Double-Chocolate Doughnuts

Name: Double-Chocolate Doughnuts
Prep time: 45 min
Total time: 2 h 45 min
Yield: 1 dz.
Ingredients: 1 3/4 c. all-purpose flour; 1 1/2 c. cake flour; 3/4 c. cocoa powder; 1 tsp. baking powder; 1 tsp. baking soda; 3/4 tsp. salt; 1/2 tsp. cinnamon; 2 1/2 oz. bittersweet chocolate, grated, plus 4 ounces, chopped; 1 c. sugar; 3/4 c. buttermilk; 4 tbsp. unsalted butter, melted; 2 large eggs; 2 large egg yolks; 2 tsp. pure vanilla extract; 4 c. vegetable oil, for frying, plus 1 more if needed; 3 tbsp. heavy cream; 2 tbsp. white nonpareils

By Jennifer Mitchell & Cheryl SlocumPublished: Feb 25, 2004

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Ann Stratton

Yields:

1 dz.

Prep Time:

45 mins

Total Time:

2 hrs 45 mins

Cal/Serv:

440

This great old-fashioned doughnut-shop confection is fun and easy to make at home. Rich chocolate doughnuts are adorned with a flurry of white sprinkles -- pair with milk for a delightful afternoon snack.

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Ingredients

1 3/4 cups all-purpose flour
1 1/2 cups cake flour
3/4 cup cocoa powder
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1/2 tsp. cinnamon
2 1/2 oz. bittersweet chocolate, grated, plus 4 ounces, chopped
1 cup sugar
3/4 cup buttermilk
4 Tbsp. unsalted butter, melted
2 large eggs
2 large egg yolks
2 tsp. pure vanilla extract
4 cups vegetable oil, for frying, plus 1 more if needed
3 Tbsp. heavy cream
2 Tbsp. white nonpareils

Directions

1. Step 1Make the dough: Sift the flours, cocoa, baking powder, baking soda, salt, and cinnamon together in a large bowl, add the grated chocolate, and set aside. Combine the sugar, buttermilk, butter, eggs, yolks, and vanilla together in a large bowl and whisk until smooth. Add the flour mixture gradually, stirring until the ingredients are just combined. Scrape down the sides of the bowl and cover with plastic wrap. Refrigerate for at least 1 hour or up to 6 hours.
2. Step 2Make the doughnuts: Turn the dough out onto a generously floured work surface. Dust the dough lightly with flour and roll out to about 1/2 inch thick. Cut out doughnuts using a 3-inch doughnut cutter and transfer to a baking sheet. Gather dough scraps, reroll, and repeat cutting doughnuts until all dough is used. Chill doughnuts for 30 minutes.
3. Step 3Fry the doughnuts: Heat about 4 inches of vegetable oil in a large deep skillet fitted with a thermometer over medium-high heat until oil reaches 365°F. Fry the doughnuts three at a time,4 1 1/2 to 2 minutes per side. Remove doughnuts with a slotted spoon and drain on a wire rack. Repeat with remaining doughnuts.
4. Step 4Make the glaze: Place remaining chocolate in a heat-proof bowl and set aside. Bring cream in small saucepan to a simmer over medium heat. Pour over the chocolate, let sit 30 seconds, and stir until smooth. Top doughnuts with chocolate glaze and sprinkle with nonpareils. Serve immediately.