Description
Amazing homemade Chocolate Old-Fashioned Donuts that are fried to perfection and then dipped in a simple chocolate glaze! They’re slightly crisp on the edges, and soft and cakey on the inside!
Ingredients
Scale
Chocolate Donuts
- 2 1/4 Cups (270g) All-Purpose Flour + extra for rolling dough
- 3 Tablespoons (21g) Cornstarch
- 1/2 Cup (42g) Dutch-Process or Black Cocoa Powder
- 2 Teaspoons Baking Powder
- ½ Teaspoon Fine Salt
- 1/4 Teaspoons Cinnamon
- 3 Tablespoons (42g) Unsalted Butter, melted
- 2/3 Cup Sugar (134 g) White Sugar
- 2 Large Egg Yolks, room temp
- 1/2 Cup (113g) Full-Fat Sour Cream, room temp
- 1/2 Cup (113g) Buttermilk, room temp
- 2 Teaspoons Vanilla Paste or Extract
Chocolate Glaze
- 2 Cups 227g Powdered Sugar
- 1/2 Cup (42g) Unsweetened Cocoa Powder (natural or Dutch)
- 3 to 5 Tablespoons Milk
- 2 Teaspoon Vanilla Paste or Extract
- 1 Teaspoon Corn Syrup (optional)
Instructions
- Make Chocolate Donuts – In a medium sized bowl, sift together all-purpose flour, cocoa powder, baking powder, salt and cinnamon (if using); set aside.
- In a large bowl, add white sugar, melted butter, yolks and vanilla. With an electric mixer, whisk until well combined, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add room temperature sour cream and buttermilk and mix until well combined.
- In 2 additions, sift the dry ingredients into the wet ingredients. Mix on the lowest speed until just combined. Do not overmix! The dough will be very sticky.
- Wrap the dough in plastic wrap and roughly shape into a rectangle. Chill for at least 2 hours.
- Remove the dough from the fridge and transfer to a generously floured work surface. Using a rolling pin, roll to 1/2 inch (1.27 cm) thickness.
- Dip your 3-inch (7.2 cm) cookie or biscuit cutter into flour and cut out your donuts. Then using a round 1 inch (2.5 cm) cutter, cut a hole in the center of each donut. (*see note below). Transfer donuts to a parchment-lined baking sheet. Gently gather the remaining dough, reroll and cut out more donuts. I ended up with 9 donuts and a few holes.
- Remove any excess flour off the donuts with a pastry brush. Place the tray of donuts back into the fridge to firm up for at least 30 minutes. This is important as it will make it easier to handle during the frying process.
- As the donuts are chilling, fill a medium to large sized pot with 2 to 3 inches of vegetable shortening or neutral oil such as canola, vegetable, or avocado oil. Heat until a thermometer registers between 350ºF (167ºC) and 360ºF (182ºC).
- Make Chocolate Glaze – Sift powdered sugar and cocoa powder into a medium bowl. Add vanilla, corn syrup (if using) and milk and whisk until smooth. The donuts are not very sweet, so you can have a thicker glaze if you wish. However, if you’d like a thinner glaze, add a tablespoon of milk at a time until you reach your desired thickness.
- When you are ready to fry, remove donuts from the fridge and carefully score a triangle over the top of each donut, being careful not to cut all the way through. It doesn’t need to be perfect!
- Fry Your Donuts – Carefully transfer 2 to 3 donuts into your hot oil, cut side down. The donuts will initially sink, but will float after 10 seconds or so. Fry for 1 minute on each side, then flip and fry for an additional 30 seconds on each side. Donut holes will only take about 40 seconds on each side. Set a timer! Transfer donuts to a paper towel-lined wire rack. Before frying the next batch of donuts, make sure the oil is at the correct temperature.
- Dip donuts into the glaze and set them on a wire rack to set up. Serve immediately and enjoy!
Notes
*Cutting Donuts – Make sure to dip your cutters in flour each time you cut out your donuts. The dough will be sticky, so you may need to shake the cutter to get the donuts and donut holes out.
- Prep Time: 30 Minutes
- Chill Time: 2 Hours + 30 Minutes
- Cook Time: 10 Minutes