Chocolate Chocolate Donut
Chocolate chocolate donuts are what the name says! A cakey chocolate donut topped with a chocolate ganache glaze and optionally, chopped pecans added on for the extra crunch!
Servings: 14 donuts
Equipment
Ingredients
- 3 ¼ cups (406 g) bread flour sifted
- ¾ cup (65 g) cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 1 cup (200 g) granulated sugar
- 4 tablespoon (56 g) unsalted butter melted
- 3 ounce (85 g) bittersweet chocolate grated
- 2 teaspoon vanilla extract
- ¾ cup (177 ml) buttermilk
- 2 eggs plus 2 yolks
- 1 quart canola oil for forming and frying
- 3 ounce (85 g) unsweetened chocolate grated
- 2 cups (240 g) confectioners' sugar
- ¼ cup (59 ml) heavy cream
- 1 cup (109 g) chopped pecans (optional)
Instructions
- Whisk flour, cocoa powder, baking powder, baking soda, salt, and cinnamon in a bowl.3 1/4 cups bread flour, 3/4 cup cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, 3/4 teaspoon kosher salt, 1/2 teaspoon ground cinnamon
- In the bowl of a stand mixer, beat together sugar, butter, chocolate, vanilla extract, buttermilk, and eggs + yolks until incorporated.1 cup granulated sugar, 4 tablespoon unsalted butter, 3 ounce bittersweet chocolate, 2 teaspoon vanilla extract, 3/4 cup buttermilk, 2 eggs
- Slowly add the dry ingredients to the bowl of the stand mixer and mix until a soft, sticky dough forms.
- In a 5 1/2 quart dutch-oven, or similar, heat up 1 quart (4 cups) of canola oil to 370 degrees Fahrenheit.1 quart canola oil
- While the oil is heating up, using lightly oiled hands, roll 1/4 cup of dough into a loose ball and gently pat down on it forming a disc. Using your thumb, form a 1 1/2-inch hole in the center (or you can use a small biscuit cutter to cut out the center). Do this for the remaining dough.
- Once the oil has heat up to the correct temperature, gently drop the donuts, 2-3 at a time, into the hot oil and fry until puffed and golden on both sides, about 3 minutes.
- Using a slotted spoon or spider strainer, transfer donuts to a wire rack covered with two paper towel layers to cool completely. Repeat until all donuts have been fried.
- While the donuts are cooling, make the glaze.
- In a medium bowl big enough for you to dip the donuts, whisk together chocolate and confectioners sugar. In a small pot, bring cream and 2 tbsp. of water to a boil then pour over chocolate and confectioners sugar. Let sit for 2 minutes then whisk everything together.3 ounce unsweetened chocolate, 2 cups confectioners' sugar, 1/4 cup heavy cream
- Dip the tops of the donuts in the chocolate glaze. If topping with pecans, immediately dip into chopped pecans.1 cup chopped pecans
Nutrition
Serving: 1 donut | Calories: 325 kcal | Carbohydrates: 42 g | Protein: 7 g | Fat: 20 g | Fiber: 4 g | Sugar: 19 g
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