Ingredients
For the Donuts:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 3/4 cup whole milk
- 1 tsp vanilla extract
- 1 large egg
- Oil for frying (or baked donut molds, if preferred)
For the Chocolate Glaze:
- 1 cup semi-sweet chocolate chips
- 2 tbsp butter
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
- 1/2 cup powdered sugar (optional for extra sweetness)
For the Crunchy Topping:
- 1/2 cup chocolate cookie crumbs (or crushed chocolate biscuits)
Instructions
Prepare the Donut Dough:
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
Mix the Wet Ingredients:
- In a separate bowl, whisk together the melted butter, milk, egg, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until a smooth dough forms.
Fry the Donuts (Optional):
- Heat oil in a deep pan to 350°F (175°C). Roll the dough out on a floured surface and cut it into oval or round donut shapes. Carefully fry the donuts for 1-2 minutes on each side until golden brown. Drain on paper towels.
Bake the Donuts (Optional):
- If you prefer to bake the donuts, preheat your oven to 350°F (175°C), grease your donut molds, and bake for 12-15 minutes or until lightly golden.
Make the Chocolate Glaze:
- For the glaze, melt the chocolate chips and butter in a heatproof bowl over simmering water (double boiler method) or microwave in 30-second intervals, stirring until smooth. Add milk and vanilla extract, stirring until the glaze is shiny and smooth. Optional: Add powdered sugar for a sweeter glaze.
Glaze the Donuts:
- Dip the tops of the cooled donuts into the chocolate glaze, allowing any excess to drip off.
Add the Crunchy Topping:
- While the glaze is still wet, sprinkle the chocolate cookie crumbs or crushed chocolate biscuits over the chocolate glaze before it sets.
Serving and Storage:
- Allow the glaze to set before serving.
- Store in an airtight container at room temperature for up to 2 days.