1/4 cup plus 2 tablespoons Dutch-process cocoa powder
1/4 cup plus 2 tablespoons sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup buttermilk
1 tablespoon pure vanilla extract
1 large egg
Oil, for frying
Instructions
2 cups confectioners’ sugar
2 tablespoons milk
2 teaspoons pure vanilla extract
Water, as needed
Prepare the dough- In a medium heatproof bowl, melt the butter and
the chocolate together over a pot of barely simmering water. Remove
the pot from the heat and let it cool slightly. In a large bowl, whisk
together the flour, cocoa, sugar, baking powder, baking soda, and
salt.Add the buttermilk and vanilla to the butter mixture and stir to
combine. Stir in the egg. Add the wet ingredients to the dry
ingredients and stir with a wooden spoon until the mixture is
combined. Transfer the dough to a piece of plastic wrap, wrap it well,
and let it rest for 30 minutes in the refrigerator.
Fry the donuts- In a heavy pot with a candy thermometer attached,
heat 3 inches of oil to 360° F. Meanwhile, scoop the dough into 1-
tablespoon balls. (A mini ice cream scoop is a great tool for this.) Roll
each ball into a neat circle between the palms of your hands.
Use a spider or a slotted spoon to gently lower the dough balls into
the oil, 4 at a time. You can add a few more balls depending on the
size of your pot, but don’t crowd the pan. Adjust the flame so that the
temperature remains between 350° F and 360° F at all times.ook the
dough until it's puffed and cooked through, 2 to 3 minutes. (Color
isn’t a good indicator of doneness, so feel free to open up the first or
second donut to make sure it’s cooked through.) Use a slotted spoon
to transfer the donuts to a paper towel-lined baking sheet. Repeat
with the remaining dough.
Prepare the glaze- In a small bowl, whisk together the confectioners’
sugar, milk, and vanilla until smooth. The glaze should be about the
consistency of heavy cream. Add a little bit of water if necessary. Dip
each donut into the glaze, using a fork to cover it, then lift it out of
the bowl and gently tap it against the edges to remove excess glaze.
Transfer the glazed donuts to a rack set in a rimmed baking sheet
and repeat this process until you've coated all of them. Let stand until
the glaze is no longer wet.
Originally Submitted
10/26/2017
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