Description
Super easy and, well, delicious!
Ingredients
- FOR THE DONUT HOLES:
- 2-½ cups All-purpose Flour
- 1 cup Unsweetened Cocoa Powder
- 2 teaspoons Baking Powder
- ½ teaspoons Baking Soda
- ¼ teaspoons Salt
- ¾ cups Low-fat Buttermilk
- 2 whole Large Eggs
- 1 cup Granulated Sugar
- ¼ cups Unsalted Butter, melted
- 2 teaspoons Vanilla Extract
- Vegetable Oil, For Frying
- FOR THE GLAZE:
- 2-½ cups Powdered Sugar
- ¼ teaspoons Vanilla Extract
- 4 Tablespoons Milk
Preparation
In a large bowl, sift together flour, cocoa powder, baking powder, soda and salt.
In a smaller bowl, whisk together buttermilk, eggs, sugar, melted butter and vanilla extract. Add the wet ingredients to the flour mixture, stirring with a large spoon until a dough forms. Line a baking sheet with wax or parchment paper, and roll dough into balls just slightly smaller than golfball size.
Add vegetable oil to a large pot and heat over medium heat. Once it reaches 350ºF, add 2-3 donut holes at a time, frying for 2-3 minutes. I tossed mine a few times during the frying process, just using a slotted spoon to continually flip them over. One finished, remove with a slotted spoon and let drain on a paper towel. Once all the donut holes have been fried, dip in the glaze them set on wire rack. Allow to set for 10-15 minutes for simple glazed donuts. If you want sprinkled donuts, immediately roll in sprinkles after glazing and let sit until set.
This recipe makes about 3 dozen.
For the glaze:
Combine all ingredients in a bowl and whisk well. If too runny, add more powdered sugar. If too thick, add more water about 1/2 teaspoon at a time, whisking well for at least 30-60 seconds.
Recipe slightly adapted from Martha Stewart.
