Chocolate Doughnut Holes

  • Level: Intermediate
  • Total: 5 hr
  • Prep: 30 min
  • Inactive: 4 hr
  • Cook: 30 min
  • Yield: About 5 dozen
Save Recipe

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

Nonstick 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Chocolate Ganache

Chocolate Chip Cookies

Chocolate Fudge

Chocolate Chocolate Chip Cookies

Chocolate Cake in a Mug

Chocolate Coconut Balls

Chocolate Lava Cakes

Chocolate Fondue