By Tracey
Glazed Chocolate Doughnut Holes
adapted from Smitten Kitchen
(Note: I halved the recipe without any problems, so that’s an option if you’d rather not have 4 dozen doughnut holes tempting you.)
Ingredients:
Doughnuts
- 2 3/4 cups (352 grams) all-purpose flour
- 1 cup (90 grams) Dutch-process cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1 1/2 cups (300 grams) cups sugar
- 1/3 cup buttermilk
- 3 tablespoons unsalted butter, melted and slightly cooled
- Vegetable oil, for frying
Glaze
- 1 1/2 cups (6 oz) confectioners’ sugar
- 7-8 teaspoons milk (I used 1%)
Directions:
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a large measuring cup, whisk the eggs, sugar, buttermilk and melted butter together. Add the wet ingredients to the dry ingredients, and, switching to a rubber spatula, stir them together until well combined. Cover the bowl with plastic wrap and refrigerate for 1 hour.
Use a small cookie scoop (mine holds just under 2 tablespoons) to portion the dough from the chilled batter. Roll between your hands to form small balls. You’ll probably have to wash your hands and the scoop a few times during the process as this dough is quite sticky (if the dough gets too sticky to work with, just put it back in the fridge for a little while to firm up). Transfer the dough balls to a baking sheet lined with parchment paper.
Add about 3 cups of oil to the bottom of a Dutch oven and set over medium to medium-high heat. Heat the oil to between 365 and 370 F. Drop a few doughnut holes at a time into the oil – if you fry too many at once you’ll cause the temperature of the oil to drop too much. Fry the doughnut holes for about 2 minutes, flipping them halfway through. Transfer to a paper towel-lined baking sheet. You’ll probably want to test a few out at first to get the frying time right, it’s hard to tell when they’re done because you won’t necessarily see them turn golden. Return the oil to between 365 and 370 F before adding a new batch of doughnut holes to the pan.
Let the doughnut holes cool while you make the glaze. Whisk together the confectioners’ sugar and milk until smooth. Adjust the consistency as necessary – thicken by adding more confectioners’ sugar and thin by adding more milk. When the doughnut holes are cool, dip them in the glaze, allowing excess to drip off and then transfer to a wire rack to set. (I found the easiest way to do this was to drop the doughnut hole in the glaze then lift out with a fork, letting the excess glaze drip down through the tines of the fork.)
The doughnut holes were best on the first day, but still completely delicious the following day. Store in an airtight container at room temperature.
Makes about 48 doughnut holes.
