If you have a sweet tooth that loves the rich depth of chocolate paired with a touch of coffee, you are absolutely going to fall head over heels for this Chocolate Old Fashioned Doughnuts with Mocha Glaze Recipe. These doughnuts masterfully combine a tender, cakey chocolate base with a luscious mocha glaze that hits all the right notes of cocoa and espresso. Every bite delivers that nostalgic doughnut experience with a grown-up, sophisticated twist, making it perfect for a decadent breakfast treat or an indulgent dessert that everyone will rave about.
Ingredients You’ll Need
The magic of this Chocolate Old Fashioned Doughnuts with Mocha Glaze Recipe lies in its beautifully simple yet carefully selected ingredients. Each component plays a crucial role—from the browned butter infusing rich nuttiness to the malted milk powder adding that subtle malt flavor, and of course, the espresso powder elevating the chocolate notes with a coffee kick.
- All-purpose flour: Provides the sturdy base for the doughnuts’ tender crumb.
- Unsweetened cocoa powder: Brings deep chocolate flavor and rich color.
- Granulated sugar: Adds sweetness and helps achieve a light texture.
- Light brown sugar: Offers a hint of molasses flavor and moisture.
- Baking powder and baking soda: These leavening agents ensure a soft, airy doughnut.
- Cornstarch: Keeps the doughnuts tender by lightening the flour’s structure.
- Kosher salt: Balances flavors and enhances sweetness.
- Instant espresso powder: Intensifies the chocolate while adding a mocha twist.
- Malted milk powder: Adds a subtle malted richness.
- Eggs: Bind ingredients and add moisture and richness.
- Buttermilk: Provides acidity for lift and tender crumb.
- Sour cream: Adds richness and moisture for a luscious texture.
- Vanilla extract: Lifts the chocolate notes with warmth and depth.
- Unsalted butter (browned): Imparts a nutty, caramelized flavor that makes these doughnuts unforgettable.
- Neutral oil: For frying to achieve that perfect crispy exterior.
- Powdered sugar: The base for the mocha glaze’s smooth sweetness.
- Milk: Adjusts the glaze to just the right consistency.
- Pinch of kosher salt: Enhances the glaze’s layered flavors.
How to Make Chocolate Old Fashioned Doughnuts with Mocha Glaze Recipe
Step 1: Brown the Butter
Start by gently melting the unsalted butter over medium heat. Watch closely as it bubbles, foams, and transforms into a golden-brown liquid with a delicious nutty aroma—this is the secret to adding an extra depth of flavor to your doughnuts. Once browned, set it aside to cool slightly so it doesn’t cook the eggs later on.
Step 2: Prepare the Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, granulated sugar, light brown sugar, baking powder, baking soda, cornstarch, kosher salt, espresso powder, and malted milk powder. Mixing these thoroughly now helps ensure every doughnut has an even, rich chocolate flavor with just the right texture.
Step 3: Combine Wet Ingredients
In another bowl, whisk the eggs until frothy, then add the buttermilk, sour cream, vanilla, and your browned butter. This luscious, creamy mix is what will make your doughnuts tender on the inside but perfectly rich. Pour these wet ingredients into the dry mix and fold gently until a rough dough forms—don’t overmix, or your doughnuts will lose their lightness.
Step 4: Chill and Cut the Doughnuts
Cover the dough with plastic wrap and let it chill in the fridge for about 30 minutes. Chilling firms up the dough making it easier to roll and cut. Once chilled, lightly flour your workspace and roll the dough to a half-inch thickness. Use a 3-inch doughnut cutter to shape the doughnuts, and a smaller 1-inch cutter to create the classic doughnut hole. Be sure to re-roll scraps just once to avoid tough doughnuts.
Step 5: Fry to Perfection
Heat your neutral oil in a deep fryer or heavy pot to about 350 degrees Fahrenheit. Carefully add a few doughnuts at a time to avoid temperature drops, frying about one minute per side until they develop a crackly, deep chocolate-brown crust. Remove them with a slotted spoon and drain excess oil on a wire rack placed over a baking sheet so they stay crispy and delicious.
Step 6: Whip Up the Mocha Glaze
While the doughnuts cool just slightly, whisk together powdered sugar, cocoa powder, milk, melted unsalted butter, espresso powder, vanilla, and a pinch of salt until velvety smooth. You can adjust the drizzle consistency by adding more milk for thinner glaze or more powdered sugar for a thicker coat.
Step 7: Glaze and Set
Dunk each warm doughnut into your mocha glaze, turning to coat completely and letting the excess drip off. Return them to your wire rack and give the glaze about five minutes to set into a shiny, irresistible finish before you dive in.
How to Serve Chocolate Old Fashioned Doughnuts with Mocha Glaze Recipe
Garnishes
Sprinkling a little flaky sea salt over the mocha glaze just before it sets adds a touch of complexity that perfectly balances the sweetness and deep chocolate flavors. You can also dust your doughnuts with a tiny bit of cocoa powder or finely chopped dark chocolate for an elegant touch.
Side Dishes
These chocolate doughnuts pair wonderfully with a creamy latte or a bold cup of black coffee to enhance that mocha essence. For brunch, serve them alongside fresh berries or a simple fruit salad to cut through the richness and add freshness to the plate.
Creative Ways to Present
Arrange these Chocolate Old Fashioned Doughnuts with Mocha Glaze Recipe on a rustic wooden board for a charming coffee table display. Try stacking them in tiers tied with a ribbon for special occasions or cut them into halves and fill with a dollop of whipped cream or mascarpone for an unexpected, delightful twist.
Make Ahead and Storage
Storing Leftovers
Once cooled and glazed, store the doughnuts in an airtight container at room temperature for up to two days. This keeps them soft and moist, though the glaze may soften slightly—still delicious but best enjoyed fresh.
Freezing
To enjoy later, freeze the unglazed doughnuts in a single layer on a tray, then transfer them to a freezer-safe bag for up to a month. When ready to eat, thaw at room temperature and glaze just before serving to preserve that fresh-from-the-fryer taste.
Reheating
Reheat doughnuts gently in a warm oven at 300 degrees Fahrenheit for 5 to 7 minutes or until warmed through. Avoid microwaving, as this can make them chewy instead of tender and cakey.
FAQs
Can I bake these doughnuts instead of frying?
Absolutely! While traditional Old Fashioned doughnuts are fried to get that perfect crisp crust, you can bake them at 375 degrees Fahrenheit for about 12 minutes if you want a lighter version. Keep in mind the texture will be slightly different but still deliciously moist and chocolatey.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, mix one cup of milk with one tablespoon of lemon juice or vinegar and let it sit for 5 minutes. This homemade substitute provides the acidity needed to tenderize the dough and activate the leavening.
Is the espresso powder necessary?
Espresso powder is key in the Chocolate Old Fashioned Doughnuts with Mocha Glaze Recipe because it intensifies the chocolate flavor without making the doughnuts taste like coffee. If you prefer, you can omit it, but the mocha richness won’t be quite as pronounced.
Can I make the mocha glaze dairy-free?
Yes! Replace the milk and butter in the glaze with your favorite plant-based milk and a vegan butter substitute. It won’t compromise the smoothness or flavor, making these doughnuts suitable for dairy-free diets.
How thick should I roll the dough before cutting?
Rolling the dough to about ½ inch thick is perfect for these doughnuts—it’s thick enough to yield a tender, cakey interior without being dense, and it fries up nicely.
Final Thoughts
I can’t wait for you to try this Chocolate Old Fashioned Doughnuts with Mocha Glaze Recipe because it truly takes homemade doughnuts to the next level. The harmonious blend of deep chocolate, browned butter warmth, and that irresistible mocha glaze creates bites you won’t stop dreaming about. Once you make these, I promise they’ll become a beloved go-to for celebrations, weekend breakfasts, or anytime you need a little chocolate comfort in your life. Happy frying and enjoy every sticky, indulgent moment!
Print
Chocolate Old Fashioned Doughnuts with Mocha Glaze Recipe
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 12 doughnuts
- Category: Dessert
- Method: Frying
- Cuisine: American
Description
Delight in these rich and tender Chocolate Old Fashioned Doughnuts, featuring a perfectly balanced blend of cocoa, malted milk powder, and espresso powder for a deep mocha flavor. Lightly fried to a crackly chocolate-brown exterior and glazed with a luscious mocha glaze, these doughnuts make an irresistible treat for any chocolate lover.
Ingredients
Dry Ingredients
- 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
Wet Ingredients
- 2 large eggs, room temperature
- ¾ cup buttermilk
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, browned and cooled slightly
Frying
- 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. Allow it to foam and gently brown for about 4–5 minutes until it develops a nutty aroma. Pour into a heatproof bowl and let it cool slightly to room temperature.
- Mix Dry Ingredients: In a large 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 combined.
- Combine Wet Ingredients: In a separate bowl, beat 2 large eggs until frothy. Stir in ¾ cup buttermilk, ¼ cup sour cream, 1 teaspoon vanilla extract, and the cooled browned butter. Mix until smooth. Pour the wet mixture into the dry ingredients and gently fold together until a shaggy dough forms, taking care not to overmix to keep the doughnuts light.
- Chill and Cut Dough: Cover the dough with plastic wrap and refrigerate for about 30 minutes to firm up. Transfer to a lightly floured surface and roll out to ½ inch thickness. Use a 3-inch doughnut cutter to cut out doughnuts and a 1-inch cutter for centers. Re-roll scraps once to make additional doughnuts.
- Fry the Doughnuts: Heat 3–4 inches of neutral oil in a heavy pot or deep fryer to 350°F, maintaining between 340°F and 355°F. Fry 2–3 doughnuts at a time for about 1 minute per side or until deep chocolate brown and crackly. Remove with a slotted spoon and drain on a wire rack placed over a baking sheet.
- Prepare the Mocha Glaze: While doughnuts cool slightly, 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 in a medium bowl. Adjust consistency with more milk or powdered sugar as needed until smooth.
- Glaze the Doughnuts: Dip each warm doughnut into the mocha glaze, letting excess drip off. Place back on the wire rack and allow glaze to set for about 5 minutes before serving.
Notes
- Ensure the brown butter cools slightly before combining with eggs to avoid cooking them.
- Do not overmix the dough; over-handling can make the doughnuts dense.
- Maintain oil temperature carefully for even frying and to avoid greasy doughnuts.
- Re-roll dough scraps only once to prevent tough doughnuts.
- The mocha glaze can be stored chilled for up to 3 days; re-whisk before use.
