Chocolate Donuts
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Gluten-Free Soy-Free Nut-Free Corn-Free

Wow, a truly delicious donut that everyone will enjoy!
2008 Pamela’s Gluten-Free Recipe Contest winning recipe by Dan B.


    Yield: approximately 20 to 24 doughnuts

    • 1-1/2 cups warm water (120 Degrees)
    • 1/4 cup honey
    • 1 stick (4 oz) melted butter
    • 4 eggs at room temperature
    • 1 tsp vanilla
    • 1 bag (3-1/2 cups) Pamela's Gluten-Free Bread Mix
    • 1 yeast packet (2-1/4 tsp) enclosed in 19 oz mix bag
    • 1/2 cup cocoa powder
    • 2 tsp baking powder
    • oil to deep fry
    • powdered sugar or toppings of choice

    Preheat heat oil to 350°. Cut parchment paper into 24, 6-inch squares and spray with non-stick cooking spray.

    Combine warm water, honey and yeast in mixing bowl set aside and allow to proof for several minutes. Add melted butter, eggs and vanilla.

    In a separate bowl mix together Pamela's Gluten-Free Bread Mix, cocoa powder and baking powder. Gradually mix the dry with the wet ingredients. The mixture should be the thickness of frosting. Using a pasty bag or plastic bag with 1/2-inch tip, pipe 3-inch diameter circles on to prepared parchment paper.

    Set doughnuts in fryer paper side down and fry approximately 3 minutes on each side removing paper after flipping. If paper sticks to doughnut use a spatula to help free the paper. Place on cooling rack or paper towels to cool. Cover powdered sugar of topping of choice.

    Chef's Notes: The doughnuts were an instant hit. Use high quality cocoa powder made with the Dutch process for a real rich chocolate flavor.

    I also found doing a smaller circumference made a plumper doughnut overall. The amount of doughnuts I made from one recipe was around 50, but they were a petite size, like the powdered or frosted doughnuts of youth. I used my grandmother's electric frying pan to keep the oil temperature right at 350° and it was roomy enough to do 3 or 4 at at time.

    The parchment paper comes off easily when the first side is done and the doughnut is ready to be turned.

    © Pamela's Products, Inc.

Overall Average Rating:
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Tracy Watkins 09/256/2017 09/14/2017
  • Rating:
I made these for a sleepover my kids were hosting. My sons best friend is here all the time. He is a such a picky eater his mom sends him with his own food. He LOVED them. All the kids did. Every single one came back for seconds.
I believe there is a step missing. You want to let the dough rest 1 to 2 hours before frying. It should almost double in size. The piping and parchment idea is BRILLIANT!
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Rebecca 10/277/2016 10/04/2016
These aren't the donuts you're looking for. Not much flavor, odd chewy texture.
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