Chocolate Dounut Holes
Ingredients:
- unsalted butter - 2 T
- unsweetened chocolate - 1 1/2 ounces
- flour - 1 cup
- Dutch process cocoa powder - 1/4 cup plus 2 T
- sugar - 1/4 cup plus 2 T
- baking powder - 3/4 tsp
- baking soda - 1/4 tsp
- Kosher salt - 1/2 tsp
- buttermilk - 1/4 cup
- vanilla extract - 1 T
- egg - 1
- oil - for frying
- glaze --
- powdered sugar - 2 cups
- milk - 2 T
- vanilla extract - 2 tsp
- water - if needed
Instructions:
Melt butter and chocolate together, cool slightly. In a bowl, whisk together, flour, cocoa, sugar, baking powder, baking soda and salt. Add buttermilk and vanilla to the butter mixture, stir to combine. Stir in egg. Add wet ingredients to dry ingredients, stir with a wooden spoon until mixture is combined. Wrap dough tightly in plastic wrap, place in refrigerator for 30 minutes.
Heat oil to 360 degrees. (Keep oil between 350 - 360 degrees at all times.) Form dough into tablespoon size balls. (Roll each ball into a neat circle between the palms of your hands.)
Using a slotted spoon gently place dough balls into the oil, 4 at a time. DON'T crowd the pan. Cook until puffed and cooked through, 2 - 3 minutes. Place donuts on a paper towel lined baking sheet.
Prepare glaze -- in a small bowl, whisk together powdered sugar, milk and vanilla until smooth. Glaze should be the consistency of heavy cream. If needed add little bit of water. Dip each donut into the glaze.
Place glazed donuts on a rack set in a rimmed baking. Let stand until glaze is set. Yield 2 - 3 dozen.
