These chocolate glazed donuts are special not for the donuts inside but for the deliciously yummy chocolate caramel glaze on top. These are fried yeast donuts, but the best part of the recipe is the chocolate caramel glaze that coats the top of them. They are sweet and dense, and a perfect resemblance of the donuts from your childhood.
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Listen, so I know that cider and donuts are a fall thing, right? It gets a little chillier outside, and suddenly everyone is out at their local cider mill, drinking fresh apple cider and eating cider donuts…
Wait. Hold up. Is this just a midwest thing..? Now that I was describing it, I realized that cider probably isnt common in like… San Diego. Am I right? Or wrong?
Anyways. Cider and cider donuts are a fall thing. But really, I feel like like ALL donuts are a fall thing. Which means that it’s perfect timing for me to share this Chocolate Glazed Donut recipe from Cabo Verde.
Inspiration for Chocolate Glazed Donuts
I got the inspiration for these chocolate glazed donuts when I was watching a YouTube video about Cabo Verdean food. The host of the show was from Cabo Verde, and she was teaching her friend about popular treats that they eat in the country.
She had bought her friend a donete, which is a chocolate glazed donut from a local Cabo Verdean marketplace.
What Make this Chocolate Glazed Donut Special?
To be honest, the inside of this dessert is a donut recipe that I love from delish.com. It is a yeast donut that has to rise a few times before you finally fry it. I did not make up the “donut” part of this recipe.
The part that is my creation though, is the topoing. This chocolate glazed donut is Cabo Verdean in origin because of the chocolate caramel glaze that coats it. In the YouTube video, the woman described the Cabo Verdean donete as being coated in a really thick and sweet chocolate caramel. Using this description and this description only, I took it into my own hands to make a chocolate caramel glaze that would blow your socks off.
What is in the glaze of these Chocolate Glazed Donuts?
- Whole milk
- Granulated sugar
- Vegetable Oil
- Heavy Cream
- Unsalted butter
- Semi-sweet chocolate chips
How to Make Chocolate Glazed Donuts?
Activate the yeast by heating up the milk in the microwave for about 40-50 seconds. Dump 1 tsp of sugar in the milk and then add the yeast. Leave the yeast to activate for about 8-10 minutes.
Mix the butter, eggs, sugar, vanilla, and yeast in a bowl. Add the flour and salt and mix into a dough.
Knead the dough on a floured surface for five minutes.
Place in a greased, glass bowl and cover with a dish towel. Leave to rise for an hour, until it doubles in size.
Roll the dough out into ½” thick dough and cut out donut shapes with a 3” circle cookie cutter and a 1” circle cookie cutter.
Leave to rise for 40 more minutes.
Heat oil on stove top and fry donuts in oil.
Add salt, sugar, and water to a pan on the stove. Cook until combination is clear and bubbling.
Turn heat to high and continue to cook until the combination turns amber.
Remove from heat and add cream and butter. Stir until combined and a caramel is formed.
Stir in chocolate chips to make the chocolate glaze.
Coat donuts in the chocolate glaze and enjoy!
There you have it folks. The best chocolate glazed donut recipe you’re gonna find out there in the wild. If you are able to make this donut recipe, make sure to take a photo and tag me in it on Facebook or Instagram by tagging @TheForeignFork or hashtagging #TheForeignFork!
If you liked this recipe, you’ll also probably like these recipes, too:
- Bakes from Barbados (like a mini elephant ear)
- Johnny Cake from The Bahamas
- Kaiserschmarrn (shredded pancakes with apricot jam) from Austria
Chocolate Glazed Donuts
- 1 c. whole milk
- ¼ c. plus 1 tsp. granulated sugar, divided
- 1 packet, or 2 ¼ tsp. active dry yeast
- 4 c. all-purpose flour, plus more if needed
- ½ tsp. kosher salt
- 6 tbsp. melted butter
- 2 large eggs
- ½ tsp. pure vanilla extract
- Sunflower Oil, for frying
Chocolate Caramel Glaze
- 2 cups sugar
- ½ tsp salt Salt
- ½ cup water
- ⅔ cup heavy cream
- 6 tbsp unsalted butter
- 1 cup semi sweet chocolate chips
- Grease a large bowl with cooking spray and set aside. In a small, microwave-safe bowl or glass measuring cup, add milk. Microwave until lukewarm, 40 seconds. Add a teaspoon of sugar and stir to dissolve, then sprinkle over yeast and let sit until frothy, about 8 minutes.
- In a medium bowl, whisk together flour and salt. In a large bowl, whisk together remaining sugar, butter, eggs, and vanilla with a wooden spoon.
- Pour in yeast mixture, mix to combine, then add in dry ingredients, stirring with a wooden spoon until a shaggy dough forms.
- Transfer to a lightly floured surface and knead until elastic and only slightly tacky, adding more flour a teaspoon at a time if needed, about 5 minutes.
- Form into a tight ball then place dough in oiled bowl and cover with a clean dish towel. Let dough rise in a warm spot in your kitchen until doubled in size, about 1 hour.
- Line a large baking sheet with parchment. Punch down dough, then turn onto a lightly floured work surface and roll out into a ½” thick rectangle. Using a doughnut cutter or 3” and 1” biscuit cutters, punch out your doughnuts. Re-knead scraps together and punch out as well. Place doughnuts and holes onto baking sheets, cover with dish towel, and let rise again, about 40 minutes more.
- Line a large baking sheet with paper towels. In a large dutch oven over medium heat, heat 2” oil to 350°. Cook doughnuts, in batches, until deeply golden on both sides, about 1 minute per side. Holes will cook even faster!
- Transfer doughnuts to paper towel-lined baking sheet to drain and cool slightly.
Chocolate Caramel Glaze
- Add sugar, salt and water to a medium pan over medium-high heat. Stir until it all dissolves together, and continue stirring as it cooks. Continue cooking until the combination turns clear and is bubbling (about 5 minutes).
- Turn the heat to high and continue to cook and stir the caramel mixture. After about 5 minutes, the combination will turn an amber color.
- Remove the caramel from the burner and add the butter and cream. Stir in until combined. CAUTION: The caramel will bubble and steam dramatically when you do this…. Be careful!
- Once the mixture is combined, add the chocolate chips to the caramel mixture and stir until the chocolate chips melt.
- Take the donuts and dip them into the chocolate, making sure to cover the donut in chocolate caramel from all angles. Leave to cool on a cooling rack with a cookie sheet underneath to allow for extra chocolate that drips off.
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