Chocolate Dippy or Sugarcoated Doughnuts Paula Deen
Indulge in the irresistible allure of Paula Deen's Chocolate Dippy or Sugarcoated Doughnuts—a delightful recipe that combines light, pillowy dough with two luscious finishes: a velvety chocolate glaze or a simple powdered sugar coating. Perfectly golden and fried to perfection, these homemade doughnuts deliver a bakery-style experience right from your kitchen. With easy-to-follow steps, including a rich yeast dough that rises to airy perfection, this recipe ensures a melt-in-your-mouth texture every time. Whether you dip them in the glossy, cocoa-infused glaze or toss them in a snowy layer of powdered sugar, these doughnuts are a surefire hit for breakfast, dessert, or any sweet craving in between. Perfectly paired with a cup of coffee or hot cocoa, they’re an indulgent treat for any occasion!
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Recipe Information
Ingredients
- 1 cup whole milk
- 1 tablespoon granulated sugar
- 2.25 teaspoons active dry yeast
- 4 tablespoons unsalted butter, melted
- 2 pieces large eggs
- 4 cups all-purpose flour
- 1 teaspoon salt
- 4 cups vegetable oil (for frying)
- 1 cup powdered sugar
- 0.5 cup unsweetened cocoa powder
- 5 tablespoons whole milk (for glaze)
- 1 teaspoon vanilla extract
Instructions
In a small saucepan over low heat, warm the milk until it’s lukewarm (about 110°F). Remove from heat and stir in 1 tablespoon of granulated sugar, then sprinkle the yeast over the top. Let it sit for 5-10 minutes until the mixture is frothy.
In a large mixing bowl, whisk together the melted butter, eggs, and frothy yeast mixture. Gradually add the flour and salt, mixing with a wooden spoon or stand mixer until the dough comes together.
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Alternatively, use the dough hook attachment on a stand mixer for 5-7 minutes.
Place the dough in a greased bowl and cover it with a clean kitchen towel. Allow it to rise in a warm, draft-free area for 1 hour or until it doubles in size.
After the dough has risen, punch it down and roll it out on a floured surface to about 1/2-inch thickness. Use a round cutter (about 3 inches in diameter) to cut out doughnuts. Use a smaller cutter (1 inch in diameter) for the center hole. Repeat with the scraps.
Place the doughnuts on a baking sheet lined with parchment paper, cover with a towel, and let rise again for 30 minutes.
Heat the vegetable oil in a heavy-bottomed pot until it reaches 350°F. Fry the doughnuts a few at a time, 30-45 seconds on each side, until golden brown. Transfer to a wire rack lined with paper towels to drain excess oil.
For sugarcoated doughnuts, roll the warm doughnuts in powdered sugar until evenly coated.
For chocolate glaze, whisk together powdered sugar, cocoa powder, milk, and vanilla extract in a medium bowl until smooth. Dip the tops of the cooled doughnuts into the glaze, letting the excess drip off.
Serve immediately and enjoy!
Nutrition Facts
Calories |
11431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1034.0 g | 1326% | |
| Saturated Fat | 183.6 g | 918% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 533 mg | 178% | |
| Sodium | 2641 mg | 115% | |
| Total Carbohydrate | 592.7 g | 216% | |
| Dietary Fiber | 57.3 g | 205% | |
| Total Sugars | 149.3 g | ||
| Protein | 99.0 g | 198% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 665 mg | 51% | |
| Iron | 43.7 mg | 243% | |
| Potassium | 3093 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
