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Prep Time: 25 minutes
Cook Time: 20 minutes
Glaze Time: 15 minutes
Total Time: 60 minutes
Yield: 3 dozen
- 2 tablespoons butter
- 1 ½ ounces unsweetened baker’s chocolate
- ¼ cup buttermilk
- 1 tablespoon vanilla
- 1 egg
- 1 cup of flour
- ¼ cup granulated sugar
- ¼ cup dutched cacao powder
- ½ teaspoon instant espresso powder
- ¼ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- Vegetable or Canola oil for deep frying
- 2 cups powdered sugar
- 3-4 tablespoons of milk (+/- based on glaze thickness preference)
- 2 teaspoons vanilla
- Heat water in a double boiler.
- Melt butter and unsweetened chocolate together in a double boiler. Once fully melted, remove from heat.
- Whisk in the buttermilk and vanilla – combine
- Whisk in beaten egg
- Combine all dry ingredients into a large mixing bowl or stand mixer with dough hook attached.
- Add melted chocolate mixture to the dry ingredients and mix until a dough forms.
- Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Remove from the refrigerator and roll the dough into small donut holes about 1” diameter (they will puff up when you deep fry them). Return them to the fridge while you heat your oil.
- Heat 2”-3” of oil in a deep pan/pot to 350 degrees (deep frying temperature)
- Input about 6 donut holes at a time and fry for 2-3 minutes. Remove and place on a wire rack with a pan underneath to catch oil drippings. Let the donut holes cool while you prepare your glaze
- Combine powdered sugar and vanilla – whisk together. Add milk, 1 tablespoon at a time until desired thickness of glaze is reached.
- Roll donut holes in the glaze and return to the wired rack on top of a pan to allow the glaze to drip off while drying. Decorate with sprinkles if you wish.
- Keep in an airtight container or refrigerate to keep fresh.