Recipe courtesy of Michael Symon
Kyle's Chocolate Cake Donuts
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- Level: Intermediate
- Total: 3 hr (includes chilling time)
- Active: 1 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1067
- Total Fat
- 53 g
- Saturated Fat
- 12 g
- Carbohydrates
- 143 g
- Dietary Fiber
- 5 g
- Sugar
- 86 g
- Protein
- 11 g
- Cholesterol
- 157 mg
- Sodium
- 642 mg
When Kyle opened his donut shop 6 years ago, he only made naturally risen brioche donuts. They are a ton of work and the dough takes 3 days to make, but in my opinion, they are worth every minute. After about a year he realized a lot of customers also wanted some cake-style donuts and the testing began. He landed on this one for chocolate. It comes together pretty quickly and is insanely good. Not to mention it’s Emmy’s favorite. If you don’t want to fry them, they also bake up pretty well at 350 degrees F for about 12 minutes or when a toothpick comes clean.
- Level: Intermediate
- Total: 3 hr (includes chilling time)
- Active: 1 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1067
- Total Fat
- 53 g
- Saturated Fat
- 12 g
- Carbohydrates
- 143 g
- Dietary Fiber
- 5 g
- Sugar
- 86 g
- Protein
- 11 g
- Cholesterol
- 157 mg
- Sodium
- 642 mg
Ingredients
Glaze:
Directions
Special equipment:
a donut cutter; a deep-fry thermometer- In the bowl of a stand mixer fitted with the paddle attachment, beat together the granulated sugar, butter, egg yolks, sour cream and vanilla until well combined, about 2 minutes. In a separate mixing bowl, sift together the flours, cocoa powder, baking powder and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Pour the dough into a mixing bowl sprayed with cooking spray and tightly cover with plastic wrap. Refrigerate for 2 hours or up to overnight.
- Set up a grill for indirect heat by building the coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- On a lightly floured surface, roll the dough out to 3/4-inch thick. Dip a donut cutter in flour and cut out 6 to 8 donuts. Place on a lightly floured sheet tray.
- In a Dutch oven set over the direct heat side of the grill, heat the oil for frying to 350 to 360 degrees F. Drop 3 to 4 donuts into the oil and fry for 1 1/2 to 2 minutes on each side. Remove to a cooling rack set over a sheet tray to drain. Repeat with the remaining donuts and donut holes.
- For the glaze: In a mixing bowl, whisk together the whole milk, powdered sugar and salt until smooth. When the donuts are cool enough to handle, dip the top of each in the glaze, letting the excess drop off. Sprinkle with sprinkles, if using.
