Double Chocolate Dip Donuts

 This recipe for Double Chocolate Dip Donuts is a sure way to make any day better. Dipped in coffee, sugar, and chocolate dip the donuts are light and airy with a subtle chocolate flavor coming from the cocoa powder. The coldness of the coffee takes away some of the sweetness and balances out these moist donuts.

Double Chocolate Dip Donuts


2 cups all-purpose flour

1/2 teaspoon baking soda

3/4 cup granulated sugar 

3/4 cup brown sugar, packed 

1 condensed milk package, 4 ounces (113 grams) 

5 tablespoons unsweetened cocoa powder

1 1/2 teaspoons vinegar.

1 deep-frying thermometer

Vegetable oil for frying

3 1/4 cups confectioner's sugar

4 ounces semisweet chocolate (chopped in pieces), cut into 1/2-inch wide strips.

3 tablespoons unsalted butter, melted. 

1 teaspoon vanilla extract or finely grated orange rind. 

2 tablespoons heavy cream

Powdered sugar for dusting the donuts before dipping them in chocolate.

1 wooden skewer, 1/4-inch thick


Preheat your oven to 375 degrees F oil. For donuts, 350 degrees is generally a safe target. 

In a large bowl combine together with your melted butter and unsalted butter. Stir in egg yolks until combined. Add in vanilla, almond extract, and cream and mix together until well combined. Pour everything into flour mixture one cup at a time whisking after each cup is added into the mixture until incorporated. Whisk in the water until everything is well combined. Cover your bowl tightly with plastic wrap and refrigerate for at least an hour. While you're waiting for the dough to chill, you should start mixing up your glaze!

This is a universally accepted tip when it comes to making donuts and doughnuts. Do not cut them out with round cutters as I did in my photos! I have since learned that using a square cookie cutter works way better! The round cutter will force too much dough into the oil and would make your doughnuts turn soggy. The square cookie cutter will cut the sides of your donuts straight and into perfect circles. I used a 2 inch round cutter, but I'm willing to bet any cookie cutter will do.

Place your doughnut holes in a frying pan with olive oil. If you're using canola oil, you won't need as much oil as vegetable oil and your doughnuts will come out way puffier...and no one likes soggy donuts!  Cook the donuts for about 3 minutes on each side until browned.

Remove them from the pan and let them cool for about 5 minutes then transfer to a cooling rack and set aside.

Double Chocolate Dip Donuts