Oct 13 2016

Devil’s Food Donuts

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Devil's Food Donuts

Devil’s Food Donuts

“Totally chocolate” perfectly describes these chocolate buttermilk donuts dipped in a luscious chocolate glaze. Pleasingly sticky, the glaze is the perfect consistency for taking them over the top: try adding some chocolate sprinkles, shaved bittersweet chocolate, or chocolate curls on the glaze before it sets.

  • 1 cup (5 oz/150 g) all-purpose flour
  • 1 cup (4 oz/125 g) cake flour
  • ¼ cup (¾ oz/20 g) unsweetened cocoa powder, preferably Dutch process
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg
  • ½ cup (4 oz/125 g) granulated sugar
  • ½ cup (4 fl oz/125 ml) buttermilk
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon vanilla extract
  • Canola or peanut oil for deep-frying
  • Chocolate Glaze 

MAKES ABOUT 12 DONUTS AND THEIR HOLES

In a bowl, sift together the flours, cocoa powder, baking powder, baking soda, and salt. In a large bowl, using an electric mixer set on low speed (use the paddle attachment for a stand mixer), beat the egg and sugar until creamy and pale. Add the buttermilk, melted butter, and vanilla and beat until well blended and smooth. Add the flour mixture and beat, still on low speed, just until the mixture comes together into a soft dough. Cover and refrigerate the dough until firm, at least 30 minutes and up to 1 hour.

Line a large baking sheet with paper towels. Pour oil to a depth of 2 inches (5 cm) into a deep-fryer or deep, heavy sauté pan and warm over mediumhigh heat until it reads 360°F (182°C) on a deep-frying thermometer.

On a generously floured work surface, roll out the dough into a circle 10 inches (25 cm) in diameter and ½ inch (12 mm) thick. Using a 2½-inch (6-cm) round donut cutter, cut out as many donuts as possible. Gather up the donut scraps and repeat rolling and cutting.

Carefully lower 2–5 donuts or holes into the hot oil and deep-fry until dark brown and crusty on the first side, about 1½ minutes. Turn over and cook until dark brown and crusty on the second side, about 1 minute longer. Transfer to the towel-lined baking sheet. Repeat to fry the remaining donuts and holes, allowing the oil to return to 360°F between batches.

When the donuts and holes are cool enough to handle, dip the tops in the chocolate glaze, letting any excess glaze drip back into the bowl. Let stand until the glaze sets slightly, about 10 minutes. Serve right away.




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