- 18
Ingredients
- 3 1/4 C (14oz) bread flour, sifted
- 3/4 C cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp cinnamon
- 1 C sugar
- 4 Tbs butter, melted
- 3 oz. bittersweet chocolate
- 2 tsp vanilla
- 3/4 C buttermilk
- 2 eggs, plus 2 yolks
- canola oil, for frying
- 3 oz. unsweetened chocolate
- 2 C powdered sugar
- 1/4 C heavy cream
Preparation
Step 1
1. Whisk flour, powders, soda, salt, and cinnamon in a bowl; set aside. Combine sugar, butter, bittersweet chocolate, vanilla, buttermilk, eggs, and yolks in the bowl of a stand mixer fitted with a paddle attachment; beat until smooth. With the motor running, slowly add dry ingredients and mix until a soft, sticky dough forms.
2. Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°. Using lightly oiled hands, roll about ¼ cup batter into a loose, sticky ball; pat gently into a disk. With your thumb, make a 1½" hole in the center of dough; carefully slide into oil and fry, flipping once, until puffed and golden, about 3 minutes. Using a slotted spoon, transfer to a baking sheet with a wire rack; repeat with remaining dough and let donuts cool completely.
3. Mix unsweetened chocolate and confectioners' sugar in a bowl. Bring cream and 2 tbsp. water to a boil in a 1-qt. pan over high heat. Pour cream over chocolate; let sit for 2 minutes without stirring, then whisk until smooth. Dip tops of donuts in glaze and return to rack until glaze is set.