DARK CHOCOLATE GLAZED DONUTS

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Dark Chocolate Glazed Donuts image

After you've lovingly fried these custardy cake donuts, coat them with a glaze that enhances the homemade flavor. Mike Solomonov makes a rich chocolate version that uses only real cocoa and bittersweet chunks for a glossy cross between icing and ganache.

Provided by Michael Solomonov

Categories     dessert

Time 1h55m

Yield 12 servings

Number Of Ingredients 15

3 cups confectioners' sugar
1/4 cup unsweetened cocoa powder, plus 1 tablespoon
1/2 cup whole milk
1/4 teaspoon kosher salt
1/2 cup chopped bittersweet chocolate, plus 1 tablespoon
12 large egg yolks
1 cup sugar
5 tablespoons unsalted butter, melted and cooled to room temperature
1 1/4 cups buttermilk, shake well before using
3 1/2 cups all-purpose flour, plus 1 C for dusting
1 1/2 teaspoons fine sea salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon baharat, a Middle Eastern spice blend, available at specialty markets or online
3 cups canola or peanut oil, plus more as needed, depending on size of pot

Steps:

  • Dark Chocolate Glaze: Add a couple inches of water to a medium pot and bring to a simmer over medium-low heat. Into a large mixing bowl, add confectioners' sugar, cocoa powder, milk, and salt. Snugly fit the bowl on top of the pot to make a double boiler, making sure the bottom of the bowl isn't touching the water; whisk until almost completely combined and smooth, 2-3 minutes. Stir in chocolate and continue whisking until smooth. Set aside. (Note: Glaze can be made in advance, cooled, and stored in an airtight container in the refrigerator for up to 1 week. Reheat over double boiler when ready to use.)
  • Make donut batter: In the bowl of a stand mixer fitted with a paddle attachment, add egg yolks and sugar. Mix on medium speed just to combine, then increase speed to medium-high and beat until mixture is pale and fluffy and ribbons start to form, about 3 minutes. Reduce to medium speed, then slowly stream in the melted butter and buttermilk; mix until combined, about 5 seconds.
  • Turn the mixer off. Add dry ingredients: flour, baking soda, baking powder, salt, and baharat. Mix on low speed just to combine, about 30 seconds. Increase speed to medium and continue mixing until batter is smooth and starts to pull away from the sides of the bowl, 20 to 30 seconds.
  • Prepare a work surface by taping a 12" x 16" sheet of parchment paper to your counter to keep it from slipping. Generously dust the parchment with flour. (Keep extra flour nearby to use as needed. You'll dust off excess flour before frying, so don't skimp.) Scrape down the paddle attachment and turn all the batter out onto the floured surface. The batter will be very sticky and loose. Dust the top of the batter with more flour, including the edges; flour your hands thoroughly. Place a second piece of parchment paper on top of the flour-dusted batter. Roll the batter between the parchment paper into a ½-inch thick rectangle, about 10" x 14". Using only the weight of the rolling pin itself, very gently ease it along the parchment paper-first from top to bottom, then from side to side-to evenly flatten the batter without rolling it too thin. Once you've achieved the right thickness, slide the dough (still sandwiched between parchment) onto an overturned baking sheet. Freeze for 30 minutes and up to overnight.
  • Preheat the frying oil: In a large, heavy-bottomed pot or Dutch oven over medium-high heat, add 2-3 inches of oil. Clip a deep fry thermometer onto the side of the pot and heat oil to 350 F. After at least 30 minutes, remove dough from freezer. Generously dust your work surface with flour. Peel the top layer of parchment off the dough. (It's ok if some of it sticks-just be gentle and persistent!) Flip the baking sheet with dough onto the floured surface, so the bottom piece of parchment is now on top. Remove this layer of parchment and use a pastry brush to brush excess flour off dough.
  • Cut donuts: Working quickly, use two sizes of ring cutters to make the donut shapes. Flouring the cutters well and often to prevent sticking, stamp out as many 2.75-inch circles as possible; then use the 1-inch cutter for the holes. The dough scraps can be gathered together, re-rolled and cut for more donuts.
  • Fry the donuts: Carefully lift the dough rings with a spatula and slide them into the oil, about 4 at a time, depending on the size of your pot. After about 1 minute, the edges will begin to brown; flip the donuts and fry for another minute, then flip again and fry until golden brown and delightfully puffy, another 30 seconds. (Total frying time for each donut will be about 2½ minutes.) Transfer donuts to a rack set over a paper towel-lined baking sheet to drain. Repeat with remaining donuts and donut holes. (Donut holes take 60 to 90 seconds and tend to flip themselves.)
  • Glaze the donuts: Warm up the chocolate glaze in a double boiler and stir until smooth. Hold the bottom of the donut with your fingertips and submerge the top in warm glaze, a little more than halfway. Lift the donut from the glaze, then transfer to a wire rack, glazed side up, allowing the excess glaze to cascade down the sides. Allow glaze to set completely before serving, 10-15 minutes. After the donuts are cool, store in an airtight container for up to 24 hours.

sindhi malang
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I'm not a big fan of donuts, but these ones were really good. I especially loved the chocolate glaze. I'll definitely be making these again.


Eshoba Rai
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These donuts were a bit too sweet for my taste, but they were still good. I think I'll try making them again with less sugar next time.


Julio Arias
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I was really impressed with these donuts. They were light and fluffy, and the glaze was rich and chocolatey. I would definitely recommend this recipe.


Ahmad Shoaib
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These donuts were amazing! The perfect combination of sweet and chocolatey. I will definitely be making these again.


Native Senpai
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I'm not sure what I did wrong, but my donuts turned out really dense. I think I might have overmixed the batter.


Owais Tech
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These donuts were delicious! I especially loved the chocolate glaze. I will definitely be making these again.


Anondo Saha
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The glaze was a bit too thick for my taste. I think I'll try thinning it out with some milk next time.


Fahdi Khan
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I had a hard time getting the donuts to rise. I think I might have added too much flour.


Youssef kazti
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These donuts were a bit too sweet for my taste, but they were still good. I think I'll try making them again with less sugar.


Kinley Smith
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I'm not a big fan of donuts, but these ones are really good. The glaze is perfect and the donuts are light and fluffy.


Tony's World
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These donuts are so easy to make and they taste amazing! I love the chocolate glaze.


Taiwo Akinyemi
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I made these donuts for a party and they were a huge success. Everyone loved them! I will definitely be making them again for my next party.


Meegan Wright
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I've tried many donut recipes, but this one is definitely my favorite. The donuts are light and fluffy, and the glaze is rich and chocolatey. I'll definitely be making these again!


Foxkiid Gamerfx
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These donuts were a hit with my family! They're so easy to make and the glaze is to die for.