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Glazed Chocolate Cake Donuts




Source of Recipe


internet


List of Ingredients




For the donuts:
5 oz semisweet chocolate (or 2 standard squares)
3 cups all-purpose flour
1 1/4 cup sugar
¾ cup of buttermilk
2 tbsp. espresso powder or strong instant coffee granules
2 tsp. vanilla extract
2 eggs
2 tbsp. shortening, melted and cooled slightly
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
Canola Oil for frying
For the Glaze:
4 tbsp. icing sugar
2 tsp. water

Recipe



Step 1. Carefully melt the chocolate in one of 2 ways: in a microwave-proof glass measuring cup, about 2 minutes at full power, then let sit, stirring a bit until melted OR in the top of a double boiler over very gently simmering water. Set melted chocolate aside to cool ever so slightly.
Step 2. Combine half the flour and all of the remaining ingredients (except the Canola oil) in a large mixing bowl. Mix with a hand mixer at medium until batter is smooth and evenly combined. Add remaining flour and stir together until completely uniform. The dough will be quite thick, almost like cookie dough. Cover the dough and let rest in the fridge for at least an hour and up to 2 days.
Step 3. When ready to make the donuts, heat the Canola oil in a large pot so that it comes to a depth just below the halfway point. A cast iron Dutch oven holds the heat really well, but really any large metal vessel will do. Bring oil to 375 degrees using a candy thermometer to gauge the heat.
Step 4 a) Meanwhile, sprinkle a generous amount of flour onto a work surface.
Step 4 b) Divide the dough in half...
Step 4 c) ...and pat it out to a thickness of about 2 cm or ¾ of an inch.
Step 4 d) If strict uniformity is important to you, you can use a floured rolling pin to make the dough perfectly even. Otherwise, patting with your hands works fine.
Step 5 a) Using a 3 inch round cookie cutter, cut as many rounds as you can from the dough. Remove any extra dough from around the rounds and reserve (you can gather it into a ball, reflatten and make more rounds, no problem).
Step 5 b) Take a 1.5 inch cookie cutter and cut a hole in the center of each round to make a donut shape.
Step 5 c) Set the dough rings aside on a lightly floured plate.
Step 6 a) When it has reached 375, gently lower the dough rings into the hot oil one at a time...
Step 6 b) ...until you've got about 6 going. Depends on the size of the pot. You'll see that the dough swells up right away.
Step 6 c) Fry for about 2 minutes per side, flipping them gently.
Step 6 d) When the donuts look crispy, puffy, delicious, remove them one by one to a plate lined with paper towels to drain.

Continue with remaining dough from the beginning of step 3. They are delicious as soon as they're cool enough to sink your teeth into, but you may actually want to glaze them.


For the Glaze:
Step 1. Place the 4 tablespoons of icing sugar to a small bowl or measuring cup. Add 1 teaspoon of water and stir together until smooth and syrupy. Add more water, a few drops at a time if necessary. It should be about the consistency of thick maple syrup. (NOTE: The glaze quantities have to be "eyeballed". I mean that you have to add the water a few drops at a time until the right thick syrupy consistency is reached).
Step 2. Use a clean brush to cover each of the donuts with a thin layer of glaze. Let it set. Repeat if a thicker coating is desired.