Remember these donuts I shared a few weeks ago? Well that same morning I separated the dough and tried a chocolate version as well. For chocolate donuts I generally prefer baked cake donuts but I wanted to see how my trusted fried donut recipe would work for a chocolate version. Unglazed, I wasn’t such a huge fan. They tasted less sweet than their white counterpart and not very exciting. However, dipping them in nutella frosting was a game changer. The sweet hazelnut chocolate frosting adds a kick of flavor (and its so sweet the donut balances it nicely). Feel free to skip the coconut on top but I like it on nearly everything (baked goods, salads, curries…).
**I’d recommend making a regular batch of these donuts and making half of them chocolate (notice the only difference between the recipes is the 2 Tbsp of cocoa powder).
Here’s what you’ll need:
3/4 C of warm milk
2.25 teaspoons of yeast (or 1 packet)
1/4 C sugar
2 1/2 C flour
2 Tbsp cocoa powder
1/4 tsp salt
2 Tbsp salted butter (room temp is best)
2 egg yolks
nonstick cooking spray
vegetable oil for frying
3 Tbsp butter (room temperature)
2 1/2 C powdered sugar
1/4 tsp vanilla extract
4 Tbsp hot water
2 Tbsp nutella
Here’s what to do:
To make the dough – Heat up milk in liquid measuring cup (finger should be able to rest comfortably in the warm milk) and dissolve sugar and yeast into it. Let sit for 8 minutes. Add flour, cocoa and salt to large bowl (I used my kitchenaid). Pour yeast mixture, butter, and egg yolks into the mixing bowl and beat on medium speed for about 4 minutes (until it comes together and forms a ball). Cover and let it rise for 1 hour.
To cut the donuts – Spray a cookie sheet with non-stick cooking spray and set aside. Roll out the dough on a lightly floured surface until 1/2 inch thick. To cut the donuts, I head a donut cutter works great but I just used a glass and the cap of our vanilla extract. Cut out donuts and place donuts and donut holes on the pan. Cover and let rise for 30 minutes.
To fry the donuts – Using a large frying pan, heat up oil (enough to submerge the donut). While it is heating up, lining the counter with paper towels (I put paper towels under a cooling rack). Heat the oil to 350 degrees. If you don’t have a way to gauge the temperature, drop in a small piece of dough. If the water bubbles around the dough and begins to fry it, its hot enough. If your donuts cook to fast, turn down the temperature. Fry donuts and donut holes until golden brown (approximately 15 seconds each side).
**this might sound intimidating…don’t let it be – its easy.
For the glaze – Combine ingredients and dip donuts in glaze after they have cooled for a few minutes. Sprinkle with shredded coconut for added flavor and texture.