These rich chocolate cake doughnuts are a bit more chocolaty than the doughnuts you find in chain doughnut stores, which, let’s face it, are more brown than chocolate. If you prefer them less chocolaty, you can reduce the amount of cocoa powder to ¼ cup. If you use Dutch processed cocoa powder, use half the amount of baking soda.
INGREDIENTS :
MAKES 8 TO 12 DOUGHNUTS | ACTIVE TIME: 15 MINUTES | READY IN: 40 MINUTES
- 2 cups (240 grams) all-purpose flour, sifted
- ½ cup (120 grams) superfine sugar
- ⅓ cup (27 grams) unsweetened natural cocoa powder
- ½ tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 tablespoons unsalted butter or vegetable shortening, at room temperature
- 1 egg, at room temperature
- ½ cup whole milk, scalded and cooled
- 2 tablespoons plain yogurt, at room temperature
- 1 teaspoon vanilla extract
- Vegetable oil for frying
DIRECTIONS :
• In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, baking powder, baking soda,
and salt, and blend on low speed. Add the butter and blend on medium-low speed until the mixture resembles coarse sand.
• In a small bowl, combine the egg, milk, yogurt, and vanilla. With the mixer on medium speed, slowly pour the wet ingredients into the flour
mixture. Scrape down the sides of the bowl and mix for 30 seconds. The batter should be smooth, thick, and not too wet, similar to sugar
cookie dough. Cover the bowl with a towel or plastic wrap. Let the dough rest for 15 to 20 minutes.
• In a heavy-bottomed pot, heat at least 2 inches of oil until a deep-fat thermometer registers 360 degrees F.
• Roll out the dough on a generously floured surface to ½ inch thick. With a doughnut or cookie cutter, cut out 3-inch rounds with 1-inch
holes. Brush off any excess flour.
• With a metal spatula, carefully put the doughnuts in the oil. Fry for 1 to 2 minutes on each side. Remove with a slotted spoon and drain on
a paper towel. Let cool just slightly before glazing.
