Chocolate Old Fashioned Donuts Story

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 * Rich, cakey, chocolaty, and slightly tangy * Crispy and crunchy exterior * No yeast needed * Easy enough for beginners * Fun weekend project * Freezer-friendly

Why This Recipe Works

 For the donuts: – All-purpose flour  – Cocoa powder – Cornstarch – Baking powder – Salt – Espresso powder – Granulated sugar – Unsalted butter – Egg yolks – Sour cream – Vegetable oil

What You'll Need

 For the glaze: – Whole milk – Confectioner's sugar – Vanilla extract

What You'll Need

 Make the donuts: Step 1. In a large bowl, whisk the flour, cocoa powder, cornstarch, baking powder, salt, and espresso powder until well mixed. Step 2. Using  a stand mixer fitted with the paddle attachment or using an electric  hand-mixer, beat sugar and softened butter for around 1 minute. Mixture  will look sandy.

Step-By-Step Instructions

 Make the donuts: Step 3. Beat in egg yolks for around 2 minutes, until mixture lightens and volume increases. Step  4. In  three additions, add flour mixture, alternating with the sour cream,  beating after each addition until flour is well incorporated.

Step-By-Step Instructions

 Make the donuts: Step 5. Transfer dough to a large piece of plastic  wrap and wrap securely. Lightly roll out dough to a disc that is  roughly 2" thick. Refrigerate for at least 1 hour and up to 24 hours.

Step-By-Step Instructions

 Make the glaze:  While  dough is chilling, make your glaze: In a medium-sized bowl, whisk  together the milk, confectioner's sugar, and vanilla until smooth and no  lumps remain. Set aside.

Step-By-Step Instructions

 Cut and fry the donuts:  Step 1. Attach  deep-fry thermometer to a large pot or deep saucepan, and add oil. Heat  oil to 350° F. (try to keep temperature between 350° and 360°). Step 2. On  a well-floured surface, use a well-floured rolling pin to roll out  dough to ½-inch thickness. Lightly flour donut cutter and cut  approximately 16 donuts and donut holes. Repeat this step with scraps  until no more dough remains.

Step-By-Step Instructions

 Step 3.  Place wire rack on top of a baking sheet lined with newspaper or aluminum foil (to catch the oil and glaze). Step 4. Fry  donuts 3 at a time, about 2 minutes on each side until golden and  cooked through. (They will sink at first, and then the baking powder  will do its thing and they will rise to the surface.) Use a slotted  spoon or deep-fry skimmer to transfer donuts to wire rack.

Step-By-Step Instructions

 Step 5. – While  donuts are warm, dip them into the glaze, flipping to cover both sides  of donuts, and return them to wire rack. Let donuts rest for about 15  minutes to allow glaze to set. Step 6. Fry donut holes in batches for about 1 minute on each side. Transfer to wire rack, and dip in glaze while they are still warm.

Step-By-Step Instructions

 Step 7. Donuts are always best served on the day they are made, but can be stored in the refrigerator for up to 2 days.

Step-By-Step Instructions

SERVE  AND  ENJOY!