These chocolate old fashioned doughnuts boast a crackly edge and a soft, deeply chocolate center. A shiny mocha glaze seals in nutty browned butter notes and hints of espresso (it smells amazing when fresh).
This recipe tackles issues of greasiness, uneven texture, and flavor depth while providing an easy approach for quick, satisfying chocolate treats.
I’m thrilled this chocolate doughnut recipe handles those problems (no more greasy spots!), even on a busy weeknight when the kids need dinner and dessert in one go.
I learned a 30-minute chill makes dough easier to shape, then frying each doughnut about 1 minute per side locks in that crackly edge. Dipping in glaze and letting them sit 5 minutes gives a glossy finish. You’ll have warm doughnuts in under an hour.
If you still crave chocolate treats, you might try my Gluten Free Chocolate Zucchini Cake for a moist slice that pairs well with coffee.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to all-purpose flour.
- This recipe contains eggs, butter and buttermilk, so it is unsuitable for dairy-free or vegan diets.
- This recipe does not meet keto or low-carb diets due to high carbohydrate content.
- This recipe is vegetarian.
- This recipe is nut-free.
Why You Will Love This Recipe
- Crisp crackle texture I found frying at 350°F with cornstarch gives edges that snap in about 2 minutes per side, never greasy.
- Layered chocolate depth I love how browned butter, espresso powder, and malted milk powder merge in the batter to layer rich cocoa notes without extra sugar.
- Soft, moist crumb Buttermilk and sour cream lock moisture into the dough, so these doughnuts stay tender even when stored at room temperature overnight.
- Quick mocha finish I whip up the mocha glaze in about 3 minutes, let it set for 5, then enjoy that silky coffee note clinging to each doughnut.
Chocolate Old Fashioned Doughnuts
- Prep Time: 30 minutes
- Cool Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 12 doughnuts 1x
- Category: dessert
- Method: frying
- Cuisine: American
- Diet: vegetarian
Description
These chocolate old fashioned doughnuts boast a crackly edge and a soft, deeply chocolate center with a shiny mocha glaze.
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
- 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)
- 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
- Begin by melting 4 tablespoons of unsalted butter in a small saucepan over medium heat. Keep an eye on it as it foams and slowly transforms to a golden-brown color, around 4–5 minutes. This nutty aroma is crucial for flavor. Once browned, pour it into a heatproof bowl and allow it to cool slightly.
- In a large mixing bowl, combine 2 cups of all-purpose flour, ½ cup of unsweetened cocoa powder, ½ cup of granulated sugar, 2 tablespoons of packed light brown sugar, 2 teaspoons of baking powder, ½ teaspoon of baking soda, 2 tablespoons of cornstarch, 1 teaspoon of kosher salt, 1 teaspoon of instant espresso powder, and 2 tablespoons of malted milk powder. Whisk until even to ensure all the dry ingredients mix thoroughly.
- In a separate bowl, whisk together 2 large eggs until frothy, then stir in ¾ cup of buttermilk, ¼ cup of sour cream, 1 teaspoon of vanilla extract, and the cooled brown butter. Mix these wet ingredients until smooth. Pour this mixture into the dry blend and gently fold it together until a shaggy dough forms. Be cautious not to overmix; this keeps the doughnuts light.
- Cover the bowl with plastic wrap and refrigerate the dough for about 30 minutes. This step makes the dough easier to handle. After chilling, transfer it to a lightly floured surface and roll it out to a thickness of about ½ inch. Use a 3-inch doughnut cutter to cut out the shapes, along with a 1-inch cutter for the centers. You can re-roll the scraps once to cut more doughnuts.
- Heat 3–4 inches of neutral oil in a heavy pot or deep fryer to 350°F. Keep the temperature between 340°F and 355°F for optimal frying. Carefully drop in 2–3 doughnuts at a time and fry for approximately 1 minute per side, or until they are crackly and a deep chocolate brown. Use a slotted spoon to remove them and transfer the fried doughnuts to a wire rack set over a baking sheet to drain excess oil.
- While the doughnuts cool slightly, prepare the mocha glaze. In a medium bowl, whisk together 1½ cups of powdered sugar, 2 tablespoons of unsweetened cocoa powder, ½ cup of milk, 2 tablespoons of melted unsalted butter, 1 teaspoon of instant espresso powder, ½ teaspoon of vanilla extract, and a pinch of kosher salt. Keep whisking until the mixture is smooth. Adjust the consistency with more milk for a thinner glaze or powdered sugar for a thicker one.
- Dip each warm doughnut into the mocha glaze, allowing any excess to drip off. Return them to the wire rack and let the glaze set for about 5 minutes before serving.
Notes
- Malted Milk Powder: This ingredient enriches the flavor profile with subtle malt notes. Make sure to pick a balanced mix to avoid grittiness in your doughnut.
- Browning Butter: This step provides a complex, nutty flavor that enhances the overall taste of the chocolate old fashioned doughnuts. Monitor closely to avoid burning.
- Frying Techniques: Using cornstarch in the dough mixture contributes to the perfect crispiness. Maintain a consistent oil temperature to achieve crackly edges without greasy spots.
- Storage: These doughnuts stay fresh at room temperature in an airtight container for up to 24 hours. For longer storage, refrigerate for up to 3 days. To reheat and regain that freshly fried texture, place them in a 300°F oven for 5 minutes.
- Variations: Consider sprinkling flaked sea salt or chopped nuts on top of the glaze for added texture and flavor. For a baked version, adjust the temperature to 350°F and bake for approximately 10–12 minutes.
Nutrition
- Serving Size: 1 doughnut
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Ingredient Notes
- All-purpose flour: pick a fresh bag, it holds shape and gives the old fashioned doughnut a sturdy yet tender crumb.
- Unsweetened cocoa powder: choose richly colored cocoa to deepen chocolate taste; sift before mixing to avoid lumps.
- Instant espresso powder: adds an extra boost to chocolate; look for fine grind that dissolves quickly in batter.
- Malted milk powder: brings subtle malt notes; pick a balanced blend so it mixes smoothly without gritty bits.
- Eggs: bind and add lift; bring to room temperature so they whisk up light and even.
- Sour cream: boosts moisture and adds a soft tang; gently stir it in to avoid overmixing.
- Vanilla extract: brings out sweetness; use pure extract for a clean flavor note.
- Neutral frying oil: pick one with high smoke point like canola; keep oil between 340–355°F for crackly edges.
- Milk: thins the glaze; whole milk gives richer texture but any milk works—add more for a thinner coating.
- Instant espresso powder: same as dough, dissolved in glaze for extra depth; stir until fully integrated.
Recipe Baking Tips
- If dough sticks when cutting, dust surface and cutter with 1 tablespoon flour 30 minutes after chilling.
- When oil temp falls below 340°F 30 seconds into frying, pause and adjust heat until it returns to 350°F before cooking doughnuts.
- If edges brown unevenly, flip doughnut after 1 minute then fry opposite side for 1 minute to get even crackly crust.
- When glaze drips off quickly during dipping, whisk in 2 tablespoons powdered sugar 1 minute before glazing to thicken mixture.
- For oily doughnuts after frying, rest them on rack over paper towels for 2 minutes immediately post-fry to remove excess oil.
Serving Suggestions
Serve with chilled espresso panna cotta cups, candied pecans, fresh mint leaves, and Greek yogurt alongside chocolate old fashioned doughnuts.
Pair chocolate old fashioned doughnuts with iced almond latte, wild blueberry compote spooned warm, and sliced fresh blood orange segments.
Use chocolate old fashioned doughnuts to make layered brioche bread pudding topped with amaretto cream and lightly toasted almond slivers.
Add torn chocolate old fashioned doughnut pieces to vanilla yogurt parfait, alternating fresh raspberries and honey drizzle in glass tumblers.
Top chocolate old fashioned doughnuts with warm caramel sauce, add shaved dark chocolate curls, then finish with flaked sea salt.
Serve drizzled mocha glaze alongside toasted hazelnuts, mini chocolate marshmallows, and lightly whipped coconut cream for dipping on dessert platters.
Recipe variations
- You can use whole wheat pastry flour to replace one cup of all-purpose flour for added nuttiness and a crisp exterior with tender cake crumb.
- Add one teaspoon monk fruit sweetener and one teaspoon espresso powder to the mocha glaze from my Sugar-Free Donuts recipe for a lower-carb viscous sheen.
- Either Dutch-process or black cocoa replaces unsweetened cocoa powder for deeper color and richer flavor, reducing sugar by one tablespoon if you prefer less sweetness.
- If using a double batch, mix four cups flour, one cup cocoa powder, six eggs and eight tablespoons browned butter, then fry in four batches.
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How to Store?
To keep your chocolate old fashioned doughnuts fresh and delicious, follow these storage tips:
Room Temperature: Use an airtight container at room temperature up to 1 day. Keep doughnuts in single layer. Handle gently before serving.
Refrigeration: Place doughnuts in an airtight container in the refrigerator up to 3 days. Separate layers with parchment to preserve glaze.
Freezing: Wrap doughnuts in plastic wrap, place in a freezer bag in freezer up to 3 months. Thaw at room temperature.
Other Recipes You’ll Love
- Gluten Free Oatmeal Zucchini Cookies
- Gluten Free Chocolate Chips Zucchini Bread
- Gluten Free Chocolate Zucchini Cake
- Gluten Free Zucchini Brownies
If you enjoyed this chocolate old fashioned doughnuts or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
