Description
Fluffy, cocoa-infused doughnuts, fried to golden perfection and dipped in a rich hot chocolate glaze. Top with marshmallows and chocolate shavings for a cozy dessert.
Ingredients
Scale
- 2 ¼ cups (281g) all-purpose flour, plus more for dusting
- 2 tablespoons (25g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup (20g) unsweetened cocoa powder
- 1 cup (240ml) buttermilk
- 2 large eggs
- 2 tablespoons (28g) unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
- 4 tablespoons (57g) unsalted butter
- ¼ cup (20g) unsweetened cocoa powder
- 3 tablespoons milk
- 2 cups (240g) powdered sugar, sifted
- ½ teaspoon vanilla extract
- Pinch of salt
- Mini marshmallows, for topping (optional)
- Chocolate shavings, for topping (optional)
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
- In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix!
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 2 hours.
- Line a baking sheet with parchment paper. Lightly flour a clean work surface.
- Turn the chilled dough out onto the floured surface. Gently roll it out to about ½-inch thickness.
- Use a doughnut cutter (or two different sized round cookie cutters) to cut out the doughnuts.
- Don’t forget to cut out the doughnut holes!
- Place the cut-out doughnuts and doughnut holes onto the prepared baking sheet.
- Pour about 3 inches of vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium heat to 350°F (175°C).
- Carefully place a few doughnuts into the hot oil, being careful not to overcrowd the pot. Fry for about 1-2 minutes per side, or until golden brown. Use a slotted spoon or spider to flip the doughnuts.
- Fry the doughnut holes for about 1 minute, turning them frequently, until golden brown.
- Remove the doughnuts and doughnut holes from the oil and place them on a wire rack lined with paper towels to drain excess oil.
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the cocoa powder until smooth.
- Gradually whisk in the milk until the mixture is smooth and glossy.
- Remove the saucepan from the heat.
- Gradually whisk in the sifted powdered sugar until smooth.
- Stir in the vanilla extract and salt.
- If the glaze is too thick, add a little more milk, one teaspoon at a time, until it reaches your desired consistency. If it’s too thin, add a little more sifted powdered sugar.
- While the doughnuts are still slightly warm, dip them into the hot chocolate glaze.
- Place the glazed doughnuts on a wire rack to allow the excess glaze to drip off.
- While the glaze is still wet, sprinkle with mini marshmallows and chocolate shavings, if desired.
- Allow the glaze to set completely before serving. This usually takes about 15-20 minutes.
Notes
- Don’t overmix the dough.
- Chill the dough for easier handling and better texture.
- Maintain the correct oil temperature (350°F/175°C) for even cooking.
- Don’t overcrowd the pot when frying.
- Drain the doughnuts well on paper towels.
- Glaze the doughnuts while they are still slightly warm.
- Storage: Store in an airtight container at room temperature for up to 2 days.
- Prep Time: 45 minutes
- Cook Time: 30 minutes