Chocolate Old-Fashioned Doughnuts
Chocolate Old-Fashioned Doughnuts are deep-fried to perfection, with a crisp, craggy exterior and a soft, cakey center. Made with rich cocoa and a hint of sweetness, they’re finished with a smooth glaze that seeps into the cracks for the perfect bite. A nostalgic, bakery-style treat that pairs beautifully with coffee or milk!
Equipment
- 2 Mixing Bowls
- whisk
- Stand Mixer or Hand Mixer
- Wooden Spoon
- Cling Wrap or a Bowl Cover
- parchment paper
- Rolling Pin
- Tongs
- Doughnut Cutter or a large mason jar lid and a small circle for doughnut center
- Large Pot for frying
- Wire Cooling Rack
Ingredients
Chocolate Doughnuts
- 1/2 cup sugar
- 3 tablespoons butter
- 2 large egg yolks
- 2 cups flour
- 1/2 cup cocoa
- 1½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup sour cream
Glaze
- 3 cups powdered sugar
- 1/3 cup hot water
- 1½ teaspoons corn syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
Chocolate Doughnuts
- In a stand mixer bowl or a large mixing bowl with beaters, cream the granulated sugar and butter. Add the egg yolks and beat until pale, thick, and completely blended. Set aside.
- Now, in a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
- Slowly incorporate the dry ingredients into the wet mixture in batches, alternating with dry ingredients and sour cream until everything is thoroughly mixed together.
- Place dough in a large bowl and cover with cling wrap. Now chill the dough in the refrigerator for at least one hour.
- Liberally flour a clean work surface, then unwrap and place the chilled dough onto it. Sprinkle flour over the dough and your rolling pin, then roll it out to ½-inch thickness.
- Now time to cut out your doughnuts! If you have a doughnut cutter, that is great. If not, use a large mason jar lid and some sort of small circle for the center. Cut out as many donuts as possible (I was able to cut out 18), flouring and cleaning the cutters as needed. Gather and re-roll the scraps as necessary to use up all your dough. Place cut out doughnuts and doughnut holes aside on parchment paper.
- Warm your oil in a large pot on medium heat. The oil needs to be around 325 °F. If you don't have a thermometer, warm to the point that a splash of water sizzles when splashed onto the oil.
- Gently lower doughnuts into the hot oil. Fry in smaller batches of 3-4 doughnuts, ensuring not to overcrowd your pot. Cook for 2 minutes on the first side, then flip using tongs, and fry for an additional 1 minute and 30 seconds on the other side. Transfer to the prepared wire cooling rack. Finsh with frying the doughnut holes for 1 minute per side.
Glaze
- Prepare the glaze in a large bowl. Whisk together all the glaze ingredients until smooth. Dip each doughnut into the glaze, using a fork to turn and coat evenly. Let any excess glaze drip off before placing the doughnuts on a wire rack to set and harden.