Chocolate Doughnut Holes
 
 
Yield: 30 doughnut holes or 15 doughnuts
Ingredients
Doughnuts:
  • 2¾ cups (350g) all-purpose flour
  • 1 cup (90g) unsweetened cocoa
  • 2 tsp (10g) baking powder
  • ½ tsp (5g) kosher or sea salt
  • 4 eggs
  • 1½ cups (300 g) granulated sugar
  • ⅓ cup (80 mL) buttermilk
  • 1 tsp vanilla extract
  • 3 Tbsp (40 g) unsalted butter, melted and cooled
  • Frying fat (I used Spectrum organic vegetable shortening. You can use Crisco, vegetable oil, or canola oil)
Glaze:
  • 2 cups (220g) powdered sugar
  • 4 Tbsp (60 mL) milk or water
  • ½ tsp vanilla extract
Instructions
  1. Combine flour, cocoa powder, baking powder and salt in a large bowl and whisk to combine. In another bowl, whisk together eggs, sugar, buttermilk, vanilla, and melted butter. Make a well in the dry ingredients and pour in the wet ingredients. Stir until combined and refrigerate for at least an hour.
  2. If you have a deep fryer, set it up. I don't know how those things work but I'm jealous of you right now. If you don't, begin to heat 4-5 inches of your frying fat in a large stockpot to 375 F (see above if you're curious about whether temperature is important).
  3. Flour your hands and a work surface. Turn the dough out and use your hands to flatten it to about ½ inch thick. Flour the edge of a 1.5 inch cutter and use it to cut discs from the dough. Push the extra dough together and continue to cut until it is all gone (Note: I experimented with size a bit here - I did a few with a 3-inch cutter and they were great. Just fry for an extra minute or so). Continue to flour your hands and the dough if it starts to stick. If necessary, pop the dough into the freezer for a few minutes to firm it up.
  4. Fry doughnuts for about one minute per side, in batches of 4-6 at a time. Continue to keep an eye on the temperature, as it will fluctuate between batches. Remove with a slotted spoon and drain on paper towels. Studiously ignore the oil slick accumulating on the towels.
  5. While the doughnuts are cooling, make the glaze. Combine powdered sugar, milk/water, and vanilla in a bowl and whisk until smooth. Roll the cooled doughnuts in the glaze and let dry on cooling racks or baking sheets.
Recipe by Baked In at https://www.baked-in.com/2012/02/25/chocolate-doughnut-holes/