Kyle's Chocolate Cake Donuts
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1067
- Total Fat
- 53
- Saturated Fat
- 12
- Carbohydrates
- 143
- Dietary Fiber
- 5
- Sugar
- 86
- Protein
- 11
- Cholesterol
- 157
- Sodium
- 642
- Total: 3 hr (includes chilling time)
- Active: 1 hr
Ingredients
1 1/3 cups granulated sugar
3 tablespoons unsalted butter, at room temperature
5 large egg yolks
1 3/4 cups sour cream
2 teaspoons vanilla extract
2 cups all-purpose flour, plus additional for dusting
1 3/4 cups cake flour
1 cup cocoa powder
3 teaspoons baking powder
2 teaspoons kosher salt
Nonstick cooking spray, for the bowl
2 quarts neutral oil, for frying
Glaze:
1/2 cup whole milk
3 cups powdered sugar
Pinch kosher salt
Sprinkles, for serving, optional
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.