Devil's Food Donuts

Devil's Food Donuts

Devil's Food Donuts

These donuts puff up visibly when they are ready to be removed from the frying oil.Todd Coleman

These donuts puff up visibly when they are ready to be removed from the frying oil.

Devil's Food Donuts
These donuts puff up visibly when they are ready to be removed from the frying oil.
Yield: makes About 1 1/2 Dozen Donuts

Ingredients

  • 3 14 cups (14 oz.) bread flour, sifted
  • 34 cup cocoa powder
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 34 tsp. kosher salt
  • 12 tsp. ground cinnamon
  • 1 cup sugar
  • 4 tbsp. unsalted butter, melted
  • 3 oz. bittersweet chocolate, grated
  • 2 tsp. vanilla extract
  • 34 cup buttermilk
  • 2 eggs, plus 2 yolks
  • Canola oil, for forming and frying
  • 3 oz. unsweetened chocolate, grated
  • 2 cups confectioners' sugar
  • 14 cup heavy cream

Instructions

  1. Whisk flour, powders, soda, salt, and cinnamon in a bowl; set aside. Combine sugar, butter, bittersweet chocolate, vanilla, buttermilk, eggs, and yolks in the bowl of a stand mixer fitted with a paddle attachment; beat until smooth. With the motor running, slowly add dry ingredients and mix until a soft, sticky dough forms.
  2. Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°. Using lightly oiled hands, roll about ¼ cup batter into a loose, sticky ball; pat gently into a disk. With your thumb, make a 1½" hole in the center of dough; carefully slide into oil and fry, flipping once, until puffed and golden, about 3 minutes. Using a slotted spoon, transfer to a baking sheet with a wire rack; repeat with remaining dough and let donuts cool completely.
  3. Mix unsweetened chocolate and confectioners' sugar in a bowl. Bring cream and 2 tbsp. water to a boil in a 1-qt. pan over high heat. Pour cream over chocolate; let sit for 2 minutes without stirring, then whisk until smooth. Dip tops of donuts in glaze and return to rack until glaze is set.