I made these delicious, fudgy, deep fried brownie-like double chocolate doughnuts, as well as banana fritters, in the same day and, after basically a week of solid doughnut making, the whole thing was a little overkill. So this will be the last doughnut recipe I make for a while. My willing consumers are no longer [...]

Double Chocolate Doughnuts

On October 03, 2011 in Deep Frying

I made these delicious, fudgy, deep fried brownie-like double chocolate doughnuts, as well as banana fritters, in the same day and, after basically a week of solid doughnut making, the whole thing was a little overkill. So this will be the last doughnut recipe I make for a while. My willing consumers are no longer so willing, so even though the whole process has been a lot of fun, I’m going to have to let belly aches recover and move onto something else for now.

I learned a trick along the way that I’ll likely never employ, and that’s if you use a solid fat (such as lard or shortening) to make doughnuts, they’ll feel less greasy when you eat them later. This makes a lot of sense, but I’m pretty sure solid fats go rancid faster and are more expensive, so unless I open up a doughnut shop in the future (hey, who knows, enough people begged me earlier in the week…) I think I’ll just stick to vegetable oil. One trick I haven’t discovered though, is how exactly you know when a chocolate doughnut is cooked? Brown doesn’t turn golden brown when it’s ready to flip!

Double Chocolate Doughnuts

Doughnuts

  • 2 1/2 cups all purpose flour
  • 1 cup cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 4 eggs, room temperature
  • 1/3 cup buttermilk
  1. In a large bowl, sift together the flour, cocoa powder, baking powder and salt.
  2. In a separate bowl, cream together the butter and sugar until fluffy, then add the eggs, one at a time, beating well after each addition.
  3. Add the dry ingredients to the wet ingredients, along with the buttermilk, to make a smooth batter. Refrigerate until chilled to make it easier to work with.
  4. Preheat your deep fryer to 375 degrees.
  5. Place the batter on a floured surface and cover with more flour to prevent sticking. Gently pat or roll out the dough to 1/2″ thickness, adding more flour as necessary.. Cut out doughnuts with a doughnut cutter or a large and small cookie cutter for the hole, and transfer to a parchment lined baking sheet. Freeze for a few minutes to make easier to handle. Meanwhile, repeat with remaining dough scraps.
  6. Gently add the doughnuts, one at a time, to the hot oil. Do not crowd them in the oil. Fry for about 2 minutes per side, then transfer to paper to remove excess oil. Repeat with remaining doughnuts.

Chocolate Glaze

  • 4 ounces dark chocolate
  • 2 tablespoons butter
  • 1 tablespoon corn syrup
  1. Combine chocolate, butter and corn syrup in a heat-resistant bowl. Bring a small pot of water to a boil, then reduce the heat to a simmer. Place this bowl over top of the hot water, making a bain marie/double boiler, being careful that the bottom of the bowl does not touch the water directly. Stir the chocolate until melted, then dip each doughnut into the chocolate and set aside to cool until set, coated side up.

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