With a dense, moist interior and slight crunch of an old-fashioned cake donut on the outside, you won’t miss the flour in these rich chocolate donuts.
- 2 cups plus 2 tbsp. sorghum flour, plus more for dusting
- 1⁄2 cup plus 2 tbsp. unsweetened cocoa powder
- 1⁄3 cup potato starch
- 1⁄4 cup tapioca starch
- 1 1⁄4 tsp. kosher salt
- 1 tsp. baking powder
- 1⁄2 tsp. baking soda
- 1⁄2 tsp. xanthan gum
- 1⁄2 tsp. cinnamon
- 1⁄2 cup butter, softened
- 1⁄2 cup sugar
- 1 egg, beaten
- 1 1⁄2 tsp. vanilla extract
- 1⁄2 cup buttermilk
- Canola oil, for frying
- 3 oz. unsweetened chocolate, grated
- 3 cups confectioners’ sugar, sifted
- 5 tbsp. heavy cream
- 2 tbsp. milk
- Whisk together flour, cocoa, starches, 1 tsp. salt, baking powder, soda, xanthan, and cinnamon in a bowl; set aside. Beat butter and sugar in the bowl of a stand mixer fitted with a paddle attachment until fluffy. Add egg and 1 tsp. vanilla; beat until smooth. Alternate adding dry ingredients in 3 batches and buttermilk in 2 batches; beat until a soft, sticky dough forms. Let dough rest 10 minutes.
- Heat 2″ oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°. On a lightly floured surface, pat dough into a 10″ round, about ½” thick. Using a floured 3″ donut cutter, cut out donuts; gather and reuse scraps. Working in batches, fry, flipping once, until puffed and cooked through, 3-4 minutes. Using a slotted spoon, transfer to a baking sheet with a wire rack; let cool completely.
- Mix remaining salt, plus chocolate and 2 cups confectioners’ sugar in a bowl. Bring cream and 2 tbsp. water to a boil in a 1-qt. saucepan over high heat. Pour cream over chocolate; let sit for 2 minutes without stirring, then whisk until smooth. Dip tops of donuts in warm glaze and return to wire rack until set. Whisk remaining vanilla extract and confectioners’ sugar with milk in a bowl until smooth. Drizzle over chocolate glaze with a fork in a zigzag formation. Return donuts to rack until glaze is set.