Description
Soft, cakey, ridiculously chocolaty (and ridiculously easy) old-fashioned donuts with an irresistible sweet and simple glaze! Once you give these a try, you’ll always want to make them homemade.
Ingredients
Scale
For the donuts:
- 1 3/4 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/4 cup cornstarch
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 cup granulated sugar
- 3 tablespoons butter, room temperature
- 2 egg yolks
- 1 cup sour cream, room temperature
- 2 quarts canola or vegetable oil, for frying
For the glaze:
- 1/4 cup milk
- 2 1/2 cups powdered sugar
- Pinch salt
- 1 teaspoon vanilla
Instructions
- First, make the donuts: In a large bowl, whisk together flour, cocoa powder, cornstarch, baking powder, 1 teaspoon salt and nutmeg until well combined.
- In a separate large bowl using an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, beat granulated sugar and butter on medium speed just until mixture appears sandy, about 1 minute. Beat in egg yolks on medium speed until mixture is light and thickened, about 1 to 2 minutes. Add flour mixture in three additions, alternating with sour cream, beating after each addition until batter is well-combined.
- Cover bowl with plastic wrap; refrigerate at least 1 hour, up to 4 hours, until batter is slightly firm.
- Meanwhile, heat oil in a large pot or deep saucepan with a deep-fry thermometer attached. Heat oil to 325°F.* On a very well-floured surface using a well-floured rolling pin, roll dough out to 1/2-inch thickness. Use a well-floured donut cutter or two different-sized biscuit cutters to cut dough into approximately 16 to 18 donuts and donut holes (re-roll scraps once, if needed).
- Fry donuts in batches, about three at a time, 2 minutes each side or until puffed and cooked through. Use a slotted spoon or deep fry skimmer to transfer cooked donuts to a paper bag or paper towel-lined baking sheet to drain excess oil. Repeat with remaining donuts and donut holes.
- Next, make the glaze: In a small saucepan over low heat, heat milk to just below a simmer (when it begins to steam). Remove from heat; whisk in powdered sugar, pinch salt and vanilla until smooth. Use a fork to carefully dunk donuts one at a time into glaze, coating both sides. Lift to allow excess glaze to drip off donut, then transfer to a cooling rack with parchment or paper towel underneath to catch excess glaze. Allow donuts to sit until glaze is fully set, about 15 to 20 minutes.
- Donuts are best served the day they’re made, but will keep in an airtight container at room temperature for up to 2 days.
Notes
- *If using a deep-fry thermometer, you’ll need to raise or lower the stove top burner temperature as needed to maintain 325°F as best as possible. Too hot, and the donuts might burn before they’re cooked through; too low, and they’ll end up soggy and dense.
- Recipe adapted from Handle the Heat.