Homemade Chocolate Old-Fashioned Doughnuts

Chocolate old-fashioned doughnuts have that rich nostalgic flavor you simply cannot get from a box at the store and making them at home is easier than you think with pantry staples and just a handful of fresh ingredients. What started as a weekend baking project with my kids quickly turned into our favorite tradition especially when that deep chocolate aroma fills the kitchen on early Sunday mornings.

I first tried these doughnuts during a snow day when we were stuck at home and now my family requests them whenever we need a sweet pick-me-up or something special to start a weekend.

Ingredients

• All purpose flour: provides structure for the doughnut and results in a tender crumb Use fresh flour for the best taste
• Unsweetened cocoa powder: gives an intense chocolate flavor Choose Dutch processed for a smoother taste
• Granulated sugar: sweetens and helps tenderize Look for fine granulated for easy dissolving
• Baking powder and baking soda: make the doughnuts rise and get that signature crackle
• Salt: balances sweetness and deepens flavor use kosher salt if you have it
• Ground cinnamon: adds a subtle warmth go for Ceylon cinnamon for a gentle background note
• Eggs: bind everything together and create a soft cake texture always use large eggs at room temperature
• Buttermilk: adds tang and moisture Make your own by adding a splash of vinegar to milk if needed
• Unsalted butter: melts into the dough for richness You can swap in coconut oil for dairy free
• Vanilla extract: creates aroma and rounds out the chocolate flavor Pure vanilla always makes a difference
• Vegetable oil: is needed for frying go with a neutral oil like sunflower or canola
• Powdered sugar: is the base for a glossy smooth glaze Sift for a lump free finish
• Milk: gives the glaze just enough fluid consistency Try almond milk for dairy free
• Additional cocoa powder and vanilla extract: enhance flavor in the glaze

Instructions

Prepare the Dough:

Start by mixing all your dry ingredients in a large bowl whisking until fully blended to avoid streaks and clumps. In a separate bowl combine the eggs buttermilk melted butter and vanilla mixing until smooth and creamy. Gently pour the wet ingredients into the dry and mix with a spatula or wooden spoon just until you get a thick sticky dough. Do not overwork it—overmixing leads to tough doughnuts.

Shape the Doughnuts:

Cover the dough with plastic wrap and chill in the fridge for about thirty minutes so it becomes firmer and easier to handle. Once chilled move the dough onto a floured surface and dust your hands and rolling pin with flour to prevent sticking. Roll the dough to about half an inch thickness then use doughnut cutters or two different sized round cutters to shape classic doughnuts and holes. Press scraps together and cut more until all dough is used.

Fry the Doughnuts:

Pour two inches of vegetable oil into a heavy pot and heat to three hundred fifty degrees Fahrenheit. Use a thermometer for the most accurate result. Carefully add a few doughnuts to the hot oil at a time making sure not to crowd the pot. Fry each for about one to two minutes per side flipping gently with tongs once golden. Transfer fried doughnuts to a paper towel lined plate to drain excess oil.

Prepare the Chocolate Glaze:

In a medium bowl whisk together powdered sugar cocoa powder milk and vanilla until silky smooth. Add milk slowly until you get a thick but pourable glaze. Taste to make sure you love the level of chocolate.

Glaze the Doughnuts:

Once the doughnuts have cooled just enough to handle dip their tops into the chocolate glaze twirling gently for even coverage. Lift and let any extra glaze drip off then place each on a wire rack so the glaze sets to a glossy finish before serving.

I absolutely love using Dutch processed cocoa for these because it creates a smoother cleaner chocolate flavor. Watching my daughter press out the doughnut holes and sneak the scraps has become a cherished weekend ritual in our house.

Storage Tips

Store doughnuts in an airtight container at room temperature for up to two days or refrigerate for a week. For longer storage wrap them individually and freeze in a zip-top freezer bag. Thaw at room temperature and reheat in a low oven to restore freshness.

Ingredient Substitutions

Swap Dutch processed cocoa for natural cocoa if you prefer a more robust or slightly acidic flavor. For dairy free doughnuts use almond or oat milk with a squeeze of lemon juice or vinegar. Coconut oil makes a great substitute for butter both in the dough and the glaze.

Serving Suggestions

Serve these doughnuts as a weekend treat alongside hot coffee or a cold glass of milk. Add colorful sprinkles to the glaze for a fun twist or dust with powdered sugar for a bakery look. They are perfect for parties breakfast tables or special family mornings.

Old-Fashioned Doughnut Tradition

Chocolate old fashions are a classic American bakery item especially popular for their slightly crunchy exterior and soft interior. The buttermilk in the recipe gives traditional tang much like the doughnuts our grandparents grew up with. Making these at home brings back those comforting flavors while letting you control every ingredient.

Seasonal Adaptations

Add a pinch of nutmeg around the winter holidays for warmth Swap chocolate glaze for a citrus glaze in spring for something fresh Top with crushed peppermint or toasted coconut for festive occasions

Success Stories

One reader told me they made these doughnuts during a snowstorm and the cozy chocolate aroma filled the entire house. Another friend substituted pumpkin spice for the cinnamon in fall and said the results were utterly addictive. These are always a hit at weekend brunches with friends and family.

Freezer Meal Conversion

Double the recipe and freeze half for later Enjoy fresh baked doughnuts any time by thawing and glazing as needed. For the best texture warm in the oven before serving so the centers are soft and the glaze stays shiny.

Homemade chocolate doughnuts are a classic treat that's surprisingly easy and so rewarding. Get creative with flavors and enjoy them fresh with your favorite company.

Recipe FAQs

→ How can I ensure doughnuts are light and fluffy?

Chill the dough before rolling and avoid overmixing to keep the doughnuts tender. Don’t overcrowd when frying, so the temperature stays even.

→ Can I use Dutch-processed cocoa powder?

Yes, Dutch-processed cocoa powder gives a richer chocolate flavor and deeper color to the doughnuts.

→ What’s a dairy-free substitute for buttermilk?

Use any non-dairy milk mixed with a splash of vinegar or lemon juice to create a tangy buttermilk alternative.

→ How do I achieve the best glaze consistency?

Add milk gradually to the powdered sugar and cocoa mixture, whisking until smooth and shiny. Adjust until it's thick but pourable.

→ Can these doughnuts be frozen after glazing?

Yes, wrap each doughnut and freeze in a container. Let them thaw at room temperature for best texture and glaze appearance.