How to Make Chocolate Donuts, New York’s Iconic Pastry

The History of the Donut

• Along with the muffin, cookie, and brownie, the donut is one of America’s classic pastries. In New York, you’ll find them almost everywhere. A note on spelling: “donut” is the modern spelling, while “doughnut” is the traditional form—both mean the same thing.
• Historians struggle to pinpoint the donut’s exact origins in Europe. However, most experts agree that Dutch colonists brought it to America in the 17th century. And as it often goes, New York played a key role. The first donut shop opened in 1673 on Broadway, run by Anna Joralemon.
• In 1949, New York was also home to the Doughnut Corporation of America, dedicated to developing the donut. Given how popular donuts remain today, it’s clear the company’s mission was a complete success.

Ingredients for 7 to 9 Donuts

• 275 g (9.7 oz) all-purpose flour.
• 115 ml (½ cup) warm milk at 25°C (77°F). Do not exceed 30°C (86°F).
• 40 g (1.4 oz) sugar.
• 25 g softened butter, not melted.
• 15 g (0.5 oz) fresh baker’s yeast.
• 1 egg at room temperature.
• 1 packet vanilla sugar.
• 1 good pinch of salt.
• A deep fryer or heavy pot with frying oil.

For the Chocolate Glaze

• 90 g (3.2 oz) dark chocolate, 60% cocoa.
• 30 g (1 oz) butter.
• 2 to 3 tablespoons milk.
• 2 teaspoons vanilla extract.
• 2 teaspoons corn syrup or honey for a glossy finish.

Recipe Steps

• 1/ In a bowl, dissolve the yeast in the warm milk (25°C / 77°F). Let it rest for 15 minutes.
• 2/ In a mixer bowl or other container, combine the flour, egg, sugar, vanilla sugar, and salt. Mix for a few minutes.
• 3/ Add the milk-yeast mixture and knead for 5 minutes.
• 4/ Cut the softened butter into small pieces and add it to the dough. Knead for 10 minutes until you have a smooth, elastic, homogeneous dough. If mixing by hand, double the kneading time.
• 5/ Cover the bowl with plastic wrap and let the dough rise for about an hour in a warm, draft-free place. Ideally, place the bowl near a heat source, such as a radiator or your oven set to 38°C (100°F).
• 6/ When the dough has doubled in volume, flour your work surface, punch down the dough, and roll it out to a thickness of 1 cm (0.4 in).
• 7/ Cut 10 cm (4 in) squares of parchment paper and place them on a baking sheet.
• 8/ Cut out donuts using a donut cutter or a 7 cm (2.8 in) glass. Make the center hole using a small cutter, piping tip, bottle cap, or your finger.
• 9/ Place each donut on its parchment square. Repeat until all dough is used.
• 10/ Cover the baking sheet with a kitchen towel and let the donuts rise for 45 minutes in a warm place. They will double in volume.
• 11/ Heat your frying oil to 180°C (356°F). Using a slotted spoon, carefully lower the first donut into the oil with its parchment paper. Remove the paper with tongs—the donut will slip into the oil smoothly. Don’t worry if the oil doesn’t bubble vigorously; the donut is frying. After 30 seconds, flip it with a slotted spoon. Fry each side for 30 to 45 seconds.
• 12/ Place the donuts on paper towels to drain. Then transfer them to a wire rack to cool.
• 13/ Prepare the chocolate glaze. Gently melt the chocolate and butter in a double boiler. Add the vanilla extract, corn syrup or honey, and milk to reach the right consistency—not too thick, not too thin.
• 14/ Dip the top half of each cooled donut into the chocolate. Quickly flip it over and place it on a wire rack, chocolate side up. Let it set for at least an hour. Enjoy!

Share Your Homemade Donuts!

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