Ingredients
For the Doughnuts:
All-purpose flour – 4 cups
Warm milk – 1 cup
Granulated sugar – ¼ cup
Unsalted butter – ¼ cup melted
Eggs – 2 large
Instant dry yeast – 2 ¼ teaspoons
Salt – ½ teaspoon
Vegetable oil – for frying
For the White Glaze:
Powdered sugar – 1 cup
Milk – 2 tablespoons
Vanilla extract – ½ teaspoon
For the Chocolate Drizzle/Glaze:
Dark or milk chocolate – 100g (melted)
White chocolate – 100g (melted, for swirl effect)
Instructions
Mix warm milk, sugar, and yeast in a bowl. Let it rest for 5–10 minutes until foamy.
Add eggs and melted butter, then mix in flour and salt to form a soft dough. Knead for 8–10 minutes until smooth and elastic.
Place in a greased bowl, cover, and allow to rise for 1 hour or until doubled in size.
Roll out the dough on a floured surface to about ½ inch (1.3 cm) thick.
Cut out doughnut shapes using a doughnut cutter or two round cutters.
Place cut doughnuts on a tray, cover lightly, and let them rise for 30 minutes.
Heat oil in a deep pan over medium heat. Fry doughnuts in batches until golden brown, turning halfway. Drain on paper towels.
For the glaze, mix powdered sugar, milk, and vanilla until smooth. Dip cooled doughnuts in glaze.
Drizzle melted dark and white chocolate over the glazed doughnuts to create the swirl/stripe patterns shown in the picture.