Pretzel-Topped Chocolate Glazed Doughnuts

  • prep time40 min
  • total time 44 min
  • serves 0
Anna Olson
Anna Olson

These cake doughnuts are dense and rich, and their sweetness is balanced by the addition of salted pretzel twists on top.

Courtesy of Anna Olson

19 Ratings
Directions for: Pretzel-Topped Chocolate Glazed Doughnuts



3 large eggs

1 cup sugar

⅓ cup buttermilk

1 tsp vanilla extract

2 cup all-purpose flour

½ cup Dutch process cocoa powder

1 ½ tsp baking powder

½ tsp salt

2 Tbsp butter, melted

Chocolate Glaze & Assembly

½ cup whipping cream

4 oz semisweet chocolate, chopped

1 Tbsp vegetable oil

1 Tbsp corn syrup

small pretzel twists, for decor



1. For the doughnuts, whisk the eggs, sugar, buttermilk and vanilla in a large bowl. In a separate bowl, sift the flour, cocoa powder, baking powder and salt and then stir this into the wet mixture until evenly blended. Stir in the melted butter. Wrap and chill the dough for about 2 hours, to make it firm enough to roll.

2. To cut the doughnuts, turn the chilled dough out onto a floured surface and roll to ¾ -inch thickness. Cut doughnuts using a 3-inch cutter and cut a hole out of the centre of each. Re-roll any scraps (the holes can be re-worked into the dough, or fried as doughnut holes). Cover the doughnuts with a tea towel and let rest for 30 minutes (to warm up).

3. Preheat vegetable oil to 375ºF in a tabletop fryer, or in a deep pot over medium high heat (fill the pot with 2 inches of oil). Carefully drop in a few doughnuts, leaving enough space so that they do not touch, and cook for 4 to 5 minutes, turning halfway through cooking. Lift the doughnuts onto a cooling rack with a paper-towel lined tray underneath to drain and cool and continue to cook the remaining doughnuts in batches. Allow the doughnuts to cool before glazing.

Chocolate Glaze & Assembly


For the glaze, heat the cream until it just begins to simmer and then pour it over the chopped chocolate, letting it sit for a minute. Gently stir the glaze until it is smooth and then stir in the oil and corn syrup. Let the glaze cool long enough that it will not run, but is still fluid. Dip the top of each doughnut into the glaze and set onto a rack or tray. While still soft, arrange pretzel twists on top of each doughnut and let set for an hour.

See more: Chocolate, Snack, Dessert, Fry, Vegetarian, Eggs/Dairy

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