a subtle nutty depth.
- All-purpose flour: Provides the perfect structure for tender yet sturdy doughnuts.
- Unsweetened cocoa powder: Delivers rich chocolate flavor with a deep, satisfying color.
- Granulated sugar: Adds sweetness and helps with browning during frying.
- Light brown sugar: Introduces subtle caramel notes and moisture.
- Baking powder: Gives the doughnuts their classic lift and light crumb.
- Baking soda: Further enhances leavening and browning.
- Cornstarch: Keeps the texture delicate without being too dense.
- Kosher salt: Balances sweetness and enhances all other flavors.
- Instant espresso powder: Intensifies the chocolate and adds mocha notes.
- Malted milk powder: Adds subtle sweetness and that nostalgic malt flavor.
- Large eggs: Contribute moisture and richness, bonding ingredients.
- Buttermilk: Provides tang and tenderizes the dough.
- Sour cream: Adds moisture and richness for a soft crumb.
- Vanilla extract: Rounds out the flavors with a warm sweetness.
- Unsalted butter, browned and cooled: Brings a nutty depth that enhances the chocolate.
- Neutral oil: Essential for frying to get that crispy exterior without overpowering flavors.
- Powdered sugar: Forms the sweet base of the mocha glaze.
- Milk: Adjusts glaze consistency and adds creaminess.
- Unsalted butter, melted: Adds shine and richness to the glaze.
- Pinch of kosher salt: Enhances the mocha glaze flavor dramatically.
How to Make Chocolate Old Fashioned Doughnuts with Mocha Glaze Recipe
Step 1: Brown the Butter
Start by melting your butter slowly over medium heat. Watch closely as it foams and gradually turns golden brown, releasing a nutty, irresistible aroma. This step is essential because the browned butter will give your doughnuts a rich, complex flavor that’s hard to beat. Once it’s browned, pour it into a bowl to cool a bit while you assemble the other ingredients.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the flour, cocoa powder, sugars, baking powder, baking soda, cornstarch, salt, espresso powder, and malted milk powder. Whisk these together thoroughly, so every bite of doughnut has an even chocolatey and malted flavor profile. This dry mix is the foundation of your dough.
Step 3: Combine Wet Ingredients
Next, whisk the eggs until frothy. Add buttermilk, sour cream, vanilla, and the cooled browned butter, mixing until smooth and luscious. This wet combination provides moisture and richness, ensuring your dough will be tender and flavorful.
Step 4: Bring the Dough Together and Chill
Gently fold the wet ingredients into the dry mixture, combining just until a shaggy dough forms—resist the urge to overmix! A light, tender texture depends on this delicate folding. Cover your dough with plastic wrap and chill it in the fridge for about 30 minutes. This helps the dough become firm enough to roll and cut easily.
Step 5: Shape the Doughnuts
On a lightly floured surface, roll out the chilled dough to about ½ inch thick. Use a 3-inch doughnut cutter for the outer ring and a 1-inch cutter for the holes. Don’t worry if you have scraps—just gently re-roll them once to get extra doughnuts out of your batch. This is where the fun of shaping your creations really begins!
Step 6: Fry the Doughnuts
Heat neutral oil in a deep pot or fryer to around 350°F, maintaining the temperature between 340°F and 355°F for perfect frying conditions. Fry 2 to 3 doughnuts at a time for about a minute on each side or until they develop that gorgeous crackly, deep chocolate exterior. Remove with a slotted spoon, and let them drain on a wire rack over a baking sheet.
Step 7: Make and Apply the Mocha Glaze
Whisk powdered sugar, cocoa powder, milk, melted butter, espresso powder, vanilla, and a pinch of salt until silky smooth. Adjust thickness with extra milk or powdered sugar as needed. Dip each warm doughnut into the glaze, letting any excess drip back into the bowl. Set them back on the rack and allow the glaze to set for about 5 minutes. Your final masterpiece is now ready!
How to Serve Chocolate Old Fashioned Doughnuts with Mocha Glaze Recipe
Garnishes
Sprinkle a light dusting of cocoa powder or finely chopped toasted nuts over the glaze for an elegant touch and contrast in texture. You might also consider a few chocolate shavings or a pinch of sea salt to complement the mocha glaze perfectly.
Side Dishes
These doughnuts pair beautifully with a hot cup of coffee, espresso, or a frothy latte, enhancing their mocha notes. For a brunch spread, serve alongside fresh berries or whipped cream to brighten up the plate and balance the richness.
Creative Ways to Present
Arrange your doughnuts in a rustic wooden box or on a vintage cake stand for a charming display. For special occasions, stack them to create a doughnut tower or drizzle additional molten chocolate for a decadent touch. These presentation ideas turn the doughnuts into a real centerpiece everyone will admire.
Make Ahead and Storage
Storing Leftovers
Store any leftover doughnuts in an airtight container at room temperature for up to two days. Keeping them sealed prevents them from drying out and helps maintain the glaze’s shine and flavor.
Freezing
You can freeze these doughnuts for up to one month. Place them in a single layer on a baking sheet first, freeze until solid, then transfer to a freezer-safe bag or container. This prevents sticking and allows you to enjoy them fresh anytime.
Reheating
To refresh frozen or leftover doughnuts, warm them gently in a toaster oven or microwave for about 15-20 seconds. This brings back that just-fried softness, while preserving the delicious glaze. Avoid overheating to keep the texture perfect.
FAQs
Can I bake these doughnuts instead of frying them?
While this recipe is designed for frying to get that signature crunch and texture, you can bake them at 350°F for about 12 minutes. They will be softer and less crunchy, but still delicious with the mocha glaze applied.
What can I use if I don’t have buttermilk?
Substitute buttermilk by adding 1 tablespoon of lemon juice or white vinegar to ¾ cup of regular milk. Let it sit for 5 minutes before using; it will add the necessary acidity and tang.
Is malted milk powder necessary?
While not absolutely required, malted milk powder adds a unique, nostalgic malt flavor that elevates the doughnuts. If unavailable, you can omit it or replace with an equal amount of extra cocoa powder for more chocolate intensity.
Why do I need to chill the dough?
Chilling makes the dough firmer and easier to roll and cut, resulting in cleaner doughnut shapes and a better texture once fried. It also helps develop flavor.
Can I make the mocha glaze ahead of time?
Yes! You can prepare the mocha glaze a day in advance and store it in the fridge. Just whisk it again before dipping doughnuts to ensure smooth consistency.
Final Thoughts
The Chocolate Old Fashioned Doughnuts with Mocha Glaze Recipe is a delightful way to bring a classic favorite to life with luscious chocolate and coffee flavors that will have your friends and family begging for more. Whether you’re sharing them over morning coffee or serving up a special dessert, these doughnuts promise warm smiles and happy hearts. So grab your apron and get ready to make some magic happen in your kitchen—you won’t regret it!
Print
Chocolate Old Fashioned Doughnuts with Mocha Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 doughnuts
- Category: Dessert
- Method: Frying
- Cuisine: American
Description
These Chocolate Old Fashioned Doughnuts combine rich cocoa and espresso flavors with a tender, fluffy texture enhanced by browned butter. Fried to a perfect deep chocolate brown and finished with a luscious mocha glaze, these doughnuts offer a nostalgic treat with a modern twist, ideal for breakfast or dessert.
Ingredients
Doughnuts
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ cup granulated sugar
- 2 tablespoons packed light brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 tablespoons cornstarch
- 1 teaspoon kosher salt
- 1 teaspoon instant espresso powder
- 2 tablespoons malted milk powder
- 2 large eggs, room temperature
- ¾ cup buttermilk
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, browned and cooled slightly
- Neutral oil, for frying (about 4 cups total)
Mocha Glaze
- 1½ cups powdered sugar
- 2 tablespoons unsweetened cocoa powder
- ½ cup milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon instant espresso powder
- ½ teaspoon vanilla extract
- Pinch of kosher salt
Instructions
- Brown the Butter: Melt 4 tablespoons of unsalted butter in a small saucepan over medium heat, watching carefully as it foams and turns a golden-brown color. This process takes about 4–5 minutes and develops a nutty aroma essential for flavor. Pour the browned butter into a heatproof bowl and let it cool slightly.
- Combine Dry Ingredients: In a large mixing bowl, whisk together 2 cups all-purpose flour, ½ cup unsweetened cocoa powder, ½ cup granulated sugar, 2 tablespoons packed light brown sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, 2 tablespoons cornstarch, 1 teaspoon kosher salt, 1 teaspoon instant espresso powder, and 2 tablespoons malted milk powder until evenly mixed.
- Mix Wet Ingredients: In a separate bowl, whisk 2 room temperature large eggs until frothy. Add ¾ cup buttermilk, ¼ cup sour cream, 1 teaspoon vanilla extract, and the cooled browned butter. Mix until smooth.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients and gently fold together until a shaggy dough forms. Take care not to overmix to keep the doughnuts light and tender.
- Chill the Dough: Cover the dough bowl with plastic wrap and refrigerate for about 30 minutes to firm up the dough for easier handling.
- Shape the Doughnuts: After chilling, lightly flour a surface and roll out the dough to about ½ inch thickness. Use a 3-inch doughnut cutter to cut out doughnut shapes and a 1-inch cutter for the centers. Re-roll scraps once to maximize yield.
- Heat the Oil: In a heavy pot or deep fryer, heat 3–4 inches of neutral oil to 350°F, maintaining a temperature between 340°F and 355°F for frying.
- Fry the Doughnuts: Fry 2–3 doughnuts at a time for about 1 minute per side, until they become crackly and a deep chocolate brown. Remove with a slotted spoon and place on a wire rack set over a baking sheet to drain excess oil.
- Prepare the Mocha Glaze: In a medium bowl, whisk together 1½ cups powdered sugar, 2 tablespoons unsweetened cocoa powder, ½ cup milk, 2 tablespoons melted unsalted butter, 1 teaspoon instant espresso powder, ½ teaspoon vanilla extract, and a pinch of kosher salt until smooth. Adjust consistency with more milk or powdered sugar as needed.
- Glaze the Doughnuts: Dip each warm doughnut into the mocha glaze, letting excess drip off. Return to the wire rack and allow the glaze to set for about 5 minutes before serving.
Notes
- Use room temperature eggs for better incorporation.
- Be careful not to overmix the batter to keep doughnuts light.
- Maintaining the oil temperature between 340°F and 355°F is key for crispy, non-greasy doughnuts.
- You can re-roll dough scraps only once to avoid tough doughnuts.
- For gluten-free option, substitute flour with a gluten-free baking blend.
- Store glazed doughnuts in an airtight container for up to 2 days.
