CHOCOLATE DOUGHNUTS
About 14 doughnuts
Please read About Doughnuts.
Combine in a large bowl:
- ⅔ cup (65g) Dutch-process cocoa powder
- 4 tablespoons (2 oz or 55g) butter, cut into small pieces
Pour in and whisk until smooth:
- ⅔ cup (160g) boiling water
Let stand 5 minutes. Whisk in until thoroughly blended:
- 1 cup (200g) sugar
- ⅔ cup (160g) sour cream
- 2 large eggs
- 2 teaspoons vanilla
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Add:
- 4 ¼ cups (530g) all-purpose flour
Stir until the flour is absorbed and a soft dough forms. Wrap the dough in plastic and refrigerate for at least 2 hours and up to 24 hours.
Roll out, cut, rest, and fry as for Cake Doughnuts. The doughnuts are cooked through when they have become several shades darker and are not raw when cut into. If desired, when the doughnuts have cooled, dip one side of each doughnut into:
Place on a rack, glazed side up. Let stand until the glaze is dry, about 1 hour.