Categories: Breakfast
Ingredients
- For the donuts:
- 2 tablespoons unsalted butter
- 1 1/2 ounces unsweetened chocolate
- 1 cup all-purpose flour
- 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
- For the glaze:
- 2 cups confectioners’ sugar
- 2 tablespoons milk
- 2 teaspoons pure vanilla extract
- Water, as needed
Directions
-
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.
-
Cook 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.