The Classics: Chocolate Doughnut Twists


The Classics are back! It’s been such a long time since I updated this segment on the blog, which is a shame because I happen to really like it. I think it’s the most useful part of the site. Just in case you have no idea what I’m talking about right now, I’ll refresh your memory. A while back I decided that I needed more classic recipes on the site. Staples that are simple no-fuss recipes that I believe everyone should know how to make. Something that someone can make without much effort at all, and still be a rockstar in the kitchen. That’s my goal with this. The first installment was this Buttermilk Fried Chicken, all the way to the last one I did, which were these Strawberry Shortcakes. They vary between sweet and savory, and should be kept up your sleeve at all times for when the perfect moment arises. This time around I figure doughnuts were in order because the only way to get through a Monday is with fried dough, and because whenever you’re trying to make a comeback, doughnuts are your best bet. There’s nothing more classic than these. Chocolate twists are my mamma’s favorite doughnut. So these are dedicated to her because she taught me that doughnuts are always a must, and nothing scream classic more than my mamma. She’s one class act.

On another totally unrelated note. We’re one week, JUST ONE WEEK, away from the release of my cookbook! This is not a drill, friends. The Slider Effect comes out on June 28th, and I can’t wait for you guys to finally see it! You’re either going to be just as excited or really tired of me mentioning it. I’m sorry. I’m past the excited stage though, and more into the nervous-what-if-no-one-likes-it stage. I really do hope you love it and you cook all the sliders from it. If you haven’t preordered a copy yet, be sure to head on over to Amazon and reserve yourself a copy now so that you get it on your doorstep the day of. Think about it, you won’t have to get in your car and drive to the bookstore to find it, instead it’ll be delivered right to your door, and you can wait in the comfort of your own home. Or it’ll be there waiting for you when you get home from work. You’re going to see the box and think, “Ooooh, what is that? It’s a present?!” You’re right. It is a present. The best present you can get for yourself. Don’t be left behind!


Let’s start with the dough for the doughnuts. This is a basic recipe that can be customized a thousand different ways. It’s so easy to whip up, especially if you have a stand mixer. Begin by proofing the yeast. In the bowl of a stand mixer, combine the warm milk, yeast and sugar. Let sit until frothy and foamy.

**Note: You can totally make this by hand, you’ll just need some good ol’ elbow grease to get it done. I believe in you though and I know you can do it!**


Add the remaining ingredients and mix with the dough hook attachment until soft and somewhat sticky, but not too sticky. Knead on high for about 5 to 7 minutes. Transfer the dough to a well-oiled bowl. Cover with plastic wrap and a damp kitchen towel. Let rest in a warm spot until doubled in size, about 1 hour.

**Tip: I love letting yeast breads rise in an oven, that is turned off. It’s the perfect environment for it. If you have an electric oven, turn it on for like a minute, then shut it off and keep the door closed. It’ll create a damp warm environment for the dough to rise.**


Punch the dough down and then cut it into 12 even pieces. Working with one piece at at time, making sure to keep the unused pieces covered so they don’t dry out, roll to about a 10-inch rope.


Then begin to twist the two ends together, creating a loose braid.


Seal the two end pieces together and place the twisted doughnut onto a baking sheet lined with parchment paper. This will prevent the doughnuts from sticking, making it easier to lift them off the sheet.


Cover the twists with plastic wrap, loosely, and then let rest until doubled in size, about 30 minutes. Again, in the oven would be great.


Fill a large pot halfway up, with canola, vegetable or peanut oil. Heat to about 360 degrees F, and then fry the doughnuts in batches. Fry for about 1 minute on the first side or until golden brown, flip over and continue to fry for another minute.

**Note: Attach a deep-fry or candy thermometer to the pot, in the oil, to monitor the temperature so that you can have the best fried doughnut experience. Make sure that the oil always heats back up to 360 in between batches.**


Drain the fried doughnuts on a plate or platter lined with paper towels, to soak up the excess oil, and then transfer the doughnuts to a wire rack set over a baking sheet.


In a large bowl, whisk together the powdered sugar, cocoa powder, salt, butter, milk and vanilla until smooth. Dip the doughnuts into the chocolate glaze and return to the wire rack or place on a baking sheet line with parchment paper.


Let the doughnut glaze set before eating, about 10 minutes. I know that’s a lot to ask for from you, because they’re right there staring at you, but it’s better that way. Try as hard as you can.


As with all fried doughnuts, they’re best when eaten the day of, because they’re soft and fresh. Although you can wrap them with plastic wrap or store in an airtight container, and keep at room temperature for up to 2 days. They’ll be a bit drier though, so keep that in mind.


Just in case you’re in need of more doughnut ideas and recipes, be sure to check out my doughnut section on the site! You know my love for them will never falter, so having a doughnut section is a dream come true.

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I love this doughnut dough recipe because it’s a great base to start with and extremely versatile. Go ahead and cut them into the classic doughnut rounds with the hole in the center, and then glaze them any way you want or fill them with jelly and dust with sugar. Make your favorite doughnuts today!


If you make any recipe from the site, be sure to snap a picture, share it and tag me (@jonjon33 on IG) and tag it with #candidappetite. If you whip up a Classics post tag it with #TCAclassics! Can’t wait to see what you make!

The Classics: Chocolate Doughnut Twists

These these The Classics: Chocolate Doughnut Twists, breakfast has never looked so good. Stop going to the donut shop and make them yourself at home!
Servings 12 doughnuts
Prep Time 2 hours 20 minutes
Cook Time 20 minutes
Total Time 2 hours 40 minutes



  • 1 1/4 cups warm whole milk about 110 to 115 degrees F
  • 2 envelopes 4 1/2 teaspoons active dry yeast
  • 1 tablespoon granulated sugar
  • 6 tablespoons unsalted butter melted and cooled
  • 1 large egg
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon salt

Chocolate glaze

  • 1 1/2 cups powdered sugar
  • 4 tablespoons cocoa powder
  • 2 tablespoons unsalted butter softened
  • 3 tablespoons whole milk
  • 2 teaspoon vanilla extract
  • pinch of salt


  • In the bowl of a stand mixer, combine the milk, yeast and sugar. Let sit in a warm spot until foamy and frothy, about 10 minutes. Add the butter, egg, 3 cups flour, and salt. Mix on high with the dough hook until the dough comes together and becomes soft and somewhat sticky. Add as much of the remaining 1/2 cup flour as needed to get the correct texture. Transfer to an oiled bowl and cover with plastic wrap and a damp kitchen towel. Let rest in a warm spot until doubled in size, about 1 hour.
  • Punch the dough down and transfer to a well floured work surface, kneading a few times. Divide the dough into about 12 even pieces. Working with one piece at a time, keeping the other pieces covered, roll out into about 10-inch rope. Twist, seal the end and place on a baking sheet lined with parchment paper. Continue roll and twisting the remaining dough. Cover the baking sheets with a damp kitchen towel and let rest in a warm spot until doubled in size, about 30 minutes.
  • Meanwhile, fill a large heavy-duty dutch oven halfway with vegetable or canola oil. Attach a candy thermometer and heat the oil to about 360 degrees F. Once hot, fry the doughnuts in batches, for about 2 minutes on the first side, flip over and continue to fry for 1 more minute. Drain and transfer to a baking sheet lined with paper towels to soak up the excess oil. Transfer the doughnuts to a wire rack set over a baking sheet. Continue frying the remaining doughnuts.
  • In a shallow bowl, whisk together the powdered sugar, cocoa powder, butter, milk, vanilla and salt until smooth. Dip the doughnuts into the chocolate glaze and return to the wire rack. Allow the doughnuts to set before eating. Doughnuts are best on the day of, but can be wrapped with plastic and kept at room temperature for up to 2 days. Enjoy!
Author: The Candid Appetite

Join the Conversation

  1. I have to say I think I’d find it hard to eat one of these in the first place because they’re so perfect…..but then I’d find it even harder not to eat them all! These look insanely delish!

  2. These twists are pure doughy perfection! Love that chocolate glaze!

  3. I could eat my way through all of them. I can see why they are classics!! Thank you for sharing.

  4. Jonathan, you have the most inspiring photos! Just seeing these donuts makes me immediately want to run to the kitchen and make donuts. I can almost feel the texture of that glaze on my teeth…

  5. Is it possible to refrigerate or freeze half of the dough? I couldn’t eat 12 donuts in one sitting but would definitely prefer to have some fresh a few days later. Don’t get me wrong, I could eat 12 donuts! I just don’t know how well I’d be feeling afterwards. And I could share them with someone, but I’d rather keep them all to my self!

  6. Which type of stand mixer do you use? Thanks!

  7. Pingback: jugos nutritivos
  8. Thanks for such a great recipe!! It’s super simple and so accurate!! For the first time ever, I’ve had a stress free experience making these doughnuts. My kids really enjoyed them!! ( and I did too!!?)

  9. Sheila Bradford says:

    Hello, I’m really wanting to try these yeast twist. One of my favorite are white and chocolate yeast twisted together to have a donut called ” TIGERTAILS” WITH GLAZE ICING. IM w ok needing HOW IT WOULD BE TO ADD HERSESHY COCO to the yeast when mixing the white yeast. Whats your thoughts, and how or when would this be done? Thanks

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