Chocolate Doughnut Holes

Total Time:
5 hr
Prep:
30 min
Inactive:
4 hr
Cook:
30 min

Yield:
About 5 dozen
Level:
Intermediate

Ingredients
  • For the doughnut holes:
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 3/4 cup Dutch-process cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon finely grated orange zest
  • 3/4 cup sour cream
  • Cooking spray
  • Vegetable oil or shortening, for frying
  • For the glaze:
  • 4 ounces semisweet chocolate, chopped
  • 1/2 cup heavy cream
  • 1 tablespoon light corn syrup
  • 1/2 teaspoon pure vanilla extract
  • Orange and black nonpareils, for decorating
Directions
  • Make the doughnut holes: Whisk the flour, cocoa powder, baking powder, salt and cinnamon in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until smooth, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla and orange zest until light and fluffy, about 2 more minutes. Reduce the speed to low and gradually beat in the flour mixture, alternating with the sour cream, until a sticky dough forms, about 2 minutes. Cover the dough with plastic wrap; refrigerate at least 3 hours or overnight.

  • Coat a baking sheet with cooking spray. Heat 2 inches of vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 340 degrees F. Meanwhile, roll out the dough until 1/2 inch thick on a floured surface. (The dough will be sticky.) Cut out rounds using a 1-inch-round cookie cutter, dipping the cutter in flour each time. Place the rounds on the prepared baking sheet.

  • Set a rack on another baking sheet. Working in batches, carefully fry the doughnut holes until puffed and browned, 30 seconds per side. Transfer to the rack using a slotted spoon or wire strainer.

  • Make the glaze: Line a baking sheet with parchment paper. Put the chocolate in a small heatproof bowl. Bring the heavy cream to a boil in a small saucepan and immediately pour over the chocolate; cover and let stand 5 minutes. Whisk until the chocolate is melted and smooth, then whisk in the corn syrup and vanilla. Set aside until cooled and thickened, about 5 minutes. Dip the doughnut holes in the glaze, transfer to the prepared baking sheet and sprinkle with nonpareils. Let sit at least 1 hour before serving.

  • Photograph by Kate Mathis


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